Gail’s Best Christmas Sugar Cookie Recipe

Perfect for the holidays, you are going to love Gails wonderful Christmas Sugar Cookies and she also includes her go-to royal icing recipe.
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Christmas Sugar Cookies are a holiday favorite, and we’ve got the absolute best recipe to share with you.

WHOot contributor Gail has a secret that makes her cookies come out great every time. She’s also sharing her favorite Royal Icing recipe that is perfect to decorate with.

Christmas Sugar Cookies Ingredients

via From The Pantry To The Table

  • Unsalted butter, 1 cup (7.8oz/220g)
  • 1 Cup white sugar
  • Vanilla extract, 1 tsp 
  • 1/2 tsp almond extract
  • 2 eggs
  • Baking powder, 2 tsp
  • Plain white flour, 3 cups

Royal Icing Recipe Ingredients

  • 2 egg whites
  • 4 Cups Sugar
  • 1 tsp lemon flavoring/essence
  • 2-3 dessertspoons warm water

Christmas Sugar Cookies Instructions

via From The Pantry To The Table

Preheat oven to 170C/350F.

In the bowl of your mixer, cream butter and sugar until smooth, (at least 3 minutes).

Beat in extracts and egg. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients.

The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface.

Wet your hands and finish off kneading the dough by hand.

DO NOT CHILL THE DOUGH. Divide into 4 batches. Roll out onto a floured surface and cut with your cookie cutter.

Gail likes to cut them between 1/4 and 1/8”.

Place on a tray lined with baking paper. Chill cut cookies for 10-15 minutes.

Bake at 170C (340F) for 6-8 minutes. Let cool until firm enough to transfer to a cooling rack.

This recipe will make approximately 6 dozen cookies.

Royal Icing Recipe Instructions

Heat a small pot of water over the stove and bring to a boil. Turn down to a low simmer.

Place egg whites in a large bowl and set over the water, not allowing to bowl to hit the water. Whisk the egg whites until warm. DO NOT allow them to start to cook.

Place 4 cups of icing sugar in a mixing bowl, add essence and egg whites. Mix with a spatula, then turn mixer onto low to incorporate.

Add the water one spoon at a time as needed. Increase speed to high and beat 2-3 minutes until the mixture is thick and white.

Keep covered with plastic wrap do not let the air hit the icing. This will stop it from drying out.

Spoon about 1 cup into a mixing bowl. For outlining cookies, add a teaspoon of water at a time until the icing drops in blobs from your spoon back into your bowl. Colour if desired using gel colors.

Allow 30-40 mins for the outline to dry before filling. Allow 4-5 hours for fill to set before packing.

To fill your cookie you need to add extra water so your icing just runs off your spoon and flattens back into the icing in your bowl within 10 to 12 seconds.

NOTE: Icing will keep at room temperature for a few weeks. Leftover icing can be frozen, thawed in the fridge then brought back to room temp to use.

WHOot Contributor Gail

From The Pantry To The Table

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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