Best Christmas Sugar Cookie Recipes

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THE BEST ROLLED SUGAR COOKIES



The Best Rolled Sugar Cookies image

Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.

Provided by J. Saunders

Categories     Desserts     Cookies     Sugar Cookies

Yield 60

Number Of Ingredients 7

1 ½ cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • 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.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g

BEST-EVER SUGAR COOKIES



Best-Ever Sugar Cookies image

What makes these cookies the best ever? A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that's wonderfully easy to work with. The adorable decorations don't hurt, either! -Christy Hinrichs, Parkville, Missouri

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 15

1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg yolk, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon ground nutmeg
ICING:
3-3/4 cups confectioners' sugar
1/3 cup water
4 teaspoons meringue powder
Assorted colors of liquid food coloring

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. , Place 1-in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high until soft peaks form, 4 minutes. Cover icing with damp paper towels or plastic wrap between uses., Working quickly, spread or pipe icing over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 116 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY



How to Make the Best Sugar Cookies Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, cream cheese, large egg, large egg yolks, McCormick® vanilla extract, McCormick® almond extract, kosher salt, all purpose flour, baking powder, cream of tartar, powdered sugar, kosher salt, vanilla extract, gel food coloring, water, pasteurized egg white

Provided by Scott Loitsch

Categories     Desserts

Yield 12 cookies

Number Of Ingredients 17

24 tablespoons unsalted butter, softened
1 ½ cups granulated sugar
3 tablespoons cream cheese, softened
1 large egg
2 large egg yolks
1 teaspoon McCormick® vanilla extract
½ teaspoon McCormick® almond extract
1 teaspoon kosher salt
3 ½ cups all purpose flour, plus more for dusting
½ teaspoon baking powder
2 teaspoons cream of tartar
4 cups powdered sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
gel food coloring, of your choice
water, as needed
¼ cup pasteurized egg white

Steps:

  • Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
  • Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
  • Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
  • Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
  • When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
  • On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
  • Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
  • Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
  • To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
  • Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
  • Decorate the cookies as desired.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 86 grams, Fat 27 grams, Fiber 0 grams, Protein 6 grams, Sugar 58 grams

SOFT CHRISTMAS COOKIES



Soft Christmas Cookies image

Soft cut out sugar cookie that I have used for years. I sprinkle with colored sugar before baking or you could also try icing them when cool.

Provided by Georgie Bowers

Categories     Desserts     Cookies     Sugar Cookies

Time 3h

Yield 48

Number Of Ingredients 7

3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup margarine, softened
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract

Steps:

  • Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
  • Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 13.8 g, Cholesterol 7.8 mg, Fat 4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 81.3 mg, Sugar 6.4 g

CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS



Classic Christmas Sugar Cookie Cutouts image

If your Christmas season gets so hectic that you only have time to bake one batch of cookies, we suggest that this be the one you make. This is the kind of sugar cookie that generations of bakers have relied on, with a buttery texture and just-right tenderness. The accompanying glaze requires just three ingredients and is a standby that you can just as easily rely on when you need a glaze on other cookie varieties. It sets up nicely and is ideal for decorating, tinting well and spreading easily. The process of making sugar cookie cutouts is as essential to the holidays as opening gifts and singing Christmas songs, and if you can clear some time out on your schedule, it's a relaxing activity, too. Pull out all your favorite cookie cutters, whether they're classic hearts and stars or cute winter characters like reindeer and penguins, and bake up a batch-this recipe yields 60 cookies. When it's time to decorate, you have a blank canvas to indulge your style and creativity. Some bakers like to go all in on color and whimsy, while others prefer more simple and elegant finishing flourishes-it's all up to you. What we can promise is that no matter what shapes you cut them into or how you decorate them, you'll end up with cookies that are as delicious as they are beautiful.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 60

Number Of Ingredients 12

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Betty Crocker™ Decor Selects candy sprinkles, nonpareils or colored sugars, if desired
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk or half-and-half

Steps:

  • In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
  • Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
  • Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg

THE BEST CHRISTMAS SUGAR CUTOUT COOKIES



The Best Christmas Sugar Cutout Cookies image

Our Christmas tradition is to get together with family and friends several weekends in a row and bake, bake, bake. Cutout sugar cookies are a must, and my best friend, Alice came up with this fantastic recipe. One secret to great taste is to roll the cookies out on powdered sugar instead of flour. The taste is fantastic!

Provided by Suze K

Categories     Dessert

Time 1h36m

Yield 3 dozen

Number Of Ingredients 8

1 cup granulated sugar
1 egg
1 cup softened butter (NO MARGARINE!!)
1 teaspoon orange juice
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
powdered sugar, for rolling

Steps:

  • Sift together flour and baking powder in separate bowl.
  • In second bowl, beat together sugar and egg until it becomes lemon-colored.
  • Add butter, orange juice and vanilla.
  • Mix until thoroughly incorporated.
  • Slowly begin adding flour mixture (about 1/2 cup at a time) and blend; continue until all flour is used.
  • Form into 2 flattened rectangles, wrap in plastic wrap, and chill for at least 1 hour.
  • When ready to roll, set oven to 400 deg F.
  • Cover baking sheets with parchment paper (can be reused from batch to batch).
  • Sprinkle powdered sugar onto rolling surface as you would flour.
  • Roll out one rectangle into desired thickness and cut out; place on baking sheet, making sure not to let cookies touch.
  • Re-form scraps and roll again (may have to add more powdered sugar for rolling); continue until all dough is used.
  • Once baking sheet is full, place into oven and set timer for 6 minutes.
  • Depending on cookie thickness, baking time can range from 6-10 minutes, so check at the 6-minute mark to determine whether you need to bake longer.
  • When light golden in color, remove cookies from baking sheet and place on cooling racks or flat surface covered with parchment.
  • Cool to room temperature and frost with favorite frosting.
  • If decorating, I recommend the following frosting (also appears in recipezaar under "Cutout Cookie Decorator Icing":.
  • 1 cup confectioners sugar.
  • 2 tsp milk.
  • 2 tsp light corn syrup.
  • 1/4 tsp vanilla.
  • food coloring.

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