As I get older I find it harder and harder to get into the Christmas spirit, but sugar cookies are one of the failsafe ways to always make me feel festive. These sugar cookies are surprisingly simple and stay nice and soft, which is so essentially to me (what’s worse than a hard sugar cookie?!). The best part is the decorating: you can leave them plain or dress them up with icing and sprinkles (also a great activity with kids!). I left my icing white and added gold dust sprinkles—the options are endless!
- 1 cup softened unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon Vanilla
- 2 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup icing sugar
- 2 teaspoons milk
- Food colouring (optional)
- Preheat oven to 350 degrees.
- Beat sugar, butter and vanilla until mixture is creamy, about 2 minutes. Add eggs and continue to beat after each egg.
- In a separate bowl combine flour, baking powder and salt. Beat the dry ingredients into the creamed mixture.
- Roll out cookie dough to 1/4″ (0.6 cm) onto a lightly floured board or counter. Be sure not to roll it too thin! Use cookie cutters of your choice (I went for Christmas trees and stars!) Evenly place cookies on parchment lined cookie sheets.
- Bake for 10 minutes or until underside of cookies are golden.
- Cool on baking sheets for 2 minutes and then transfer to wire racks to cool completely.
- In a small bowl, combine icing sugar, milk, and food colouring (optional) with a fork until thoroughly combined.
- I used a piping bag and an extra thin tip to get my precise drizzle, but in a pinch you could drizzle it with a fork.