Christmas Sugar Cookies with Easy Icing

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Cut-out Christmas sugar cookies with crisp edges and soft centers. My icing recipe is so simple, making cookie decorating hassle-free! 

Holiday Cut-Out Sugar Cookies with Easy Royal Icing Recipe by

Here we go, year number 2 of Sally’s Cookie Palooza! That’s 10 new cookie recipes for your Christmas season. I’ve been a cookie MAD WOMAN for the past month in preparation for this festive, cavity inducing celebration. Make sure your cookie jar is currently empty. Make sure a glass of milk is handy. And make sure you have all the butter in the world because you’ll definitely be needing it. From sprinkles, to mint chocolate, to icing, to gingerbread, to red velvet, to peanut butter– I think you’ll all find a cookie to love. Ready for this?

We’re kicking it off with a Christmas cookie classic. Nothing beats a Christmas sugar cookie made from scratch, unless it’s a soft and buttery iced sugar cookie made from scratch. This particular sugar cookie beats any and all of the sugar cookie recipes I have ever tried. And I grew up making these cookies.

Holiday Cut-Out Sugar Cookies with Easy Royal Icing Recipe by

Trust me when I say that this is a sugar cookie recipe you need to try. It’s taken me awhile to find that perfectly soft-centered, yet slightly crisp edged recipe. A cookie that keeps its cookie cutter shape in the oven, has a nice flat surface, a recipe without any crazy ingredients, and a recipe that is easy and approachable for everyone.

I posted today’s sugar cookie recipe back in May and have gotten rave reviews. Since you may already be familiar with the all-star sugar cookie recipe itself, I’m using today to focus on the icing. I’ve slightly changed the icing recipe, making it a little easier to work with.

Holiday Cut-Out Sugar Cookies with Easy Royal Icing Recipe by

Royal icing can be a pain sometimes, but it doesn’t have to be. You can create gourmet looking cut-out sugar cookies at home and you don’t have to lose your mind doing it.

I do not use powdered egg whites or meringue powder in my icing because I never have either in my pantry. What I do use is confectioners’ sugar, water, vanilla extract, and a touch of corn syrup. The corn syrup makes the icing nice and shiny, while the ratio of confectioners’ sugar to water keeps it thick. The icing dries hard and slightly crunchy, so you can easily stack these decorated sugar cookies and travel with them.

Like I’ve been saying– this icing is so easy to work with. To make decorating a breeze, I’ve started to use empty plastic bottles. Plastic bottles are so much easier! You can find them for about $1 at Walmart, Target, on Amazon, or in your regular grocery store in the kitchen supplies aisle. I fill each with a different color icing and simply squeeze them onto the cookie. That’s about it.

This is a recipe that requires planning ahead. First, the cookie dough needs to chill. Chilling is a mandatory step. Before decorating the baked cookies, make sure the cookies are completely cool. If they are not completely cool, the icing will melt. To completely harden on top of the cookies, the icing needs at least 24 hours to set.

Holiday Cut-Out Sugar Cookies with Easy Royal Icing Recipe by

Before beginning the recipe, be sure to look at a few step-by-step photos at the bottom of this post. Oh and don’t be overwhelmed by all the steps, I’m just extremely thorough. Here’s a video so you can see!

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Christmas Sugar Cookies with Easy Icing

Cut-out Christmas sugar cookies with crisp edges and soft centers. My icing recipe is so simple, making decorating hassle-free! 



  • 3/4 cup (170g) unsalted butter, slightly softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg1
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (makes the flavor outstanding)
  • 2 and 1/4 cups (281g) all-purpose flour (spoon and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Easy Icing

  • 1 and 1/2 cups (180g) confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon light corn syrup2
  • 2 - 2.5 Tablespoons (30-38ml) room temperature water
  • pinch salt3


  1. Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely harden. If enjoying right away and hardened icing isn't a concern, you'll only need about 4 hours to make these.
  2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth - about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  3. Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 2 days. Chilling is mandatory.
  5. Once chilled, preheat oven to 350F degrees. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  6. Bake for 9-12 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. No need to cover the cookies as the cookies cool.
  7. For the icing, whisk the confectioners' sugar, vanilla, corn syrup, and 2 tablespoons of water in a medium bowl. It should be quite thick. If it is much too thick, add 1/2 Tablespoon more water. If it is much too thin, add 2 more Tablespoons of confectioners' sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use. If desired, add liquid or gel food coloring. You can pour some icing into different bowls if using multiple colors. If not decorating right away, cover the icing tightly and keep in the refrigerator for up to 2 days.
  8. Decorate the cooled cookies however you'd like. Squeeze bottles make decorating so easy. You may enjoy right away or you can wait 24 hours for the icing to set and harden-- no need to cover the cookies as the icing sets. Once the icing has set, these cookies are great for gifting or for sending. I find they stay soft for about 5 days at room temperature.

Make ahead tip: Plain cookies freeze well up to 3 months. Thaw overnight in the refrigerator. I do not recommend freezing with icing on top. You can chill the rolled-out cookie dough in the refrigerator for up to 2 days (step 4). You can also freeze the cookie dough (before rolling out in step 4) for up to 3 months. Then allow to thaw overnight in the refrigerator and bring to room temperature before rolling out. Chill for only 30 minutes in step 4 as opposed to 1 full hour.

Recipe Notes:

  1. Room temperature egg is preferred to be easily dispersed in the cookie dough. Good rule of thumb: always use room temperature egg if recipe calls for butter at room temperature or melted.
  2. Corn syrup gives the icing fabulous shine. You may leave it out if you aren't concerned about shiny, glossy icing.
  3. I know salt isn't a typical ingredient in cookie icing, but my taste testers and I preferred that little pinch of salt. I use about 1/8 teaspoon. OR you can add 1/4 teaspoon of salt to the dry ingredients in the cookie dough. I like it better used in the icing, though.

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Start with the right consistency of unsalted butter. This is important! Butter must be softened, but not melty in the slightest. You should be able to press your finger into the stick of butter and make an indent easily, without your finger sliding anywhere. Firm, but not cold. Lightly softened is what you should go for. Use this photo as a visual. If it’s helpful, this is exactly what butter should look like before being used in frosting recipes.

Perfectly Softened Butter for frosting

Once the cookie dough is prepared per the recipe’s instructions above, it will be slightly thick and not wet. Sticky and crumbly, yet manageable. I compare the cookie dough to the consistency of play-doh.

Before chilling the cookie dough, roll it out. Yes, roll the cookie dough out before chilling! With all of my recipe testing, I learned that this method is so much easier than chilling the cookie dough as a whole and then trying to roll out a cold chunk of dough.

To make rolling easier, divide the sugar cookie dough in half, shape into balls, and then roll into two flat rectangles – about 1/4 inch thickness each – onto parchment paper. Stack onto a baking sheet, with parchment paper in between each rectangle, and chill for at least 1-2 hours. Once the dough rectangles are chilled, cut into shapes.

Holiday Cut-Out Sugar Cookies with Easy Royal Icing Recipe by

Bake until the edges are very lightly browned. This is the secret to their soft centers! A slight underbake. You do not want to overbake these cookies, unless you prefer a crunchy sugar cookie.

The BEST Holiday Cut Out Sugar Cookies Recipe

Now, the icing. This easy sugar cookie icing is thick; thicker icing is easier to work with. If you drizzle a little of it with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it’s the right consistency.

Easy Royal Icing

At this point, you can color the icing if you want. Or just begin decorating. Have fun!

Holiday Cut-Out Sugar Cookies with Easy Royal Icing Recipe by

See more Christmas recipes.

Christmas sugar cookies on

EASY holiday sugar cookies! This is my go-to recipe because it is so straight-foward and simple!
Holiday Cut-Out Sugar Cookies with Easy Royal Icing Recipe by


  1. My dough is in the fridge right now but it was REALLY watery! I had to add 1/4 cup more of flour and is was still very soft! I hope they don’t spread! 🙁

  2. Hey Sally,
    I plan on freezing these (to enjoy with my bridesmaids on my wedding morning!) I see you suggest thawing in th refrigerator. Do you mean the frozen dough or the frozen baked cookies? I normally just let the frozen baked cookies defrost in a plastic baggie on the counter.

  3. I just made a batch of these sugar cookies. They are sooooo delicious. I tried sending you a pic on instagram, but not sure you got it. I’m new to Twitter and Instagram

  4. Sally, I was reading the notes and got a little confused. So if I put a pinch of salt in the icing, do I omit it from the cookie recipe? And vise versa? 

    1. You got it! Otherwise the whole cookie would be a little too salty. So either 1/8 in the icing or 1/4 in the dough. Your choice!

  5. Are any of your recipes for crisp cookies?  I live with someone who does not like soft cookies!

    Also, do you have a recipe for Spritz cookies?  My mother’s recipe disappeared after she died, and I can’t seem to find one that has the taste and texture of them.  I would want to make them with a cookie press.  

    Thanks!!  Love your site!!

    1. Hi Jan! Most of the cookie recipes on my website are the softer variety, but by simply baking for a minute or 2 longer than the recipe states, you will get a crispier cookie. Including these sugar cookies. My spritz cookie recipe is in my newest cookbook if you have a copy. Thank you so much!

  6. Hi Sally, 
    I don’t own a hand mixer with paddle attchment or a stand mixer. Do you think this recipe could come or with mixing by hand? 
    Thank you!

  7. I made these last year and we loved them!  Question though.  

    If I make the dough late on a Friday and refrigerate; is it ok to then not bake until Sunday?

    Also if you make the frosting a day ahead and refrigerate how do you get back the consistency needed to use?  Just warm to room temp and or add more liquid and remix a bit?

    Thanks and love your recipes!


    1. Hi Laurie! Great questions. You can make the dough, roll it out, and chill it until Sunday. I would make sure you cover it in the refrigerator with a piece of parchment. Remove from the refrigerator and continue with the recipe on Sunday. For the icing, just let it sit out on the counter until it’s the consistency for piping with the squeeze bottle. Shouldn’t take long.

  8. My dough was very cry and crumbly. I added the exact amount of flour, leveled. It doesn’t seem like I have very much dough either and I doubled the recipe. What could I have done wrong?

  9. Hi Sally, 
    Is it possible to skip the egg from the cookies or replace it with any other ingredient as we do not consume eggs? If yes, then please guide me. Thank you 

    1. I’m not very seasoned in egg-free sugar cookie baking, but maybe another reader will have a suggestion for egg-free sugar cookies. Thank you for asking!

  10. Thanks! I used the icing recipe to frost a pound cake I bring to a Christmas gathering. I sliced the cake then drizzled the icing over the top. I sprinkled red and green sugar on the icing. 
    Looks festive. Tastes great. 

  11. Hi! Do you have any suggestions for a butter-free version of these cookies? LOVE the cookies as you wrote the recipe for but wanted to try to make them for a more dietary restricted group. 

  12. A couple of questions 

    How far ahead can I make
    the dough 
    The icing
    And are these cookies soft ? Like loft house cookies? 
    Thanks and merry Xmas , 

    1. You can chill the cookie dough for up to 2 days. You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed. The icing I wouldn’t make until you are going to use it. And yes, the cookies are very soft! 🙂

    1. It’s great idea, but the icing really needs to be completely airtight so that it doesn’t dry out and if it sits for more than a day it will most likely need to be stirred up again before using.

    1. Hi Barbara! I find they stay soft for about 5 days at room temperature. Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

  13. Hi Sally,

    I would like to make these cookies shaped as candy canes and dip them in melted white chocolate sprinkled with crushed candy canes instead of using icing. Do you think those flavors would mix well with the almond extract? or should I switch it to peppermint extract?

    1. I think it’d be great with the almond extract, but for extra peppermint flavor, I would swap out the almond and use peppermint. I think that’d be a nice touch especially since they are candy cane shaped.

  14. Hi, I was wondering if the corn syrup in the frost is mandatory for the recipe? I usually don’t have corn syrup in my pantry.

      1. Would this simple icing recipe be good enough for a group of middle school girls to decorate cookies with designs/names? Or is it necessary I follow the royal icing recipe for that?? Thanks so much for the detailed instructions throughout by the way!!

  15. I’ve had so much fun making your cookies with my kids (5 and 3) this week! The plastic squeeze bottles worked so great for the easy icing. I didn’t mess with food coloring and relied on sprinkles for color. The hardest part was explaining to the kids why the dough HAS to chill!! I look forward to baking-with-kids tips in your recipes as Noelle gets older. In the meantime, I hope you have a beautiful Christmas with lots of time to snuggle that baby.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally