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.