The Best Holiday Sugar Cookies
Try this recipe for The Best Holiday Sugar Cookies, or contribute your own.
Try this recipe for The Best Holiday Sugar Cookies, or contribute your own.
- Carbohydrate 15.244802407187 g
- Cholesterol 4.10046296277886 mg
- Fat 1.49808078699654 g
- Fiber 0.00024537037037037 g
- Protein 0.449339490588399 g
- Saturated Fat 0.876818124974779 g
- Serving Size 1 1 Serving (31g)
- Sodium 15.2939351803526 mg
- Sugar 15.2445570368166 g
- Trans Fat 0.170538254627559 g
- Calories 74 calories
Step-by-step
- Cream the butter and sugar together.
- Add the eggs and vanilla and mix well.
- In a separate bowl, mix together your dry ingredients.
- Add those slowly to the egg mixture and mix well until dough forms up. Don’t over beat!
- Turn the dough out onto plastic wrap and chill at LEAST 3hours. This step is crucial because with SO much butter in the cookies, they are going to fall apart if too soft. The hazards of baking with butter I guess.
- Flour a board or counter top well and roll out your cookies. If you are planning on making lollipop or flower cookies, make sure they are at least 1/4 of an inch thick to hold the sticks. If you are just doing holiday cookies, you can roll them out a little bit thinner… but if you like thick cookies? Knock your socks off.
- Bake at 350 degrees for 8-10 minutes. Keep an eye on them because you want them to JUST start getting golden around the edges, but not completely brown. I let them sit for a minute or two to set up on the hot tray before transferring them to a rack to cool.
- Decorate however you want!! I use a simple frosting recipe of a heap ton of powdered sugar in my mixer, then adding milk until the frosting is the consistency I’d like. Super technical, right?
Working in a compact kitchen with a standard stand mixer requires managing cold ingredients efficiently so butter does not soften prematurely during the creaming stage. Because high-butter doughs lack structural integrity at room temperature, chilling the wrapped disk for at least three hours solidifies the fats and prevents the cutouts from warping in the oven. When rolling the dough, keep the counter lightly floured and maintain a uniform quarter-inch thickness for shapes intended to hold skewers or sticks.
- Use fresh eggs at room temperature to ensure proper emulsification with the creamed butter and sugar.
- Monitor the oven closely at 350 degrees Fahrenheit, removing the sheets as soon as the edges turn pale golden.
- Allow the baked cookies to rest on the hot tray for exactly two minutes to finish setting before moving them to a wire rack.
- Store leftover decorated cookies in an airtight container at room temperature for up to five days, or freeze the undecorated baked base layers for later use.
Proper storage maintains the crisp perimeter and tender interior of second-day baked goods. Subsequent batches benefit from returning the dough scrapings to the refrigerator for ten minutes if they become too warm to handle.
