Growing up, making Christmas cookies was always a family affair in our house. Mom would handle the dough while my sister and I waited eagerly by the oven, watching the cookies turn golden brown. But the real fun started when it was time to decorate. We’d make a simple glaze icing – just powdered sugar, milk, and vanilla – and spend hours coating each cookie with care. Sure, store-bought frosting might be easier, but there’s something special about that homemade glaze. It dries with a slight shine and lets the cookie’s flavor shine through. These days, I still make them the same way, and my kids are just as messy with the icing as I used to be.
Ingredient Substitutions
For the softened unsalted butter, coconut oil can be used as a vegan alternative. Use the same amount, but be aware that it may slightly alter the texture and flavor of the cookies. Margarine is another option for those avoiding dairy, though it may affect the cookie’s texture.
Plain flour can be replaced with a gluten-free all-purpose flour blend for those with gluten sensitivities. Use a 1:1 ratio, but note that the texture may be slightly different. You may need to add a small amount of xanthan gum if it’s not already included in the blend.
For the granulated sugar, coconut sugar or a stevia-based sweetener can be used as lower glycemic alternatives. Coconut sugar can be substituted in equal amounts, while stevia-based sweeteners typically require less volume, so follow the package instructions for proper substitution ratios. Keep in mind that these substitutions may change the color and texture of the cookies slightly.
| Preparation Time | 30-45 minutes |
| Cooking Time | 13-16 minutes |
| Total Time | 60-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2700
- Protein: 20-25 g
- Fat: 180-200 g
- Carbohydrates: 300-320 g
Ingredients
- 1 cup softened unsalted butter
- 2/3 cup granulated sugar
- 2 teaspoons vanilla essence
- 2 cups plain flour
- 1/4 teaspoon salt
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla essence
- 1/4 teaspoon almond essence
- 3-4 tablespoons milk
- 1 tablespoon meringue mix
- 1 cup sifted confectioners’ sugar
- 1/4 teaspoon vanilla essence
- 2-3 tablespoons warm water
- Gel food coloring
Step 1: Prepare the Dough
Using an electric mixer, beat the butter and sugar together until just combined, being careful not to overmix.
Add vanilla extract and mix until incorporated.
In a separate small bowl, whisk together the flour and salt.
Gradually add the flour mixture to the butter mixture, mixing until fully combined.
Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes to chill.
Step 2: Roll and Cut the Dough
Preheat your oven to 325°F (165°C).
Lightly flour a working surface and roll the chilled dough out to about 1/4 inch thick.
Use a 2 1/2 inch round cookie or biscuit cutter to cut out the dough into rounds.
Place the cookie rounds 2 inches apart on an ungreased cookie sheet or a sheet lined with silicone baking mats.
Step 3: Bake the Cookies
Bake the cookies in the preheated oven for 13-16 minutes, or until they just turn a light golden brown.
Once baked, let the cookies cool completely on the cookie sheet or a wire rack before proceeding to decoration.
Step 4: Make and Apply the Glaze
In a bowl with shallow sides, whisk together powdered sugar, vanilla extract, and almond extract.
Slowly whisk in milk until you reach the desired consistency for glazing.
Dip the tops of the cooled cookies into the glaze, shaking off any excess.
Place the glazed cookies on a cooling rack and let them set for several hours before storing or adding royal icing.
Step 5: Prepare and Color Royal Icing
In a medium bowl, stir together powdered sugar and meringue powder.
Gradually stir in water until smooth, then add vanilla extract for flavor.
Divide the icing into as many bowls as you have colors, then use gel food coloring to achieve your desired shades.
Mix well to ensure even coloring.
Step 6: Decorate with Royal Icing
Transfer the prepared royal icing into a pastry bag or Wilton 6oz squeeze bottles for precision application.
Decorate your cookies as desired.
Allow the royal icing to sit for at least 3 hours to set properly before storing the cookies.
Letting the icing set overnight is also acceptable for best results.
