Welcome to our Twelve Days of Christmas Cookies link up! For the next two weeks, join us every day and add your favorite cookie recipe for that day’s theme. Please follow Lisa and Lindsay and check out some new blogs! Happy baking!
I love Betty Crocker’s classic recipe for my Christmas sugar cookies and cookie cutters. If I don’t have time to make the dough, I use a bag of their sugar cookie mix. Chilling the dough is the trick to using cookie cutters and keeping the shape of the cookies. I also have found that keeping the dough a bit thicker when you roll them out will prevent tearing when you transfer to cookies to the baking sheet. Be sure to not overbake these as you don’t want crispy cookies that will break and crumble when you try to ice them. The flavors of these cookies pair well with plain buttercream, royal icing, or other icings. If you want, you can also add or substitute in other extracts in place of vanilla. These Christmas sugar cookies always turn out deliciously!
Classic sugar cookies
- Total Time: 198
- Yield: 4 1x
Ingredients
- 1 1/2 cups powdered sugar
- 1 cup butter, softened
- 1 1/2 teaspoons vanilla
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Instructions
- Cream together powdered sugar, butter, egg, and vanilla.
- Stir in flour, baking soda, and cream of tartar.
- Chill for 3 hours until firm.
- Preheat oven to 375 degrees.
- Remove dough, flour a board, and roll out dough to 1/8th to 1/4th inch thick.
- Punch out cookie shapes.
- Place on cookie sheet and bake for 7-8 minutes until golden brown.
- Cool before icing.
- Prep Time: 190
- Cook Time: 8
Twelve Days of Christmas cookies link-up: Recipe index | Decorated cookies | Nut cookies | Traditional cookies | Chocolate cookies | Peanut butter cookies | No bake recipes | Non-cookie treats | Candy cookies | Family favorites | Gingerbread | Santa’s cookies
