Christmas Sugar Cookies with Royal Icing
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Christmas Sugar Cookies and Royal Icing

A soft cookie that holds its shape when baking, with icing that spreads easily and allows you to stack when dried.
Author: The Neighborhood Moms


  • 3/4 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

For the Icing

  • 1 cup powdered sugar sifted for best results
  • 1 Tbls corn syrup
  • 1 Tbls milk
  • 1 drop lemon juice or other flavorants optional


  • Mix together the sugar, eggs, and butter until smooth.
  • In a separate bowl, sift together the flour, salt, and baking powder.
  • Add a cup at a time into the mixer.
  • Dough should be moist but not sticky. Add a tiny bit more flour if still sticky.
  • Refrigerate for 1-2 hours minimum.
  • Preheat oven to 400.
  • Roll dough out onto a well floured surface until 1/4 - 1/2 inch thick.
  • Cut desired shapes out and place on a baking sheet covered with a silpat or parchment paper.
  • Bake 6-8 minutes. (7 minutes was the sweet spot for us!)

For the Icing

  • Mix all icing ingredients together and add desired food coloring.
  • Add more milk if too thick (a few drops at a time).
  • Add more powder sugar if too runny.


If cut outs are sticking to the workspace, consider working with the dough on wax paper. This way you can lift the paper to remove the cookie.
I typically double the cookie recipe and make 3 batches of the icing in separate containers, each with their own color of icing.