We had an amazing time with family this past week! A special treat was getting to see our nieces and nephew…Malia LOVED playing with her cousins. I wish we lived closer to them, so the cousins could play together all the time! Did you grow up spending time with your cousins? My cousins are all 20-30 years older than I am, so I always thought of them as my aunts and uncles, rather than cousins!
I thought it might be fun to cut out Christmas sugar cookies together, so I made a batch of dough, rolled it out, and let the kids cut out their own cookies and decorate with sprinkles. They had SO much fun! We even ran out of sprinkles, and had to ask their mom to run to the store for more 🙂
This sugar cookie recipe was really easy! I made the dough a day in advance, wrapped it in plastic wrap, and then let it warm up a bit before rolling it out. The kids begged me to roll it out thicker, so they could have really FAT cookies, haha! I have to agree that the thick cookies came out soft and warm from the oven, and were so delicious 🙂
from Bon Appetit
Makes about 24 cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1 1/4 teaspoons vanilla extract
2 cups all purpose flour
Sprinkles or royal icing for decorating
Using a mixer, beat the butter for 2 minutes, or until smooth. Add in sugar and salt, and beat for another 2 minutes, until light and fluffy. Add egg, and beat for another minutes. Scrape down the sides. Add in vanilla extract and beat on low speed to incorporate. Add flour and beat just until dough comes together. Gather into a ball and divide the dough in half. Form each half into a ball, and flatten to form a disk. Wrap in plastic wrap and chill for at least 4 hours, or up to 2 days ahead in the refrigerator.
Preheat oven to 350 F. Grease your cookie sheet or line with parchment paper. Roll out dough to about 1/4 inch thick. Cut out cookies with cookie cutters and transfer to sheet pan, about 1 inch apart. Gather the scraps together and roll out again, repeating the process. Decorate with sprinkles. If using icing, bake the cookies first, then top with icing and sprinkles. Bake for about 10-14 minutes, or until the edges are just golden. I underbaked mine a bit, because I like softer cookies, and let them cool for a few minutes on the sheet before transferring to a rack to finish cooling. Store in an airtight container, in layers separated by waxed paper.
What are you baking this Christmas?