It’s that time of year to start making all the Holiday Sugar Cookies. These cookies are made from a basic sugar cookie dough that chilled, rolled and baked. Once cooled, these cookies are dipped and rolled in a variety of toppings like sprinkles, chocolate, cocoa powder and almonds for a great variety. A great make ahead holiday cookie that freezes well and is great for gift giving.
Hello friends! I just realized today that’s it a mere six weeks until Christmas! If you are anything like me, that means starting the Christmas baking frenzy. So many cookies can be made ahead and frozen until that time in need. These particular sugar cookies freeze great, decorated or not. Even the dough can be frozen in advance if you prefer to do it that way. So, there are so many things you can get ahead of before the Christmas season.
Sometimes simple Sugar Cookies make the best Christmas cookies. I decorated these cookies wiht a mix of chocolate, coconut and nuts for a tasty holiday cookie!
Notes about the Holiday Sugar Cookies
- Make sure to chill the dough before using it. You can do this in the fridge for about an hour or to speed things up, in the freezer for just 20 minutes.
- These cookies can be decorated however you like to do them. We are partial to coconut, chocolate and sugared nuts. As you will see below. I like to mix and match them up to make them fun and pretty
Here’s Some More Great Cookies That You will Want to Try Out
Sugar Cookies
Ingredients
- 2 Cups plain flour
- 1 Cup granulated white sugar
- 1/2 Cup butter room temperature
- 1 Egg
- 1 Teaspoon vanilla
- 1/2 Teaspoon baking powder
- Pinch salt
Topping:
- 4 oz chocolate melted
- 1/4 cup Coconut
- almonds crushed
- Chocolate shavings
Instructions
- In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well. Sift together the flour, baking powder and salt and stir in into the mixture. Don’t over mix. Once you have a cookie dough texture, divide you dough into to equal portions and flatten out to disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
- Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn’t stick to the rolling pin. Don’t roll them too thin or they will likely brown and be too hard. Using cookie cutters, cut into desired shapes. I bake them for around 10 minutes turning the tray half way through baking. They do not need to be golden brown to be baked. They will still look quite pale, but this is how you want them. Once removed from the oven they will set and harden and even have a crisp to them. Repeat for all cookies.
- When the cookies have cooled you can decorate them however you like. These can be stored in an airtight container for up to a week. In my case today, they are going into the freezer for about a month.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
