[UPDATE 12/6/18] I’ve revisited this recipe on and off in the 8(!!!!) years since I first posted it, and I’ve made a few tweaks that make it a bit easier to roll out (noted in the recipe). I’ve also discovered my new favorite way to “decorate” them, because everything is better with a quick dip in dark chocolate and sparkly sprinkles.
It comes as no surprise to most that I’m obsessed with the holidays. I’m neither Christian nor Jewish, yet I love Christmas and Hanukkah dearly, for the dreidels and latkes, the gelt and the menorah, Santa and his reindeer, the carols, the lights, and above all, the cutely decorated cookies. It never ceases to amaze me how intricately people can design a piece of sugar, butter and flour — the shapes, the different frosting colors, the patterns. While I’m no big fan of sugar cookies in general, they form the best base for these designs, and so, ignoring my total lack of cookie decorating skills, I decided I needed to find the perfect Christmas sugar cookie recipe for the holidays.
Naturally, I turned to Martha and Ms. Stewart did not disappoint. She had an array of cookie recipes, but I chose the Christmas sugar cookies for their pretty star shape. We won’t talk about why I didn’t have my assortment of holiday-themed cookie cutters, but I found that the top of a cocktail shaker makes perfectly sized cookies. I’ll never buy a round cookie cutter again.
I changed the recipe slightly to make it a one bowl, one measuring cup affair. Unfortunately I’ve discovered that I lack the hand-eye coordination to make intricately frosted cookies, but these cookies look just as pretty with a little colored sugar sprinkled on top (EDIT: ORRRRRR DIPPED IN CHOCOLATE). They’re the perfect festive treat for the holiday!
MORE COOKIES: I’ve got a bunch over here, and all would be perfect for your Christmas cookie baking spree.
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PinIngredients
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- sprinkling sugar, icing, etc. for decorating
- If you want a chocolate dip: 3/4 cup semisweet chocolate chips (or milk or dark or white chocolate — whatever you want!)
Instructions
- In a large bowl, cream the butter and sugar together using an electric mixer for 2-3 minutes, until pale and fluffy. Beat in the egg and vanilla. Beat in the flour, baking powder and salt until the dough forms clumps.
- Using your hands, knead the dough gently until it comes together smoothly. Divide the dough in two and flatten each half into a disc. Double-wrap in plastic and refrigerate for an hour, until the dough is firm. (Dough can be frozen for up to 3 months and thawed overnight in the fridge.)
- Preheat the oven to 325F. Line a baking sheet with parchment.
- Once the dough is slightly firm, remove from the refrigerator. Again, gently knead the dough until it comes together and is pliable. On a sheet of parchment, roll out the dough to 1/4-inch thickness (you shouldn’t need any flour — if you’re having major sticking issues, pop the dough back into the fridge for 15 minutes).
- Using cookie cutters, cut shapes into the dough and place the cookies on your lined baking sheet. Re-roll the scraps and repeat. If you’re decorating with sprinkles, gently press them into the cookies before baking.
- Bake until the cookies are just picking up color and the edges are golden, about 15 minutes. Let cool completely before icing.
- If you’d like to do a chocolate dip: gently melt your chocolate chips in the microwave (in 20-second intervals, stirring after each interval until they’re all melted) or in a double-boiler. Dip one edge of each cooled (they should be totally cooled!) cookie in the melted chocolate, then place on a parchment-lined baking sheet. If using sprinkles, sprinkle them on the cookie while the chocolate is still melty. Let dry completely before serving.
Notes
- These cookies are super sturdy, so they’re great for packing and shipping! They’ll keep for a week in an airtight container.
that’s a neat picture. wish i could see what was reflecting off the metal thing though…