These Christmas Star Cookies start with my classic sugar cookie dough, finished with a simple glaze and decorated into charming stars. This reliable recipe has been a favourite for years and is always a hit with kids.
No holiday cookie plate is complete without pretty decorated treats. These Christmas Star Cookies use the same base as my buttercream-topped sugar cookies but are finished with a glaze instead, giving a smooth surface for sprinkles and simple decorations.
If you enjoy holiday baking, check out the rest of the seasonal cookie collection for more ideas. For now, here’s everything you need to make these festive star cookies.
Ingredients
- 2 cups plain flour
- 1 cup granulated white sugar
- 1/2 cup butter, at room temperature
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- Pinch of salt
For the glaze
- 2 cups icing sugar (powdered sugar)
- 3–4 tablespoons milk
REMEMBER: The full recipe and instructions are provided in the recipe card below.
Glaze tips
- Start with just a drop of milk and add more until you reach the right thickness. The glaze can thin quickly, so add liquid slowly.
- You want a spreadable, slightly thick glaze rather than one that pours off the cookie. It will still drip a little; you can gently scrape excess from the sides with a knife once it sets.
Cookie notes
- This recipe yields about three dozen cookies, depending on the cutter size. Decorating every cookie can be time-consuming—consider baking ahead and freezing plain cookies for later decorating. Cookies may also be frozen after decorating once the glaze has fully dried (about two hours) so patterns won’t stick together.
- Always add sprinkles while the glaze is still wet. If the glaze has dried, sprinkles won’t adhere.
Now get festive and enjoy baking these cheerful star cookies!
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Christmas Star Cookies
Ingredients
- 2 cups plain flour
- 1 cup granulated white sugar
- 1/2 cup butter, at room temperature
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- Pinch salt
For the glaze
- 2 cups icing sugar
- 3–4 tablespoons milk
Instructions
- In the bowl of an electric mixer, beat the butter and sugar on high until light and fluffy (about 3–5 minutes). Add the egg and vanilla and mix until combined.
- Sift together the flour, baking powder, and salt. Stir into the butter mixture until a dough forms. Do not overmix. Divide the dough into two disks, wrap in plastic, and freeze for 15 minutes.
- Preheat the oven to 325°F (165°C). Line baking trays. Roll each chilled disk on a floured surface, dusting the top so the rolling pin doesn’t stick. Roll to a medium thickness—too thin will brown and become hard. Cut with star cutters.
- Bake for about 10 minutes, rotating trays halfway through. Cookies should remain pale; they will firm up as they cool. Transfer to a rack and let cool completely.
- Whisk the icing sugar and milk together to make a thick, spreadable glaze. Start with a small amount of milk and add until you reach the right consistency.
- Use a butter knife to spread glaze on cooled cookies. As the glaze drips, scrape excess gently with the knife. Add sprinkles while glaze is still wet so they adhere.
- Allow cookies to dry completely before stacking or storing. Store in an airtight container up to one week, or freeze for up to a month. If freezing decorated cookies, ensure glaze is fully set (about two hours) before packing.
*Times are estimates and may vary by appliance.
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