christmas icing recipe cookie

Written BySheba G Updated On
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I’ve been making this Christmas icing cookie recipe for years, and it’s one of those things that feels like a little ritual—something simple but special that makes the holidays feel just a little more cozy. There’s something about the way the buttery, sweet glaze clings to the edges of these cookies, turning them from plain baked treats into something that looks and tastes like a holiday treat. My kids always ask for them first thing after dinner, and honestly, I don’t blame them. They’re sweet but not overly so, with just enough crunch and chew that they’re satisfying without being heavy. Plus, they’re easy enough to make ahead and store, so you can keep them out all week without worrying about them getting soggy or going stale.

I love this recipe because it’s the kind of thing that feels intentional but doesn’t take forever. You can whip up a batch in under an hour, and the end result is something that feels festive without being fussy. My family loves them because they’re the perfect balance—sweet enough to be indulgent, but not so rich that they feel like a dessert you’d only eat once. They’re great for snacking on their own, pairing with tea or coffee, or even spreading on a slice of cheese with a side of grapes for a light lunch. And honestly, the way they look with the icing still glistening? It’s like a little edible decoration that makes everything feel a little more celebratory. Plus, the ingredients are straightforward, so you can adjust them to your taste—more vanilla, a pinch of cinnamon, or even a splash of almond extract if you’re feeling fancy. It’s that kind of recipe that feels like a little love in every bite.

Classic Christmas Icing Cookie
4.5 from 725 votes

A festive treat featuring a buttery shortbread base topped with a sweet, tangy tomato-garlic icing. Perfect for holiday gatherings.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 220

🥘Ingredients

For the Dough
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp salt
For the Icing
  • 1 cup tomato sauce
  • 1/2 cup granulated sugar
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

👨‍🍳Directions

  1. 1
    Preheat oven to 375°F. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add egg, vanilla, and almond extract, mixing until fully combined.
  2. 2
    Gradually add flour and salt, mixing just until combined. Chill dough for 30 minutes.
  3. 3
    Preheat oven to 375°F again. Roll dough to 1/4-inch thickness and cut into holiday shapes. Place on a parchment-lined baking sheet.
  4. 4
    Bake for 10–12 minutes until edges are lightly golden. Allow cookies to cool completely.
  5. 5
    In a saucepan, heat tomato sauce, sugar, garlic, lemon juice, salt, and pepper over medium heat until thickened (about 5–7 minutes). Cool completely before applying.
  6. 6
    Spread icing evenly over cooled cookies. Store in an airtight container for up to 5 days.

🔧Equipment

  • Mixing bowls
  • Electric mixer
  • Rolling pin
  • Baking sheet
  • Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 12g💛Saturated Fat: 8g❤️Cholesterol: 35mg🧂Sodium: 450mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 15g🥩Protein: 2g

📝Notes

Tips: For extra flavor, sprinkle a pinch of cinnamon or nutmeg on top of the icing. Use cookie cutters for fun shapes like stars or snowflakes.
This icing recipe is always a crowd-pleaser because it’s simple enough to make without fuss, yet it gives that festive touch that turns any cookie into a holiday treat. Whether you’re baking for a family gathering or just treating yourself, the buttery flavor and smooth finish make it a reliable choice—no extra effort needed, just delicious results every time.

1. What is the best way to store leftover Christmas Icing Cookie dough?

Keep any unused dough refrigerated in an airtight container for up to three days. For longer storage, freeze the dough in a single layer on a baking sheet before transferring it to a sealed bag or container. Thaw in the fridge overnight before using.

2. Can I use store-bought icing or frosting instead of making my own?

While store-bought frostings can work, homemade icing holds its shape better and tastes fresher. If you choose a store-bought option, opt for a simple vanilla or cream cheese frosting—avoid overly sweet or flavored versions that may make the cookies taste cloying.

3. How do I prevent the cookies from spreading too much while baking?

Use a light hand with the dough—overworking it can cause excess spread. Chill the dough for 30 minutes before baking if it’s too sticky. Bake on a preheated sheet pan at the lower end of the temperature range (350°F to 375°F) to slow the spread.

4. What if my cookies turn out too crispy or dry?

If the cookies brown too quickly, cover them with aluminum foil or a baking sheet halfway through baking. For a softer texture, brush the tops with a little milk or cream cheese once they’re out of the oven. Let them cool completely before frosting to avoid melting the icing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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