It is the last day of Hanukkah, so from here on out the whole house will be in Christmas mode. The boys are both equally thrilled for Christmas, Stobaugh actually went ahead and decorated the whole house without us because we hadn’t started decorating fast enough for his tastes. We just came home and found strings of Christmas lights all over the place. It was adorable.
Sugar cookies are the gold standard for making Christmas cookies, as they’re perfect for decorating with sprinkles, royal icing and cookie cutters. The key is really to find a recipe that doesn’t expand when baked, so you’re looking for something with as little leavener as possible (preferably none at all). These recipes keep their shape, show decorative indentations that some cookie cutter might make, and cook evenly as long as they’re cut levelly.
2 sticks unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla
2 1/4 cup flour
You can decorate these with royal icing if you like. I hate royal icing so I avoid it at all costs. I do understand that it’s perfect for creating the correct aesthetic, especially when it comes to Christmas cookies, but it’s gross and I’d rather leave mine naked looking. I bought my Doctor Who cookie cutters on Etsy, where you can find a plethora of awesome shapes and sizes. The animal cookie cutter I picked up from Ikea like two years ago so I have no idea if you can still get those.
These come out tasting like the perfect mix between a sugar cookie and a shortbread cookie and lack a lot of the blandness of traditional sugar cookies. They’re richer, not as cloyingly sweet and have a glorious flaky, almost pie crust like, texture. I think Santa would definitely be excited to find these waiting for him at the bottom of a chimney.
Lots of Love,