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Christmas Time = Cookie Time

Updated: Dec 20, 2019

I LOVE cookies, that being said- because of said love I almost NEVER bake. That makes about zero sense, right?! To me it makse tons of sense. And why? Because when I bake, I turn into a cookie monster. No, you read that right- a cookie monster. My husband is German and has the unfortunate tendency to only eat cookie dough (which we all admit, IS awsome), but always declines baked cookies. He always complains of dryness. Honestly, I shouldn't be surprised when most germans like their cakes, for example, so moist they're more cream than cake. So where does that leave me?? Eating all the cookies is where! "But don't you have kids?" you ask- sure do, 3 of them. But what concerned mother is going to allow her sweet little children to OD on cookies? Not this one- that's who. Of course they get their fair share, but when all is said and done...I seem to always have taken one for the team. And then I'm stuck with feeling all the regret in the morning- lol.

The Multi-faceted Cookie

All of the snacking and guilt aside, I still really LOVE cookies. My favorite cookie, or my 'Ole Faithful that I always seem to come back to is the ancient sugar cookie ;)

I mean, what's NOT to love about a good sugar cookie?

Here's some of my top reasons for loving them:

You can roll them in a ball,

stamp them,

cut them out,

frost them or not,

You could flavor them with some citrus,



or ANY other flavor

You can add chocolate chips,

coconut flakes,

peanut butter cups,

or ANYTHING your heart desires

Sugar cookies can be sweet,

or mild,


or thin,


or soft

Basically, it's just about the most customizable cookie in existence!

My Roll Out Sugar Cookie recipe

So here is a recipe that I can recommend as a good roll out cookie for this holiday season. It isn't too sweet, can be firm yet still soft, and doesn't lose shape or spread too much as it bakes- all VERY important qualities in cut out cookies. I found this recipe on


Sugar Cookies-

-1 cup of unsalted butter softened to room temperature (226g)

-1 cup of sugar (200g)

-1 1/2 teaspoons vanilla extract

-1 large egg

-2 1/2 cups of all-purpose flour (315g)

-3/4 teaspoon of baking powder

-3/4 teaspoon of salt

Sugar Cookie Frosting-

-3 cups powdered sugar, sifted (375g)

-3 to 4 Tbs milk

-2 tsp light corn syrup

-1/2 tsp vanilla extract

-food coloring (optional)

-additional candies and or sprinkles (optional)

Baking Instructions:

1) combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use a hand mixer) and beat until creamy and well-combined

2) add egg and vanilla extract and beat until completely combined

3) in a separate bowl, whisk all dry ingredients together

4) gradually add dry ingredients into the wet mixture and mix until well combined

5) lay out a large piece of plastic wrap and transfer approx. half of the dough onto the wrap (expect the dough to still be quite sticky) , do this with both halves of the cookie dough

6) cover with clear wrap and mold into a disk for faster and more even cooling, then transfer to the refrigerator for 1 to 2 hours

7) once dough is chilled, preheat the oven to 350F (175C) and line a baking sheet with parchment paper, then set aside

8) liberally dust a surface with flour and deposit chilled dough there to be rolled out. lightly dust the top surface of the dough disk before rolling to prevent any sticking

9) use cookie cutters to cut out shapes and use a spatula to transfer shapes to baking sheet

10) bake at 350F (175C) for 8-10 minutes, or until edges are just turning golden brown

11) allow cookies to cool completely on cookie sheet before moving them and frosting

Frosting the Cookies:

1) combine sugar, 2 Tbs of milk, corn syrup, and vanilla extract in a bowl and stir until combined. If frosting is too thick, add more milk, about a Tbs at a time until the frosting is thick but pipeable. If frosting is too thin, add powdered sugar until the desired thikness is acheived

2) if coloring the frosting, divide into bowls and color as desired

3) transfer frosting to a piping bag with a piping tip (like a Wilton 5), or place into a ziplock bag and snip a small piece of the corner off. This isn't as neat, but still works.

4) pipe frosting on cookies and decorate as desired

5) allow frosting time to harden before serving (this may take several hours)

6) keep uneaten cookies sealed in an airtight container at room temperature


Merry Christmas!


Don't forget to check out all of the other bloggers participating in this years

Holiday Cookie Blog Hop!

Bloom Wild with Bari J.


A Small Life


Brand Spanking You




Made by Carli


Casa Watkins Living


Blake Hill House






#christmascookies #sugarcookie #cookiemonster #cookiesofinstagram #modernenvyinteriors #cookiegram

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