What’s a holiday without cookies? Maryland Symphony Orchestra’s conductor, Elizabeth Schulze, loves baking Sugar Cookies during the holiday season. Here’s her favorite recipe—perfect for enjoying with a cup of hot cocoa by the fire.
Holiday Sugar Cookie Recipe
For the Cookies…
Ingredients:
2 1/4 cups (281g) all-purpose flour (plus extra for rolling/work surface) 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (170g) unsalted butter, softened 3/4 cup (150g) granulated sugar 1 large egg, at room temperature 2 teaspoons pure vanilla extract 1/4–1/2 teaspoon almond extract (optional, enhances flavor)
Instructions:
Prepare the dough: Whisk together flour, baking powder, and salt in a bowl. In another bowl, beat butter and sugar until smooth (about 2 minutes). Add egg, vanilla, and almond extract (if using), and mix until combined. Gradually add dry ingredients to wet ingredients, mixing on low until combined. If dough is too sticky, add 1 tablespoon of flour.
Roll and chill: Divide dough into 2 portions. Roll out each to 1/4-inch thickness on lightly floured parchment or silicone mats. Stack rolled-out dough between parchment sheets, cover, and refrigerate for 1–2 hours (or up to 2 days).
Cut and bake: Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Cut dough into shapes using cookie cutters. Re-roll scraps and repeat. Arrange cookies 3 inches apart on baking sheets. Bake for 11–12 minutes or until edges are lightly browned. Cool on sheets for 5 minutes, then transfer to wire racks.
For the Icing…
Ingredients: ️3 cups (360g) confectioners’ sugar 1/2 teaspoon vanilla extract (optional, omit for white icing) 2 teaspoons light corn syrup 4.5–5 tablespoons (67–75ml) room-temperature water Pinch of salt (optional) Optional: gel food coloring and sprinkles
Instructions:
Mix icing: Combine confectioners’ sugar, vanilla, corn syrup, and 4.5 tablespoons water in a bowl. Whisk until smooth, adding water 1/2 tablespoon at a time to reach a drizzle-able consistency. The ribbon of icing should hold shape briefly before melting back.
Tint and prepare: Divide icing into bowls if using multiple colors. Add food coloring sparingly until desired shade is reached.
Decorate: Dip cookies or use squeeze bottles/piping bags with fine tips. Outline cookies first, then fill centers. Add sprinkles immediately if desired.
Set icing: Let icing dry completely (about 24 hours). Cookies can be eaten before icing sets.
