This week has been snowy here in Colorado and I’ve been thrilled. I’m a huge fan of the snow. It is so darn beautiful and makes you want to cozy up inside! I decided that while I was staying warm inside, I should bake some fun Christmas cookies! I am such a sucker for a classic sugar cookie. I like my cookie a little soft & a little crunchy – right there in the middle! I picked up some Bob’s Red Mill Organic Unbleached White Flour for this batch and they turned out just the way I love them. This flour is the same high protein flour used by professional bakers and produces light, airy baked goods which is PERFECT for sugar cookies! Plus, it is not enriched with any additives – I always love that.
This cookie recipe is a classic in my family and one that I have memorized. I have a couple (like maybe 5) recipes that I know by heart and there is something special about every time I make one of those recipes. I hope you enjoy them as much as we do. This makes about 12 dozen – feel free to double the recipe to make more!
- 1 Cup Sugar
- 3/4 Cup Salted Butter
- 1 tsp Baking Powder
- 2 Eggs
- 1 Tbs Vanilla
- 2.5 Cups of Flour (I recommend Bob’s Red Mill)
- 1 Cup Powdered Sugar
- 1 Tbs Lemon Extract
- 2 Tbs Milk
- 1 Tbs Light Corn Syrup
Mix together in a bowl. Add more corn syrup if too thick, add more powered sugar if too runny. Separate in bowls and add desired food coloring.
- Mix butter and sugar together.
- Beat in eggs and vanilla.
- Add in flour and baking powder.
- Chill in fridge for an hour.
- Preheat over to 400 degrees
- Roll into balls to use cookie stamps or roll out 1/2 inch thick on a floured surface for cookie cutters.
- Bake 5-8 minutes. Keep an eye on your cookies to make sure they don’t get too crispy on the sides.
- Let cool completely.
- Mix up icing (see above) and use a paint brush to decorate!
PS: Here is a coupon for Bob’s Red Mill as you grocery shop this holiday season!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.