- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Christmas sugar cookies are essential to holiday baking. They are delicious just by themselves for those that don’t appreciate an overdose of sugar (not me!) or you can get really creative and decorate them with all different colored icing, sprinkles and chocolate candies. I was lucky enough to receive a box of Christmas shaped Williams & Sonoma cookie cutters from my friend Eileen so I was totally inspired. I decided to hava a cookie decorating party because as much as I love baking, these are extremely time consuming to decorate. Plus, it’s a really great excuse to drink wine and OD on sugar. I can’t think of anything I like better than throwing dinner parties and so I was ecstatic that Eileen, Kellee, Ashley & Stephanie could join. The best part of making cookies is sharing them with others.
These cookies are way better and fresher than you can buy at any store. I totally can’t stand when sugar cookies look so pretty only for you to take a bite of one and find out it’s dry and probably old. I chose this recipe because of all the high reviews on allrecipes.com. The key to success is freezing the cookie shapes on the pan before baking. This will help them hold there shape. I admit my cookies did spread a little, but I’d rather have a soft and tasty cookie than a perfectly shaped mediocre tasting cookie.
In large bowl of stand mixer, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut out shapes on a baking sheet covered with parchment paper. Before baking, place the whole pan in the freezer for at least 10 minutes.
Bake 6-8 minutes. Only the bottoms should start to brown.
If you want to give the cookies a stained glass effect, cut out a window or shape int he middle of the cookie and place a crushed up a Jolly Rancher or Lifesaver hard candy inside before baking.
For the frosting, combine powdered sugar, food coloring, and water or milk. You can adjust the consistency as needed by adding more liquid or more sugar. Piping tips and tooth picks will make your life a lot easier. Make sure you add any sprinkles before the icing sets.