Grandma's Christmas Cookies
User Reviews
4.8
36 reviews
Excellent
Grandma's Christmas Cookies
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Grandma's ChristmasCookies will bring everyone into the holiday spirit. Buttermilk keeps the sugar cookies soft and tender, with great flavor. Perfect for frosting.
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Ingredients
For the cookies:
- 1 cup shortening 205 grams
- 1 cup granulated sugar 200 grams
- 1/2 cup brown sugar 110 grams
- 1 cup buttermilk 8 ounces
- 1 teaspoon pure vanilla extract * 5 grams
- 1 large egg
- 4 3/4 cups all-purpose flour (spooned and leveled) 618 grams
- 2 teaspoons aluminum free baking powder 10 grams
- 1 teaspoon baking soda 5 grams
- 1/2 teaspoon salt 3 grams
For topping:
- Vanilla buttercream
- Sprinkles
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Instructions
Make the cookies:
- Using a stand mixer with a paddle attachment, cream together the shortening and sugars. 1 cup shortening, 1 cup granulated sugar, 1/2 cup brown sugar
- Add the buttermilk, vanilla and egg. Mix again, on low speed, so it does not splash. Mix until combined, scraping the sides of the bowl as needed. The mixture will not be smooth and that's ok. 1 cup buttermilk, 1 teaspoon pure vanilla extract *, 1 large egg
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. 4 3/4 cups all-purpose flour, 2 teaspoons aluminum free baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- Add the flour mixture to the shortening/sugar mixture. Mix on low speed until combined. Stop the mixer to scrape the sides and the bottom of the bowl a few times during mixing to ensure it all gets incorporated together.
- Once the cookie dough is well mixed, move the dough to a glass bowl. Cover the bowl with plastic wrap and place it in the fridge to chill overnight.
- Preheat the oven to 350º Fahrenheit. Sprinkle a pastry mat with flour. The dough will be sticky so you want to be sure the pastry mat is well floured so the dough doesn't stick. I use about a total of 1/2 cup more flour when rolling.
- Divide the dough in half and roll out one-half of the dough on the floured surface, sprinkling flour on top of the dough as needed.
- Cut out the dough in the shapes you'd like. Place the cookies on a nonstick baking mat. Bake the cookies for 9-10 minutes, removing them before they are browned.
- Repeat with remaining dough, rerolling as needed. Allow the cookies to cool on a wire rack.
- Once the cookies are cool, frost them with buttercream frosting and sprinkles, if desired. Store in an airtight container. vanilla buttercream, sprinkles
Notes
- *You can use almond extract if you'd like.
- The calories shown are based on the recipe making 48 cookies, with 1 serving being 1 unfrosted cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition Information
Show Details
Calories
110kcal
(6%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
4mg
(1%)
Sodium
64mg
(3%)
Potassium
20mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
8IU
(0%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 64mg | 3% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 8IU | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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