Hey y’all! Christmas is only a week away, and that means cookies are a MUST. I’ve already made a few batches over the last couple of weeks. My mother-in-law and I made a couple new recipes together recently too, even little A “helped.” The recipe I will be sharing though, I have been baking up this cookie for the last SEVEN years. That may not seem like a very long time, but it’s getting close to a decade. Oh gosh, let’s forget I said that…. Anyway, this recipe never fails, and NEVER disappoints.
I love to gift these to friends, family and neighbors- or bring them to a get-together. I lalaLOVE to grab some festive tins from the Dollar Tree every year. Cookies are always welcomed and especially Christmas cookies. I baked a batch for one of my husband’s clients too, and they were almost gone before he left their office.
Don’t hit me, buuuut these are even tasty without frosting, especially when they’re still warm. Yum.
Sooo, with one full weekend left before Christmas be sure to bake a batch -or two- to bring wherever you’re headed. An ugly sweater party? YES. Church? YES. An evening stroll looking at lights or caroling… you know it- YES, take the cookies. Or you could eat them all, have at ya. ‘Tis the season for Jesus and eating.
Tried-and-True Christmas Sugar Cookies
- 1 cup Butter unsalted, softened
- 2 cups Sugar
- 2 Eggs
- 3 tsp Vanilla extract
- 1 cup Sour Cream
- 1 tsp salt
- 2 tsp baking soda
- 5 1/2 cup all purpose flour
Cream butter and sugar together in a stand mixer. Then add eggs and vanilla, mixing until incorporated. Add sour cream.
Combine salt, baking soda and flour. Then add to mixture a bit at a time (this helps it mix as well as keeps flour from flying everywhere).
Place in plastic wrap and refrigerate for 30 min or until ready to use.
When ready to bake, preheat oven to 350°.
Roll out dough, not too thin though, try to get it about 1/4 of an inch or so. Cut out your angels, stars, bells, trees, snowflakes, snowmen, gingerbread men, etc...
Place on baking sheet with a silpat or parchment paper and bake for 7-8 minutes. You do not want to bake for much longer or they will lose their fluffiness.
You can cut this batch in half and it will work just fine. I have done that many times. I often will make all the dough and bake half or so of it and save the rest for the next week.
You can take the dough after it is cut and re-roll it, but only 2-3 times before the texture starts to change.
While cookies are cooling make the frosting.
- 1/2 cup butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 3-4 tbsp milk
Cream butter in a stand mixer. Add sugar and vanilla mixing until crumbly. Pour in milk a little at a time until it reaches desired consistency.
If you'd like your frosting a special color feel free to do so.
If it gets too runny just add more sugar until it thickens up.
Frost away! I usually use a butter knife or an icing knife. I did dip some of them this last time and that was pretty easy and looked great. You can also pipe your icing if you prefer. There is no wrong way to ice a cookie. Make sure you sprinkle your favorite sprinkles before the icing sets. I lalalaLOVE to use a variety of sprinkles, so fun.
Ok y’all. Hopefully you have everything you need to go from here. I hope you enjoy these yummies and there definitely is plenty for sharing (if you so choose). Merry Christmas!
Let me know how they turn out for you!