Classic Christmas Cookies with Royal Icing

These classic Christmas Cookies are tender, buttery, and perfectly suited for festive decorating. Lightly crisp around the edges with a soft, delicate center, they hold their shape beautifully when baked and provide the perfect canvas for smooth, glossy royal icing. Infused with both vanilla and almond extracts, the cookies are delicately aromatic and balanced in sweetness. Whether shaped into stars, trees, or snowflakes, these cookies are a timeless holiday tradition ideal for family baking sessions, gift boxes, and cookie exchanges.

Ingredients

For the Cookies

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

For the Royal Icing

• 3 egg whites
• 4 cups powdered sugar
• 1 teaspoon lemon juice
• Food coloring (optional)

Directions

1. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Whisking helps distribute the leavening and salt uniformly throughout the flour, ensuring consistent texture and rise in every cookie. Set this dry mixture aside.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which contributes to a lighter cookie texture. The mixture should appear pale in color and smooth, with no visible streaks of butter.
3. Add the egg, vanilla extract, and almond extract to the butter mixture, mixing until fully incorporated. Scrape down the sides of the bowl as needed so all ingredients blend evenly and the dough develops a uniform flavor throughout.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft, cohesive dough forms. Avoid overmixing at this stage, as excessive mixing can make the cookies tough instead of tender.
5. Divide the dough into two equal halves, flatten each portion slightly into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough firms the butter, making it easier to roll out cleanly and helping the cookies retain their shape during baking.