Classic Holiday Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1/2 cup butter, softened (leave it out for a bit)
02 -
4 teaspoons baking powder
03 -
4 eggs
04 -
3 1/2 cups of all-purpose flour
05 -
2 teaspoons of almond or vanilla flavoring
06 -
1 cup of plain sugar
→ Glaze
07 -
1/2 teaspoon vanilla
08 -
Sprinkles (nonpareil) for decorating
09 -
A few tablespoons of milk (add a bit more if it's too thick)
10 -
2 cups powdered sugar
# Instructions:
01 -
Mix the baking powder with the flour, then set it aside.
02 -
In a big bowl, beat together the butter, plain sugar, and the almond or vanilla flavor.
03 -
Add one egg at a time, making sure to mix things together after each one.
04 -
Stir in the flour mix until it forms a dough.
05 -
Work the dough with your hands until it’s firm and smooth, then wrap it up and pop it into the fridge for about an hour.
06 -
Heat the oven to 375°F (190°C). Put some parchment paper on baking sheets.
07 -
Make 1-inch-sized balls from the dough, or roll it into 6-inch-long ropes, curl them up, and tuck the ends under. Space them out on the baking sheet so they won’t stick together.
08 -
Bake at 375°F (190°C) for about 8–10 minutes. You want the bottoms to be golden, but keep the tops light.
09 -
Move your cookies to a rack and let them cool completely before adding glaze.
10 -
Mix powdered sugar with milk and a bit of vanilla until it’s smooth. Adjust the consistency by adding milk or powdered sugar.
11 -
Dip the cookie tops into the glaze, shake off the extra, then set them on a rack. Top them with sprinkles and wait about 30–60 minutes for the glaze to dry.
# Notes:
01 -
Soft butter works better for dough. Speed things up by slicing it into pieces and letting it sit out for 15-20 minutes.
02 -
Don’t overmix the dough or your cookies might turn out dense instead of light.
03 -
Don’t skip chilling, as it makes shaping easier and helps the cookies hold their form.
04 -
Wait until the cookies are cold to decorate. Warm cookies can mess up the icing.