It’s that time. Christmas time is here. Everybody knows there’s not a better time of year. 🙂 Well, at least I think so…Christmas season is one of my favorite times of year. I love decorating our house while listening to Christmas music. Watching National Lampoon’s Christmas Vacation is a yearly tradition around here, and in my opinion it is one of the greatest movies of all time! In case you didn’t catch it, the first 3 lines of this post were a throwback to that movie. 😉 And of course you can’t have Christmas without baking some sugar cookies!
We looked around for a great sugar cookie recipe, but were never quite happy with how they turned out. Some cookies would turn out okay, but others got too thin on the edges resulting in them getting a little brown. They always turned out crispier than what we liked. If you like crunchy sugar cookies that is fine, however, we like a softer sugar cookie. We got this recipe given to us by a friend, thank you Lori! It is the BEST! These cookies turn out so soft. We have fine tuned our technique so that each cookie turns out perfect EVERY TIME! If you make them how we do, there is not a bad cookie in the bunch.
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One of the secrets to making each cookie perfect is this fondant rolling pin. We bought it initially to make cakes with fondant icing. In the meantime, we have started using it for our cookies. There are three guide rings that come with it so that when you use one, the rolled dough is always the same thickness. We use the gold ring (3/16 inch) when rolling out our cookie dough.
We also always use the same “cookie cutter”. I am using that term loosely because we use a ring that is supposed to be used for making Eggs Benedict to cut out our cookies. I came across this ring when looking through our cookie cutters and it was the perfect size for a cookie, so we have always used it. You can use any cookie cutter with this recipe however, so if you want a Santa shaped cookie that would work too. 🙂
Just in case you were wondering, we make these cookies throughout the whole year, not just for Christmas. Trust me, you will want to make them more often too. They are so good that you won’t be able to eat just one (although not sure if that is such a great thing…lol) This is coming from someone who does not typically like a lot of sweets either!
- ¾ cup butter flavored crisco - room temp
- ¾ cup butter - room temp
- 2 tsp vanilla
- 2 cups powdered sugar
- 4 eggs - room temp
- 2 tsp baking powder
- 2 tsp salt
- 5 cups flour
- Must follow order of recipe
- ½ cup butter
- ½ cup crisco (not butter flavored)
- 1 tsp vanilla
- ⅛ tsp salt
- 4 cups powdered sugar (add one cup at a time, if making a double batch 8 cups = 1 bag powdered sugar)
- 5 Tbsp milk
- Food coloring (optional). If using a liquid food coloring and use really strong color, you may need to add a little more powdered sugar to the bowl.
- Mix and chill dough at least 1 hour. (Can make dough and chill for at least two days if covered in fridge.)
- Roll out & cut out (cookies puff when baking so can roll a little thin). I use the largest size ring on our fondant rolling pin.
- Bake @ 375° for 8 minutes. Bake one pan at a time.
- Transfer to cooling rack right away.
- Mix ingredients for frosting and frost cookies.
I would love to hear from you if you try them out. We have been busy decorating the house and I will be sharing our Christmas decorations later in the week. Can’t wait to share them with you! Have a wonderful day!