Can you remember your first Christmas cookie? The holidays are a perfect time to break out the classic holiday recipes for friends and family to enjoy. Today, we are exploring the classic (no chill) sugar cookie cut into holiday shapes. Is it thin or thick? Is it more chewy or crispy? So, what makes a perfect sugar cookie? At the end of the day, it all comes down to personal preference. This recipe will be on the thicker, chewier side. Add some icing and sprinkles and you’ll be on your way to some tasty treats.
Makes 3 dozen cookies
- 1 cup (2 sticks) butter, softened – Land O Lake Butter – 3lb $4.99 vs. $7.99 elsewhere
- 1 cup granulated white sugar – My Essential Granulated Sugar – 2 lb $1.49 vs. $2.99 elsewhere
- 1 1/2 teaspoon vanilla extract – SS Pure Vanilla Extract – 1 oz $1.49 vs. $4.29 elsewhere
- 1 egg
- 2 teaspoons baking powder – Hearth Club Baking Powder – 8.1 oz. $0.99 vs. $1.99 elsewhere
- 3 cups all-purpose flour – Pillsbury All Purpose Flour – 5 lb $1.99 vs. $3.99 elsewhere
Preheat oven to 350° F.
Using a mixer in a large bowl cream butter and sugar until smooth.
Beat in vanilla extract and egg.
In a separate bowl combine baking powder with flour. Add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface. Wet your hands and finish off kneading the dough by hand.
Divide into workable batches, roll out onto a floured surface and cut. These cookies will be on the thicker side.
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Once cookies are cookies, ice with frosting, decorate with sprinkles, and enjoy!