Christmas Sugar Cookies with Royal Icing

Nothing says “happy holidays” quite like a beautifully decorated Christmas Sugar Cookie. These aren’t just treats; they are edible canvases that bring festive cheer and nostalgia to any holiday table. But every baker knows the frustration: cutting out perfect gingerbread men or intricate snowflakes, only to have them morph into blurry, oversized blobs in the oven.

This is your definitive guide to the No-Spread Sugar Cookie. This recipe uses a scientifically formulated ratio of butter and flour that guarantees your cookies keep their shape perfectly, no matter how detailed your cookie cutters are. We pair this with the essential Royal Icing guide, covering the crucial “10-second rule” and the techniques you need to achieve smooth, professional-looking flooding and crisp piping every single time.

Stop worrying about spreading and start decorating! Get ready to master the Christmas Sugar Cookie and create stunning, bakery-quality cookies that will be the centerpiece of your holiday season.

Why This Sugar Cookie Recipe Never Spreads

The key to a successful cutout cookie is controlling the fat (butter) and the leavening agents. Our recipe is engineered for structure, not spread:

• No Leavening: We omit baking powder and baking soda entirely. These agents cause air pockets to form, which leads to the dough rising and spreading out. Our dough is built to stay flat and stable.
• High Flour-to-Fat Ratio: We use a slightly higher proportion of flour compared to a soft drop cookie. The flour provides the necessary structure, while the chilling time allows the gluten to relax, preventing shrinking but maintaining shape.
• The Chilling is Non-Negotiable: Chilling the dough solidifies the butter. When the cold butter hits the hot oven, it takes longer to melt, allowing the flour structure to set before the fat has a chance to soften and spread.
• Creaming Technique: We cream the butter and sugar for a shorter time. Over-creaming incorporates too much air, which leads to puffing and spreading.

Ingredients

Success starts with precise measurements, especially when it comes to flour and butter.

For the No-Spread Sugar Cookie Dough

• 3 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to just room temperature
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional, for classic bakery flavor)

For the Perfect Royal Icing

• 4 cups (1 pound) confectioners’ sugar, sifted
• 1/4 cup meringue powder (essential for stability and safety)
• 1/2 teaspoon vanilla extract (clear extract is best if you want pure white icing)
• 1/2 cup warm water (plus more for thinning)
• Gel food coloring (red, green, white)

Step-by-Step Instructions: Bake, Ice, and Decorate

This is a four-part process, with chilling time being the most important stage for the cookies.

Part 1: Preparing and Chilling the Dough (20 Minutes Prep + 1 Hour Chill)

1. Combine Dry Ingredients: Whisk together the flour and salt in a medium bowl. Set aside.
2. Cream Butter and Sugar (Lightly): In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium speed for only 1 to 2 minutes until just combined and fluffy. Do not over-cream.
3. Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract until combined.
4. Form the Dough: Gradually add the flour mixture to the wet mixture on low speed. Mix until the flour is just incorporated and a stiff dough forms.
5. Chill: Divide the dough in half. Wrap each disk tightly in plastic wrap and refrigerate for a minimum of 1 hour. Do not skip this step!

Part 2: Rolling and Baking (15 Minutes)

1. Prep Oven and Pan: Preheat your oven to 350∘F (175∘C). Line a baking sheet with parchment paper or a silicone mat.
2. Roll Dough: Remove one disk of dough. Roll the dough on a lightly floured surface or between two sheets of parchment paper to a thickness of 1/4 inch.
3. Cut and Transfer: Use your Christmas cookie cutters to cut out shapes. Place the cutouts about 1 inch apart on the prepared baking sheet.
4. Quick Chill (PRO TIP): For absolute zero spread, place the entire baking sheet of cutouts back into the freezer for 5 minutes before baking.
5. Bake: Bake for 8–12 minutes. The cookies are done when the edges are set and a very light golden brown. They should not look wet in the center.
6. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cookies must be fully cool before icing!

Part 3: Mixing and Thinning the Royal Icing (15 Minutes)

1. Mix Icing Base: In a large bowl, whisk the sifted confectioners’ sugar and meringue powder together. Add the water and vanilla extract.
2. Whip to Stiff Peaks (Piping Consistency): Beat the mixture on medium-high speed for 5 to 7 minutes. The icing should be bright white, glossy, and hold very stiff peaks (when you pull the beater up, the peak stands straight up and does not droop). This is your Piping Icing (or Outline Icing).
3. Color the Icing: Divide the piping icing into separate bowls for coloring (white, red, green, etc.). Use gel food coloring, which won’t add excess water and mess up the consistency.
4. Create Flooding Consistency: Take half of your colored icing and put it in a separate bowl. Slowly add water, one drop at a time, stirring between drops. You are looking for a runny but controlled consistency known as the “10-Second Rule”. When you drag a knife through the icing, the line should disappear completely in 8–12 seconds.

Part 4: Decorating (The Fun Part!)

1. Load Bags: Transfer the Piping Icing to a piping bag fitted with a very small round tip (like Wilton #1 or #2). Transfer the Flooding Icing to a separate piping bag with a slightly larger tip (Wilton #3) or a squeeze bottle.
2. Outline: Using the Piping Icing, carefully pipe a thin border around the entire perimeter of the cookie. This creates a dam to hold the thinner flood icing inside. Allow this outline to dry and set for 10-15 minutes.
3. Flood: Once the dam is set, fill the center of the outlined area with the Flooding Icing. Use a toothpick or a clean scribe tool to gently push the icing to the edges and pop any air bubbles.
4. Dry: Allow the flooded surface to dry completely for at least 6 hours, or preferably overnight. The icing must be rock-hard before adding detail layers or packaging.
5. Add Details: Once the base layer is dry, use the remaining Piping Icing to add final details like borders, dots, lines, and names. This thicker icing ensures the detail lines remain sharp and do not bleed into the base.

Pro Tips for Royal Icing Success

The “10-Second Rule” and the right ingredients are the key to beautiful, smooth cookies without the dreaded “craters.”

• The Crucial Sifting Step: Always sift your confectioners’ sugar before making the icing. Powdered sugar is prone to clumping, and those lumps can clog your tiny piping tips.
• Avoid Craters (The Water Trap): Craters (small holes that form in the dried flooded icing) are caused by air pockets or the icing being too thin. Always use the 10-second rule consistency, and gently poke the flooded area with a toothpick to encourage any trapped air bubbles to pop before the icing dries.
• The Wet Towel Trick: Royal icing dries incredibly fast. To keep the icing in your bowls and piping bags from developing a hard crust, cover the bowls with a damp cloth or place the tip of your piping bag inside a moist paper towel taped to the counter.
• The Cornstarch Flour Substitute: You can substitute 2 tablespoons of cornstarch for 2 tablespoons of the flour in the dough recipe. Cornstarch tenderizes the dough without adding gluten, resulting in a slightly more tender cookie.
• Drying Time is Non-Negotiable: Never rush the drying process. If you stack or package cookies before the icing is rock-hard, they will smudge and stick together. A low-temperature dehydrator (100∘F) or a sunny window can speed up the process.

Serving Suggestions and Festive Variations

Sugar cookies are the ultimate versatile holiday dessert, perfect for gifting, parties, or simple enjoyment.

Flavor and Shape Variations

• Citrus Zest: Add the zest of one lemon or orange to the butter and sugar creaming mixture for a bright, seasonal citrus note.
• Spiced Sugar Cookies: For a warmth boost, add 1/2 teaspoon of ground cardamom or nutmeg to the flour mixture.
• Cocoa Cookies: Substitute 1/4 cup of the all-purpose flour with 1/4 cup of unsweetened cocoa powder for a deep chocolate sugar cookie.
• Shape: Use classic Christmas shapes like snowflakes, stockings, Christmas trees, stars, and gingerbread men. Try creating a gingerbread house scene by cutting a few small house shapes and trees.

Presentation and Gifting

• Gifting: Once fully dry, place the cookies in cellophane bags and tie the top with a festive red or green ribbon. They look beautiful in a box lined with parchment paper.
• Ornament Cookies: Before baking, use a skewer or straw to poke a small hole at the top of the cookie. After baking and decorating, thread a ribbon through the hole to hang the cookies on the Christmas tree (use caution with young children).
• Serving Platter: Arrange the finished cookies on a tiered stand or a large, flat platter covered in a few pine needles or sprigs of holly for a gorgeous, natural display.

Frequently Asked Questions

• Why are my cookies still spreading? The most likely reasons are:
  1. Butter was too warm. It should only be slightly soft.
  2. Dough wasn’t chilled long enough. The butter must be solidified when it hits the oven.
  3. Too much leavening. Double-check that you didn’t accidentally add baking powder or baking soda.
  4. Oven temperature is too low. Use an oven thermometer to ensure your oven is truly 350∘F.
• Why is my royal icing grainy? This is usually caused by unsifted confectioners’ sugar. Sugar clumps do not dissolve when mixed. Always sift the powdered sugar before combining it with the meringue powder and water.
• How long do these cookies last? Undecorated sugar cookies can be stored in an airtight container at room temperature for up to 1 week. Decorated cookies (with fully dried royal icing) can be stored in an airtight container for up to 2 weeks.
• Can I substitute corn syrup for meringue powder? No. Meringue powder is essential for structure, safety (it contains dried egg whites), and its ability to dry rock-hard. Corn syrup is often used in glazes but will not create the stable, structural icing required for detailed piping and flooding.
• Can I freeze the dough? Yes! Sugar cookie dough freezes beautifully. Wrap the dough disks tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and cutting.

These Christmas Sugar Cookies with Royal Icing are the perfect project to bring holiday magic into your kitchen. Enjoy the baking and the beautiful, artistic results!

Don’t forget to Pin this comprehensive no-spread recipe and share your favorite Christmas cookie shape in the comments below!

Christmas Sugar Cookies with Royal Icing

Maggie

Classic buttery sugar cookies that hold their shape perfectly for holiday cutouts, topped with smooth and glossy royal icing. These cookies are fun to decorate and make a festive treat for Christmas gatherings or gifts.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American, christmas

Servings 36 cookies

Calories 180 kcal

Equipment

• mixing bowls
• hand or stand mixer
• Rolling Pin
• cookie cutters
• baking sheets
• piping bags
• cooling rack

Ingredients

  

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 4 cups powdered sugar (for royal icing)
• 3 tbsp meringue powder
• 6 tbsp warm water (adjust for consistency)
• optional gel food coloring and sprinkles for decoration

Instructions

 

• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; mix until combined.
• Gradually add the dry ingredients to the wet mixture and mix just until combined. Form dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
• Preheat oven to 350°F (175°C). Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into desired holiday shapes using cookie cutters.
• Place cookies on parchment-lined baking sheets and bake for 8–10 minutes, until edges are lightly golden. Cool completely on wire racks.
• To make royal icing, beat powdered sugar, meringue powder, and warm water on medium speed for 5–7 minutes until thick and glossy. Adjust water for piping or flooding consistency.
• Divide icing into bowls and tint with gel food coloring as desired. Transfer to piping bags for decorating.
• Decorate cooled cookies with royal icing and sprinkles. Let dry completely before storing or stacking.

Notes

Chill the dough before rolling to help the cookies maintain clean edges. Use gel food coloring for vibrant icing colors without thinning the texture. Allow the royal icing to dry fully (6–8 hours or overnight) before stacking or packaging.

Keyword christmas cookies, holiday baking, royal icing cookies, sugar cookies