Christmas is my hands down, without a doubt, most favorite holiday. There’s magic in the air — from the sights to the sounds and smells, I love it all! Speaking of smells…every year I bake a few dozen sugar cookies. This year Logan was able to actually help, and Rhyan was there to supervise the decorating.
This was Rhy’s very first Christmas! Last year Logan “helped,” aka I held him and he pressed the button to start the KitchenAid, ha. This Christmas, though, he sat in his high chair and actually decorated a few of the cookies. And being a boy after his momma’s heart, he probably ate more than he decorated.
These cookies are flavorful, without being overly sweet. I love that they’re a bit crispy, but also chewy. The dough makes about five to six dozen. I make these a couple days before Christmas, and they’re usually almost all eaten by the 26th!
INGREDIENTS: (Makes 5 to 6 Dozen)
5 cups flour
4 eggs, whisked
2 1/2 cups granulated sugar
1 1/2 cups butter, softened to room temperature
2 teaspoons vanilla
1 teaspoon sea salt
1 teaspoon baking powder
Zest from half a large lemon
Sugar Cookie Frosting
2 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon milk (I use unsweetened almond milk)
1 teaspoon vanilla
*Dough needs to be chilled for at least 3 hours or overnight in the freezer.
1. Use mixer to cream butter and sugar. (I use level 2 on mixer.)
2. Beat in eggs, vanilla, and lemon zest.
3. In separate bowl, combine flour, baking powder, and sea salt.
4. Then slowly fold in dry ingredients with wet.
5. Divide the dough into 4 quarters, flatten, cover with saran wrap and chill in freezer overnight.
6. Preheat oven to 400 degrees F.
7. Sprinkle flour on your workspace and roll out one disk of dough to 1/4-1/2 inch thick. This creates a cookie that’s a bit on the crispy side, but still chewy. (Also, you’ll need to keep re-flouring your space as the dough is sticky. Another thing to keep in mind is the dough is easier to roll out when cool, so take one disk out of freezer at a time.)
8. Use favorite cookie cutters to make cookies and place an inch apart on baking sheets lined with parchment paper. Depending on how many cookies you plan to make, continue until all dough finished. One disk usually makes about 12 to 18 cookies. You can keep the rest of the dough in the freezer and use on another occasion :).
9. Bake for 6-8 minutes or until cookies start to slightly brown on edges. Watch carefully because they will turn from perfectly baked to burnt in matter of seconds.
10. Make your frosting while cookies cool by combining powdered sugar, heavy cream, milk and vanilla. This is enough to cover two dozen cookies.
11. Color frosting with the food dye of your choice, decorate, and enjoy!
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