Christmas cookies have long been a part of our family holiday traditions. And I believe that these Christmas sugar cookies are the perfect Christmas cookie. Especially when they are topped with a fluffy yummy-tasting frosting and a few sprinkles. (Or if you let your kids decorate them… a TON of sprinkles!)
One of my favorite tips for rolling out sugar cookie dough is to sprinkle powdered sugar on the counter rather than flour to prevent the dough from sticking. The powdered sugar will get absorbed into the cookies while baking, where the flour tends to leave a powdery residue on the finished cookie.
And be sure to bake your cookies on parchment paper so they keep their shape!
- 2 cups butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 6 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup solid white vegetable shortening
- 1/2 teaspoon of Wilton clear vanilla extract
- 1/4 teaspoon of Wilton butter flavoring
- 1/4 teaspoon of Wilton almond extract
- 2 Tablespoons of milk
- 1-lb. confectioner’s sugar
- 1 Tablespoon Wilton meringue powder
- Cream butter and sugar. Add eggs and vanilla.
- Mix dry ingredients together in a small bowl and add to butter mixture. Mix well.
- Chill in large pancake shapes wrapped in parchment or waxed paper for 1 to 2 hours.
- Preheat oven to 350 degrees before baking cookies. Cover baking sheets with parchment paper or silpat mats to prevent cookies from spreading.
- On a surface dusted with powdered sugar (my favorite tip!), roll dough to approx 1/8″ thick. Use holiday cookie cutters dipped in powdered sugar to cut dough into shapes.
- Bake for 8 to 10 minutes until just beginning to turn brown around the edges.
- Cream shortening, flavorings, and milk.
- Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. (You can add more milk, one tablespoon at a time to thin the icing a bit for piping).