Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey friends!
The holiday season is here, and that means it’s cookie time!
Today, I’m excited to share my festive recipe for Christmas cookies with blue icing.
These cookies are not just delicious but also look super pretty on your holiday platter.
They’re perfect for sharing with friends or leaving out for Santa!
Let’s dive into the fun of cookie decorating together!
| Preparation Time | 30-60 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 2-1 days |
| Level of Difficulty | Medium |
Ingredients
- 1 cup room temperature unsalted butter (226 grams)
- 2/3 cup white sugar (135 grams)
- 1 large room temperature egg (50 grams)
- 1 teaspoon vanilla essence (4 grams)
- 1/4 teaspoon almond essence (1 gram)
- 1 teaspoon citrus zest (lemon or orange, 2 grams, optional)
- 2 1/4 cups regular flour (295 grams)
- 1/2 teaspoon salt
- 4 cups icing sugar (452 grams)
- 6 tablespoons light corn syrup (117 grams, split)
- 1/2 cup water (114 grams, split)
- 3/4 teaspoon almond essence (3 grams, split)
- Food coloring (soft gel paste recommended)
Step 1: Prepare the Cookie Dough
Start by combining the butter and sugar in a large bowl.
Use a hand mixer to beat the mixture until it becomes lighter in color and fluffy, which should take about 3-4 minutes.
Next, beat in the egg, vanilla, almond extract, and lemon or orange zest (if using) until everything is well blended.
In a separate bowl, whisk together the flour and salt.
Add this flour mixture to the butter mixture all at once and mix on low speed until just incorporated.
Step 2: Shape and Chill the Dough
Lay out a sheet of parchment paper or waxed paper, sprinkling a little flour on top to prevent sticking.
Divide the dough equally into 2 portions (or more if you have doubled the recipe).
Using lightly floured hands, shape each portion into a disc.
Place each disc on the floured paper and roll gently into a ¼-inch high oval or rectangle.
Transfer the paper with the dough onto a cookie sheet.
Repeat the process with all portions of dough.
Tightly cover the pan with the layers of dough and refrigerate for at least 2 hours or overnight.
Step 3: Cut and Bake the Cookies
Once the dough has chilled, preheat the oven to 350°F (175°C).
When you’re ready to bake, take out one sheet of dough at a time and use cookie cutters to cut out shapes.
Place the cut-out dough on parchment-lined cookie sheets.
Bake for 10 minutes, or until the edges just begin to turn golden.
Remove the cookies from the oven, transfer them from the baking pan to a cooling rack, and allow them to cool completely.
Step 4: Prepare the Glaze
To prepare the glaze, place powdered sugar in a large mixing bowl.
In a large measuring cup, stir together the corn syrup, water, and almond extract.
With a hand mixer on the lowest speed, slowly drizzle ½ cup of the corn syrup mixture over the powdered sugar and mix until incorporated, scraping down the sides as needed.
Continue mixing on medium-low speed until the glaze is smooth and creamy.
Adjust the consistency as necessary: if too thick, add the reserved corn syrup mixture in 1 teaspoon increments; if too thin, add more powdered sugar, 2 tablespoons at a time.
Step 5: Color and Apply the Glaze
Pour half of the glaze into a small shallow bowl, making sure the bowl’s diameter is larger than the largest cookie.
Cover the remaining glaze with plastic wrap to avoid a hard shell from forming.
Slowly stir the glaze to remove any air bubbles.
Using a toothpick, add a drop of food coloring and swirl it through the glaze lightly to achieve a marbled effect—be cautious not to overmix.
To glaze a cookie, hold it by the edges, turn it upside down, and dip the top into the glaze, ensuring full coverage.
Lift the cookie out, allow excess glaze to drip into a secondary bowl, then place it upright on a cooling rack to set.
Step 6: Dry and Store the Cookies
Allow the glaze on the cookies to dry completely.
For best results, let them dry for 12-24 hours before placing them in an airtight container for storage.
This drying time ensures that the glaze hardens sufficiently, preserving the decorated surface.
