One of my favorite holiday traditions is making batch after batch of these delightfully simple, epically buttery, sugary, melt in your mouth cookies all week long leading up to Santa’s big debut, and I’m so happy to bring you along for the annual fun!
I shared the recipe for our family’s fail-proof Christmas Sugar Cookies last year — and this year, I’m excited to bring you a not-at-all updated version for 2021… same recipe, bigger kids! I love that my kids eat the exact cookie recipe I grew up on, and it makes me so happy to see so many of you making and decorating these at home, too!
If I can give you one level up tip, make a batch, then brew a mug of earl grey tea with a splash of cream. Gather a few cookies warm from the oven and dunk them in one by one! Cozy.
2 ½ cups sifted flour
½ teaspoon kosher salt
1 tsp baking powder
1 cup unsalted butter, softened
1 cup + 1 tbsp sugar
1 large egg, room temperature
2 tbsp orange juice
1 tsp vanilla
•Combine flour, salt, and baking powder in a medium bowl and whisk to combine. Use an electric mixer to cream together butter and sugar until light and fluffy (3 minutes), then beat in egg for fifteen seconds and then vanilla and orange juice another 15 seconds. Gradually stir in flour mix by hand until well blended.
•If you use cookie cutters, wrap dough in parchment paper and allow to chill in freezer 1 hour before using so butter hardens a bit again. You can freeze cookie dough wrapped in parchment paper and then in a sealed plastic bag up to 3 months if you want to get a head start! If you use a cookie press, do not chill dough.
•After an hour, flour rolling pin, hands and work surface generously and work dough just to pliability. Roll dough to 1/4” (thinner, crispier cookies) to 1/2” thickness (puffier cookies) and cut your favorite shapes! Place in a prepared baking sheet and decorate with sugar crystals if using. Bake 8 to 10 minutes at 350 degrees. Watch and remove when cookies are lightly golden brown around edges. Yum!!