I was feeling down that I hadn’t made Christmas cookies during the allotted weeks between Thanksgiving and Christmas. Between being sick, sleepy, holiday parties and having a busy office, I didn’t have time. The weekend before New Years, I found time to whip my favorite rendition of cut out cookies and suddenly my world was complete again. It comes from an old Betty Crocker cookbook, and I love them. They come out fluffy and perfect every time.
- 1 1/2 cups powered sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup butter, softened
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Easy Creamy Frosting
- 1-2 tablespoons half-and-half
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Start by mixing all the “wet” ingredients. Softened butter, powered sugar, eggs, vanilla and almond extract. Mix well. In a separate bowl mix the dry ingredients. Flour, baking soda, cream of tartar. Mix together. Combine the dry ingredients with the wet and mix until combined.
Place dough in a mixing bowl and place into a refrigerator for at least 2 hours.
Once dough is chilled, take out about 1/4 of the dough and start rolling it on a floured surface.
Roll dough to about 3/16″ thick and start using your Christmas cookie cutters! I love mine; they are super old-school and make great sized cookies.
Bake cookies at 375 degrees for 7 – 8 minutes. Pull out cookies when they look nice and fluffy and a very, very light brown on the edges. You don’t want to overcook these babies; they’re the best soft!
While the cookies are cooling, start making your frosting. Mine again comes from the classic Betty Crocker cookbook. Combine all ingredients and mix together until smooth.
You can frost them with just the white frosting and maybe add sprinkles?
Or add some food coloring to make your cookies really pop! I personally like food coloring with no sprinkles, but enjoy them any way you like! Happy New Year, Friends! I may just wipe up another batch for Valentine’s day, too!