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Dark green, red, and white Christmas sugar cookies on a wire rack on top of a white wooden table.

Christmas Sugar Cookies Recipe

These soft vanilla Christmas sugar cookies are naturally sweetened and paired with the best tasting, naturally dyed sugar cookie icing!

Category Cookies
Cuisine American, British
Keyword christmas sugar cookies
Prep Time 45 minutes
Cook Time 8 minutes
Total Time 53 minutes
Author Amanda | Naturally Sweet Kitchen


Sugar Cookies

  • 320 g unbleached plain flour
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 113 g unsalted butter room temperature
  • 150 ml (200g) agave nectar
  • 1 large egg room temperature
  • 2 tsp pure vanilla extract


  • 125 g unrefined golden confectioner’s sugar, sifted (see note)
  • 1-2 tbsp milk
  • ½ tsp pure vanilla extract
  • Spirulina powder for colouring
  • Beetroot powder for colouring
  • Raw cane sugar for decoration (optional)


Sugar Cookies

  1. Sift the flour, baking soda, and salt into a large bowl and whisk to combine. Set aside.
  2. Add the butter to the bowl of a stand mixer fitted with the paddle attachment and whip on a medium speed until creamy and slightly fluffy, about 5 minutes.
  3. Pour in the agave nectar and mix to combine well. Scrape down the sides of the bowl.
  4. Add the egg and vanilla and continue mixing on medium speed until well combined.
  5. Decrease the mixer to a low speed and add the dry ingredients to the wet ingredients in two parts, mixing just until the flour disappears.
  6. Remove the bowl from the mixer and finish mixing with a spatula, scraping down the sides into a loose ball. Refrigerate the dough for at least 30 minutes.
  7. Preheat the oven to 180ºC (350ºF) and line two baking trays with silicone mats or non-stick paper.
  8. Remove the dough from the fridge and on a lightly floured surface, roll out it out to ½ cm (0.2 inches) thick. Cut shapes out of the dough using cookie cutters and place each shape on the baking trays. These cookies will not spread much, so you can place them quite close together.
  9. Bake the cookies for 6-8 minutes, or until risen and lightly golden on the bottom. Remove the cookies from the oven and allow them to cool on the tray for 5 minutes, then place them on a wire rack to cool completely.


  1. Whisk together the confectioner’s sugar, milk, and vanilla in a medium bowl until well combined. The icing should be thick but drip evenly off of a spoon.
  2. Divide the mixture into two or three separate bowls. Add ½ tsp of spirulina powder to one bowl of icing and ½ tsp of beetroot powder to a second bowl of icing and whisk each bowl with a fork to combine. Continue adding the powders a dash at a time until you reach your desired colours. Leave one of the bowls white.
  3. Decorate the cookies with the icing using one of the below methods.


  1. Pipe and Flood Method: To pipe the borders, add one colour to a piping bag fitted with a small round tip (I used a Wilton #4) and pipe around the edges of each cookie. Allow the border icing to dry for at least 30 minutes before flooding. To flood the cookies, add ½ tsp of milk to each of the remaining icings to make them a bit runnier. Drop a teaspoon of flood icing into the centre of each cookie and carefully tilt the cookie to fill all the gaps. Add more icing as needed. Use a toothpick to pop any air bubbles and spread the icing to the edges. Allow the cookies to dry for 5 minutes and then dunk them, carefully but confidently, into a plate of raw cane sugar. Turn over and leave to dry on a cooling rack for 24 hours.

  2. Dunk and Dip Method: Add 1-2 tsp of milk to each bowl of icing and whisk to combine. This should bring them to the consistency of flood icing. Dunk the top of each cookie, one by one, into the icing. Lift the cookie and hold it flat, allowing the excess icing to drip off. Dip each cookie into a plate of raw cane sugar. Turn over and leave to dry on a cooling rack for 24 hours.


  • This is the brand I use for confectioner's sugar. If you cannot get unrefined confectioner’s sugar, you can blend 200g of raw cane sugar in a blender until it reaches a powdered consistency. Measure the blended sugar as instructed in the recipe.
  • Uniced cookies can be frozen in an airtight container for up to 2 months.
  • Once iced, these cookies will keep in an airtight container at room temperature for up to 5 days.