I can’t believe it’s been two years since the last time I made frosted Christmas cookies!
I’ve modified the recipe slightly this time around, and I have to say that I vastly prefer this icing for decorating. No special tools required — just your hands for dipping and a toothpick for the smaller details. Glycerin isn’t always easy to find, but any specialty baking store (or Amazon) will carry it!
A word of warning, though — you’re best off setting aside a whole day (or at least an afternoon) to make these. Between chilling the dough, baking the cookies, waiting for them to cool and then decorating them, these take a while! The first time I made cookies like these, I started them after work one night and found myself finishing them up around two in the morning (eek). But they’re a fun way to spend a weekend afternoon over the holidays!
Glazed Sugar Cookies
For the Cookies
3/4 cup butter, softened (1 1/2 sticks)
1 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 400 degrees F. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs and stir in the vanilla. Combine the flour, baking powder and salt, and mix them into the wet ingredients. Chill the dough for approximately an hour, or until stiff.
After chilling, turn the dough out onto a lightly floured surface, roll out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on greased cookie sheets.
Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
For the Icing
1 cup confectioners sugar
2 tsp milk, or more as needed
1 tsp vanilla extract
1 tsp glycerin
In a large bowl, mix together the confectioners’ sugar, milk, glycerin and vanilla with an electric mixer until smooth, about 5 minutes. Color with food coloring if desired. Spread icing on the cookies with a knife or dip the cookies in the frosting to ice them.