These New Year Cookies are decorated with gold sugar sprinkles that will light up the night on your New Year’s Eve. Made of eggless sugar cookies and eggless royal icing with vanilla flavor.
End the year with a sweet treat! These new year cookies will satisfy your family and quest while you await the big countdown!
It’s made of classic sugar cookies and you can’t go wrong with these eggless cookies, coated with eggless royal icing. You can also make a gluten-free and lactose-free version of these sugar cookies that everyone can enjoy. Simply substitute these ingredients (1:1) with gluten-free flour and lactose-free or vegan dairy. Make sure to measure the ingredients to get the right consistency.
How to make New Year Cookies
The best part of making cookies is that you can make it ahead. There are many types of cookies that you can choose from. Refrigerator cookie dough and rolled cookies or also known as cutout cookie dough are great for decorating cookies.
Step 1. Make the cookie dough.
In a medium-sized bowl, cream the softened butter, sour cream, vanilla, and powdered sugar. Use an electric mixer or whisk. Scraping the bowl with a spatula and mix until slightly creamy. Then add the flour, cornstarch, and salt. Mix until incorporated. Do not overmix.
Shape the dough into a ball and flatten it into a disk. Wrapped and refrigerate for at least an hour. If making ahead, refrigerate overnight.
Step 2. Roll, cut, and refrigerate the cookie dough.
If you made the dough and refrigerated overnight and too hard to roll, leave it out at room temperature for 30 minutes before rolling it out.
Line the baking sheet with parchment paper. Roll out the cookie dough on parchment paper or lightly floured work surface to about 1/4″ thick. Cut with the star (size 3″ or 4″) or any cookie cutter that you have. Place the cookie dough cutouts on the baking sheet lined with parchment paper. Reroll the dough scraps or trimmings as needed.
Ensure when placed on the baking sheet, there’s at least an inch gap in between each cookie dough. Refrigerate for at least 30 minutes or place in the freezer for 10 to 15 minutes before baking. Otherwise, it may spread and lose its shape.
Position the oven racks on top and bottom. Preheat the oven to 350°F.
Step 3. Bake the cookies
Bake in preheated oven for about 12 to 15 minutes or until they start slightly browning around the edges of the cookies. Halfway through the baking time, rotate the baking sheet and switch from top to bottom to ensure the even cooking of the cookies.
Step 4. Cool the cookies. Transfer the cookies to a cooling rack. While your waiting for the cookies to cool completely, make the icing.
Step 5. Make the icing. This recipe is made of eggless royal icing and it comes together very quickly and easily. You can skip sifting the powdered sugar and mix it in a bowl until smooth. Either use a whisk by hand or an electric mixer.
Step 6. Decorating the New year Cookies
The icing consistency for spreading on cookies should be a bit thinner. If you want to decorate with numbers and letters, you will need the icing a bit thicker. Add more powdered sugar if too liquidy or add water or milk if too thick.
Transfer the icing to a piping bag and decorate it the way you like it. You can use the piping bag with or without a tip. I used gold sprinkles and a mix of gold and white sprinkles.
Add the sprinkles to a small platter, then dip the cookies frosted with the icing. Fix the edges with a toothpick or cake tester. Let it dry before adding and piping numbers or letters on top. If you made a mistake, you can remove the icing on top and start again.
Watch the video tutorial on how to decorate new year’s cookies.
Allow the icing to dry completely or until hard before stacking them in a container or cookie box.
Storing the cookies
Store in an airtight container for up to 2 weeks at room temperature in a cool dry place. Refrigerate in an airtight container for up to two weeks. Cookies retain their quality in the freezer for up to a year in an airtight container.
More Holiday treats or snacks recipe ideas
New Year Cookies Recipe
Watch How to Make It
Equipment
- cookie cutter
- Rolling Pin
- baking sheet
Ingredients
Eggless Sugar Cookies
- ½ cup Unsalted butter softened
- 1 cup powdered sugar 120 g.
- 2 tbsp sour cream
- 1 tsp Pure vanilla extract
- 1 cup flour or use gluten-free flour
- ½ cup cornstarch
- ¼ tsp salt
Eggless Royal Icing
- 1½ cup powdered sugar
- 2 tbsp milk to 3 tbsp
- 1 tbsp light corn syrup substitute with honey
- ½ tsp Pure vanilla extract
Optional Sprinkles
Instructions
- Make the cookie dough. In a medium-sized bowl, cream the softened butter, sour cream, vanilla, and powdered sugar. Use an electric mixer or whisk. Scraping the bowl with a spatula and mix until slightly creamy. Then add the flour, cornstarch, and salt. Mix until incorporated. Do not overmix.Shape the dough into a ball and flatten it into a disk. Wrapped and refrigerate for at least an hour. If making ahead refrigerate overnight.
- Roll, cut, and refrigerate the cookies. Line the baking sheet with parchment paper. Roll out the cookie dough on parchment paper or lightly floured work surface to about 1/4″ thick. Cut with the star (size 3″ or 4″) or any cookie cutter that you have. Place the cookie dough cutouts on the baking sheet lined with parchment paper. Reroll the dough scraps or trimmings as needed. Refrigerate for at least 30 minutes or place in the freezer for 10 to 15 minutes before baking.
- Bake the cookies. Position the oven racks on top and bottom. Preheat the oven to 350°F. Bake in preheated oven for about 12 to 15 minutes or until they start slightly browning around the edges of the cookies. Halfway through the baking time, rotate the baking sheet and switch from top to bottom to ensure the even cooking of the cookies.
- Cool the cookies. Transfer the cookies to a cooling rack. While your waiting for the cookies to cool completely, make the icing.
- Make the Icing. Mix all the icing ingredients in a bowl until smooth. Either use a whisk and mix by hand or an electric mixer.
Decorate the cookies
- Transfer the icing to a piping bag and decorate it the way you like it. You can use the piping bag with or without a tip.
- Add the sprinkles to a small platter, then dip the cookies with the icing. Fix the edges with a toothpick or cake tester. Let it dry before adding and piping numbers or letters on top.
- Allow the icing to dry completely or until hard before stacking them in a container or cookie box.
