"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Christmas Sugar cookies Recipe

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This recipe for Christmas Sugar cookies, by , is from Leo Favorite Recipes 2018, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
Cookies:
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon table salt
3/4 cup white sugar
1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract. ( i use a little more because I love vanlilla. You can change to almond extract for something different or any other extract)

Royal Icing:
4 cups confectioners' sugar
1/4 cup meringue powder
Food coloring, optional
Decorating sugar, for topping, optional
Sprinkles, for topping, optional

Directions:
Directions:
For the cookies: Using a hand whisk, whisk together the flour, baking powder and salt in a small bowl.
In the Kitchenaid mixer with the paddle attachment, beat the sugar and butter on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then add the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour or overnight. Dough will last a week in balls. I always make in advance and decorate on another day.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone pads. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets. Chill for at least 15 minutes before baking. Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely. Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.

For the Royal Icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

Number Of Servings:
Number Of Servings:
Depends on cutters
Preparation Time:
Preparation Time:
20 minutes for dough
Personal Notes:
Personal Notes:
Decorating Christmas cookies with the family is my favorite time of year. I think I enjoy the sugar cookies because I have so many cookie cutters. Both of you girls are excellent with a rolling pin, but somehow always got covered in flour! I remember when you two were 3 and 5 and you used so much colored sugar on the cookies that when they baked they completely stuck on the pan! I also love when your friends come over and decorate. .Remember to mix up the frosted cookies and cookies with just sprinkles. You can also add flavored extracts or fresh lemon zest to the frosting to switch it up for other occasions. These can also be rolled into balls and use the bottom of a glass dipped in water and then white sugar and press the cookie - yum!

 

 

 

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