Holiday Sugar Cookies with Icing
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Tender, buttery, and cakey sugar cookies with a hint of cinnamon. These Holiday Sugar Cookies with Icing are a classic sugar cookie with a little holiday cheer!
If you’re looking for more holiday cookies, try some of my other favorites like my Candy Cane Crunch Dark Chocolate Cookies, Cinnamon Pecan YiaYia Cookies, or my Frosted Gingerbread Cookies.
Table of Contents
Why You'll Love This Recipe
You will love this recipe for Holiday Sugar Cookies with Icing! This simple yet festive recipe is a classic soft and cakey sugar cookie with a hint of cinnamon. It’s topped with a sweet icing and to make it seasonal, I add festive Christmas sprinkles!
The best part about this recipe is this classic cookie is always a crowd pleaser! You can also make this recipe for any holiday or anytime, and just change up the sprinkles to match the occasion.
Ingredients
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Frontier Co-Op Organic Korintje Cinnamon
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Valley Heavy Whipping Cream
ColorKitchen Foods Nonpareil Confetti Sprinkles
India Tree Nature's Colors Snowflake Sprinkles
India Tree Nature's Colors Decorating Sugars
ColorKitchen Foods Christmas Tree Sprinkles
Tools Needed
Stand Mixer (or hand mixer)
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, vanilla extract, and cinnamon. Mix on low until combined. Add the eggs, flour, baking soda, and sea salt in that order and mix until combined into a stiff dough.
Step 3
Using your hands, form the dough into 18 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
Step 4
Bake for 13 to 15 minutes or until lightly golden brown around the edges and cracked and set in the middle. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to look at the Notes at the bottom of the recipe for high altitude baking times.)
Step 5
To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and heavy whipping cream, and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until the icing is light and fluffy.
Step 6
Using a butter knife, spatula, or a piping bag if you like, frost each cookie with icing. Sprinkle them with holiday sprinkles or decorations.
Baker's Tips
- I always like to use parchment paper as cookies don’t ever stick when using parchment paper. My favorite nontoxic parchment paper is from Kana, use my code MIMIBAKES for 10% off!
- I use my hands to form the cookies into balls, and then flatten them just slightly. It you want to use a scoop or spoon you can do that as well, but be sure to flatten the cookies to about 2-inches in diameter.
- After the cookies come out of the oven, I immediately use a cookie cutter to swirl them around and make them perfectly round! You can also use a glass if you don’t have a cookie cutter. And, you can even use a butter knife, just lightly poke the sides in on the places they are not perfectly round and it works just as good!
- I just use a butter knife to frost these, but if you want to use a spatula or even a piping bag, you can do that as well! Whatever is easiest for you works just fine!
- If you are gifting these or serving for a party, I would recommend making the night before so the icing can set. Otherwise, it’s sticky and will stick to the other cookies if they are stacked. I prefer to bake at night, and then put the whole cookie sheet in the freezer to set the icing overnight. Then they can be easily stacked packed up the following day.
- Make sure to store these in an airtight container after the icing sets so they keep their soft, pillowy texture!
- I listed the sprinkles I used, but you can use any kind you like. If you are making these for a birthday you can just use rainbow sprinkles, or Valentine’s Day or Easter you can also use seasonal sprinkles to make them festive for any holiday!
FAQ's
Yes! I have a Note at the bottom of the recipe for making these gluten free. I also list my favorite gluten free flour blend.
Yes! If you're traveling to the mountains this holiday season (or if you live at high altitude, which is anything above 5,000 feet) then you can check the Notes at the bottom of the recipe for high altitude baking times. All of my recipes can be made at high altitude just by checking the notes!
Yes! If you want to make these even more festive, you could add peppermint extract into the icing. Try adding 1 teaspoon, taste it, and then go from there.
These Holiday Sugar Cookies with Icing should be stored in an airtight container so they retain their soft and chew texture.
Craving More?
Holiday Sugar Cookies with Icing
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 71 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 large eggs
- 298 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
Icing
- 284 grams powdered sugar (sifted)
- 57 grams salted butter (softened)
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Natural holiday sprinkles
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, vanilla extract, and cinnamon. Mix on low until combined.
- Add the eggs, flour, baking soda, and sea salt in that order and mix until combined into a stiff dough.
- Using your hands, form the dough into 18 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 13 to 15 minutes or until lightly golden brown around the edges and cracked and set in the middle. Allow to cool completely on the baking sheets.
- To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and heavy whipping cream, and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until the icing is light and fluffy.
- Using a butter knife, spatula, or a piping bag if you like, frost each cookie with icing. Sprinkle them with holiday sprinkles or decorations.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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