The Perfect Christmas Cookie Recipe

Hello friend,

I don't know about you, but I've been snowed in for the past two days, and I have been loving it. I had just been telling my cute husband, Scott, that I had not been feeling very "Christmasy" since I've been so busy since Thanksgiving. Well, there is nothing like being literally unable to leave the house or receive a mail delivery to slow you down to enjoy the joy of being with your family and a warm comfy house while shiny white peaces of bliss fall from the sky.  Enter: Christmas spirit.

So in the Christmas spirit, we decided to bake cookies, and I thought I'd share this recipe with you! In the past, I've just bought sugar cookie dough from the store (because it was easy) and tried to roll it out and make christmas cookies out of it, but if you've ever done that, you know that they don't hold their shape very well.

Well this recipe is super easy, and these cookies hold their shape perfectly. Win. win. And chances are you already have all the ingredients for these in your pantry and fridge. These are so yummy, we had a hard time not eating them all before they cooled enough to ice them! If you make these, I'm sure you'll have a hard time keeping them around for long. Enjoy dears, and merry Christmas cookie-ing!

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The Perfect Christmas Cookies
Ingredients
  • 1 Cup or 2 sticks Butter
  • 1 Cup Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 1 Egg
  • 2 tsp Baking Powder
  • 3 Cups Flour
Instructions
1. Preheat oven to 350 degrees. 2. Mix together butter and sugar until evenly combined 3. add in extracts and egg 4. Mix together in a separate bowl the flower and baking powder as the "dry mix" 5. Slowly incorporate dry mix into the wet mix until dough is formed 6. Roll dough out on a surface with a little extra flour, so dough doesn't stick roughly 1/4" thick. 7. Cut out shapes and place them on a baking sheet with parchment paper (or a buttered sheet). 7. Try to cool on a cookie rack before eating them all!
Details
Prep time: Cook time: Total time: Yield: varies on cookie shape