Holiday Cookie Classics (Printable Version)
# What You'll Need:
→ Cookie Dough
01 -
1/2 cup butter, softened at room temp for a while
02 -
4 teaspoons baking powder
03 -
4 eggs
04 -
3 1/2 cups of regular flour
05 -
2 teaspoons of almond or vanilla extract
06 -
1 cup of white sugar
→ Glaze
07 -
1/2 teaspoon vanilla
08 -
Colorful sprinkles for topping
09 -
Some milk, maybe 3-4 tablespoons (add more if too thick)
10 -
2 cups powdered sugar
# How to Make It:
01 -
Toss together flour and baking powder in a bowl and put it aside.
02 -
Grab a large bowl and mix the softened butter, white sugar, and your choice of almond or vanilla extract.
03 -
Drop in eggs one at a time, making sure to blend well after each addition.
04 -
Slowly add the flour mixture until everything comes together as dough.
05 -
Use your hands to knead until smooth, then wrap it up and stick it in the fridge for an hour.
06 -
Turn oven to 375°F (190°C) and line your baking sheets with parchment.
07 -
Roll dough into small 1-inch balls or make 6-inch ropes, curve them and tuck the ends. Leave enough room between cookies on the sheet.
08 -
Let them bake for about 8-10 minutes at 375°F (190°C), looking for golden bottoms while tops stay pale.
09 -
Transfer cookies to a cooling rack and wait until they're completely cool before glazing.
10 -
Combine powdered sugar with milk and vanilla until smooth. Add more milk or sugar to get the right thickness.
11 -
Dunk the tops of cookies in glaze, let excess drip off, place on rack. Quickly add sprinkles before glaze hardens and wait 30-60 minutes to dry.
# Additional Tips:
01 -
Soft butter makes mixing easier. Cut it into chunks and leave it out for 15-20 minutes to speed things up.
02 -
Don't mix the dough too much or your cookies might end up heavy instead of fluffy.
03 -
The chilling step is important - it makes the dough easier to handle and helps cookies keep their shape.
04 -
Always let cookies cool completely before icing. Warm cookies will make your icing runny.