Merry Christmas, ya’ll! I hope your holidays were spent in your pajamas, watching Home Alone, drinking hot cocoa, and decorating cookies like mine were!
Sugar cookies are a Christmas staple in my house. For as long as I can remember, my mom, sister, and I set aside a day during the holiday season to punch out stars and trees and decorate them in frosting with far too much food coloring. They never lasted long, and now I know why my mom always insisted on leaving these cookies out for Santa on Christmas Eve: she wanted an excuse to eat more. I don’t blame ya, mom.
I’ve had a lot of sugar cookies in my life, and these are the ones I always come back to. They stay soft for literally weeks (not that they’ll be around that long), and they hold their shape perfectly. I frost mine in royal icing, but you can use buttercream or even eat them plain.
- This recipe uses half butter and half shortening. The shortening helps the cookies hold shape, as the melting point of shortening is higher than that of butter. However, I have used all butter with this recipe and, while it spreads slightly more, it works!
- Use any desired frosting for these cookies. I use royal icing, which is simply powdered sugar mixed with egg whites until desired consistency. The egg whites can be replaced with milk as well.
Sugar Cookie Cutouts
Yield: About 2 dozen cookies
Time: 20 minutes, plus 2 hours for chilling
- 1/3 cup butter
- 1/3 cup shortening
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 Tbsp milk
- 1 tsp vanilla
- 2 cups AP flour
- Beat the butter and shortening
- Add in sugar, baking powder, and salt until well combined
- Combine egg, milk, and vanilla
- Add into the mixture gradually
- Mix in flour just until combined
- Divide the dough in two equal pieces and refrigerate for two hours
- Roll to 1/4″ thick and cut as desired
- Bake at 375 for 7-10 minutes. Enjoy!