Christmas Sugar Cookies


Cookie Dough
  • 3/4 cup sugar
  • 2/3 cup (11 Tbsp) room temperature butter
  • 1 room temperature egg
  • 1 Tsp baking powder
  • 1 Tbsp milk
  • 1 Tsp Vanilla
  • 1/4 Tsp salt
  • 2 cups Flour

  • Cream the softened butter in a stand mixer on medium speed for 30 seconds. Scrape down the sides.
  • Add the sugar, baking powder and salt and continue to mix for another 2 minutes until mixture is creamy and fluffy.
  • While the mixer is on low, carefully add the egg and blend for about 20 seconds. Stop and scrape the sides.  Turn the mixer back on to a medium speed (4-5) and continue to mix for another couple of minutes.
  • Slowly begin adding the flour, stopping the mixer after the first cup is added to scrape the sides of the mixer. Add the second cup slowly and scrape the sides a final time and finish mixing until the mixture comes together in a creamy fluffy "glob" of dough. 
  • Separate the mixture into two halves (roughly the same size) and put on to two pieces of plastic wrap. Use the plastic wrap to flatten each ball into a smaller disk. 
  • Put the dough into the refrigerator for at least 2 hours. (overnight is better) 

Baking the Cookies
  • Take the dough out of the refrigerator about 15 minutes before you want to roll it out. 
  • Preheat the oven to 375
  • Flour a work surface and roll out the dough to a thin layer (approx 1/4 inch thickness)
  • Use cookie cutters and place on cookie sheets.
  • Cook for 11 minutes. *disclaimer* I bake my cookies on my Pampered Chef stones and this is the time that works for me. If you are using regular baking sheets, you will more than likely adjust your time. I recommend you check the cookies at about 8-9 minutes. 
  • Cookies will be done as soon as they start to firm in the center and around the edges. 
  • Be careful not to over bake them.
  • Cool on cookie sheet (or stone) for 2 minutes and then move to cooling racks.
  • Cool cookies completely before frosting.