Mom’s Iced Christmas Sugar Cookies

This Iced Sugar Cookie recipe has been passed down through generations since the late 1920’s. It’s a recipe rooted in tradition and succulent, homemade icing. You could go and buy a sugar cookie kit from the store. But, why bother whenever the love put into homemade cookies for the holiday season makes them so much more delicious. So, gather your kids, grandkids, family, friends, or whoever you’ll be spending this winter with and start this mouthwatering tradition. Not only do you get a treat as an end product but you’ll also create long lasting memories.

Ideas for Decorating Iced Sugar Cookie

The creativity that Iced Sugar Cookies allow in the kitchen makes them a favorite for kids and adults alike. Let your artistry shine by cutting your cookies into different shapes and decorating them with details. For young children try simple designs like hearts, stars, or snowflakes. You can also try piping red and green candy canes or Christmas trees, bringing them to life with a touch of edible glitter. If you really want to go all out, you can get additional ingredients like chocolate chips and whipped cream to decorate gingerbread men, reindeer, or even Santa Claus himself.

Mom’s Iced Christmas Sugar Cookies

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• Author: Dale Rice
• Yield: 6 Dozen 2-Inch Cookies 1x

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Description

Traditional and timeless, these Iced Christmas Sugar Cookies will remind you of leaving out cookies as a child for Santa.

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Ingredients

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For the Cookies:

• 3/4 cup granulated sugar minus 2 tsp 
• 1/2 cup vegetable oil 
• 3 large eggs 
• 1 tsp vanilla extract 
• 2 cups plus 3 tbsp all-purpose flour (plus more for sprinkling on the dough to roll it out) 
• 1 tsp cream of tartar 
• 1/2 tsp baking soda 
• 1/2 tsp salt 
• Icing (below) 
• Sanding sugar and colored sprinkles 

For the Icing:

• 2 cups confectioners’ sugar 
• 4 tbsp unsalted butter, softened 
• 3 tbsp whole milk 
• Pinch of salt 
• 1 tsp vanilla extract 
• Food coloring if desired 

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Instructions

For the Cookies:

1. Combine the sugar, oil, eggs, and vanilla in the bowl of a stand mixer with the paddle attachment or, if preferred, in a bowl using a large wooden spoon to beat by hand. Mix well.  
2. Combine the flour, cream of tartar, baking soda and salt, and add to the liquid ingredients. Mix until there are no more streaks of flour. Chill for 2 hours or overnight. 
3. Preheat oven to 365 degrees. Flour a surface for rolling the dough. Take half the dough (it will be very sticky), place it on the board, and liberally sprinkle with flour. Roll to desired thickness, using more flour as necessary to keep it from sticking to the counter or rolling pin. Cut out desired shapes. Place on a cookie sheet and bake for 7-8 minutes for 2-inch cookies, until they are puffed and soft. Move the cookies to a rack to cool. They will crisp up quickly. Ice and decorate with sugar or sprinkles or both. 

For the Icing:

1. Combine all ingredients in a bowl and beat (with a mixer or by hand) until smooth and creamy.  
2. Divide among small bowls and use food coloring for desired shades. Makes enough icing for 6 dozen 2-inch cookies.

Recipe by Dan Rice / Styling by Julia Platt Leonard / Photography by Tira Howard

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