Christmas Cookie Recipe
This is the best Christmas Cookie Recipe we know of. Most recipes we have tried in the past have produced dough that crumbled when we tried to roll it out or stuck to the rolling pin like play dough.
Rolling this dough out between two sheets of parchment or wax paper, keeps from having to add extra flour to the dough. Too much flour will make the cookies tough.
Once the cookies are done and have cooled completely, it is time to grab the kids and start decorating them with icing and sprinkles. Click on this link for a cookie icing recipe that doesn't use egg, which will prevent the chance of someone contracting Salmonella. However, if you are not decorating with icing and just using colored sugar and sprinkles, then you will need to add the decorations before you bake them. Go to this link on a baking tip for getting your decorations to stick with cookie glue.
Christmas Cookie Recipe
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
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- 2 large egg yolks
- 6 tablespoons sour cream
- 1 tablespoon vanilla extract
- 1 1/2 sticks unsalted butter melted and slightly cooled
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Preparation:
Before starting, you will need to clear out a shelf of your refrigerator for cooling the cookie dough.
Mix Flour, Sugar, Baking Powder, and Salt together in large bowl.
Whisk Egg Yolks, Sour Cream, and Vanilla Extract in a medium sized bowl until well combined. Gradually pour butter into sour cream mixture; whisk until incorporated.
Pour wet mixture into flour mixture and stir with rubber spatula or large spoon until combined. Knead dough by hand in bowl until flour is completely incorporated and dough has formed ball.
Turn dough out onto lightly floured work surface and divide in half.
Shape each half into 3/4-inch-thick rectangle with your hands and wrap in plastic wrap.
Refrigerate until firm, about 1 hour or instead, you can freeze for 30 minutes.
Adjust oven racks to divide the oven into thirds and heat oven to 325 degrees.
Line two baking sheets with parchment paper or spray with cooking oil.
Roll out 1 rectangle of dough between 2 sheets of wax paper to an even 1/8-inch thickness.
(It is important not to add more flour If dough seems soft or is sticking to the cookie cutters. Instead, slide rolled dough, still between wax paper, onto a baking sheet and refrigerate until firm, about 15 minutes.)
Cut into desired shapes using your favorite cookie cutters and place cookies on prepared baking sheets, spacing them about 1 inch apart. (Note: if you are decorating with just sugar or sprinkles, you will need to do that before you bake them.)
Bake until cookies are lightly browned around edges, 16 to 18 minutes, rotating baking sheets halfway through baking time. Repeat with remaining dough. (Dough scraps can be kneaded together and rolled again.)
Cool cookies on wire rack to room temperature before decorating with icing.
Makes around 2-3 dozen cookies |
Return from Christmas Cookie Recipe to Christmas Cookie Recipes
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