Classic Cookies for Santa- Sugar Cookies

Five classic cookies grace our plate of cookies for Santa this year. The sugar cookies we make practically every year as they remind me of the cookies my mom used to bake with us when we were kids. She gave me her collection of cookie cutters which I love especially for their nostalgia. The snowballs I also make every year because they are so easy and yummy. The gingerbread men, I tried last year and found fun to make. The snickerdoodle (recipe found in an earlier post) and mint chocolate chip were new to my list of recipes but turned out pretty tasty.

Sugar Cookies

Makes 30

Inspired by The Best Rolled Sugar Cookies

3/4 cup unsalted butter, room temperature

1 1/2 cups sugar (lessen if you are decorating with icing)

2 eggs, room temperature

3/4 tsp. vanilla extract

1/4 tsp. almond extract

2 1/2 cups all purpose flour

1 tsp. baking powder

1/2 tsp. salt

In a large bowl or stand mixer with paddle attachment, cream together butter and sugar until light and fluffy. Beat in vanilla and eggs, scraping down bowl after each addition. Stir in flour, baking soda, and salt. Divide dough in half and wrap each in  plastic wrap and chill one hour or overnight.

Flour work surface and rolling pin. Set aside some toothpicks and a shallow bowl with flour in it. Cover cookie sheets with parchment paper. Preheat oven to 400 degrees F.

Roll dough on work surface 1/4 to 1/2 inch thick. Dip cookie cutters into bowl of flour and shake off. Cut out the shapes from the dough. If dough gets stuck in the cookie cutters, shake gently to release or use the toothpick to lift a corner out. Toothpicks also come in handy for digging out the dough that gets stuck in the cutter details. Place cookies on sheet 1 inch apart. Add sprinkles, jimmies or sanding sugar or leave plain if icing.

Bake for 6 to 8 minutes or until light brown. Watch the cookies because the tips burn easily (i.e star on top of a tree cookie) .



Sugar Cookie Icing

Inspired by All Recipes

1 cup confectioners' sugar

2 tsp. milk

2 tsp. light corn syrup

1/4 tsp. almond extract

food coloring paste

Mix confectioners' sugar and milk in a bowl until smooth. Add corn syrup and almond extract. Mix until smooth and glossy. Add more corn syrup if icing is too thick. Divide into small bowls or ramekins. Tint with food coloring paste. Be careful as a little food coloring goes a long way. Pipe, dip or paint icing onto cookies.