Aunt Tricia’s Christmas Sugar Cookies

Ingredients:

• Cookies:

  • 1 1/2 cups powdered sugar

  • 1 cup butter, softened 

  • 1 teaspoon vanilla

  • 1/2 teaspoon almond extract

  • 1 egg

  • 2 1/2 cups flour

  • 1 teaspoon baking soda

  • 1 teaspoon cream of tartar

  • Granulated sugar

• Icing & Toppings:

  • 3 cups (360g) confectioners’ sugar

  • 1/2 teaspoon pure vanilla extract (omit and replace with water for stark white icing)

  • 2 teaspoons light corn syrup*

  • 4.5–5 Tablespoons (67–75ml) room temperature water

  • pinch salt

  • Food coloring

  • Sprinkles

Directions:

• Cookies:

  • Mix powdered sugar, butter, vanilla, almond extract and egg in a large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate overnight.

  • Heat oven to 375 and grease cookie sheet.

  • Divide dough in half. Roll each half 1/8 inch thick on lightly floured surface. Cut into desired shapes. Place on cookie sheet and sprinkle with granulated sugar.

  • Bake 5 minutes, or until cookies appear just set. If they brown at all it has cooked too much. Remove from cookie sheet and cool on wire rack.

• Icing & Toppings:

  • In small bowl, whisk all the ingredients together. Split into 2-3 batches and add a drop or two of your favorite Christmas color food dye. 

  • Dip cooled cookies into glaze one at a time and place back on wire rack. Cover with sprinkles and let cool until glaze has hardened.

Notes:

• Call Kristine or Aunt Tricia with any questions. Do NOT let Daniel do the sprinkles.

• 12/7/25:

  • Updated thickness from 1/4 in to 1/8 in.

  • Updated the icing to a new recipe that worked well and tasted fantastic.