Glazed Christmas Cookies: A Sweet Touch of Christmas on your Table

Sugar crystals wink like Christmas lights across a tray of glazed cookies, and each one is a tiny, edible ornament ready to brighten your holiday spread. These Glazed Christmas Cookies are lemon-scented shortcrust biscuits topped with pastel icing so cheerful they practically hum carols. They are great for gifting in tins, tucking into stockings, or arranging on your centerpiece platter. They balance buttery bite with a sweet, smooth glaze and kid-friendly decorations.

What are Glazed Cookies?

Glazed Cookies are classic shortcrust biscuits, and this recipe uses lemon-kissed shortcrust that is sturdy enough to hold neat shapes. But it is tender when bitten, and the icing is a thin and pipeable made from powdered sugar and water, split into four candy-bright colors.

Glazed or iced biscuits have been a festive staple across Europe and North America, evolving from ornate iced biscuits at Victorian tea parties to the playful, colorful cookies people decorate at holiday gatherings today.

Pro Tips for the Best Glazed Cookies

• Cold dough keeps cookie edges sharp, so chill for an hour, and it makes cutting and baking so much cleaner.
• Work quickly when rolling and flour the surface lightly, and lift the dough to avoid sticking. Over-flouring will dry the pastry.
• Bake on a light-colored tray because dark pans brown cookies faster. A pale tray gives the 15-minute timing a better chance of being spot-on.
• Place parchment between layers to protect the icing when storing. At room temperature, they can last for several days.

Frequently Asked Questions

What makes these cookies different from sugar cookies?

These are shortcrust-style cookies, they are more tender, crumbly, and with a buttery mouthfeel thanks to rubbing the butter into the flour. Sugar cookies are often creamed and can be chewier.

How do I fix runny or lumpy icing?

If the glaze is runny, add a little more powdered sugar and mix until you reach the right consistency. If it’s lumpy, sift the powdered sugar first and whisk vigorously, then add tiny amounts of water to adjust.

Can I use food gel instead of liquid coloring?

Yes, gel colors are concentrated, so start small and mix thoroughly until you reach the shade you want.

Do I need egg in the icing?

No, this recipe uses a water-based powdered sugar glaze, which is simple, not royal icing, so no egg whites are required.

Can I Freeze Glazed Cookies?

Yes, but only after the icing has completely set and hardened. Freeze for up to 2 months and thaw gently at room temperature to avoid condensation on the glaze.

How to Store Glazed Cookies

You can store cookies at room temperature for up to 5 days. If your home is humid, a crisping packet or a folded paper towel under the lid can help keep them from softening. Avoid stacking until icing is fully firm.

How to Make Glazed Cookies

Step 1

Step 1

In a mixing bowl, combine flour, baking powder, sugar, and lemon zest.

In a mixing bowl, combine flour, baking powder, sugar, and lemon zest.

Step 2

Step 2

Add cubed butter and, using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Then add eggs and mix.

Add cubed butter and, using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Then add eggs and mix.

Step 3

Step 3

Use Christmas cookie cutters to stamp out shapes and transfer to a tray lined with parchment paper.

When the dough starts to form clumps, use your hands to gently knead the dough. Wrap the dough tightly in cling film, and refrigerate for 1 hour.

Step 4

Step 4

Bake at 180°C (360°F) for about 15 minutes, or until the very edges are just turning pale golden.

Lightly flour your work surface and roll the dough out to about 4mm thickness.

Step 5

Step 5

Mix powdered sugar with water until smooth and lump-free.

Use Christmas cookie cutters to stamp out shapes and transfer to a tray lined with parchment paper.

Step 6

Step 6

Divide the icing evenly into 4 small bowls. Tint each with pink, purple, green, and blue food coloring and transfer into its own piping bag

Bake at 180°C (360°F) for about 15 minutes, or until the very edges are just turning pale golden.

Step 7

Step 7

Decorate the cookies, letting sections set briefly if you want crisp separation between hues.

Mix powdered sugar with water until smooth and lump-free.

Step 8

Step 8

Allow the iced cookies to set completely, and once dried, arrange them on a festive platter.

Divide the icing evenly into 4 small bowls. Tint each with pink, purple, green, and blue food coloring and transfer into its own piping bag

Step 9

Step 9

Decorate the cookies, letting sections set briefly if you want crisp separation between hues.

Step 10

Step 10

Allow the iced cookies to set completely, and once dried, arrange them on a festive platter.