Christmas Cookie Edition – Volume 1: A Classic Treat

 
It’s hard to believe 2008 is almost gone, and so much has happened! The stocks are pretending they are on a yo-yo, the banks are going bankrupt, much chocolate has been devoured. Thankfully not all of it has been bad. We’re still alive, able to read our favorite blogs and bake ourselves more chocolate when it’s needed. Ignoring the fact that it’s always needed 🙂

Unfortunately now that most bank accounts have almost been completely emptied, we get to spend our last remaining pennies on the people in our lives. The obligations that our society puts on this time of year makes it a little hard to have much fun with the coming holidays, so many people are stressing. But thankfully one thing anyone, even children can have fun with is Christmas cookies!

Regardless of whether you’ve made cookies your whole life, never done it before or (like me) don’t really have the money to choose another gift option, it can be a lot of fun to dive into your kitchen and bake like crazy.

My next couple blogs are all gonna be about Christmas cookies. A couple recipes, some decorating suggestions and…other things 🙂 But first! A classic, and one everyone loves. Sugar cookies!

Sugar Cookies
Source: Rightathome.com

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened (1 stick)
1 large egg
2 teaspoons vanilla extract

Optional
decorating supplies of your choice (i.e. sprinkles, sparkling sugar, melted chocolate, etc.)

The day before:

In a medium bowl mix dry ingredients: flour, baking powder and salt. Set aside.

In a large bowl, add the sugar and butter. With an electric mixer on medium speed, beat together until the mixture is fluffy, about 2 to 3 minutes, scraping down the sides of the bowl with a rubber spatula when necessary. The mixture should resemble coarse, moist sand.

Add the egg and vanilla extract to the sugar and butter. With the mixer on low speed, beat to combine until the mixture is smooth, about 1 minute.

Add the dry ingredients to the wet ingredients a little at a time and beat with the electric mixer on low speed until the mixture is just combined.

Wrap the dough tightly with saran wrap and chill in the fridge overnight.

The next day:

Remove the dough from the wrap, place it on a smooth, lightly floured surface, and use a rolling pin to roll it out to a thickness of 1/8 inch. You can also roll between two sheets of waxed paper.

Cut out shapes with cookie cutters and carefully transfer them to an ungreased cookie sheet, placing each about 2 inches apart. Combine and roll out the leftover dough and continue cutting out cookie shapes to place on ungreased cookie sheets.

If using sprinkles to decorate, sprinkle before baking. If using chocolate (swirls, strips, dipping…) bake and allow to cool completely first.

Preheat oven to 350F

Bake for 12 to 14 minutes, turning the tray halfway through, until the edges of the cookies just begin to turn very light brown.

Remove cookie sheet from the oven and allow to cool for 1 minute. Using a flat spatula, transfer the cookies to the cooling rack to cool completely before storing, eating or decorating them.

This is one of the most classic cookies you can make. Soft and sweet, and very easy to decorate for the holidays. If you don’t want to wait overnight, allow the dough to chill at least an hour before rolling, but if you have the time to wait the flavors will develop more so it’s definitely worth the extra time.