Butter, spices, and traditional family recipes bring us together in the simplest—and most meaningful—ways. Christmas cookies are more than nostalgic treats; they’re a celebration of childhood memories, and maybe cookies help to make us all a little more patient, thoughtful & friendly each holiday season.
I remember driving with my father to the city each Christmas to pick up Aunt Flora. She would send us out with decorative plates of homemade, Italian Christmas cookies to deliver to the local relatives.
It was always snowing-we would spend a few minutes visiting each family, have a few cookies and a glass of sweet wine or coffee.
My mother and aunts began baking cookies the day after Thanksgiving. They filled the freezer with shoe boxes of cookies lined with wax paper for protection... frozen cookies are pretty delicious!
Sugar Cookies
I like to begin the holiday cookie baking season with sugar cookies. Cookies may appear simple for bakers, but cooks and savory chefs respect that baking requires measuring and technique.
The charm of sugar cookies lies in precision—properly creamed, fluffy sugar and butter, balanced sweetness, and a tender dough.
What makes sugar cookies special is the versatility and simplicity; rolling, cutting, and decorating has become a cherished (messy) seasonal ritual for cooks of every level.
These cookies are a holiday essential, whether you prefer your cookies lightly dusted with colored sugar or finished with royal icing and decorative piping.
And please try the chocolate flavored sugar cookies... reminds me of Oreos!
Sugar Cookies
Prep Time: 20 min
Cooking Time: 30 min
Yield: 30 cookies (depends on the size)
Ingredients
4 Tbsp Butter, lightly salted; room temperature
3/4 Cup Powdered Sugar
2 ea Eggs
2 tsp Vanilla Extract
1/2 tsp. Almond Extract
1 Tbsp. Baking Powder
2 Cups AP Flour
Chocolate Sugar Cookies
Yield: 20 cookies (depends on the size)
Ingredients
1 Cup Butter, lightly salted; room temperature
1 Cup Sugar
1 ea Egg
1 tsp Vanilla Extract
1 tsp. Espresso
2 Tbsp. Corn Starch, sifted
2 Cups AP Flour, sifted
3/4 Cup Cocoa powder
How to Prepare Sugar Cookie cutouts
Left: creaming butter and sugar for vanilla Sugar cookies
Above: adding cocoa to the creamed butter and sugar for Chocolate Sugar Cookies-always add at low speed to avoid the cocoa powder from getting into the air!
Step 1 Making the dough
Put the sugar and butter into the mixing bowl with the paddle attachment, paddle at low speed and cream to a light, fluffy texture. (about 3 minutes) You will periodically turn off the machine and wipe the paddle, sides and bottom for a smooth consistency.
note-if the butter is too cold, grate or microwave for a few seconds to soften.
Crack the eggs into a small bowl. (So you can be sure to avoid getting shells in your cookies).
Add the vanilla, almond and egg, mix for 2-3 minutes to incorporate. The dough should become homogeneous.
* you would add espresso instead of almond extract for chocolate cookies.
Add the sifted, dry ingredients together in a bowl, whisk to incorporate. Slowly add the flour mixture to the eggs and blend at low speed to create a soft cookie dough-be careful not to overwork. (about 3 minutes at low speed). Scrape several times during this process with the mixer turned off. Place onto parchment, flatten slightly; refrigerate to firm up for 1 hour.
Step 2 Rolling out and cutting
Place 1/4 of the dough onto a floured counter (or on a cookie sheet or marble), gently to flatten.
Roll out to about 1/8th inch thick and cut out shapes-I like to have a small pile of flour to dip the cutter into and avoid sticking. Keep dough cold, it will be much easier to work with.
Place shapes onto a sheet pan lined with parchment paper. If the dough begins to stick, place in a cool spot and continue when the dough hardens again.
You can reroll dough the trim and cut more cookies; the cookies are a little less delicate but delicious!
Step 3 Baking
Bake in a preheated oven at 375°F for 8--10 minutes, when cookies begin to brown on the edges, take them out to cool.
Cool and enjoy- or frost if you like.
