Christmas Sugar Cookie Recipe

Make the Cookies
2 Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
3 In a medium bowl, whisk together whole wheat flour, baking powder, and salt. Set aside.
4 In a large bowl, beat the butter and maple syrup together until smooth and creamy.
5 Add the egg, vanilla extract, and almond extract (if using). Whisk until fully combined.
6 Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
7 If the dough feels sticky, sprinkle in a little extra flour (1 tablespoon at a time) until manageable.
8 Wrap the dough in plastic wrap and refrigerate for 20–30 minutes to firm up.
9 On a lightly floured surface, roll the dough to about ¼ inch thickness. Use Christmas cookie cutters to cut out shapes.
10 Arrange the cookies on the prepared baking sheet and bake for 8–10 minutes, or until the edges are just turning golden.
11 Let the cookies cool completely on a wire rack before frosting.
Make the Frosting
13 In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
14 Adjust consistency as needed — add more milk for a thinner glaze or more powdered sugar for a thicker frosting.
15 If desired, divide the frosting and tint each portion with natural food coloring.
Decorate
17 Give each child a small cup of icing and a clean paintbrush or pastry brush to “paint” their cookies. It’s an easy, mess-free decorating method that helps build fine motor skills.
18 For an organized topping station, fill a muffin tray with sprinkles, crushed freeze-dried fruit, shredded coconut, or mini chocolate chips so kids can decorate easily.