Christmas Cookies

Surprising enough – I actually used to hate sugar cookies! And even today, you’ll still find me with the (slightly under-baked) chocolate chip cookies more often than not. But there’s something about an iced sugar cookie at Christmas that I just can’t shake! So we searched long and hard for the perfect Christmas Cookie recipe, and through a few different recipes, I think we’ve mixed a great one! Not only is it abundantly sweet and delicious, but it also was easy to make. Win win!

Cookies

So we started out with our cookie recipe, which we originally found on The Shabby Creek Cottage. After a few adjustments, we followed this recipe:

3 cups all purpose flour, 1.5 tsp baking powder, 1 tsp salt

Mix these dry ingredients into a bowl, and set aside.

2 sticks of butter (softened), 1 + 1/4 cup sugar

With a mixer, cream the butter and sugar together. Then add:

1 egg, and 3 tsp vanilla extract, 1 cup Heath Bits o’ Brickle

Mix thoroughly. Then slowly add your dry ingredients.

When all ingredients are mixed completely, roll into wax paper, and chill in the fridge for one hour.

Once chilled, you can roll out your dough and cut your cookies!

Bake at 350F for 10 minutes.

But watch carefully. If they start to brown, take them out! 10 minutes worked perfectly for our oven. Let cookies sit on the baking sheet for one minute, then move to a cooling rack.


While the cookies are baking, you can prepare your icing! We found this recipe on The Sweeter Side Of Mommyhood – this recipe is on her popular post for Gingerbread cookies! We weren’t brave enough for that quite yet, but the icing sure turned out great for our sugar cookies. We only made one minor adjustment, with the amount of water we used.

One egg white.

Using a mixer, whip the egg white until it is thick and fluffy!

2 tsp cream of tartar, 3 cups of powdered sugar

Add these dry ingredients to your whipped egg white. Mix well.

1/4 cup water

Add water just a bit at a time, until you get your desired consistency. We ended up adding just over 1/4 cup of water. This made the icing pretty thin, but that’s a lot easier to decorate with.

When your icing is as thick/thin as you want it, pour it into a ziploc bag. Seal and set aside. When you’re ready to add the icing to your cookies, just cut a small corner off the ziploc bag, and you have an instant pastry bag!


If your kiddos are helping you with these Christmas cookies, we suggest waiting to add the icing until the cookies have cooled.

But, if you would like the icing to melt smoothly over the cookie, it might benefit you to add the icing while the cookie is still hot or at least warm!


If you like this recipe, don’t forget to share! Check back here soon for more recipes.

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