Happy Monday everyone! Are you ready for a week of Christmas baking? I hope so, because I’m pretty excited! Here’s the shopping list of all of the ingredients needed for the week!
To kick it all off, I thought I’d start with a classic: sugar cookies. Jeff and I make sugar cookies pretty much every year, and each year, we always seem to forget how much work they are. They seem easy enough–a simple dough, no kneading or fancy kitchen expertise, a little bit of frosting and they’re done right? Well, someone (not sure who that could be!) decided to triple the batch this year that let’s just say that easy process turned into day long craziness. I think I have sugar cookies coming out of my ears!
We decided to use Martha Stewart’s classic sugar cookie recipe for the second year in a year, and again, this recipe turned out great. It did seem a bit sticky at first (you want cookie dough to be pretty firm so you can roll it out easily), but after refrigerating it for a few hours, it was perfect. And I’m always glad to have Jeff to
help do the rolling for me!
Despite the long day the sugar cookies gave us, there is something a little magical about getting out your cookie cutters for the first time in a year and seeing all of your old favorites. I love my star, snowman, tree cookie cutters the best, probably because they’re the most fun to decorate. I used to love Rudolph, but he always seems to lose body parts somewhere in the process!
And then they were off to the oven! We have the world’s smallest gas oven that keeps itself heated by igniting huge flames–perfect for baking evenly cooked cookies right? To help control this the best as we would, we baked each batch separately for about 4:15 then rotated and baked for another 4:15. It’s always so helpful to set the kitchen timer here, so you know you won’t forget them!
We also baked everything on parchment paper to keep the bottoms from sticking and burning.
And then we were left with a huge mound of sugar cookies!
For frosting, we kinda guesstimated and combined 1/4 milk + 2 cups powdered sugar in the electric mixer. Next, we separated the white frosting into 4 small bowls and added food coloring to 3 of them, giving us
red hot pink, forest bright green, blue, and white.
We set parchment paper over our kitchen table to help with the mess a bit, and provide an easy surface to work on.
Faced with the daunting task of decorating 6 dozen sugar cookies, Jeff was struck with a brilliant idea–line up cookies side-by-side and drizzle frosting on all of them! Needless to say, this significantly sped up the process!
And with that, 6 dozen sugar cookies were frosted!
Here’s the recipe (click on the title to link to the original):
Makes 2 dozen
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons brandy, or milk
- 1/2 teaspoon pure vanilla extract
- Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
- Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
- On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
Sugar cookie baking day wouldn’t be complete with the Christmas dolphin!