Introduction

Advent Calendar Cookies are a festive and charming way to count down to the holidays. These buttery sugar cookies are decorated with numbers and holiday shapes, perfect for sharing or gifting throughout December.

A white plate with a red rim holds about fifteen sugar cookies decorated with festive red, green, and white icing. The cookies come in different shapes: circles, stars, and Christmas trees. Each cookie has a large number in the center, outlined or filled with icing and sometimes decorated with small round sprinkles or sugar crystals. The numbers vary from 1 to 23, with some cookies also featuring outlines or edging of small white dots or star shapes. The cookies have smooth, shiny frosting layers that stand out clearly against the light golden-brown cookie base. The plate is set on a white marbled surface, and part of a glass with a pink drink is visible at the top right and a small broken cookie lies on the surface near the bottom left. photo taken with an iphone --ar 4:5 --v 7

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 a small plain tip (about 1/16″ diameter)

Instructions

Step 1: In a medium bowl, whisk together the flour, salt, and baking powder.
Step 2: In a large bowl, use a handheld mixer on medium-high speed to beat the butter and granulated sugar until fluffy and pale, about 2 to 3 minutes.
Step 3: Add the egg, vanilla, and almond extract (if using), beating until combined.
Step 4: Gradually add the dry ingredients and beat on medium-low speed until combined and no dry streaks remain.
Step 5: Turn the dough onto a clean surface, divide into two discs, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.
Step 6: Preheat the oven to 350°F (175°C). Arrange racks in the upper and lower thirds of the oven.
Step 7: On a lightly floured surface, roll out one disc of dough at a time to between 1/4″ and 1/8″ thick. Cut out holiday shapes with large cookie cutters and place on parchment-lined baking sheets.
Step 8: Use the number cutters to press numbers 1 through 25 into the cookies. Leave some plain or duplicate numbers as desired.
Step 9: Bake the cookies, rotating trays top to bottom and front to back halfway through, for 13 to 15 minutes until the edges are firm and just beginning to brown.
Step 10: If desired, carefully restamp the numbers for deeper markings, aligning with the original stamp. Cool cookies on sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 11: For the icing, whisk together confectioners’ sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat on low speed until combined.
Step 12: Increase mixer speed to medium-high and beat until smooth, shiny, and thick, about 2 minutes. Add more water gradually if needed. Divide icing and color with red and green gel dye, if desired.
Step 13: Fit a piping bag with a small plain tip and fill with icing. Pipe over the numbers and add borders or other decorations. To cover cookies fully, thin icing gradually with water until it spreads gently on its own. Decorate with sprinkles while icing is wet.
Step 14: Let the iced cookies set at room temperature for about 20 minutes before handling.

Tips & Variations

For sharper number impressions, chill the dough well before cutting and restamp numbers immediately after baking if needed.
Use almond extract for a subtle nutty flavor, or omit if you prefer vanilla only.
To save time, make the dough a day ahead and refrigerate wrapped tightly.
Experiment with different shapes and colored icings to create a festive variety.
If you don’t have meringue powder, consider a simple royal icing substitution, but note the texture may differ.

Storage

Store decorated cookies in an airtight container at room temperature for up to one week. To preserve decorations, separate layers with parchment paper. If needed, re-crisp cookies by warming briefly in a 300°F (150°C) oven for 5 minutes, but avoid reheating if adorned with delicate icing.

How to Serve

The image shows 25 decorated sugar cookies arranged neatly on a white marbled surface. The cookies come in three shapes: circles, stars, and Christmas trees. Each cookie is numbered from 1 to 25 using red, green, or white icing, with some numbers outlined or filled with colorful sprinkles. The round cookies feature smooth icing borders or dots around the edges, some with solid-colored backgrounds; the star-shaped cookies have either solid or outlined numbers with sprinkles and colored borders; the Christmas tree cookies mostly have green or red numbered icing with some decorated with sprinkles. The colors are festive with strong reds, greens, and whites, giving a bright and cheerful look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular baking powder instead of meringue powder in the icing?

Meringue powder is essential for royal icing as it provides structure and stability. Regular baking powder will not work as a substitute. If unavailable, look for egg white powder or use a trusted royal icing recipe.

How do I prevent my cookies from spreading too much while baking?

Make sure your butter is softened but not melted and chill the dough thoroughly before rolling and cutting. Also, rolling the dough to the correct thickness and using parchment paper helps maintain shape.