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Christmas Sugar Cookies
Christmas Sugar Cookies

Christmas Sugar Cookies

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Cook Minutes 1 Hr 2 Min
Prep : 20 Min Cook: 42 Min
Don't forget the secret ingredient in these delectable Christmas Sugar Cookies! The package of Jell-O Instant Pudding makes these cookies extra special. These fun holiday cookies are the perfect treat to serve when spending time with family and friends.
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36 Servings
Original recipe yields 36 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
1 tsp. baking soda
3/4 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tsp. vanilla
7-1/2 cups icing sugar
1/2 cup meringue powder
2/3 cup water
1 Tbsp. gel food colouring (assorted colours)
1/4 cup sprinkles (assorted colours)
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in dry pudding mix, egg and vanilla. Gradually add flour mixture, mixing well after each addition. Transfer dough to lightly floured surface; mix with your hands until ingredients are well blended and come together to form smooth ball.
Step 3
Divide dough into four pieces; roll each into ball. Flatten each into disk. Roll out dough, one disk at a time, on lightly floured surface to 1/4-inch thickness; cut into Christmas shapes with 2-inch cookie cutter, rerolling scraps as necessary.
Step 4
Place, 2 inches apart, on parchment-covered baking sheets.
Step 5
Bake 10 to 12 min. or until edges are lightly browned. Cool 1 min. Remove cookies to wire racks; cool completely.
Step 6
Mix icing sugar, meringue powder and water until blended. Spoon into separate bowls to match desired number of coloured icings. Tint icing in each bowl with desired food colouring(s). Spoon icing from one bowl into piping bag fitted with small piping tip. Repeat with remaining icing to fill additional piping bags fitted with piping tips.
Step 7
Use piping bag to pipe line of icing around edge of each cookie, then gently squeeze additional icing back and forth over top of cookie to completely cover cookie. Decorate with sprinkles as desired. Let stand until icing is firm.
Kraft Kitchen Tips!
Storage Know-How
Store in airtight container at room temperature up to 5 days before serving.
Substitute 1/2 tsp. almond extract for the vanilla.
The cookie dough can be refrigerated up to 24 hours before rolling out and baking as directed. For best results, let dough stand at room temperature 15 min. before rolling out.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 2.5 g
13 %
Cholesterol 25 mg
Sodium 115 mg
5 %
Carbohydrate 39 g
Fibre 0 g
Sugars 32 g
Protein 2 g
Vitamin A
4 %
Vitamin C
0 %
0 %
2 %
36 servings,1 cookie each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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