Christmas Cookies

Christmas Sugar Cookies for Santa

Decorating Christmas sugar cookies is a family tradition. Im sure it is for most of you as well. My children always love leaving sugar cookies for Santa.

I love this recipe because you can make the dough ahead of time. Cut out the cookies and freeze them. Then when it is time to decorate the cookies you can take them out and the kids can decorate the cookies while they are still frozen a little so that they don’t break while the kids are frosting them. 

Christmas Sugar Cookies 

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 1 egg, room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 2 1/4 cup flour

Instructions

  1. Cream together butter, crisco, powdered sugar and sugar until fluffy.
  2. Add in egg and vanilla. Whip together and scrap the sides and whip together.
  3. In a sifter, place flour, baking soda, and cream of tarter and place sifter over wet ingredients and sift.
  4. Turn on mixer and continue to mix until all dry ingredients are added.
  5. Cover and place in refrigerator for at least a hour, then once chilled, on a floured surface place 1/2 of dough and roll out.
  6. Start in the center and go to the edge and then the center to the other edge.
  7. Switch directions and roll out until the width is about the size of your pinky. Use any cookie cutter to cut.
  8. Repeat the roll out process until all dough is used!
  9. Bake at 350 degrees F for 6 to 8 minutes and watch closely.
  10. Let them sit on the cookie sheet for about 5 minutes and then transfer to a cooling rack. Frost once cooled and serve!
More Detail

Cream together butter, crisco, powdered sugar and sugar until fluffy. Add in egg and vanilla. Whip together and scrap the sides and whip together. In a sifter, place flour, baking soda, and cream of tarter. Place sifter over wet ingredients and sift. Turn on mixer and continue to mix until all dry ingredients are added. Cover and place in refrigerator for at least a hour. Once chilled, on a floured surface place 1/2 of dough and roll out. Start in the center and go to the edge and then the center to the other edge. Switch directions and roll out until the width is about the size of your pinky. Use any cookie cutter to cut.

Depending on the size of the cookie cutter depends on how many can fit on a cookie sheet. I lined mine with parchment paper. Repeat the roll out process until all dough is used! Bake at 350 degrees F for 6 to 8 minutes. Watch them closely and remove just when the shininess of the dough is gone. Let them sit on the cookie sheet for about 5 minutes and then transfer to a cooling rack. You can then frost them once they are cooled or I like to freeze them and then frost them just before we are ready to eat them. When you freeze them they become really easy to frost and once they are thawed they are moist and so yummy!

Frosting Ingredients:

  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 1 pound powdered sugar
  • Whole Milk, to thin

Combine ingredients. Add milk slowly until the right constancy.  If you accidentally add too much milk add a little more powdered sugar.

 

4.3/5 (8 Reviews)

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