I’m so excited to share this recipe with all of you! My go-to sugar cookie recipe! First off, it’s delicious! And second, it can be used in so many ways. Cut into simple circles and dust with sanding sugar or go elaborate and decorate with royal icing. Or shown here…a simple powdered sugar glaze with Christmas sprinkles.
Most often I’ll make a double or triple batch of this cookie dough. Tightly wrapped in saran wrap it will last in the fridge for 3-5 days. Or I’ve even froze it up to a month ahead! Having the dough prepped ahead make cookie baking afternoons all that easier to pull off.
To roll out your dough — If your dough has been in the fridge it’s all set to roll out. If it has been in the freezer, just thaw on counter until it’s pliable. Use confectioners sugar instead of flour to prevent dough from sticking to the counter. For these cookies I rolled them out to a generous 1/4″ thickness. Because I knew they were just going to be decorated with a simple glaze and sprinkles, I knew if they were a little thicker it would be just fine (if I were planning on getting fancy and decorating with royal icing, I would roll slightly thinner….I’ll get another post up with my royal icing decorated sugar cookies soon). After cutting out my shapes I put them on baking sheets covered in parchment. Then back into the fridge for at least 30 minutes (or you can wrap them in saran wrap and keep them 1-2 days prior to baking). You want the dough to be cold going into the oven.
Bake at 350 degrees for about 12 minutes, but keep your eye on them! Allow to cool on baking sheets for 5-10 minutes and then carefully transfer to wire racks.
To decorate, I love this simple powdered sugar glaze and sprinkles combination. It’s quick and festive, and since I wanted these to be ready for an after school playdate it was the perfect choice. See recipe below! And now that I have batches of sugar cookie dough already made (and another tray of Christmas trees ready to be popped in the oven), I can much more easily whip up some Christmas cookies without taking up my entire day. I absolutely love when I can plan ahead and make things just a little easier on myself. Because we’re all busy, right?? ESPECIALLY around the holidays!!
CHRISTMAS SUGAR COOKIES:
- 1 c butter, room temp
- 1 c sugar
- 1 large egg, room temp
- 2 oz cream cheese, room temp
- 3/4 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp lemon juice
- 3 c flour
- 1 1/2 tsp baking powder
- 1 tsp salt
Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add egg and cream cheese and mix until combined. Then add vanilla, almond and lemon and mix until just combined. In another large bowl, whisk together the flour, baking powder and salt. Add dry mixture to wet mixture in small increments and mix until dough is just formed. It will be wet and tacky.
Use confectioners sugar (not flour) on counter when turning out your dough to prevent it from sticking. Turn onto counter, flatten and form into a round disk. Refrigerate for at least two hours or up to two days. Can also free for up to a month.
For these simple Christmas cookies, roll out your dough (again using confectioners sugar) to about 1/4″ thickness. Cut out shapes and place on a baking sheet covered with parchment paper. Put cut cookies back into the fridge for at least 30 minutes prior to baking. You can also refrigerate cut cookies up to 2-3 days.
Bake cookies at 350 degrees for approximately 12 minutes. Let cool on baking sheets for approximately 5-10 minutes and then finish cooling on wire racks.
POWDERED SUGAR GLAZE:
- 2 cups powdered sugar
- 3-4 T water
Add powdered sugar to a large bowl. Then add 3-4 tablespoons of water. You want the glaze to be a pourable consistency.
To glaze cookies – place the cookie face down into the glaze. Lift out and carefully rotate so that glaze covers the entire cookie. Place on counter and immediately decorate with sprinkles.
Let them dry completely. Once dry they can be easily stacked.
I hope you enjoy them!!