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The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely harden.

Make sure you have allotted enough time (and enough counter space!) to make these cookies.

They’re a little easier than piping tips. To make decorating a breeze, use a squeeze bottle. The icing dries hard and slightly crunchy, so you can easily stack these Christmas sugar cookies and travel with them. The corn syrup makes the icing nice and shiny, while the ratio of confectioners’ sugar to water keeps it thick. You need confectioners’ sugar, water, vanilla extract, a touch of corn syrup, and a little salt.

The recipe is included below and I also have an Easy Cookie Icing page dedicated to it. Use This Easy Glaze Cookie Icing Insteadīut you can create gourmet decorated sugar cookies without even using royal icing! Use my easy glaze icing instead. You need a very precise consistency in order for the royal icing to pipe and set appropriately– it definitely requires patience.

I love royal icing, but it can be pretty particular sometimes. There’s no crazy ingredients, so this recipe is easy and approachable for everyone. The cookies maintain their cookie cutter shape while baking and have a nice flat surface for decorating. It’s taken me awhile to find that perfectly soft-centered, yet slightly crisp edged recipe. Trust me when I say this is a sugar cookie recipe you need to try. We’re using my classic sugar cookies and dressing them up for the holidays. Nothing beats Christmas sugar cookies made from scratch and I know you’ll love this particular recipe. Let’s kick off the holiday baking season with classic decorated Christmas cookies.