SANTA COMES IN 2 DAYS YOU GUYS. 2 DAYS. And that means we need a whole lotta Christmas Sugar Cookies to leave on the counter tomorrow night. I’ve got you covered.
This simple sugar cookie dough is laced with sprinkles because we always need more sprinkles in life and the decorated with royal icing and MORE sprinkles. Duh. Have you met me, I love decorating things. Feel free to get jazzy with your decorations. You can put the royal icing over the entire cookie and douse it with sprinkles, or make lines and then do a candy cane pattern. Or fur trim on your santa hats. Skies the limit and Santa deserves the best! You should also probably make some molasses cookies, it feels like the right thing to do.
Christmas Sugar Cookies
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3/4 cup white sugar
- 3/4 cup unsalted butter cut into small pieces, at room temperature
- 1 large egg lightly beaten
- 1 teaspoon pure vanilla extract
- ½ cup holiday sprinkles plus extra for decorating
- 4 cups confectioners’ sugar
- 1/4 cup meringue powder
- Food coloring optional
- Decorating sugar for topping, optional
- Sprinkles for topping, optional
For the cookies
- Whisk together the flour, baking powder and salt in a small bowl.
- Beat the sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and sprinkles and mix on medium-low speed until completely incorporated. Divide the dough in half, place each piece between 2 pieces of parchment and then roll to 1/3 inch thick. Once rolled out, place the parchment sandwiches dough on a baking sheet and chill for 20 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
For the royal icing
- Beat the confectioners’ sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form.
- Decorate the cookies with the icing; top with decorating sugar and sprinkles as needed.