Here’s another cookie recipe that’s perfect for Christmas, Easter…and really any holiday or birthday party, for that matter. It’s a great recipe for cut-out cookies because you don’t have to chill it before rolling it out. Anytime I can skip a step, I’m on board!
I bake these cookies every year with my boys with some trepidation…I’m slightly obsessive compulsive when it comes to decorating cookies. I will seriously spend ridiculous amounts of time making my cookie a masterpiece and I usually only get 4 or 5 cookies done. I have to remind myself over and over that this is for the kids…
I know…let it go…but the struggle is real, y’all!
I got the recipe for these cookies off of the cardboard packaging that came with one of my cookie cutters. I bought a Wilton Candy Cane Comfort-Grip cookie cutter and this recipe was on the back. These are really great cookies to leave out for Santa and if you can relax and just let them have at it, to decorate with your kids. Perfectionism is just another form of bondage, and who needs anymore of that mess in their lives?? Not me, that is fo’ sho! Bless my soul, I’m still a work in progress!
So here you go! Happy baking and Merry Christmas! ~Shanna
Sugar Cookies for Santa!
1 cup butter (2 sticks) softened
1 1/2 cups sugar
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract (I did not use this in mine)
2 3/4 cups flour
2 tsp. baking powder
1 tsp salt
Preheat oven to 400 degrees. In mixer bowl, cream butter with sugar until light and fluffy. Beat in the egg and vanilla (and almond extract if you’re into that kind of thing). Whisk together flour, baking powder and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition. Knead in a small amount of icing color, if desired, for tinted dough. Do not chill dough. Divide dough into 2 balls. On a floured (use powdered sugar!!! see hint below) surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cookie cutter in flour (nope, powdered sugar) before each use. Bake cookies on ungreased cookie sheet for 6-7 minutes or until golden brown. Makes about 2 dozen cookies. (depending on the size of your cookie cutters and the limitations of your patience…) 😉 😉
Recipe from Wilton Industries, Inc.
3 large egg whites
4 cups powdered sugar
1/2 tsp. lemon juice
In a standing electric mixer (or with a hand mixer) whisk together the egg whites and powdered sugar until the sugar is evenly moistened on low speed. Add the lemon juice and increase your speed to medium, beating the icing for 4 to 5 minutes until it is light and fluffy. You can divide your icing into separate bowls for different colors and use immediately, or cover it making sure that the plastic wrap is pressed against the icing to prevent it from forming a skin. Store the icing in the fridge in an air tight container until you are ready to decorate your cookies. Use within 24 hours.