So, as I go to post this recipe I must kick myself, because of the 100+ Christmas cookies I made last year, I deleted ALL of my photos on accident documenting all the hard work that had been endured making (and eating) said cookies. The only photo that remains is one photo that I saved to Instagram which is what you are looking at now. Serendipitously, a reader emailed me asking for this recipe, and I figured, what better way to relive some Christmas content then putting this Christmas cookie recipe into words and sharing with you all.
These sugar cookies are extremely simple to whip together; the only caveat is that you want the dough nice and refrigerated before you go to roll them and put them on a sheet. Then, once you’ve cut your shapes out and placed them on a Silpat (which for making a ton of Christmas cookies this will be your saving grace for the perfect bottoms), you pop them back in the freezer for 5 minutes and then bake, ensuring that the dough doesn’t spread. No one likes a snowflake that’s turned into a snowball.
The finishing touch for presentation is up to you! You can store them in Christmas tins, or arranged them on a platter in a Christmas wreath as I have done here. I added some faux boughs of holly I picked up in the Christmas décor aisle of Target and then placed a pretty red bow on top for added festivity.
- 4 cups of flour, sifted
- 3 teaspoons of baking powder
- 1/2 teaspoon salt
- 1 1/2 cups of granulated sugar
- 1 1/2 cups of butter, room temperature not melted
- 2 teaspoons vanilla bean paste
- 2 eggs
- 1/4 cup of milk
- 2 tablespoons meringue powder (found in the baking decor aisle of target/ walmart/ etc)
- 1/4 cup water (plus more for thinning)
- 4 cups of powdered sugar
- 1 teaspoon vanilla extract
- Optional GEL food coloring if you want to make it colorful
- Preheat oven to 350 degrees F.
- Mix flour, baking powder and salt together in a medium bowl.
- In a stand mixer, blend sugar, butter, vanilla bean paste, and eggs until creamy.
- Slowly pour in flour mixture to the sugar while the mixer beats on low.
- Add milk one tablespoon at a time, and mix until blended.
- Divide into two equal sized dough balls and let rest in the fridge for up to one hour (or the night before).
- When you are ready to roll them out, lightly flour a pastry slab and roll to 1/4 inch thickness. Store back in the freezer for 5 minutes before popping in the oven for 8-10 minutes.
- In a stand mixer, whisk together the water and meringue powder until a slight foam forms. Reduce speed to low and add in powdered sugar and vanilla until icing becomes light and airy, about 2 minutes. If not thin enough, add in 1 teaspoon of water at a time until it has the consistency of pancake batter.