Christmas Sugar Cookies
User Reviews
5.0
33 reviews
Excellent
Christmas Sugar Cookies
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These frosted Christmas Sugar Cookies are my grandma's best recipe, so buttery and sweet! A family favorite. No Christmas is complete without them.
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Ingredients
For the cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter softened (2 sticks, see note 1)
- 1 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/3 cup milk
For the frosting:
- 2/3 cup butter cold and firm
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk or cream, cold
- Food Coloring
Instructions
To make the cookie dough:
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- In a stand mixer with the paddle attachment on medium speed, or with an electric mixer, beat butter and sugar until pale and fluffy. Beat in egg yolks and vanilla.
- Reduce mixer speed to low and gradually add flour mixture and milk until just incorporated. Scrape dough on to a floured work surface, shape into a ball, and wrap in plastic wrap. Chill at least 2 hours or up to 2 days in advance.
To bake the cookies:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.
- Roll chilled dough between parchment paper or wax paper to 1/8-inch thickness. Cut with Christmas cookie cutters. Transfer to prepared baking sheets with an offset spatula.
- Repeat with the remaining dough. Scrape all remnants together and re-roll. If the dough becomes too soft or sticky, refrigerate an additional 10 minutes.
- Bake until the edges are lightly browned, about 8 to 10 minutes (if thicker than 1/8 inch, they may take 10 to 15 minutes). Transfer to wire racks and cool completely before decorating with frosting (recipe follows).
To make the frosting:
- In a stand mixer with the paddle attachment on high speed, or with an electric mixer, beat butter and sugar together.
- Add vanilla and milk and beat until smooth. Add more milk as necessary to achieve the desired consistency for writing on cookies.
- Divide frosting into small portions and color each with food coloring as desired. Transfer to piping bags and decorate cooled cookies.
Notes
- Butter: Cold butter generally softens up in about 30 minutes when left out at room temperature. To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Heat the butter at 10% power for 1 minute. Afterward, gently press on the butter with your finger. If it’s still too firm, cook for another 40 seconds at 10% power.
- Yield: This recipe makes about 48 cookies (depending on what size cookie cutters you use).
- Storage: Store in an airtight container at room temperature for up to 4 days.
Nutrition Information
Show Details
Serving
1 cookie
Calories
144kcal
(7%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
25mg
(8%)
Sodium
91mg
(4%)
Potassium
14mg
(0%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
211IU
(4%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 144kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 91mg | 4% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 211IU | 4% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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