Does the thought of baking Christmas cookies leave you in a sugar rush? Do you make the same cookies each year, following family traditions or try a new recipe featured in one of the pretty holiday magazines?
I love hosting a cookie exchange with friends. It is the perfect way to spend one afternoon baking your favourite cookie recipe and finish with a freezer filled with dozens of cookies in a variety of flavours.
Where does one start in choosing a cookie recipe to share with friends? Something quick and easy, like a drop cookie or maybe a refrigerated cookie that can be sliced and baked. A bar cookie that is pressed into a pan and cut into squares. Maybe a pressed cookie, that one time a year that you can dust off your cookie press.
One of my favourite cookie recipes is the classic sugar cookie. Truth – I have accumulated quite a few cookie cutters over the years. Christmas cookies are a wonderful way to use a variety of these cookie cutters in shapes and sizes. These cookies can then be decorated with a simple line of royal icing or full-on sprinkles.
DID you know ..
- There are actually eight (8) types of cookies: Bar, Drop, Molded, No-Bake, Pressed, Refrigerator, Rolled & Sandwich
- When making cookies, don’t overmix the dough, mix in the flour only until incorporated
- Silicone Baking mats are excellent for even colour cookies and easy cleanup
Ingredients
Method
- Preheat oven to 375ºF (190ºC).
- Line two baking sheets with parchment paper.Combine flour, baking powder and salt in a medium bowl. Mix well.
- Cream butter and sugar together in a large bowl, on medium speed of electric mixer until light and fluffy in texture.
- Beat in eggs and vanilla.
- Stir flour mixture into creamed mixture. Mix well.
- Form dough into three balls. Wrap each in plastic wrap and chill about 2 hours for easy handling.
- Roll dough out, one ball at a time, on a floured surface to 1/4" (0.4cm) thickness. Cut with floured cookie cutters. Place on baking sheets.
- Bake in preheated oven for 7 to 10 minutes or until lightly golden. Baking time will depend on the shape of cookies.
- Cool on sheet 5 minutes, then transfer to a cooling rack. Decorate with icing and candies when completely cooled.
