I make sugar cookies year-round, but they are an absolute necessity during the holidays. I've been using the same recipe for years since it's so good and I've altered it but I'm not sure where it's from. I just made these yesterday and may or may not be eating some as I write this.
This recipe does need to be refrigerated so the cookies keep their shape so make it a bit ahead of time! These are great as a decorating activity for Christmas or Christmas Eve but they're also really good for other holidays like Valentine's Day or Easter.
| Ingredients |
- 1 and 1/2 cups softened butter
- 2 and 1/4 cups white sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 5 cups flour
- 2 teaspoons baking powder
- 1/2 tsp salt
| Directions |
- Preheat oven to 400 degrees Fahrenheit.
- Cream together the butter and sugar for about two minutes, until smooth and fluffy.
- Beat in each of the four eggs one at a time then add the vanilla.
- Fold in the flour, baking powder, and salt. *I always use my hands to mix it in well since the dough is very thick.
- Cover the dough (or move to an airtight container) for at least and hour, but the longer the better!
- Roll out onto a floured surface up to half an inch thick. I usually do between a quarter and half.
- Cut out shapes with desired cutters (like the adorable Christmas ones I used) and place about an inch apart on an un-greased cookie sheet, parchment paper, or a silicone baking mat.
- Bake for 6-8 minutes, or until the bottoms are barely turning golden.
Icing: (I modified this recipe)
- For the border icing, mix together 1 and 1/2 cups powdered sugar, 1/2 tsp vanilla extract (or other flavor), and 2 and 1/2 tablespoons milk. Feel free to adjust milk and sugar proportions to desired consistency if needed! Put this in a piping bag with a small tip (or cut the end off) or into a condiment bottle. *I struggled getting the consistency right for me off the recipe, so I made it extra thick and popped it in the microwave for about 5-7 seconds between each round of icing to make it a little easier for my weak wrists.
- For the "flood" icing to fill the shapes, mix together 1 and 1/4 cups powdered sugar, 1/2 teaspoon vanilla (or other), and 1 and 1/2 to 2 tablespoons milk. Adjust consistency if needed. After it's smooth, split it up evenly into small bowls and mix in food coloring. I used red, green, yellow, and blue. Move the colored icing into piping bags or condiment bottles.
- First, pipe around the edge of the cookies with the border icing and wait until it's dry. Then carefully outline and fill in the shapes and let dry for 12-24 hours. The icing can be kept in the fridge for a few days!
I found the cookies tasted extra sweet when the icing was wet and it wasn't overbearing once it was dry, but these are seriously so good. I love small ones like I made this year in particular and my dad has certainly been enjoying them as well. If you try these out, please let me know!
Merry Christmas and thanks for reading! xo