Christmas Sugar Cookies
It’s that time of year when the man in the red suit magically fits down your chimney to deliver wonderful gifts to all the good boys and girls. The tree is on, glistening in the light being emitted from the warm fireplace, the stockings hung above waiting patiently to be stuffed, and of course your cat or dog laying cozily on the sofa nearby.
It’s a perfect scene straight out of a book, yet there’s something you don’t see when you look! What’s missing you ask yourself as you survey. Alas! It’s the cookies for Santa Clause you say. With that you’re off to the kitchen to bake, but quietly to ensure the children do not wake. But how will you make the perfect cookie that would be approved by the best cookie taste tester in existence? Well, with this delicious Santa’s Mix cookie recipe, for instance…
You grab for your sugar, your eggs, and your flour! And with that, you are ready to bake for the next hour!
Ingredients You Will Need:
• 2 XL Eggs (Eggland’s Best is our preferred brand)
• 2 tsp Baking Powder (we use Rumford Aluminum Free)
• ½ cup Light Brown Sugar
• ½ tsp Salt
• 2 ½ cups Unbleached White Flour
• ¼ cup Extra Virgin Olive Oil
• 2 tsp Vanilla Extract
• Powder Sugar (we buy the 1lb box since we don’t really use it often. For this recipe, it might be easier to buy the box since we used about 2/3 of the bag in it)
• Half and Half
• Peppermint Extract (amount will vary)
• Vanilla Extract (amount will vary)
• White Nonpareils
• Food Coloring (We just used yellow, green, red, and blue)
• Wax Paper (we use this to roll the dough out on so cut down on messiness)
• Cookie Cutters (You can chose any shape you want and you can either have a variety or just one if you really like just one shape)
• Measuring Spoons
• Large Mixing Bowl
• 2 Medium Mixing Bowls
• 4 small bowls (for the icing so you can mix different colors)
• Rubber Spatula
• Measuring Cups
• Large Plastic Mixing Spoon
• Liquid Measuring Cup
• Flat Spatula
• Plastic Wrap
• Cookie Sheets
• Rolling Pin
As we stated in “Who We Are,” our goal is to make recipes that are not overly complicated that are followed by thorough instructions. This recipe is definitely one you will be glad you stumbled upon as this will become your go to sugar cookie for cutting shapes with because not only do they taste amazing, but they are really simple to make and an enjoyable affair for the whole family to partake in.
Preheat oven to 350 degrees Fahrenheit
With that said, we begin by dividing the wet ingredients from the dry. Take the large bowl and use that for the wet ingredients and then the medium mixing bowl for the dry ones.
The wet ingredients are the eggs, oil, vanilla, and the sugar. Yes, the sugar in this case. Trust us.
The dry will be the salt, baking powder, and flour.
Measure out your flour, powder, and salt and mix together in the medium bowl.
Mix the flour mixture into the wet ingredients mixture and stir together with a spoon until the point you no longer can stir the batter. At this point, you will need to take the half ball of dough, half ball of flour and mix it together with your hands until it becomes smooth and shiny looking.
After that, you can chill your dough however, we’ve had no issues just rolling it right out after mixing it together so in this case it’s really your own prerogative. We place a large enough piece of wax paper down first, place the dough on top of that, then place another large piece of wax paper over the dough ball. We have a wooden rolling pin so this not only helps keep that clean, but it also allows the dough to not stick to the counter or get flour everywhere.
With these, you will want to roll out the dough to about ¼ inch thickness. Because of the baking powder, they will rise a little so you don’t want the dough to be too thick. Thinner and they risk being done a little bit too much. With the cookie cutters, you can use metal or plastic (we use both and we do not grease or flour them) and any size. Just try to line up the shapes as close to one another as possible so that way you can get as many shapes out of the dough as possible.
Once set, place on an ungreased baking/cookie sheet and bake for 6 minutes (7 if they dough is thicker) exactly. Once that time is up, take them out and leave the cookies on the sheet for 10 minutes to allow for further baking and cooling.
Once 10 minutes is up, place cookies on another piece of wax paper, this time 2X as large as the first ones, as this is where you will be icing your cookies.
Now for the icing. As you may have noticed, in the ingredients list above, there were no measurements for any of the ingredients. This is one of those recipes that we tend to eyeball and make educational guesses since the consistency of the icing depends on how you like it.
In this case, we wanted one that was thick, but not so thick that it wasn’t workable. If it was any thinner it would have been too runny and therefore would have run off the cookies and just makes puddles of icing next to them.
That said, we just poured about 2/3 or so of a small bag of powder sugar into a medium sized mixing bowl. For the half and half, you can add 1 tablespoon at a time for the desired consistency. That will be the easiest way to achieve that. With each tablespoon, stir the sugar and half and half together thoroughly to get a proper reading on thickness. Do this until it reaches a consistency that doesn’t drip but is spreadable with pulling.
Divide the mixture into five parts – part of it will remain white and in the original bowl. The remaining 4 bowls will be used to mix in different colors. At this point, you can use any color you want. The extracts will be divided into the four bowls, two for each. The amount of extract depends on how strong you want the flavor to be. If you want a hint, we recommend going with 1/8 tsp amount, for a stronger flavor, ¼ tsp. The amount of food coloring will vary too. For the yellow and blue, we used two drops. The red coloring had to have 8-10 drops and the green about 4 or 5.
Mix each well and then decorate away. You can use any toppings you want or none at all. We wanted to keep things on the more simple side and let the colors speak for themselves, so we just used the white nonpareils on certain shapes. Since it is getting closer to Christmas, craft stores, food stores, and party stores will have different shapes and colors of toppings available. That means, you can be as creative as you want!
We recommend allowing the icing to dry which takes anywhere between 20-60 minutes (to be on the safe side if you’re stacking). If you do want to use any kind of topping, do so before letting the icing dry so that it will stick.