Woohoo – we’re 2 days away from Christmas and today we’re all about Christmas cookie decorating! We had a couple of our good friends come over for dinner and afterwards we turned our kitchen table into a cookie decorating workshop with our kiddies. Little did we know that the decorating sprinkles would be more fun to eat than decorating itself lol! If you’re planning on having a little cookie decorating workshop yourself, you’ll definitely want to have a good sugar cookie recipe on hand. These Christmas Sugar Cookies are great to roll, cut out and decorate with a perfect balance of slightly crisp edges and a chewy middle…
This was such a great time and the kids made it quite an event. They loved the various sprinkles offered and probably loved playing with the sprinkles and eating more than anything else!
I made the cookies the night before so they were completely cooled and ready to frost and decorate the next day. You can also make the dough in advance and keep it chilled for up to 3 days. Before rolling out and cutting, I recommend having the dough come to room temperature so it doesn’t crack when it’s rolled out or when cutting out shapes. For the frosting, I made it easy and used a store bought, but you can definitely use your preferred buttercream frosting or my personal fave recipe.
Christmas Sugar Cookies
recipe adapted from AllRecipes
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1 1/2 cups unsalted butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract or vanilla paste
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
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In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
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