Holiday Sugar Cookies & Decorator Icing Recipe
Making Traditions
We bake these classic, homemade sugar cookies every year. My mother made it a Christmas tradition for us growing up, and I'm doing the same for Meriwether and Madeline!
They're more work than slice and bake or store bought, but I promise they're worth it. And they taste even better the next day.
You can bake these cookies year around, using a dough scoop for classic round treats, or cutters if you prefer shapes. Of course for Christmas I pulled out my festive holiday cookie cutters, but we’ve done hearts for Valentine’s Day, bunnies on Easter, even spooky kitties and pumpkins around Halloween. The possibilities are endless!
I hope you get the chance to make these delicious sugar cookies for your loved ones.
Note the snowflake indentation, courtesy of Meriwether x
A helpful note —
I tend to double this recipe and wrap the extra dough in wax paper first, then saran wrap. I create a label with some natural masking tape and adhere to the top. Pop it in the freezer, then thaw in the fridge another time! As I mentioned previously, we cut this dough into various hearts on Valentine’s Day, so the timing of the two holidays close together makes it simple to pull and thaw the extra. Like most, this dough freezes and bakes well.
Cookie Recipe
3/4 Cup Shortening
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla Extract
2 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
Beat shortening; gradually add sugar, beating until fluffy. Add eggs and vanilla; mix well. Combine dry ingredients; add to creamed mixture, mixing well. Divide dough in half; wrap in waxed paper, and chill for at least 1 hour.
Roll half of dough to 1/4 inch thickness on a floured surface; lightly flour rolling pin as well; keep remaining dough chilled. Cut dough with preferred cookie cutters. Place on a lightly greased cookie sheet, food-grade baking mat, or parchment paper.
Bake at 350 degrees for 10-12 minutes until edges are lightly browned. Cool cookies on a wire rack. Repeat with remaining dough.
Once completely cooled, frost with decorator frosting. Yields approximately 3 dozen.
Easy Decorator Frosting Recipe
Simply mix milk, confectioners sugar and a touch of vanilla in a bowl until you have a spreadable, thick consistency. If it's spreadable but thick, it won't run off the cookies!
Add food coloring of your choice. For Christmas I usually do red, green and leave one white. From there, I use either an icing knife or the back of a spoon in a circular motion to spread the icing. I top with fun sprinkles and use a toothpick to help me make cute designs.
Once iced, I let the sugar cookies dry on a cooling rack for several hours before putting them in a tin. Layer wax paper between the cookies to protect your decorations!