Description
Whip up nostalgic Christmas Sugar Cookies with my family’s cherished recipe. Simple, buttery, and perfect for decorating, bringing sweet holiday cheer.
Ingredients
Scale
- Dough Essentials:
- 3 cups (360g) all-purpose flour
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Icing & Decor:
- 2 cups (240g) powdered sugar
- 2–3 tablespoons milk (whole milk preferred)
- 1/2 teaspoon vanilla extract (optional, for icing)
- Food coloring (optional)
- Assorted sprinkles (optional)
Instructions
- Cream Butter & Sugar:: First up, grab your room-temperature butter – seriously, don’t rush this part. Cream it with the granulated sugar in a stand mixer until it’s light and fluffy, about 2-3 minutes. This is where you’re building the foundation for tender cookies, incorporating air for that lovely texture. I always get distracted here and let it go a little longer, but honestly, it just makes them extra soft! You’ll see it turn from yellow to a pale, fluffy cloud.
- Add Wet Ingredients:: Next, crack in that large egg and pour in the vanilla extract. Beat them into the creamy butter mixture until just combined. Scrape down the sides of the bowl, hon, because you don’t want any rogue pockets of unmixed butter. I sometimes get a little splash on my apron here, but that’s just part of the baking charm, right? Don’t overmix; we’re just getting acquainted here.
- Combine Dry Ingredients:: In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. This step is important for even distribution of leavening and seasoning. I used to just dump it all in, and let me tell you, that resulted in some unevenly risen, kinda weird cookies. A quick whisk with a fork is all it takes, but it prevents those little baking powder lumps.
- Gradually Add Dry to Wet:: Now, slowly add the dry ingredient mixture to the wet, a little at a time, mixing on low speed until just combined. Stop as soon as the flour disappears! Overmixing develops gluten, making for tough cookies, and nobody wants that. I’ve definitely gone too far, thinking “just a little more,” and ended up with a slightly chewy, less delicate cookie. Learn from my oops moment!
- Chill the Dough:: Form the dough into a flat disc, wrap it tightly in plastic, and pop it in the fridge for at least an hour, or even overnight. This chilling time is non-negotiable for these cookies; it prevents spreading and makes the dough much easier to roll. I know, patience is hard, but honestly, this step makes all the difference in achieving those crisp edges and perfect shapes.
- Roll & Cut:: Once chilled, lightly flour your work surface and rolling pin. Roll the dough to about 1/4-inch thickness. Use your favorite holiday cookie cutters to cut out shapes. Place them on a parchment-lined baking sheet. Honestly, this is where the fun begins! I love seeing all the different cookie shapes ready for the oven. Re-roll scraps gently, but don’t overwork them.
- Bake to Golden Perfection:: Bake in a preheated oven (usually 375°F / 190°C) for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them; ovens vary! They should still be pale in the center. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The smell filling your kitchen is just heavenly, honestly—it’s the smell of Christmas!
- Decorate with Joy:: Once completely cool (super important, hon, or your icing will melt!), prepare your royal icing or simple powdered sugar glaze. Get creative with food coloring and sprinkles! This is my favorite part, where these simple cookies transform into edible works of art. My kids love this step, even if their designs are a little… abstract.