Christmas Cookie Recipe!

I’d love to tell you that I have a secret family recipe that has been hidden for some time and I’m going to share it with you all right now. That isn’t the case today but I do have a nice recipe that I enjoy very much! It is from the Food Network. Specifically an Alton Brown recipe. As for the icing, I actually don’t have a go-to recipe. I’ve tried many recipes and I still haven’t found one that I love. I usually just do it by hand these days. No recipe at all. If you are new to this, I would search for any royal icing recipe. Some people also swear by almond extract. Either in the cookie or in the icing or both. I am not a fan of almond extract. I just don’t like the taste. But that is an option as well.

This Christmas tradition has been one of my favorites for years now. It takes me about three days to complete. The first day I make the dough, and I let that sit in the fridge. The second day I bake the cookies. And the third day I decorate them! This is how I’ve always done it. And it works well for me. I usually listen to Christmas music while I’m doing this.

πŸŽ… πŸŽΆπŸŽ„

RECIPE COURTESY OF ALTON BROWN

Sugar Cookies

Level: Easy
Yield: about 3 dozen
Total: 2 hr 24 min
Prep: 15 min
Inactive: 2 hr
Cook: 9 min

Ingredients

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Enjoy!

Xoxo

-Kaylee

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