These cookies are actually nondenominational. My cookie cutter collection is vast and we make these cookies for most celebrations from losing teeth, good job at school, the Super Bowl, or just wanting to use the random owl, ice cream cone or shark cookie cutters. I have a number of sugar cookie recipes that I use and I distinguish this one because it always expected at Christmas.
The recipe is adapted from the one used in my house growing up. I’ve tried others, but this is either the best or what I’m used to. It’s very forgiving and you can use a lot of flour for rolling if you need to and still have a great cookie. This recipe will allow you to bake some thicker and lighter and some a little crispy, so you can choose your tastes (I like to do a mix). We generally frost these cookies, but you can decorate them with candies, colored sugar, or put food coloring in the dough before you bake. They are also good plain – if you bake them thin and a slightly browned, they are like sweet toasty crackers.
Christmas Sugar Cookies
- 1 cup butter, softened
- 1 cup white sugar
- 2 eggs, room temperature
- 3 tbsp vanilla
- 3 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1-2 shakes of nutmeg (optional)
- Whip up the butter, sugar, eggs and vanilla.
- Add in the flour, baking powder, baking soda, salt and nutmeg and beat until mixed.
- Form the dough into a disc, wrap the disc in waxed paper and refrigerate for 1-2 hours (the flatter the disc, the less rolling you’ll have to do later). You can let it go longer, but set it out for a bit before attempting to roll it out.
- Preheat oven to 350 degrees F (325 degrees F for convection), and line cookie sheets with parchment paper.
- Roll out the dough to ~1/4 inch thick on a floured surface and cut into shapes with cookie cutters.
- Bake in the oven for 8-12 minutes depending on the size and thickness of the cookie and how you like yours baked.
- Cool in a wire rack.