Small Batch Christmas Sugar Cookies
Delicious small-batch sugar cookies that are easy to make and perfect for holiday celebrations with minimal mess.
Servings: 12 cookies
Calories: 120kcal
Ingredients
For the cookies
- 6 tablespoons unsalted butter, room temp Butter should leave a light fingerprint when pressed.
- 1/2 cup granulated sugar Cream with butter for 2-3 minutes.
- 1 large egg yolk
- 1 teaspoon vanilla extract Can be substituted with almond extract.
- 1 1/4 cups all purpose flour, spooned and leveled Use extra flour if baking at high altitude.
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
For the frosting
- 2 tablespoons unsalted butter, room temp
- 1 cup powdered sugar, sifted Sifting ensures a smooth frosting.
- 1-2 tablespoons milk Adjust as needed for spreadability.
- 1 teaspoon vanilla extract
- pinch salt
Instructions
Preparation
- Preheat the oven to 350°F with a rack in the center. Line a light-colored baking sheet with parchment paper.
- In a bowl, cream the butter and sugar until fluffy, about 2-3 minutes.
- Mix in the egg yolk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients until just combined.
- Press the dough into a flat disc, wrap, and chill in the refrigerator for 20-30 minutes.
Baking
- Roll the chilled dough between parchment to 1/4 inch thick and cut into shapes.
- Re-chill the cut cookies for 10 minutes before baking.
- Bake for 8 to 10 minutes or until the edges are set and the centers still look pale. Let cool on the pan for 2 minutes before transferring to a rack.
Frosting
- Beat the butter until smooth, then add powdered sugar, vanilla, and salt.
- While beating, drizzle in milk until the desired consistency is reached.
- For piping, keep it thicker; for glazing, add more milk as needed.
Notes
Chill the dough longer if your kitchen is warm. Use parchment to avoid sticking.