Simple Christmas Cookies
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Granulated Sugar2 large
Egg Yolk2 tsps
Vanilla Extract1 tsp
Kosher Salt2 tsps
Ground Cinnamon2 tsps
Ground Ginger1 tsp
Baking PowderDirections:
1
Process butter in a food processor until smooth
2
Add granulated sugar and brown sugar and process until thoroughly blended into butter, about 1 minute
3
Add egg yolks and vanilla; process until mixture is smooth and looks glossy, about 30 seconds
4
Add salt, cinnamon, ginger, cardamom, baking powder, and 2 cups plus 2 Tbsp
5
Flour; pulse until dough comes together around the blade
6
Turn out onto a work surface and knead a couple of times to incorporate any floury bits
7
Divide dough in half; pat into two 1/2"-thick disks
8
Wrap in plastic and chill until firm, 45–60 minutes
9
Let dough sit 5 minutes at room temperature to soften slightly
10
Preheat oven to 350°F
11
Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4" thick
12
Punch out cookies with cookie cutters and transfer to parchment-lined baking sheets, spacing at least 1" apart
13
Sprinkle with sanding sugar, if using, and press in lightly to adhere
14
Gather up scraps and reroll once
15
Chill cookies on baking sheets until firm, 5–10 minutes, then bake until edges are golden brown, 12–18 minutes
16
Let cool 5 minutes on baking sheet; transfer to a wire rack and let cool completely
17
If using royal icing, decorate cooled cookies and let dry 2 hours
18
Process butter in a food processor until smooth
19
Add granulated sugar and brown sugar and process until thoroughly blended into butter, about 1 minute
20
Add egg yolks and vanilla; process until mixture is smooth and looks glossy, about 30 seconds
21
Add salt, cinnamon, ginger, cardamom, baking powder, and 2 cups plus 2 Tbsp
22
Flour; pulse until dough comes together around the blade
23
Turn out onto a work surface and knead a couple of times to incorporate any floury bits
24
Divide dough in half; pat into two 1/2"-thick disks
25
Wrap in plastic and chill until firm, 45–60 minutes
26
Let dough sit 5 minutes at room temperature to soften slightly
27
Preheat oven to 350°F
28
Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4" thick
29
Punch out cookies with cookie cutters and transfer to parchment-lined baking sheets, spacing at least 1" apart
30
Sprinkle with sanding sugar, if using, and press in lightly to adhere
31
Gather up scraps and reroll once
32
Chill cookies on baking sheets until firm, 5–10 minutes, then bake until edges are golden brown, 12–18 minutes
33
Let cool 5 minutes on baking sheet; transfer to a wire rack and let cool completely
34
If using royal icing, decorate cooled cookies and let dry 2 hours
35
Do Ahead Dough can be made 1 month ahead; freeze instead of chilling
36
Cookies can be baked 2 weeks ahead (do not decorate with royal icing); place in airtight container and freeze
37
Dough can be made 1 month ahead; freeze instead of chilling
38
Cookies can be baked 2 weeks ahead (do not decorate with royal icing); place in airtight container and freeze