I’m a little behind with my Christmas baking this year. We can blame Thanksgiving for being so “late.” But let’s be honest, it’s never too late to start making Christmas cookies.
First up this year are classic sugar cookies with holiday spices. I cut them into festive shapes to get myself into the holiday spirit. But please, don’t judge my decorating skills. There’s a reason I don’t draw or paint for a living. I don’t have a lot of patience, and I think that has a lot to do with it. The only good thing about being a crummy cookie decorator is that you get to keep the rejects for yourself. And I maybe kinda sorta messed up a few on purpose. Oops. Hope that doesn’t put me on the naughty list. Maybe I can persuade Santa with a few of these tasty cookies.
Spiced Sugar Cookies
For the cookies:
2 1/3 cups of flour
1 teaspoon of baking soda
1 teaspoon of cinnamon
½ teaspoon of nutmeg
1/4 teaspoon of salt
1 cup (2 sticks) of unsalted butter, at room temperature
1 1/4 cup of sugar
2 teaspoons of vanilla
Holiday cookie cutters
For the icing:
1 cup of powdered sugar
2 teaspoons of milk, plus more if necessary
Holiday sprinkles and green & red colored sugar
In a medium bowl, mix together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy, and then add the eggs and vanilla. Add the flour mixture a little at a time until well combined. Refrigerate dough until firm, about 2 hours.
Heat your oven to 375º.
Roll the dough out on a lightly floured surface to 1/8 inch thick. Carefully cut into shapes using the cookies cutters and place on a parchment lined baking sheet. Bake for 8 to 10 minutes until lightly browned. Let cool on the baking sheet for a few minutes and then place a rack to cool completely.
While cookies are cooling, make the icing. Combine the powdered sugar and milk in a small bowl. Add more sugar or milk depending on how thick you want it. Hold the cookies by their edges and use a spoon to pour the icing over them. Let any access icing run off, and then place on a sheet of parchment paper. Add sprinkles, colored sugar or other decorations, and let dry. Then eat. Or, leave them for Santa on Christmas Eve (wink, wink).