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  • Jill Devine

Christmas Cookie Recipe



Making cookies are an amazing Christmas activity! They are seasonal and bring the whole family together to decorate them.


Cookie Ingredients

2 tsps. vanilla extract

2 tbsps. whole milk

3 cups all-purpose flour

1 egg

1 cup (2 sticks) unsalted butter

1 cup of sugar

¾ tsp. baking powder

¼ tsp. salt


Icing Ingredients

3 cups powdered sugar

3-4 tbsps. whole milk

2 tsps. light corn syrup

½ teaspoon vanilla extract

Food coloring


Preparation is Key! Take the butter out of the fridge so it softens. You will need to allow an hour for the cookies to chill before baking and at least another hour for them to cool after baking before applying the icing. Also give yourself a couple of hours after icing the cookies for it to set. Because of all the waiting time, this recipe works really well when done over 3 days. In other words–maybe don’t start this recipe on the day you plan to eat the cookies!


Prepare the Dough

Whisk together the flour, baking powder, and salt in a bowl, then set aside.


In a second bowl, add (softened) butter and sugar. Use a mixer (hand or stand) to beat until light yellow and creamy. This should take about 3 minutes. Add the vanilla, whole milk, and egg. Mix everything until well combined (about 2 minutes). Slowly add the dry ingredients. A large serving spoon is best for this, especially if you scrape the sides of the bowl every time you add ingredients.


Chill the Dough

In an air tight container, cover the cookie dough with a layer of plastic wrap. Refrigerate the dough for at least an hour, though this is a good point to leave the recipe over night.


Cut the Cookies

Once the dough has chilled, split it into two portions. To save on flour and avoid the dough sticking to the rolling pin, roll the dough between two pieces of parchment paper. Roll each portion of the dough into ¼-inch thick rounds.


Cut the shapes you want into the rolled dough using cookie cutters. If the cookies are hard to remove from the dough, place the entire dough round on a cookie sheet and in the refrigerator. Once they’ve chilled, they will be easier to remove. You will almost certainly have some dough left over: Place it back in the refrigerator for about 5-10 minutes and roll it out again to make more shapes.




Baking time!

Preheat the oven to 350°F. Place the cookies on a parchment-lined cookie sheet and bake for 9-10 minutes. Let the Cookies Cool. Once the cookies have finished baking, let them sit for 3-4 minutes and then place them on a wire rack to cool completely. This can be another good point to pause overnight.


Prepare the Icing

In a medium size bowl, whisk the powdered sugar, milk, corn syrup, and vanilla extract together. It will be quite thick, and that’s fine–it should be thick. If you find that the consistency is too loose, add more powdered sugar one teaspoon at a time until it has thickened. If it’s too thick, add more milk ½ teaspoon at a time. Separate the icing into small bowls and add food coloring as desired.


Ice the Cookies

Once your cookies have cooled completely, you can start to decorate! The simplest option is a zip-top bag with the corner cut off to create a very small piping hole. You could also use a squeeze bottle for more precise icing.


Store the cookies in the refrigerator for up to 10 days, or freeze them for later. If freezing, layer them with parchment paper between the layers. They should last 3+ months in the freezer.


If you want some more tips on how to make these cookies, then check out the original recipe on Clan Kitchen.






I’m Beatriz Garcia. I really started cooking in earnest with my family, and I want to help you cook tasty, nutritious food as easily as possible.

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