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Paula Deen’s Iced Christmas Sugar Cookies: A Recipe for Holiday Cheer

The scent of sugar cookies baking always transports me back to my grandmother’s kitchen. Every Christmas, her counter would be covered in a kaleidoscope of sprinkles, frostings, and, of course, perfectly shaped sugar cookies ready to be decorated. It wasn’t just about the cookies themselves; it was about the laughter, the shared creativity, and the feeling of warmth that filled the room. Recreating Paula Deen’s Iced Christmas Sugar Cookies brings back those cherished memories and offers a delicious way to create new ones with loved ones.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 10-12 minutes
Total Time: 1 hour 30 minutes (includes chilling time)
Yields: 36 cookies
Serves: 18
Dietary Type: Vegetarian

Ingredients

For the Cookies:

1 cup butter, softened
1 cup sugar
1/4 cup brown sugar, firmly packed
1 tablespoon vanilla
2 eggs
3 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the Royal Icing:

1/4 cup cold water
3 tablespoons meringue powder
2 cups confectioners’ sugar
Paste food coloring, assorted colors

For Decoration (optional):

Colored sparking sugars
Colored pearlized sugars
Colored sanding sugars
Colored pearlized jimmies
Candy cane sprinkles
Colored sugar crystals
Pearlized sugar pearls
Edible confetti snowflakes
Glitter crystals
Nonpareils
Dragees
Edible silver spray

Equipment Needed

Large bowl
Medium bowl
Mixer (stand or hand-held)
Whisk
Plastic wrap
Baking sheets
Parchment paper
Rolling pin
Cookie cutters
Wire racks
Small bowls (for icing)

Instructions

Cream the Butter and Sugars: In a large bowl, beat the softened butter, sugar, and brown sugar at medium speed with a mixer until light and fluffy. This usually takes 3-5 minutes. Don’t rush this step; properly creaming the butter and sugar is crucial for a tender cookie.
Incorporate the Vanilla and Eggs: Add the vanilla extract and eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures even distribution and prevents clumps.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, beating until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
Chill the Dough: Cover the dough with plastic wrap and chill for at least 1 hour, or up to 3 days. Chilling the dough is essential for preventing the cookies from spreading too much during baking and makes the dough easier to handle.
Preheat the Oven and Prepare Baking Sheets: Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
Roll Out the Dough: On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a rolling pin with adjustable thickness settings for consistent results.
Cut Out Cookies: Cut out the dough with your desired cookie cutters. If the dough becomes too soft, return it to the refrigerator for a few minutes to firm up.
Reroll and Cut Scraps: Reroll the dough scraps and cut out more cookies until all the dough has been used.
Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on the cookies, as they can burn easily.
Cool the Cookies: Let the cookies cool on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely.
Prepare the Royal Icing: In a small bowl, whisk the cold water and meringue powder until foamy. This will create a stable base for the icing.
Add Confectioners’ Sugar: Gradually add the confectioners’ sugar, whisking until smooth. The icing should be thick enough to hold its shape but still spreadable.
Tint the Icing: Divide the icing into small bowls and tint with paste food coloring, stirring to achieve your desired colors. Gel food coloring provides more vibrant colors than liquid food coloring.
Decorate the Cookies: Decorate the cookies as desired with the royal icing, dragees, and sugar sprinkles. Get creative and have fun with it!
Allow Icing to Set: Let the icing dry completely before storing the cookies. This can take several hours or even overnight.
Store: Store the decorated cookies in airtight containers for up to 1 week.

Expert Tips & Tricks

Soft Butter is Key: Make sure your butter is properly softened, but not melted. It should be soft enough to easily cream with the sugar.
Don’t Overmix: Overmixing the dough develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading and makes them easier to handle. Don’t skip this step!
Even Baking: Ensure your oven is properly preheated and use an oven thermometer to ensure accurate temperature. Rotate the baking sheets halfway through baking for even browning.
Perfect Royal Icing Consistency: Adjust the consistency of the royal icing by adding a few drops of water at a time if it’s too thick, or a little more confectioners’ sugar if it’s too thin.
Preventing Icing Clogging: If you’re using piping bags, prevent the icing from drying out and clogging the tip by covering the tip with a damp paper towel when not in use.
Edible Silver Spray: For a shimmering effect, lightly spray the decorated cookies with edible silver spray after the icing has dried.
Make Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw completely before rolling out.

Serving & Storage Suggestions

Serve these beautifully decorated cookies on a festive platter for holiday gatherings. They are also perfect for gifting to friends and family. Store the decorated cookies in airtight containers at room temperature for up to 1 week. You can also freeze the undecorated cookies for up to 3 months. Thaw completely before decorating. If you want to freeze decorated cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container, placing parchment paper between layers.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	289 kcal	14%
Total Fat	11g	16%
Saturated Fat	6.7g	33%
Cholesterol	48mg	15%
Sodium	220mg	9%
Total Carbohydrate	45g	14%
Dietary Fiber	0.6g	2%
Sugars	27g	N/A
Protein	3.1g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Add 1/2 teaspoon of xanthan gum to help bind the dough.
Dairy-Free: Replace the butter with a dairy-free butter substitute.
Vegan: Replace the butter with a vegan butter substitute and use an egg replacer instead of eggs. Ensure your meringue powder is vegan-friendly, as some brands contain egg whites.
Flavor Variations: Add lemon zest, orange zest, or almond extract to the dough for different flavor profiles.
Spice It Up: Add a pinch of cinnamon, nutmeg, or ginger to the dough for a warm, festive flavor.
Chocolate Sugar Cookies: Substitute 1/4 cup of the flour with unsweetened cocoa powder for chocolate sugar cookies.

FAQs (Frequently Asked Questions)

Q: Why are my sugar cookies spreading too much?
A: This is usually caused by dough that is too warm or overmixing. Ensure your butter is softened, not melted, chill the dough thoroughly, and don’t overmix.

Q: Can I make the royal icing ahead of time?
A: Yes, you can make the royal icing ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Whisk well before using.

Q: How do I prevent the royal icing from cracking?
A: Ensure the icing is not too thick and that the cookies are completely cool before decorating. Avoid decorating in a humid environment.

Q: Can I freeze the decorated cookies?
A: Yes, but it’s best to freeze them in a single layer until solid, then transfer them to an airtight container with parchment paper between layers to prevent sticking. The icing may become slightly soft upon thawing.

Q: What is meringue powder and why is it used in royal icing?
A: Meringue powder is a dehydrated egg white product that stabilizes the royal icing, helps it dry hard, and prevents it from separating. It’s a key ingredient for achieving smooth, durable icing.

Final Thoughts

Baking Paula Deen’s Iced Christmas Sugar Cookies is more than just following a recipe; it’s about creating memories and traditions. Gather your loved ones, put on some festive music, and let the decorating begin. Don’t be afraid to get creative and have fun with it! These cookies are sure to bring joy and sweetness to your holiday season. Share your creations with us and let us know how they turned out. Happy baking!

Paula Deen’s Iced Christmas Sugar Cookies Recipe