Why did my easy Christmas sugar cookies spread and lose their shape in the oven?

Spreading almost always means the butter was too warm or the dough did not chill long enough. Make sure the butter is cool to the touch before creaming, chill the dough a full hour, and chill the cut shapes for 10 minutes if your kitchen is warm. Also check your flour measurement, since too little flour makes a slack dough that cannot hold edges.

My simple glaze stayed tacky and never hardened. What went wrong?

A glaze that will not set usually has too much liquid or is missing the corn syrup, which is what helps it dry to a firm shell. Add milk only a teaspoon at a time until the glaze flows slowly, and keep the full tablespoon of corn syrup. High humidity can also slow setting, so let the cookies dry in a cool room with good air circulation.

Can I freeze these sugar cookies after I decorate them?

Yes, decorated cookies freeze well if you handle them right. First freeze them in a single layer on a tray until the glaze is completely hard, about 2 hours, then stack with parchment between layers in an airtight container for up to 3 months. Thaw the sealed container at room temperature so condensation never forms on the icing.

The sprinkles bled color into my white glaze. How do I prevent that?

Color bleeding happens when sprinkles sit on very wet glaze for too long or when low quality sprinkles are used. Let the glaze set for 2 to 3 minutes until it is just tacky, then press the sprinkles on gently instead of drowning them. Choose sprinkles labeled nonpareils or jimmies from a reputable brand, since cheap mixes bleed fastest.

How many times can I re-roll the leftover dough scraps?

Re-roll the scraps once for the best texture; a second re-roll is acceptable but the cookies will be slightly tougher. Each round of rolling develops more gluten, which is why the first cut cookies are always the most tender. Gather scraps gently, press rather than knead them together, and chill the re-rolled dough for 15 minutes before cutting.

Easy Christmas Sugar Cookies | Soft, Buttery & Festive

Ingredients

Scale

2 3/4 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
2 cups powdered sugar, sifted (for the glaze)
2 to 3 tablespoons whole milk (for the glaze)
1 tablespoon light corn syrup (for the glaze)
Holiday sprinkles, for decorating

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Instructions

Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
Beat the softened butter and granulated sugar with a hand or stand mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.
Add the egg, vanilla extract, and almond extract and beat on high speed until fully combined, about 1 minute, scraping down the sides of the bowl.
Add the dry ingredients to the wet ingredients and mix on low speed just until combined. The dough will be soft.
Divide the dough in half, flatten each half into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Roll one disk on a lightly floured surface to 1/4-inch thickness, cut into shapes with cookie cutters, and place 2 inches apart on the sheets.
Bake for 9 to 11 minutes, until the edges are just beginning to turn golden. The centers will look slightly underdone; they will set as they cool. Cool on the sheets for 5 minutes, then transfer to a wire rack.
Whisk the powdered sugar, 2 tablespoons of milk, and the corn syrup until smooth, adding more milk a teaspoon at a time for a thick but spreadable glaze.
Spread or pipe the glaze onto the fully cooled cookies, add sprinkles immediately, and let set at room temperature for 2 hours before stacking.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 10 minutes