It has been several years since I made Christmas cookies, and on a whim I decided that Lily Bean and I should attempt them this year. I found this simple sugar cookie recipe and we set to work!
Makes: 3-5 dozen cookies
You will need:
- 1 cup margarine
- 1 1/2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
How to Make:
- Cream the margarine and add the sugar gradually. Beat until light and fluffy.
- Add eggs one at time, mixing well after each addition. (I used my stand mixer up to this point.)
- Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand.
- Cover and chill dough overnight. (Or I have found that chilling for at least 4-5 hours works too. You just want the dough to be thoroughly chilled so that it stays firm while you work with it. Dough that is too warm will not hold cookie cutter shapes!)
- Preheat oven to 375 degrees F. This recipe calls for parchment paper on your baking sheets – I did NOT use parchment paper. I put the dough directly onto ungreased baking sheets.
- Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes.
- Place cookies onto the prepared baking sheets.
- Add heat-safe sprinkles if you desire.
- Bake at 375 degrees F for about 7 minutes or until cookies have a golden appearance.
- Set on cooling racks.
- When cool, decorate non-sprinkled cookies with icing if desired.