These easy Christmas sugar cookies hold their shapes! Use our simple icing recipe to decorate with a smooth finish.
Prep Time20 minutesmins
Cook Time10 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Cookies
Cuisine: American, Holiday
Keyword: best sugar cookie recipe, easy sugar cookie recipe, roll out sugar cookies, sugar cookie recipe, sugar cookies, sugar cookies recipe
Servings: 36cookies
Calories: 171kcal
Author: Nikki Gladd
Ingredients
For the Sugar Cookies:
1cupgranulated sugar
½cupunsalted butter, at room temperature
1large egg
1teaspoonpure vanilla extract
½cupsour cream
2 ¾cupsall purpose flour
2teaspoonsbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
For the Easy Icing:
5cupspowdered sugar
6tablespoonsbutter, melted
1tablespoonpure vanilla extract
6tablespoonsmilk
Food coloring, optional
Sprinkles and other decorations, optional
Instructions
For the Sugar Cookies:
In a large mixing bowl, cream together the sugar and butter until light and fluffy, about 2 minutes. Add the egg, then the vanilla and mix until combined. Stir in the sour cream. Beat on high for 2 minutes, then scrape the sides of the bowl.
In another bowl, combine the flour, baking powder, baking soda and salt. Add to the wet ingredients and beat on low until just combined. Divide the dough in half and wrap each half tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3 days.
When ready to roll out, cut and bake:
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Working with one half of dough at a time and leaving the other chilling in the fridge, roll the dough to about ½-inch thick (no less than ¼-inch thick) on a clean floured surface. I recommend flipping the dough at least once while rolling and adding more flour to the work surface and rolling pin.
Use cookie cutters to cut out shapes and carefully transfer to prepared baking sheets. Bake for 10 minutes, or until cookies just start to look dry, rotating pans halfway through the baking time. Do not over-bake! They might not look done, but they are! Let cool on the baking sheet for 10 minutes before transferring to a wire rack. Cool completely before frosting. Frost the cookies using my Easy Icing recipe.
For the Easy Icing:
Beat the sugar, butter, vanilla and 4 tablespoons of the milk in a mixing bowl on low speed until combined. Add the remaining milk, 1 tablespoon at a time until smooth.
Switch to high speed and beat until the frosting is a spreadable consistency, but still thick enough so it's not too runny. Add more milk, if needed, 1 tablespoon at a time. If it gets too runny, add more powdered sugar, as needed, ¼ cup at a time. Use an offset spatula to spread frosting on the cookies, leaving ¼-inch edge. Decorate with sprinkles immediately before frosting dries.
Notes
Nutritional value is an estimate only and varies based on ingredients used.
Serving size varies based on size of cookie cutters.
If high humidity climate, add up to ½ cup more flour.