We have an annual Cookie Exchange with four families who became best friends over 25 years ago. All the ladies, the daughters, and  the daughter’s daughters meet up every Christmas for some good quality girl time. We each bring 3 dozen cookies, eat food, chat, laugh, and celebrate together. We come home with 3 dozen cookies (still) and I feed them all to Bruce. I LOVE making cookies and eat WAY too much cookie dough but I do not like to eat cookies….true story. 

I always try to think of something fun for the cookie exchange because I like to stretch my limits (even though last year I defaulted to my safe zone!) I normally only make chocolate chip cookies. It is my jam because the dough is so wonderful and they are so easy to whip up when guests are over! So anything besides chocolate chip cookies is outside of my comfort zone. This year I went with a little throw back – I grabbed my Betty Crocker Cookbook and looked for the sugar cookies. Growing up, I always remember my mom pulling out this cookbook when we made Christmas cookies – the pages are stained with vanilla, flour, and years of use – the best kind of cookbook!

Now that I had made my mind up about what type of cookies, I pulled the “I am still obsessed with Frozen even though it is already in it’s second Christmas season” and Frozen-fied my cookies! I used snowflake cookie cutters, blue food coloring, sprinkles, and an icing recipe to create these beauties! 

Here is the Betty Crocker Recipe slightly adjusted for personal preference:

COOKIES:

2/3 Cup butter

3/4 Cup sugar (I use Baker’s Sugar because it is so fine)

1 tsp vanilla

1 tsp baking powder

1 egg

2 Cups Flour (I prefer organic white flour because it is so fine compared to wheat)

* Preheat over to 375 degrees. Mix together everything besides flour in mixer. Add flour slowly. Bake on cookie sheet for 5-8 minutes. 

ICING:

1 Cup powdered sugar

1 tsp vanilla

1 tsp milk (I used almond milk)

* Mix together and add color as desired. 

TIPS: 

– If you chose to use the recipe from the Betty Crocker Cookbook, use Baker’s sugar and Organic white flour for the cookies (not wheat!) These two things make the cookies super smooth and tasty! 

– If you want to dye some of the dough, split the dough into desired sections, and place dough to be died back into mixer. Add a couple drops to the dough and mix. 

– Use wax paper to cut out your shapes. That way you can just remove extra dough around them and place the wax paper on a cookie sheet to be baked. 

DO YOU ENJOY MAKING COOKIES?