Christmas Sugar Cookies

Christmas Sugar Cookies

These are one of my favorite holiday cookies to make every year. 

Sweet, buttery, festive and oh so delicious!

Ingredients

Cookie Dough

2 3/4 cups (352 grams) unbleached all-purpose flour
1/2 cup (64 grams) cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup (285 grams) unsalted butter, at room temperature
1 cup (201 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Sugar Glaze

1 1/2 cups (170 grams) confectioners’ sugar
1/2 teaspoon vanilla extract
6 tablespoons heavy whipping cream (35%)

Topping

Colored sprinkles or nonpareils

Directions

In a medium bowl, add the flour, cornstarch, baking powder, and salt. Set aside.

In a large bowl, add the butter and sugar. Beat on medium speed with an electric or stand mixer until smooth for about 1 minute.

Add the egg, vanilla, and almond extract. Continue mixing until blended.

Turn the electric or stand mixer on low speed and add the flour mixture until just incorporated. Remove dough from bowl.

Using a small knife, divide the dough in half. Form the dough into 2 round disks about 6 inches in diameter. Wrap the disks in plastic wrap and refrigerate for 30 mintues or until firm.

Preheat the oven to 350F (180C) and line a baking sheet with parchment (baking) paper.

Remove the disks from the fridge, unwrap, and place on a flat working surface.

Place a small amount of dough directly onto the baking sheet with parchment (baking) paper.

Using various cookie cutters, begin to mold each cookie into their shape. Remove excessive dough around the edges of the cutters. Ensure each cookie is about 1-inch apart from the others.

Bake cookies for 12 minutes or until the edges are lightly browned. Be careful not to let cookies burn (even a few extra minutes will cause them to be overdone).

Transfer baked cookies to wire rack and cool.

To make the sugar glaze, add the powdered sugar, vanilla, and cream in a small bowl. Using an electric or stand mixer beat on low to form a thick, spreadable glaze. Spread each cookie carefully with glaze. Try not to press down too hard with the glaze as you may crack or break the cookie.

Add sprinkles or nonpareils immediately before frosting stiffens.

Store in airtight containers up to 5 days.