Farmgirl's Kitchen Christmas Cookies
Sliced, scooped, or straight from the pan, Farmgirl’s Kitchen Christmas Cookies are buttery cut-out sugar cookies with a tender crumb and a clean almond note behind the vanilla. The dough holds its shape well, so it works for rolling and cutting with kids or a cookie crew. Chill the dough for an hour before rolling, then decorate once the cookies are fully cool.
Yield: About 36 cookies | Prep: 30 min | Chill: 1 hr | Bake: 12-14 min | Icing dry time: 4-6 hrs
Farmgirl’s Kitchen Christmas Cookies Ingredients
- 1 1/2 cups unsalted butter — The base of the dough. Let it soften on the counter until creamy but not greasy. Unsalted lets you control the total salt in the cookies.
- 2 cups granulated sugar — Creamed with the butter to build the light, soft texture. Use regular white granulated sugar.
- 4 large eggs — Beat them in one at a time so the dough stays smooth and well combined.
- 1 tsp vanilla extract — Adds round, warm sweetness to the dough. Pure vanilla gives a cleaner flavor than imitation.
- 1/2 tsp almond extract — A small amount goes a long way. It gives these cookies their signature flavor without tasting strong.
- 4 cups powdered sugar — The base of the royal icing. If the powdered sugar has lumps, push it through a sieve before making the icing so it spreads evenly over the cookies.
- 5 cups all-purpose flour — The structure of the cookie. Spoon it into the measuring cup and level it off so you do not pack in too much.
- 2 tsp baking powder — Gives just enough lift so the cookies bake up soft rather than dense.
- 1 tsp salt — Balances the sweetness and brings out the butter flavor.
- 3 tbsp meringue powder — Lets the royal icing dry hard and glossy. It is used in the icing only; do not substitute egg whites.
- 5 tbsp water — Thins the royal icing to the right consistency. Add it a tablespoon at a time while mixing.
How To Make Farmgirl’s Kitchen Christmas Cookies
- Cream the butter and sugar. In a large bowl, beat 1 1/2 cups unsalted butter and 2 cups granulated sugar until smooth and fluffy, about 2 to 3 minutes with a mixer. The mixture should look pale and lighter in texture. Beat in 4 large eggs one at a time, then add 1 tsp vanilla extract and 1/2 tsp almond extract. Scrape the sides and bottom of the bowl after each egg so no butter stays unmixed.
- Mix the dough. Stir in 5 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt until the dough just comes together. Mix only until the flour has fully disappeared into the dough. Overmixing after the flour goes in can make the cookies tough. Place the dough in a zip-style bag, press it into a flat disk, and chill for 1 hour. Chilling firms the butter so the cut shapes keep their edges in the oven instead of spreading.
- Roll and cut. Roll the chilled dough to 1/4-inch thick on a lightly floured surface. Cut it with your cutters and place the cookies on parchment-lined sheet pans, leaving a little space between them. Re-roll the scraps once; re-rolling more than that makes the cookies tough.
- Bake. Bake at 400°F for 12 to 14 minutes, until the edges are lightly golden and the centers look set. Start checking at 12 minutes, since small cut-outs can go from pale to brown quickly. Let the cookies cool on the pans for a few minutes, then move them to a rack to cool completely. Make the royal icing. Beat 4 cups powdered sugar and 3 tbsp meringue powder together on low, then add 5 tbsp water one tablespoon at a time. Mix until the icing is thick and glossy. If it is too thin, add more powdered sugar a little at a time; if it is too stiff, add water a few drops at a time. Decorate and dry. Spread or pipe the royal icing onto the fully cooled cookies. Icing added to warm cookies will melt and slide off. Let the cookies dry at room temperature until the icing is hard, about 4 to 6 hours.
Substitutions And Additions
Unsalted Butter
Salted butter works in a pinch. I’d skip any extra salt in the dough and taste a small piece before baking, since the cookies will come out a little saltier. Do not swap in margarine, because the flavor and spread will change.
Almond Extract
Without almond extract, the cookies will taste plainer, like a classic vanilla sugar cookie. Do not double the vanilla to make up for it; the almond is what gives these cookies their character.
All-Purpose Flour
A gluten-free flour blend is not a simple 1-to-1 swap for this recipe. Blends behave differently, so the dough may be softer and harder to roll, and the cookies may be more tender and less sturdy for decorating. Test a small batch first.
Meringue Powder
Meringue powder is what helps the royal icing set hard. Look for it in the baking aisle or with cake decorating supplies. Egg whites will not give the same firm finish, and the icing may stay soft and smudge.
How To Serve And Store
Serve these cookies with cold milk or hot cocoa, or pack them in a tin for gifts. Stack them with the icing side up on a holiday platter.
In The Refrigerator
Store fully decorated cookies in an airtight container at room temperature for up to 1 week. In a very warm kitchen, the refrigerator can help; keep them in the fridge for up to 5 days and bring them to room temperature before serving.
In The Freezer
Freeze undecorated cookies in a single layer, then transfer them to an airtight container for up to 3 months. Thaw at room temperature for about 1 hour before decorating. Decorated cookies can be frozen once the icing is fully dry, with parchment between layers.
Frequently Asked Questions
Can you make the dough ahead?
Yes. Wrap the dough tightly and refrigerate it for up to 2 days, or freeze it for up to 3 months. Let refrigerated dough sit at room temperature until it is rollable before cutting.
How do you know when the cookies are done?
They are done when the edges are lightly golden after 12 to 14 minutes at 400°F and the centers look set.
Why did my royal icing come out too thin?
Add powdered sugar a little at a time to thicken it. Add water only a few drops at a time if the icing is too stiff. Keep the icing covered so it does not dry out while you work.
Follow Hailee Recipes on Pinterest for more holiday baking ideas.
More Recipes You’ll Love
- Christmas Cut Out Sugar Cookies Recipe
- Chocolate Pine Cone Cookies
- Cheesy Zucchini Christmas Tree Bread
- Christmas Peppermint Bark Bars
Follow Hailee Recipes on Pinterest
Farmgirl's Kitchen Christmas Cookies
Ingredients
Method
- Beat 1 1/2 cups unsalted butter and 2 cups granulated sugar in a large bowl until smooth and fluffy, about 2 to 3 minutes; beat in 4 large eggs one at a time, then add 1 tsp vanilla extract and 1/2 tsp almond extract, scraping the bowl after each egg.
- Stir 5 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt until the dough just comes together; place in a zip-style bag, press into a flat disk, and chill for 1 hour.
- Roll the chilled dough to 1/4-inch thick on a lightly floured surface; cut with cutters and place on parchment-lined sheet pans, leaving space between cookies, re-rolling scraps only once.
- Bake at 400°F for 12 to 14 minutes until edges are lightly golden and centers look set; cool on pans for a few minutes, then cool completely on a rack. Beat 4 cups powdered sugar and 3 tbsp meringue powder on low, then add 5 tbsp water one tablespoon at a time until thick and glossy; spread or pipe onto fully cooled cookies and let dry at room temperature 4 to 6 hours until hard.
