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Christmas Butter Cookies with Powdered Sugar Icing are a MUST for the holidays. Simple iced cookies are one of the best treats for Christmas, and this easy butter cookies recipe is my FAVORITE. Make your favorite shapes with cookie cutters, and decorate however you like using our powdered sugar icing recipe!

Christmas Butter Cookies with Powdered Sugar Icing

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 273kcal
Christmas Butter Cookies with Powdered Sugar Icing are a MUST for the holidays. Simple iced cookies are one of the best treats for Christmas, and this easy butter cookies recipe is my FAVORITE. Make your favorite shapes with cookie cutters, and decorate however you like using our powdered sugar icing recipe!
Print Recipe

Ingredients

For the Cookies:

  • 1 c. Butter - unsalted room temperature (226 grams)
  • 2/3 c. Sugar 135 grams
  • 1 Egg
  • 1 t. Lemon or Orange Zest optional
  • 1 t. Vanilla Extract
  • 1/4 t. Almond Extract
  • 2 1/4 c. Flour 295 grams
  • 1/4 t. Salt
  • 1/4 t. Coarse Sea Salt

For the Icing:

  • 4 cups powdered sugar confectioner’s sugar
  • ½ cup water divided
  • 6 tablespoons white corn syrup divided
  • ¾ teaspoon almond extract divided
  • Food Coloring – Soft Gel Paste food color works best

Instructions

For the Cookies:

  • Combine butter and sugar and beat until lighter in color and fluffy. (approx. 3-4 minutes)
  • Beat in the egg, vanilla and almond until well blended. (this is when the lemon or orange zest is added, if using)
  • In a separate bowl, whisk together the flour and salt.
  • Add the flour mixture to the butter mixture all at one time.
  • Mix on low speed just until incorporated.
  • This is how I prepare the dough before refrigerating:
  • Lay out a sheet of parchment paper or waxed paper and sprinkle a little flour on top.
  • Divide the dough equally into 2 portions (more if you have doubled the recipe).
  • Using lightly floured hands, hold 1 portion of dough and gently shape it into a disc.
  • Place the disk on the floured paper roll gently into a 1/4 in. high oval or rectangle.
  • Lift the paper and place it on a cookie sheet.
  • Repeat the process until all the dough is used.
  • Tightly cover the pan of all the layers of dough and refrigerate for at least two hours (or overnight).
  • Preheat the oven to 350 degrees.
  • When ready to bake, take out one sheet of dough at a time and cut into the desired cookie-cutter shapes.
  • Place the cut-out dough on parchment covered cookie sheets and bake approx. 10 minutes or until the edges begin to turn.
  • Take out of the oven, remove from the baking pan and cool on a cooling rack.
  • Once completely cooled, the decorating fun can begin.

For the Icing:

  • SEE NOTE
  • Place the confectioner’s sugar in a large mixing bowl and turn the mixer to the lowest speed.
  • In a large measuring cup, stir together the corn syrup, water and almond extract.
  • With the mixer running, slowly drizzle ½ cup of the corn syrup mixture over the powdered sugar and mix until incorporated. Scrape down the sides as needed. The glaze’s consistency should be similar to sweetened condensed milk.
  • (Set the reserved corn syrup mixture aside to use only if needed.)
  • Turn the mixer to medium-low and mix until the glaze is smooth and creamy. (If the glaze is too thick, stir in reserved corn syrup mixture, 1 teaspoon-at-a-time, until it is the correct consistency.) (If the glaze is too thin, add more powdered sugar, 2 tablespoons at-a-time.)
  • Pour half of the glaze into a small shallow bowl – be sure the diameter of the bowl is larger than the largest cookie. Cover the remaining half with plastic wrap to avoid a hard shell forming on top.
  • Air bubbles will form in the glaze, but just take a small spoon and stir it slowly through the glaze to get rid of them.
  • Get a drop of food coloring on a toothpick and swirl it through the glaze. Begin with a tiny amount (gel food coloring is potent) and be sure not to mix the glaze too much or the glaze could turn into a solid color.
  • To glaze a cookie, have a second bowl sitting next to the bowl with the glaze.
  • Hold onto the cookie by the edges and turn it upside down. Dip the top of the cookie into the glaze being sure the glaze covers the entire surface of the cookie. Lift the cookie straight up out of the glaze and hold it above the second bowl. Allow the excess glaze to drip off (about 5-10 seconds). Once the glaze stops dripping, flip the cookie over and place it on a cooling rack.
  • Allow the glaze to dry completely before storing the cookies in an airtight container. It is best to let the cookies dry 12-24 hours before storing.
  • Enjoy!

Notes

NOTE: These are instructions for making the marble technique pictured above. You can also simply make the icing and stir in whichever colors you like, then decorate. Enjoy!

Nutrition

Calories: 273kcal | Carbohydrates: 47g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 85mg | Potassium: 28mg | Sugar: 30g | Vitamin A: 255IU | Calcium: 7mg | Iron: 1.1mg