Servings: 12 dozen servings Prep: 25 min Cook: 5 min Passive: 1 hr 30 min

I am such a sucker for a classic sugar cookie. I like my cookie a little soft and a little crunchy, right there in the middle! This Christmas sugar cookie recipe is a classic in my family and one that I have memorized. I hope you enjoy them as much as we do. This makes about 12 dozen: feel free to double the recipe to make more! Recipe courtesy of Elizabeth from Oak + Oats.

Servings

12 servings

Prep time

25 minutes

Cook time

5 minutes

Passive time

1 hour 30 minutes

Ingredients

3/4 cup Salted Butter
1 cup Sugar
2 Eggs
1 Tbsp Vanilla
2 1/2 cups Unbleached White All-Purpose Flour
1 tsp Baking Powder

Icing

1 cup Powdered Sugar
1 Tbsp Lemon Extract
2 Tbsp Milk
1 Tbsp Light Corn Syrup
Food coloring

Instructions

Mix butter and sugar together.
Beat in eggs and vanilla.
Add in flour and baking powder.
Chill in fridge for an hour. Preheat oven to 400°F.
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 below) and use a paint brush to decorate!

Icing

Mix all ingredients together in a bowl. Add more corn syrup if too thick, add more powdered sugar if too runny. Separate in bowls and add desired food coloring.