A True Holiday Staple!

I’ve always loved sharing recipes. Whether they’re shared between family members or friends that feel like family, it’s so special to know that a piece of you has a permanent spot in someone else’s kitchen. In honor of the holiday season, I thought I would share one of my favorite shared holiday recipes… my best friend Meg’s Christmas Sugar Cookies! These delicious sugar cookies have become a staple in our holiday gatherings, so with Meg’s permission I’m sharing them with you!

Perfect for holidays or any sweet occasion, these cookies have a buttery, melt-in-your-mouth texture and a subtle hint of vanilla. Simple yet versatile, the dough can be easily shaped into festive seasonal designs and topped with the icing of your choice. Baked to golden perfection, these sugar cookies are a nostalgic treat that are truly so fun to bake! When our kids were younger Meg and I would bake these and have them decorate… great way to keep them entertained for a bit! I hope this recipe brings you as much joy as it has us, enjoy! 

I’ve briefly walked through the steps with a few “Tiffy’s Tips” below, but scroll to the bottom of this blog for the full recipe! While you’re down there, make sure to check out the ‘Shop The Post’ section to shop my must-have items.

The Dough

We use a sifter to sift powdered sugar, all-purpose flour, baking soda, and cream of tartar before adding wet ingredients. This process helps to combine everything evenly. Make sure butter is softened and eggs are lightly beaten when you add them. Cover and let refrigerate for 3 hours (or overnight).

When it’s time to roll out the dough… don’t forget about the flour! Dust a rolling pin with flour and roll out dough on a floured surface. This helps prevent the dough from sticking. Roll evenly and thinly, the cookies will rise when baking! 

Baking

Grab your favorite cookie cutters and dust with a bit of flour (again, to prevent sticking). If you don’t have cookie cutters handy, you can use a cup to create a classic round cookie shape. Line a cookie sheet with parchment paper to prevent excess browning and sticking. These pre-cut parchment paper sheets are a game changer. Bake approximately 8 minutes, but know your oven! Some cook fast, some, not so fast.

Cool & Decorate

Once golden brown, let cool completely on a wire rack before icing. Then decorate as your heart desires, I love these holiday sprinkles! 

Print Pin

Meg’s Powdered Sugar Cookies

Yield: Approximately 3 dozen cookies

Author Chef Tiffany Blackmon

Ingredients

• 1 ½ cups powdered sugar sifted
• 1 cup butter softened
• 1 egg slightly beaten
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 ½ cups all-purpose flour sifted
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

Instructions

• Preheat oven to 375 degrees.
• In a large mixing bowl combine powdered sugar, butter, and egg. Stir in vanilla and almond extracts; mix thoroughly.
• In a separate large mixing bowl sift together flour, baking soda, and cream of tartar. Gently blend flour and sugar mixtures. Cover and refrigerate 3 hours to overnight.
• Remove from refrigerator. Using a rolling pin, roll out dough on a floured surface. Cut cookies in desired shapes or use cookie cutters. Place cookies on a baking sheet lined with parchment paper. Bake 8 minutes. Cool completely on a wired rack. Frost as desired.

Notes

Tiffy’s Tips 

~Refrigerating the cookie dough creates a much better texture.  

~Flash freeze in a sealed container for freshness.

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