Homemade Holiday Sugar Cookies

Cut out your own fun shapes with this holiday sugar cookie recipe. Create cookie designs and decorate them with Grandma’s Decorator Icing. Looking for more holiday cookie recipes? Check out our Holiday Baking page.

Ingredient List

For the Cookies:

1 cup salted butter, softened
½ cup confectioners’ sugar
½ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda

Instructions

Baking the Cookies

Preheat oven to 375°F.
In large mixing bowl, cream together butter and sugars. Add egg and vanilla; continue beating until well mixed.
Reduce speed to low; add flour, cream of tartar and baking soda. Mix until a soft dough is formed. Cover; chill dough 30 minutes.
Roll out dough (¼” thick) onto clean surface. To prevent dough from sticking, sprinkle with flour as needed.
With cookie cutters, cut out cookies. Use floured metal spatula to transfer cookies onto greased or parchment-lined baking sheets. Reroll trimmings and cut.
Bake 7 to 9 minutes or until edges are lightly browned. Let cool a few minutes on baking sheets. Transfer cookies to wire rack. When completely cool, decorate with icing, sugars, and sprinkles.

Grandma's Decorator Icing

Combine with mixer 3 ½ cups confectioners’ sugar, ½ cup shortening, 4-5 tablespoons cold water, ½ teaspoon lemon extract, ¼ teaspoon vanilla extract and ⅛ teaspoon sea salt.

Glossy Sugar Icing

Whisk together 2 cups confectioners’ sugar, 2-3 tablespoons milk and ¼ teaspoon vanilla or lemon extract.

Nutrition Facts

Per Serving (1 cookie unfrosted, 23g): 100 calories, 50 calories from fat, 6g fat, 3.5g saturated fat, 0g trans fat, 20mg cholesterol, 75mg sodium, 12g total carbohydrates, 0g dietary fiber, 5g sugars, 1g protein, 17mcg folate, 0mg vitamin C, 0mg calcium, .5mg iron.

Enjoy!

Try these other holiday cookie recipes.

Instructions

Step 1 of

Preheat oven to 375°F.
In large mixing bowl, cream together butter and sugars. Add egg and vanilla; continue beating until well mixed.
Reduce speed to low; add flour, cream of tartar and baking soda. Mix until a soft dough is formed. Cover; chill dough 30 minutes.
Roll out dough (¼” thick) onto clean surface. To prevent dough from sticking, sprinkle with flour as needed.
With cookie cutters, cut out cookies. Use floured metal spatula to transfer cookies onto greased or parchment-lined baking sheets. Reroll trimmings and cut.
Bake 7 to 9 minutes or until edges are lightly browned. Let cool a few minutes on baking sheets. Transfer cookies to wire rack. When completely cool, decorate with icing, sugars, and sprinkles.
Combine with mixer 3 ½ cups confectioners’ sugar, ½ cup shortening, 4-5 tablespoons cold water, ½ teaspoon lemon extract, ¼ teaspoon vanilla extract and ⅛ teaspoon sea salt.
Whisk together 2 cups confectioners’ sugar, 2-3 tablespoons milk and ¼ teaspoon vanilla or lemon extract.
Per Serving (1 cookie unfrosted, 23g): 100 calories, 50 calories from fat, 6g fat, 3.5g saturated fat, 0g trans fat, 20mg cholesterol, 75mg sodium, 12g total carbohydrates, 0g dietary fiber, 5g sugars, 1g protein, 17mcg folate, 0mg vitamin C, 0mg calcium, .5mg iron.
Try these other holiday cookie recipes.