Christmas Cookies Recipe
A festive Christmas Cookies Recipe blending soft sugar cookies with a hint of gingerbread spice—perfect for holiday gatherings, cookie exchanges, and gift boxes!
Ingredients
- 3 cups all-purpose flour (King Arthur Flour recommended)
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground ginger (McCormick or local spice shop)
- 1/4 tsp ground cinnamon
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract optional
- powdered sugar for icing
- 2-3 tbsp milk or dairy-free milk for icing
- food coloring and sprinkles for decorating
Instructions
- In a medium bowl, whisk together flour, baking powder, salt, ginger, and cinnamon; set aside.
- In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla, and almond extract until just combined; scrape down sides once.
- Reduce mixer speed and gradually add the flour mixture, mixing until no streaks remain.
- Gather dough into a disk, wrap in plastic, and chill for at least 1 hour (or quick-freeze 20 minutes).
- Preheat oven to 350°F (175°C). Roll dough to 1/4" thickness and cut with festive cookie cutters.
- Place cookies 2" apart on lined sheets and bake 8–10 minutes until edges just brown.
- Let cookies cool 5 minutes on the sheet, then transfer to a wire rack to reach room temperature.
- Whisk powdered sugar with milk until smooth, divide into bowls, tint, pipe designs, and let set 30 minutes.
Notes
For extra flavor, stir in 2 tsp orange zest or a pinch of nutmeg. Store in an airtight tin for up to 5 days or freeze for 2 months.
Nutrition
Calories: 150kcal
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