This is the second time I have made these delicious Christmas Sugar Cookies with my dear friend Cindy. This recipe was her Mother-in-Law’s and is from The 1896 Boston Cooking School Cook Book by Fannie Merritt Farmer. They are so easy to make and fun to roll out with kids or friends for Christmas. This recipe can be made with many variations, almonds, chocolate, coconut, ginger, lemon, nut, orange, raisin, etc. They are crisp and delicious with a glass of milk or a cup of tea with a friend.
Makes: 2 dozen large cookies
Prep Time: 10 minutes, plus chill time of at least 1 hour
Cook Time: 10 minutes
½ cup (2 sticks) unsalted butter, at room temperature
1 cup of sugar
1 tablespoon cream or milk
½ teaspoon vanilla
½ teaspoon sea salt
1 teaspoon baking powder
1 ¾ cups all purpose flour
Preheat oven to 375° F.
- Sift flour, salt and baking powder, set aside.
- In a bowl of a standup mixer, cream butter, sugar.
- Add egg, milk and vanilla and mix well.
- Add sifted flour, salt and baking powder, mix well.
- Pour onto a floured wax paper or parchment, chill for at least 1 hour.
- When making rolled sugar cookies, roll a part at a time and keep the rest in the refrigerator.
- Roll out to about a ¼ of an inch. Cut out with a floured cutter and arrange with a spatula, on a buttered cookie sheet or a sheet pan with parchment paper. Sprinkle with sugar of your choice.
- Bake for about 10 minutes, remove from sheet with a spatula and cool on a wire rack.
Storage: Store in container.
WARNING: Colored sugar will stain clothing and furniture.