It’s almost Christmas, and tradition reigns in the form of my mom’s crisp white sugar cookies. I’ve made these cookies every Christmas for as long as I can remember. I’ve posted this recipe before, but I figured it was time for an updated version. Of course, if you want to make cookie pops (like my Valentine cookie pops but in Christmas form), you can also use this recipe.
To make these cookies special, cookie cutters come out, along with the rolling pin. We roll and re-roll the dough, cutting out snowmen, Christmas trees, bells, stars, and even a race car or two (Jaden’s choice). After the cookies have baked and cooled…. ….it’s time to decorate, and the kids have so much fun with this. Jaden’s cookies are usually decorated to the hilt; they make my teeth hurt just looking at them.
Below is a printable recipe for these cutout sugar cookies. The most important thing is to have a ton of fun with this. And of course, take a break and enjoy a treat of cookies and milk when all is said and done.
Merry Christmas and Happy Holidays!
- Cookie Dough:
- 4 cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1½ cups sugar
- 1½ cups butter
- ½ cup sour milk or buttermilk
- 2 eggs
- 1 tsp. vanilla
- 4-5 tbsp. butter, softened
- 1 tsp. vanilla
- 1 tsp. almond extract
- Powdered sugar and Milk, added 'til desired amount and consistency
- Sift, then measure flour. Sift again with baking soda, salt and sugar. Cut butter into dry ingredients until it is as fine as corn meal.
- Combine milk, slightly beaten eggs and vanilla. Add dry ingredients to liquid ingredients, beating until smooth. Cover dough closely with wax paper and chill in refrigerator overnight or several hours.
- Turn dough on a lightly floured board, coating with flour and kneading; then roll thin. Cut with a floured cookie cutter. Bake on an ungreased baking sheet at 425° for about 8 to 10 minutes. Let cookies cool on wire rack.
- The icing has no precise measurements. Start by adding the butter, vanilla, and almond extract to a bowl and mixing well. Then add a cup or two of powdered sugar, also adding in small amounts of milk, a tablespoon at a time, until you get a good consistency for icing. It's important to keep adding powdered sugar and/or milk until you get the right amount and consistency. You don't want the icing to be too thick (it won't spread well) or too thin (it'll run right off your cookies).
- Once you have your icing made, you can add food coloring, if desired. Then decorate cookies with frosting, sprinkles, etc. Have fun with this and enjoy!