Nothing says Christmas time like cookies. Okay I guess presents do say Christmas time better than cookies, but IT’S CLOSE! Anyways. Cookies, specifically sugar cookies are super popular during Christmas time, and for good reason, they’re delicious! But, sugar cookies that are too hard and have some sort of monstrosity of icing adorning it is no cookie I want a part of.
(Let’s be honest, if it’s late enough, I’ll eat any kind of cookie who am I kidding? I’m the same person who enjoys metamucil cookies!)
Cookies during Christmas time go way back, I’m talking hundreds of years back to the 16th Century. Central Europeans (i.e. zeh Germans and the Dutch) were making cookies/biscuits with ginger, cinnamon, and other spices during Christmas time. Much of these cookies transitioned to many of the popular cookies we associate with Christmas today, i.e. Gingerbread cookies. But how did cookies at Christmas time become popular in the great U.S. of A? Simple. The cookie cutter. No really, it’s actually the cookie cutter.
In the early 1900’s cookie cutters were finally allowed to be imported to the United States and then it was on. Cookie cutters in the shapes of various Christmas shapes hit the streets and on every corner people were slingin them cookie cutters.
Fast forward to today, people eat cookies all the time at Christmas and they also leave cookies for Santa on Christmas Eve, so I’ve been told. We never did that as kids. All these crazy Christmas traditions were foreign to me growing up, the extent of my Christmas experience was a tree and presents that were aptly pulled out of a large industrial black construction trash bag. Ho Ho Ho baby!
But anyways making cookies at Xmas time seems to be a thing, so I decided to get it on the fun. Use this recipe for some delicious sugar cookies.
Recipe – Christmas Sugar Cookies
3 cups of flour
1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1 1/3 Cup of Sugar
2 Tsp. Vanilla
1 Cup of Cold Unsalted Butter
1 1/2 Tbsp. Meringue Powder
2 1/2 Cup of Powdered Sugar
1 Tsp. Vanilla
6 Tbsp. Warm Water
*Preheat oven to 350F*
Step 1 – Sift Flour, baking powder, and salt
Step 2- Beat cold butter with a standing mixer then slowly add sugar.
Step 3 – Now add the eggs one at a time.
Step 4- Add Vanilla, should have a almost shortbread like consistency.
Step 5- Form the dough into a disc or ball and then refrigerate for at least an hour.
Step 6 – Roll out the dough in portions (probably about 4 portions). Roll-out should be about 1/4 inch thick.
Step 7 – Cut cookies into whatever shape you want.
Step 8 – Place on parchment paper and then on a baking sheet.
Step 9 – Bake in oven for 9 minutes or just so bottoms are a little bit brown.
Step 10 – In a stand mixer, add all of your icing ingredients into a mixer and beat until you have stiff peaks.
Step 11 – Pour into a piping bag and decorate your cookies, allow to set for a few hours before storing.
- 3 cups of flour
- ½ Tsp. Baking Powder
- ½ Tsp. Salt
- 1⅓ Cup of Sugar
- 2 Tsp. Vanilla
- 1 Cup of Cold Unsalted Butter
- 2 Eggs
- 1½ Tbsp. Meringue Powder
- 2½ Cup of Powdered Sugar
- 1 Tsp. Vanilla
- 6 Tbsp. Warm Water
- *Preheat oven to 350F*
- Step 1 - Sift Flour, baking powder, and salt
- Step 2- Beat cold butter with a standing mixer then slowly add sugar.
- Step 3 - Now add the eggs one at a time.
- Step 4- Add Vanilla, should have a almost shortbread like consistency.
- Step 5- Form the dough into a disc or ball and then refrigerate for at least an hour.
- Step 6 - Roll out the dough in portions (probably about 4 portions). Roll-out should be about ¼ inch thick.
- Step 7 - Cut cookies into whatever shape you want.
- Step 8 - Place on parchment paper and then on a baking sheet.
- Step 9 - Bake in oven for 9 minutes or just so bottoms are a little bit brown.
- Step 10 - In a stand mixer, add all of your icing ingredients into a mixer and beat until you have stiff peaks.
- Step 11 - Pour into a piping bag and decorate your cookies, allow to set for a few hours before storing.