This year it’s going to be all the cookies, all the time. We’re going to start making cookies, perfecting our skills and getting holiday ready Grandma style – baking all the way. Finding the right christmas cookie recipes helps, and I found this one and loved it. The cookies were delicious, stayed deliciously soft even after being left out on the counter all night and were easy to make into a fun two-colored cookie.
Easiest Rolled Sugar Cookies
1 1/2 cups butter
2 cups white sugar
1 tsp vanilla extract
5 cups flour
2 tsp baking powder
1 tsp salt
Cream together butter and sugar in a large bowl. After combined, beat in the eggs and vanilla extract. Next, stir in the flour, salt and baking powder. Use a spoon to mix the dough as it’s still pretty sticky and will stick to your hands.
Turn the dough onto plastic wrap and roll, refrigerate until it hardens (I leave it overnight). To make the swirled dough I divide the dough, add food coloring to one section, refrigerate into rolls, flatten one color on top of the other and roll it back up putting it in the refrigerator again until it hardens and is easily cut.
Bake at 400 degrees for six to eight minutes.
Tip: Don’t overbake these cookies. You’re going to want to take them out of the oven between six and eight minutes so you can avoid those crispy edges. To keep the crisp shapes, I like to cut the cookies using the cookie cutters or cookie press, and then chill them in the refrigerator, on the tray, for at least thirty minutes prior to baking.
To pair with this recipe, you can create a great icing using just milk, color and icing sugar with corn syrup. The icing is perfect for these cookies and can be paired with different shapes to create cookies that are perfect for any occasion.