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I recently read a really sweet quote that the scent of the holidays is the scent of childhood. It truly resonated me and reminded me of all the memories I shared with my mother growing up. Baking in the kitchen, looking at Christmas lights, decorating the tree.
One of my favorite traditions with my children is baking Christmas cookies. We whip up a batch of dough and prep the cookies with the cutest cookie cutters. I fill the entire table with cookies, bowls of frosting and dishes of sprinkles and let them have at it. I love how it turns into an open ended craft project and it keeps them busy all afternoon. Whip up a batch of hot chocolate and it makes for a truly magical day. I typically line the table with craft paper and just toss afterwards for easy clean up.
Here’s the sugar cookie recipe that we use time and time again. I’ve reduced the amount of sugar in the cookies so they’re not quite as sweet… but don’t worry there’s plenty in the frosting. Let me know what you think if you give them a try!
INGREDIENTS:
- 1 cup sugar
- 1 1/2 cups butter (3 sticks)
- 3 eggs
- 4 1/2 cups flour
- 3/8 tsp salt
- 2 tsp baking powder
DIRECTIONS
- cream sugar & softened butter in a stand mixer for 5 minutes
- mix in eggs & vanilla
- slowly add in dry ingredients until fully mixed
- seal in plastic wrap & refrigerate for 30 min
- cut cookies with your favorite cutters and bake at 375 degrees for 9 min on a parchment lined cookie sheet.
FROSTING
- 1/2 cup unsalted butter, softened
- 2 1/2 – 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 Tbsp milk
- pinch of salt
- natural food coloring, if desired
DIRECTIONS:
- beat butter with a hand mixer until light and fluffy (roughly 2 minutes)
- gradually beat in powdered sugar (note, you may not need it all)
- beat in vanilla extract, 2 Tbsp milk & a pinch of salt
Note: If the frosting appears too thin, add in the remaining powdered sugar. If it’s too thick, add in the remaining milk. You can store any extra in the freezer.
