We are definitely in the home stretch to Christmas. My kids, and their parents, have stars in their eyes and ants in their pants as they countdown these final days before The Big Day.
A few days ago, as per tradition, we baked up some Christmas goodies.
Chad asked that we make sugar cookies this year, since he has fond memories of baking with his mum once upon a time. So I flipped through one of my favorite cookbooks to find the winning recipe. These cookies come out soft and just sweet enough, with the perfect cake-like consistency. And the icing is, well, everything that icing should be.
Although most of my helpers wandered off after the cutting and baking finished, these two stuck with me to the somewhat sticky end.
You’ll need a little prep time to let the cookie dough chill completely before rolling out. And a few fun cooking cutters. We made rounds, snowmen, starts, diamonds, and headless angels. Perfect for giving away.
Perfectly Soft Sugar Cookies
These make great cookies for cutting out shapes for the holidays.
- 1 cup butter
- 1 cup sugar
- 3 cups flour
- 1/2 tsp salt
- 1/2 tsp soda
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 1 tsp lemon juice
- 4 T butter
- 1/4 cup milk
- 3 tsp lemon juice
- 2 cups confectioner's sugar
In mixing bowl, cream butter and sugar. Add eggs, vanilla, sour cream, and lemon juice, mixing to combine. Blend in sifted dry ingredients. Wrap dough in plastic wrap and chill in fridge for 2 hours or overnight. Roll out prepared dough to about 1/4 thick. Cut into shapes and bake at 350 for 9 minutes, or just until starting to brown at edges. Do not over bake. Cool on rack before icing.
For the icing:
In medium saucepan, melt butter in milk. Remove from heat and add vanilla and lemon juice. Gradually add powdered sugar and whisk until smooth. If too thick, add a small amount of milk. If too thin, add a few tablespoons of sugar until icing can be spread on cookies. Icing can be divided and colored with food coloring.