I received a call yesterday from someone that had read about the Christmas sugar cookies I made as I child, and have continued to make, in the cookie article published in the Omaha World Herald last year. She asked for the recipe so I decided to share it with everyone. I’m certain there are many, many sugar cookie recipes out there, but this is the one I use.
Here is the recipe I follow as it is it written. I’ve added a few notes of my own at the end.
Christmas Sugar Cookies
1 cup butter
1 cup sugar
2 eggs, beaten lightly
1 tsp. soda
4 tbsp. milk
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond flavoring
5 cups sifted flour
Cream butter and sugar until light and creamy, almost like whipped cream. Add beaten eggs and mix well.
Add flavorings. Sift together flour and salt and add alternately to the cream mixture with the milk in which soda has been dissolved.
Chill dough thoroughly. Roll to 1/8 inch in thickness.
Dip cuter in flour before cutting each cookie.
Place on greased cookie sheet. Bake at 350 degrees until a very delicate brown. Cool and decorate.
- The first sentence means to cream together the butter and the sugar. There is no cream involved. This one stumped a friend of mine years ago for 30 minutes one night when I left her with ingredients and the recipe and told her to get started. I returned and she said, “What am I supposed to DO with the cream, butter and sugar?!” We still laugh about it today.
- Sifting the flour, dissolving the soda in the milk and chilling the dough thoroughly all do matter.
- 1/8 in thickness – thickness is a personal preference. Some people like their cookies thin and crunchy and others thick and chewy. Play with the dough and try it at different thicknesses and see what you like. Or, you may prefer to make some of both to please ALL family members. That’s what my mom did as my brother and I liked them different.
- Instead of a greased cookie sheet, I use a Silpat mat. If you don’t know what this is, you must get one; at least one! I own 3 and use them ALL the time. Read more on Silpat mat. They are available at any home goods or cookware store.
- Eat them plain or have fun decorating and don’t just make them at Christmas! They make great hearts at Valentine’s Day, Bunnies and Eggs at Easter, pumpkins and ghosts for Halloween and I even found a teapot cutter we use for our Spring Tea.