Christmas Sugar Cookies

Christmas Sugar Cookies!!!

Making sugar cookies during the Christmas season is a tradition in my family.  It started with my Mother, who loved her cookies very very thin, and then I carried the tradition on with my boys.  It is my hope that they will do the same with their children one day.

These cookies are light and crisp with a buttery taste.  Perfect snack to leave Santa or enjoy these little treats with a nice hot cuppa coffee. 

Ingredients

• Servings: Makes 2–3 dozen, depending on size
• ¾ teaspoon kosher salt 
• ½ teaspoon baking powder
• 3 cups all-purpose flour, plus more for rolling 
• 1¼ cups (2½ sticks) chilled unsalted butter, cut into ½” pieces 
• 1 cup sugar 
• 1  large egg 
• 1  large egg yolk  (keep the white for the egg  wash)
• 1 teaspoon vanilla extract
• Egg wash – 1 egg white with a 1 tsp of water.  Whisk with fork until combines

Instruction:

Preheat oven to 325°.

Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two equal sized disks; wrap in plastic. Chill at least 2 hours or longer.  The longer it sits, the more the flavor develops.

Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured counter top or parchment paper until  ¼ thick, dusting with flour as needed (if dough gets soft or sticky, chill in fridge until firm again). Cut out shapes with floured cookie cutters, place on a baking tray.  Brush each cookie with the egg wash and dust with sugar sprinkles.

Bake cookies until edges are golden, 8 or 9 minutes, (depending on size). Transfer to wire racks and let cool. Repeat with scraps and remaining dough.

 

Do Ahead: Cookie dough can be made 1 month ahead;