A recipe for the best, Christmas Sugar Cookies with Sugar Cookie Icing, featuring homemade sugar cookies and an easy buttercream frosting.
Prep Time 15 mins | Cook Time 8 mins| Dough Chill Time 1 hr | Total Time 23 mins
For the Sugar Cookies
- 2 3/4 c all-purpose flour plus extra for rolling
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 c unsalted butter room temperature
- 1 1/4 c granulated sugar
- 1 large egg
- 3 tbsp half and half
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
For the Buttercream Icing
- 1 cup + 2 tablespoons unsalted butter room temperature
- 2 3/4 cup powdered sugar
- Pinch fine sea salt
- 1 teaspoon pure vanilla extract
- Food coloring, if desired
For the Sugar Cookies
- In a mixing bowl, whisk together flour, baking powder and salt. Set aside until ready to use.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for 1-2 minutes. Alternatively, use a large mixing bowl and a handheld mixer. Add the sugar and beat on medium-high speed once again until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and mix briefly once again. Add the egg and mix on medium speed until well-incorporated. Add the half and half, along with both the vanilla and almond extract and mix once more.
- Add the flour in 3 separate additions, mixing on low after each addition. Do not over-mix. Divide the dough into two rounds and lay each atop a sheet of plastic wrap. Flatten into a disk shape, wrap and refrigerate until chilled, no less than 1 hour. The dough can be made a day in advance.
- Preheat the oven to 350° and have ready cookie sheets lined with either parchment paper or a Silpat.
- One at a time, lay the disks atop a large floured work surface. Lightly flour each side of the dough round. Begin rolling, from the middle outward in each direction, shifting the dough slightly after each roll to avoid sticking. Do this until the dough is a 1/4” in thickness. Cut out dough into desired shapes. Transfer the cookies to the prepared cookie sheets, spacing them at least 1 inch apart. Bake until the outer edges are just tinged with golden-brown, about 8-10 minutes. Remove from the oven and allow to cool completely before icing.
For the Sugar Cookie Icing
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and powdered sugar. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Begin mixing on low speed, until most of the powdered sugar is mixed in, then increase the speed to medium-high. Mix until well-combined.
- Add the salt, extract and desired amount of food coloring (if using), and mix once more.
Makes about 24 cookies and 1 1/2 cup of buttercream icing.