Christmas Spirit Sugar Cookies
If you’re short on time this year but want to make Christmas cookies that everyone will remember, try these Melt In Your Mouth Butter Sugar Cookies.
This is an easy Christmas cookie recipe for sugar cookies that are soft and chewy in the middle with a melt in your mouth flavor from adding butter.
Dyeing the dough red and green will cut down on decorating time, and the dough can be made ahead of time and refrigerated until you’re ready to bake.
These sugar cookies are absolutely adorable!
These are the INGREDIENTS you will need:
- 1 1/2 cups powdered sugar
- 1 cup butter softened
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Sanding sugar, sparkling sugar or sprinkles, your choice sparkling sugar or sprinkles of your choice
These are the INSTRUCTIONS for preparation:
- Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
- Heat oven to 375ºF. Line cookie sheet with parchment paper
- Divide dough in half. Place one half in mixing bowl. Add 1 teaspoon of Red Food Coloring and mix on low speed until incorporated. Remove red dough, clean bowl and beater and repeat using Green Food Coloring to second roll of dough.
- Remove red dough, clean bowl and beater and repeat using Green Food Coloring to second roll of dough.
- Roll each half 1/4 inch thick on lightly floured surface. Using a small circle cookie cutter (or any size you prefer) Cut out circles.
- Roll each circle in the palm of your hands until sticky and all flour is removed, then dip in sparkling sugar to coat evenly on all sides.
- Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
For these cookies I the dye drop by drop to make sure the colors were just right.
Due to my granddaughters folic acid restrictions I used India Tree dye and sugar sprinkles.
These cookies were also prepared by my granddaughter, Miss Jo.
I had trouble with my sugar dough in the past.
Since then I have started taking to use a Whoopie Pie Pan or a large Muffin tin to keep the batter from spreading as well as to allow a perfect circular shape.
This recipe is a good one for those of us cookie cutter challenged cooks.
These Christmas Spirit Cookies did have problems sticking when I lifted the cookie cutter. Since then I have learned the trick of buttering the cutters beforehand.
In any event, they looked and smelled as delicious as they tasted.
I am a dunker from way back. I love how the cookies dyed the milk red and green.
Miss J wants to try teal cookies next. I told her maybe down the road for her birthday. LOL
Seems you will be seeing Frozen Elsa and Anna cookies soon. LOL.
I will be sure to have my act together by then also.
Enjoy!
Christmas Spirit Sugar Cookies
Ingredients
- 1 1/2 cups powdered sugar
- 1 cup butter softened
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Sanding sugar, sparkling sugar or sprinkles, your choice sparkling sugar or sprinkles of your choice
Instructions
- Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
- Heat oven to 375ºF. Line cookie sheet with parchment paper
- Divide dough in half. Place one half in mixing bowl. Add 1 teaspoon of Red Food Coloring and mix on low speed until incorporated. Remove red dough, clean bowl and beater and repeat using Green Food Coloring to second roll of dough.
- Remove red dough, clean bowl and beater and repeat using Green Food Coloring to second roll of dough.
- Roll each half 1/4 inch thick on lightly floured surface. Using a small circle cookie cutter (or any size you prefer) Cut out circles.
- Roll each circle in the palm of your hands until sticky and all flour is removed, then dip in sparkling sugar to coat evenly on all sides.
- Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Leave a Reply