Sometimes simple Sugar Cookies make the best Christmas cookies. These are just decorated with a mix of chocolate, coconut and nuts for a tasty holiday cookie!
Apparently, it is 6 weeks until Christmas! If you are anything like me, that means starting the Christmas baking frenzy. So many cookies can be made ahead and frozen until that time in need. These particular sugar cookies freeze great, decorated or not. Even the dough can be frozen in advance if you prefer to do it that way. So, there are so many things you can get ahead of before the Christmas season.
Notes about the cookies:
The dough is much easier to work with if you chill it first. I usually do this by putting it in the freezer. But you can always just put it in the fridge for a little longer if you have the time.
You can decorate these cookies however you like. We are partial to coconut, chocolate and sugared nuts. As you will see below. I like to mix and match them up to make them fun and pretty.
Makes 3 dozen (approximately) / Prep time: 30 - 40 minutes / Bake time: 10 - 12 minutes
2 Cups/250 grams flour
1 Cup/200 grams sugar
1/2 Cup/110 grams butter
1 Teaspoon vanilla
1/2 Teaspoon of baking powder
Pinch of salt
Crushed sugared almonds
Note: This is just a guideline, you can top the cookies with what ever you please or even leave them plain
In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well. Sift together the flour, baking powder and salt and stir in into the mixture. Don't over mix. Once you have a cookie dough texture, divide you dough into to equal portions and flatten out to disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn't stick to the rolling pin. Don't roll them too thin or they will likely brown and be too hard. Using cookie cutters, cut into desired shapes. I bake them for around 10 minutes turning the tray half way through baking. They do not need to be golden brown to be baked. They will still look quite pale, but this is how you want them. Once removed from the oven they will set and harden and even have a crisp to them. Repeat for all cookies.
When the cookies have cooled you can decorate them however you like. These can be stored in an airtight container for up to a week. In my case today, they are going into the freezer for about a month.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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