Christmas Sugar Cookies

Christmas Sugar Cookies

In our house, it just isn’t the Christmas season without a marathon baking day with all the sisters and as many grandkids as we can gather–with our favorite holiday music providing the atmosphere, of course. Most of the cookies are set aside for about 14 plates for the neighbors, but we make sure to save some to enjoy throughout the holiday ourselves (and we eat more than a few while baking — gotta test one or two – or five – to make sure they turned out okay, right?).

 

Baking Sugar Cookies -- Everyday Homemaking

Photo courtesy of Rebekah McBride, www.honeyandcheese.com

Some of our favorites include Russian teacakes (a.k.a. snowballs), chocolate chip oatmeal, chocolate oatmeal no-bakes, pizzelles, spritz cookies (vanilla and chocolate, of course), and OF COURSE…..sugar cookies with royal icing and/or red or green sprinkles.

Baking Sugar Cookies -- Everyday Homemaking

Photo courtesy of Rebekah McBride, www.honeyandcheese.com

You can find the recipes for most of our cookies (and the fudge and toffee we often include) in our cookbook, Everyday Cooking. But I wanted to share the sugar cookies with you here, since we always have such a blast with them. And the great thing about this recipe is that it doesn’t require refrigerating the dough. This is awesome because I usually forget to do that sort of thing in advance, so this recipe simplifies my cookie-baking.

Baking Sugar Cookies -- Everyday Homemaking

Photo courtesy of Rebekah McBride, www.honeyandcheese.com

Kristy’s Roll-Out Cookies

1 c. butter, softened                              1 tsp. vanilla

1 c. sugar                                              2 tsp. baking powder

1 lg. egg                                                3 c. flour

Cream butter and sugar (I prefer a mixer, but you can do this by hand).

Add egg and vanilla. Add the rest of the ingredients gradually. DO NOT CHILL DOUGH.  (At this point, if you will be a while, wrap or put in airtight container to keep it from drying out.)

When you are ready to cut out the cookies:

Divide into 2 balls. Roll out 1/8 – ¼ inch thick. I find this easiest between two sheets of lightly floured plastic wrap, or a silicone baking mat and a plastic wrap top.

Cut into desired shapes. Sprinkle with colored sugar if desired. Bake on ungreased cookie sheet (I lecithin/oil lightly anyway) on top rack for 6-8 min at 400°, till lightly golden. Cool on racks or newspapers.

(If icing with Cookie Icing, below, then you omit the sprinkle sugar before baking. Cool cookies, then frost and sprinkle as desired.)

Adapted from a recipe from my good friend Kristy Thrasher, now of South Carolina, formerly of Fort Lee

Since my family has not yet gotten accustomed to sugar cookies with all whole-grain flour, we mix our whole grain flour half and half with all-purpose unbleached for these.

Cookie Icing   (eggless; similar to royal icing)

1 cup 10X (powdered) sugar, 2 tsp light corn syrup, 1 Tbsp milk, 1 tsp vanilla, drop food coloring (add more to the desired color). Mix in a mixer; add more milk 1 tsp at a time to the desired consistency. (Make medium consistency for cookies, or thicker to “glue” gingerbread houses.)

 

Baking Sugar Cookies -- Everyday Homemaking

Photo courtesy of Rebekah McBride, www.honeyandcheese.com

Cut-out cookies, a la the one-year-old.

Baking Sugar Cookies -- Everyday Homemaking

Photo courtesy of Rebekah McBride, www.honeyandcheese.com

He likes a bit of cookie with his sugar sprinkles.

Looking for cookie cutters? In a pinch, use a small round can, such as a tomato paste can, or a juice glass, or a biscuit cutter. My friend Marilyn Boyer at The Learning Parent / Character Concepts has some nifty nativity scene cookie cutters: http://characterconcepts.com/store/product.php?id_product=24

No comments.

Leave a Reply

Your email address will not be published. Required fields are marked *