Looking for a simple and quick Christmas cookie that everyone is sure to enjoy? These sugar cookies are a fan favorite, and my favorite part? They're easy and fast, in fact, you don't even need to refrigerate the dough before rolling it out! I'd recommend dipping the cookies into the icing in the below recipe, which hardens and turns out glossy and beautiful!

Cookie Ingredients:

(Adapted from "In Katrina's Kitchen" Best Sugar Cookie Recipe)

1 c. unsalted butter - room temperature

1 c. granulated white sugar

1 tsp vanilla extract (use the real deal, not imitation)

1/2 tsp almond extract (optional, but gives the cookie a great flavor)

1 large egg

2 tsp baking powder

3 c. sifted, all-purpose flour

Cookie Directions:

Preheat oven to 350° F.

In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes. Beat in extracts and egg.

In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be quite stiff and you may need to knead it by hand towards the end.

*Refrigeration is not needed in this recipe and will actually over-harden the dough*

Divide into thirds, roll out onto a floured surface and cut. I'd recommend rolling them on the thicker side (closer to a quarter-inch rather than 1/8).

Bake at 350° F for about 6 minutes, or up to 8 if you like them on the crunchier side. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Allow cookies to cool for 10 minutes on wire rack before spreading out on parchment to decorate.

Icing Ingredients:

(Adapted from Food Network's Royal Icing Recipe)

4 c. powdered sugar

1 egg whites

2 TBSP milk (any will do, I use skim, feel free to add more for desired consistency)

1 tsp vanilla extract

1 tsp almond extract

Desired food coloring, if any

Icing Directions:

With an electric mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar one cup at a time at a low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired.

Slowly and individually 'dip' cookies into icing, removing excess. Add sprinkles within a minute to ensure they stay put! You can also pipe on decorate designs with an alternate color of icing (ex: blue snowflakes with white lines, or green trees with red ornaments/dots).

Et Voila!

Simple, tasty sugar cookies that will look professional with minimal effort! Allow icing to air-dry to harden for 12 hours before stacking in air-tight storage containers.