Christmas Sugar Cookies
If you like decorated sugar cookies, you MUST try my Christmas Sugar Cookies.
I have been making these cookies for over 40 years, making them for my children when they were growing up, and now for my grandchildren. I remember baking cookies with my mother from the time I was a very young girl. This is one of the special memories I wanted to create with my own children and grandchildren.
Every year I make about 23 cookie trays to pass out to family and friends with a variety of cookies, but the decorated Christmas Sugar Cookies are always the favorite.
Always use the best ingredients when making these cookies. I have found that any recipe will only taste as good as what is going into it.
Metal or copper cookie cutters work better than plastic ones that have a lot of details in them. The dough sticks in the plastic ones more frequently.
I always use my baking stones, they keep the bottoms from becoming too dark and the cookies remain softer. If you do use metal cookie sheets, line with parchment paper.
Another good tip I recommend is to use the Wilton Coloring Paste when coloring the icing. I use a toothpick or the end of a small plastic knife to add the coloring to icing bowls. When I am preparing the icing, I divide it out into heavy disposable bowls and use plastic silverware . EASY CLEAN-UP!
I obviously am not an expert at decorating, but my children and grandchildren are always impressed.
These cookies are so much fun to do with your children.
This post was shared on Weekend Potluck
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter,softened (Land O Lakes Unsalted Butter)
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup flour for dusting
- 2 lb bag confectioner sugar
- 1/3 cup solid shortening (Crisco)
- food coloring paste
- sprinkles/other decorative candies
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. ( I use baking stones)
- In a large mixing bowl,stir together the flour,baking powder,and salt. Set aside.
- In another large mixing bowl,using an electric mixer on a medium speed ,beat the butter until smooth and creamy. Add the sugar and combine well. Beat in the eggs and vanilla. Gradually add the dry ingredients in 3 parts,beating only enough to combine. Shape dough into a ball,cover and refrigerate for 1 hour.
- Place the remaining flour into a small bowl. Sprinkle some of the flour onto a flat work surface. Scoop out about 3 tablespoons of the dough and place on surface. Dip cookie cutters and small rolling pin into the bowl of flour. Roll dough out to about 1/4 inch thickness. Cut out the cookies and place on baking sheets. Continue to cut out all of the cookies, re-rolling the pieces of dough.
- Bake about 10 minutes or until cookies are light golden brown around the edges. Remove baking sheets from oven and allow to set 5 minutes. Transfer cookies to a wire cooling rack.
- To make the frosting,place the confectioner sugar in a large mixing bowl. Add the shortening and 1/4 cup water. Slowly beat together on the lowest speed of mixer. Add additional water a tablespoon or 2 at a time and increase speed on the mixer. Beat until smooth.
- Divide icing into separate small bowls. Using a toothpick or end of a plastic butter knife,add the coloring paste to each bowl. If icing is too thick,add drops of water and stir to desired consistency;if too thin,add small amounts of confectioner sugar. Decorate cookies as desired.
- Place some of the icing in pastry bags also to decorate cookies.