These are the easiest Christmas Sugar Cookies! This recipe is really simple to make, the sugar cookies are soft and buttery, and they keep their shape while baking.
- 175g unsalted butter, room temperature
- 150g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 275g plain flour
- ½ tsp baking powder
- ½ tsp salt
- Combine the butter and sugar in a large bowl, until creamy and well-combined. This is easier if you have a food or hand mixer.
- Add the egg and the vanilla, mix together until fully combined.
- In a separate bowl, whisk together the flour, baking powder and the salt.
- Gradually add the dry ingredients into the wet ingredient, until combined. If the dough is too sticky for rolling, add a tablespoon of flour.
- Divide the roll in two and on a lightly floured surface, roll to about ¼ inch. Wrap the rolled-out dough in plastic wrap and chill in the fridge for at 1-2 hours and up to 2 days.
- Once the dough has chilled, preheat the oven to 175C/ 160C Fan/ 350F.
- Take the dough out of the fridge and using a cookie cutter, cut the dough into your shapes. Re-roll the remaining dough and continue cutting until all is used.
- Place the cookies on your baking trays and bake for 8-10 minutes, or until lightly browned around the edges.
- Allow the cookies to cool for 5 minutes before transferring to a cooling rack and allow the cookies to fully cool before decorating them.
- Mix the icing sugar or royal icing with water until creamy and smooth. Decorate your sugar cookies as you wish and allow the icing to set.
- Store the sugar cookies in an airtight container and store for up to 4 days.
- Use room temperature eggs. As a general rule of thumb, when a recipe calls for butter at room temperature, also use eggs that are at room temperature.
- Chill the dough. Once you have formed the dough, roll it out on a floured surface and chill for 1-2 hours in the fridge. If you don’t chill the dough, the sugar cookies will lose their shape.
- Don’t waste the dough. Re-roll the dough once you cut your cookies as there is a lot of dough. Each time you re-roll the dough, add a bit more flour so that the dough doesn’t become sticky.
- Cookie thickness. I tend to roll the dough to a thickness of about ¼ inch as I like my sugars to be on the softer side. If you like your cookies to be crispier then roll the dough a bit thinner.
- Bake cookies that are around the same time together. As you’re probably going to cut the cookie dough into a few different shapes, bake the sugar cookies that are the same size together. Otherwise, the small ones will burn, and the large ones will be underbaked.
- Making the sugar cookie icing. I just mix icing sugar or royal icing powder with water. If you make it too thin add some more icing sugar or royal icing powder. If it’s too thick, just add more milk.