This year I tried my new favorite sugar cookie recipe. A friend recently made them and I couldn’t. stop. eating them.
My favorite part of this recipe is that this dough does not have to be refrigerated before cutting out shapes – perfect for impatient bakers like me!
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My friend passed the (unsourced) recipe to me but I made one key addition – almond extract.
The result is a thick, slightly chewy sugar cookie that is just the right amount of sweet.
For the icing, I found this great royal icing recipe.
To flood the rest of the cookies, I slowly diluted the icing to get the right consistency, then I poured my colors into these squeeze bottles and frosted.
I love mixing my icing in silicone bowls, which makes it super easy to pour them into the squeeze bottles or my piping bag.
Since we were celebrating Christmas a full month early with one side of our family, I wasn’t quite ready for traditional colored cookies with vibrant reds and greens.
I chose pastel pinks, blues and greens, and I love how they turned out!
What is your favorite Christmas cookie recipe? Tell me in the comments below – I’m always looking for something new to try!
- 1 C. sugar
- 2 sticks butter, cold & cut into chunks
- 1 egg
- 3/4 t. pure vanilla extract
- 1/2 t. pure almond extract
- 3 C. all-purpose flour
- 2 t. baking powder
- Preheat oven to 350.
- Cream the sugar and butter. Mix in the egg and extracts.
- Combine the flour and baking powder, then add to sugar mixture and mix just until combined.
- Roll out onto a floured surface (I like mine nice and thick!), and cut into shapes.
- Place on parchment lined baking sheets and bake for 10-12 minutes.