The Christmas season has always been my favorite time of the year because everything feels so warm and cozy.
It is a very busy time of the year, but also the most joyous time. I really enjoy all of the memories that are made each year. We get to spend so much time with family and do lots of activities to create new memories every year.
We do it all–from cutting down a tree and having fun decorating to seeing Santa and going to look at the festive Christmas lights. Also, singing and dancing to Christmas music or playing games with my family always keeps me in the best mood.
Even though I love all these festivities, baking cookies and making candies is something my family does every year, which I cherish most of all.
We take one weekend close to Christmas to make them all day long. We bake almost twenty different kinds of cookies and candies to indulge ourselves and to share with others.
I would love to share my favorite frosted sugar cookie and butter frosting recipes for the holiday season.
Photo by Polina Tankilevitch from Pexels
Rolled Sugar Cookies
(Makes about 4 ½ dozen thin cookies or about 2 ½ dozen thick cookies)
- ½ cup butter or margarine
- 1 cup sugar
- 1 egg
- ¼ cup milk
- ½ teaspoon vanilla
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Soften the butter or margarine to room temperature
- In a mixer bowl cream together the softened butter or margarine and sugar
- Add egg, milk, and vanilla; beat well
- Stir together the flour, baking powder, and salt. Add to creamed mixture and beat till blended
- Divide dough in half. Cover and chill for about 1 hour
- On lightly floured and powered sugared (see tip below) surface, roll each half of dough to 1/8-inch thickness for thin crisp cookies or ¼-inch thickness for thick cookies
- Cut into desired shapes with cookie cutters
- Place cookies on an ungreased cookie sheet
- Bake thin cookies in a 375° oven for 7-8 minutes; bake thick cookies for 10-12 minutes
- Remove from cookie sheet, cool on wire rack
If you do much rerolling of dough for cutout cookies, try rolling it on a surface dusted with a mixture of equal parts of all-purpose flour and powdered sugar. The cookies will not be as tough as when rerolled in flour alone.
If you have leftover dough, roll into bite-size balls, and lightly toss in a bowl of sprinkles. Bake the same as noted above. These cookies are not only very simple but crunchy and gooey!
- 6 tablespoons butter
- 1 16 oz package powdered sugar (about 4 ¾ cups)
- 1 ½ teaspoons vanilla
- Soften the butter to room temperature
- In a mixer bowl cream butter till light and fluffy
- Gradually add about half the powdered sugar, beating well
- Beat in 2 tablespoons milk and the vanilla
- Gradually add remaining powdered sugar, beating constantly
- Beat in enough additional milk to make frosting of spreading consistency
Add colored icing, candies, or sprinkles to your frosted sugar cookies to make them extra delicious and decorative!
What’s your favorite kind of Christmas cookie? Let us know in the comments!
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