These cookies aren’t just for the holidays. Bake and decorate them year round for any occasion.
We promise that you’ll want to!
Please don’t scroll down for a quick peek at the recipe yet to gauge how hard it looks and if you will actually do it. Please. We need to explain ourselves first!
Oh, you… you did scroll?
OK, OK! We know!! We know this recipe looks like a lot to handle. I mean, this post is pretty lengthy. But we promise, we absolutely promise, that this recipe’s length has zero correlation to how hard and time intensive these cookies are (they take an hour to make, and just another 30 minutes to decorate!).
These are the easiest, most delicious cookies in the world. They just require a few extra steps that separate these cookies from the lackluster rest.
These holiday cookies are the best in the world and once you have them, you will understand why. These rolled cookies are a cross between a regular sugar cookie and a shortbread cookie and they have a texture that is so tender and a flavor so sweet, buttery, and mild. They are sheer perfection, and if we can’t talk you into making them, it’s simply your loss.
Prep, mixing, baking, and icing time: 1 hr to 1 hr 45 minutes (not including cooling). This recipe will make around 125 2.5-inch round cookies.
- 3 cups flour
- (2 ¾ cups in the cookies & about ¼ cup for flouring rolling surface)
- ½ Teaspoon Baking Powder
- ⅛ Teaspoon Salt
- ½ Cup Sugar
- 1 Egg
- 2 Teaspoons Vanilla
- 2 Sticks Butter – SOFTENED**
- Shaped cookie cutters (or the top of a cup!)
**We recommend leaving the butter out at least 2 hours to soften naturally. Warming it in the microwave or on the stove will change the chemical composition of the cookie, leaving you with a greasy, crumbly treat!
- 2 Cups Confectioners Sugar
- 3 Tablespoons Water
- 1 Teaspoon Vanilla
- Food Coloring
- Tons of assorted sprinkles!
Part I: Making the Dough
Again, be sure to soften your butter on the countertop for 2 hours before baking. Do NOT warm in the microwave or on the stove!
- Preheat the oven to 325 degrees
- Pre-line an empty, clean table with sheets of wax or parchment paper.
*You will need to put the cookies here to cool. Leaving them on a cookie sheet will cause them to continue baking! You will also use this area later to dry the cookies after icing.
- Cream together butter and sugar in a mixer.
- Add egg and vanilla and beat for 30 seconds.
- Combine 2 ¾ cups flour, baking powder, and salt in seperate bowl. Gradually add dry ingredients into the mixer until dough ball forms.
Part II: Rolling Out, Cutting & Baking the Cookies
- Sprinkle a dusting of flour onto a clean, flat, cool surface and on rolling pin
- Take ½ of the dough and roll out dough evenly about ⅛ to ¼ inches, or about the height of 3 nickels. Be sure not to roll out the dough too thin— you don’t want crispy cookies! Add extra sprinkles of flour as necessary.
*Rolling tip: Roll from the center OUT to edges, not into the edges. This will help keep the dough even!
- Using a cutter, cut cookies as closely as possible and place onto an ungreased cookie sheet. The cookies won’t spread too much. 20-25 cookies will usually fit just right on a regular sheet.
- Bake the first round of cookies for 8-12 minutes. Check after 8 minutes and again at 10, depending on your oven. They should be pale, a little soft in the center and firm along the edges, but NOT hard when fully cooked.
- While the first batch of cookies are baking, take remaining scraps of dough from the cutouts and add the remainder of the unrolled dough and roll out and cut again.
- When the cookies are done, immediately remove them from the oven and place onto your pre-lined cooling surface.
- Quickly add remaining cookie cutouts to hot sheet. Try to do this quickly so that the unbaked cookies don’t ‘melt’ on the tray before they are in the oven!
- Repeat process until all dough is used.
Part III: Icing & Decorating
- Mix confectioners sugar, water, vanilla and mix with a fork until combined. The icing should be a tad runny rather than being a thick paste.
- If desired, separate icing into small bowls and add any desired food coloring to create colored icings.
- Once the cookies are completely cooled (seriously.), use the back of a small spoon to ice the cookies, adding a little amount, just enough to sit nicely on the cookie.
**A little goes a LONG way here, the icing will run off the cookie in pools if too much is added!
- Decorate the cookies with optional sprinkles while the icing is still wet. (We recommend decorating cookies inside of round cake pans to catch any rogue sprinkles!)
- Leave the cookies to dry on your pre-lined surface.
- Eat cookies once dry!
*Store in an airtight container in the fridge for up to 10 days.
We love these cookies with all of our hearts. What we love even more about them is that they aren’t just for holiday. You can cut these cookies into any festive shape and decorate to any theme. These cookies are a total smash and we really, sincerely hope that you’ll try them… and promptly mail any extras to us.