Christmas cookie of choice

This year I decided to try out a new sugar cookie recipe.   I had been eying for awhile. It claimed to be just like the lofthouse cookies you find in the store.  I was SUPER excited to give it a try since I LOVE those cookies yet they are not nut free so that was one food I couldn’t justify splurging on every blue moon or so.

Anyway  . . . the cookie did not disappoint.  They were soft, chewy and delicious.  I am still tweaking the frosting a bit but I have no doubt we will perfect it before too long!  The cookie is basic and easy to make, pop it into the fridge for an hour then I used my smallest cookie scoop to scoop the dough.  The munchkins LOVED helping roll the cookies into neat balls and placing them on the tray.  Then we slightly flattened them.  We learned that rolling and flattening were essential to having pretty looking cookies!  Once cooled we frosted, sprinkled and took them to many family parties over the holidays.

I hope you enjoy the cookie as much as we did!

Soft Sugar Cookies
originally posted by Annie’s Eats


For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper.  In a bowl combine the flour, baking powder and salt, and whisk together to blend.  In an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough ( I did much less and they worked great!) and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.

5 cups Powdered sugar
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)


For me I placed the powdered sugar in a bowl.  Then I melted the butter and added the vanilla to it.  Next I whisked the butter mixture it into the sugar, adding milk as needed.  (Whenever I added all the milk the frosting came out more as a glaze so . . .) I just added milk slowly until it reached the consistency I wanted. 

Frost cookies and let the munchkins add sprinkles!

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