My Favorite Christmas Cookies
Submitted by payton533
Christmas sugar cookies are buttery rolled cut-out cookies for decorating. Crisp edges, tender centers. Big-batch dough yields four dozen festive shapes for the holidays.
YIELD
48 servingsPREP
2½ hrsCOOK
13 minREADY
2¾ hrsChristmas sugar cookies are the workhorse of holiday baking, the cookie kids decorate, neighbors gift, and Santa expects on the plate by the fireplace. This dough is built for cut-out work: a higher flour ratio than drop-cookie dough keeps the shapes crisp and edged, while a touch of milk in the wet ingredients softens the crumb just enough to bite cleanly.
A two-hour fridge rest is non-negotiable. Cold dough holds the cutter shape in the oven instead of slumping into blobs. Dividing the dough into three pieces before chilling means you can work with one portion at a time while the others stay cold and firm.
Dusting cookie cutters with flour before each press keeps the dough from sticking and tearing the shape. Sprinkles go on before baking so they fuse into the surface as the cookie bakes, becoming part of the cookie instead of falling off later.
Pro Tips
- Soften butter properly. It should give to a finger but not be greasy. Over-softened butter makes cookies spread.
- Roll dough between two sheets of parchment if you don’t want to work with extra flour. The cookies stay tender.
- Re-chill dough scraps before re-rolling. Warm scraps make tough cookies.
- Bake until just barely golden at the edges. Pulling too late means hard, brittle cookies.
Variations
- Add a half teaspoon of almond extract along with the vanilla for a slightly nutty bakery flavor.
- Brush baked cookies with a thin royal icing for traditional decorated finish.
- Stir in a tablespoon of finely grated lemon zest for a brighter, citrus-laced version.
Ingredients
Directions
Cream butter and sugar in mixer bowl until light.
Add eggs, milk, and vanilla and blend well.
Stir together flour, baking powder, and salt.
Add to creamed mixture and blend well.
Divide dough into 3 parts; wrap each snugly in plastic wrap and refrigerate 2 hours or until firm enough to roll out.
Dust work surface and rolling pin with flour.
Roll out 1 piece of dough at a time to ⅛ inch thickness.
Cut with cookie cutters (press cutters into flour before using on dough).
Chill dough if necessary.
Place cookies on greased baking sheet.
Sprinkle with sugar sprinkles. Bake at 350℉ (180℃) F for 13 minutes, or until golden.
Cool on wire racks.
Comments
