Name: Advent Calendar Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 1/2 cups (300 g) all-purpose flour, plus more for dusting; 1/2 teaspoon kosher salt; 1/4 teaspoon baking powder; 1 cup (2 sticks) unsalted butter, softened; 3/4 cup (150 g) granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1/4 teaspoon almond extract (optional but recommended); 1 pound confectioners’ sugar (about 4 cups); 2 tablespoons meringue powder; 5 tablespoons water (plus more as needed); Red and green gel food coloring (optional); Sprinkles and sanding sugars, for decorating; Holiday-shaped cookie cutters (2 3/4″ to 3 1/2″ in diameter); Small number cutters numbered 1 to 25; A piping bag with a small plain tip (about 1/16″ in diameter)

Ingredients

2 1/2 cups (300 g) all-purpose flour, plus extra for dusting

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

1 cup (2 sticks) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/4 teaspoon almond extract (optional but recommended)

1 pound confectioners’ sugar (about 4 cups)

2 tablespoons meringue powder

Red and green gel food coloring (optional)

Sprinkles and sanding sugars, for decorating

Holiday-shaped cookie cutters (2 3/4″ to 3 1/2″ diameter)

Small number cutters (1 to 25)

Piping bag with small plain tip (about 1/16″ diameter)

Instructions

Step 1: In a medium bowl, whisk together the flour, salt, and baking powder. In a large bowl, beat the softened butter and granulated sugar with a handheld mixer on medium-high speed until fluffy and pale, about 2 to 3 minutes.

Step 2: Add the egg, vanilla, and almond extract (if using) to the butter mixture and beat until combined. Gradually add the dry ingredients, beating on medium-low speed until no dry streaks remain.

Step 3: Turn the dough onto a clean surface, divide into two discs, wrap each in plastic wrap, and refrigerate until firm, at least 1 hour or up to overnight.

Step 4: Preheat the oven to 350°F and position racks in the upper and lower thirds. On a floured surface, roll out one disc of dough to between 1/4″ and 1/8″ thickness. Use assorted cookie cutters to cut out shapes and place them on two parchment-lined baking sheets. Reroll scraps as needed, refrigerating dough if it becomes too soft.

Step 5: Use the number cutters to press numbers 1 through 25 into the cookies. Leave some cookies blank or repeat numbers as you like.

Step 6: Bake cookies for 13 to 15 minutes, rotating trays halfway through, until edges are firm and just starting to brown. If desired, carefully restamp numbers for a deeper impression while the cookies are warm. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Step 7: For the icing, whisk the confectioners’ sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat on low speed until combined. Increase to medium-high and continue beating, adding more water if needed, until the icing is smooth, shiny, very thick, and drips slowly off a spatula, about 2 minutes.

Step 8: Divide the icing into bowls if coloring. Add red and green gel food coloring to achieve desired shades. Fit a piping bag with a small plain tip and fill it with icing.

Step 9: Pipe icing over the numbers on the cookies. Decorate with borders, sprinkles, or sanding sugar while icing is wet. To fully cover cookies, thin icing with water very gradually until it spreads gently on its own. Let icing set at room temperature for about 20 minutes.

Step 10: Store decorated cookies in an airtight container at room temperature. They can be made up to 1 week ahead.

Tips & Variations

If the dough becomes too soft while rolling, chill it briefly to make cutting easier and maintain shape.

Use gel food coloring to avoid thinning the icing with extra water.

For a nut-free version, omit the almond extract and replace with additional vanilla extract.

Try different holiday-shaped cookie cutters to customize your advent theme.

FAQs

Can I freeze these cookies?

Yes, you can freeze unbaked dough tightly wrapped for up to 3 months. Thaw in the refrigerator before rolling and cutting. Decorated cookies freeze best without icing or after the icing has fully hardened, wrapped well to prevent moisture.

How do I get sharp number impressions on the cookies?

Press the number cutters firmly into the dough before baking. For deeper marks, restamp numbers carefully while the cookies are still warm but not hot to avoid tearing the dough.