Christmas Sugar Cookies 3

(It has been over a month since I’ve posted. No, it’s not for lack of eating. It has been precisely all the eating, working, and traveling that’s kept me busy. But I’m back. Hopefully you all are too.)

Every Christmas my mom makes a bazillion different kinds of cookies. My favorite are the frosted sugar cookies. It’s a two-step process: baking and frosting. I never could decide which was more fun – “secretly” shoveling raw dough into my mouth or “accidentally” breaking cookies while I frosted them. Everyone knows, you have to eat the broken ones. You can’t give them away as gifts.

Over the years, Mom’s made fewer and fewer cookies. In the past, she plated collections of them and then the whole family piled into our old, blue Suburban. Saran Wrapped paper plates teetered precariously in our laps. We drove throughout the city looking at Christmas lights, singing carols, and delivering cookies to our family friends. As tight as money was, Mom always found a way to make everyone feel special. From plates of cookies to a thoughtful word, she spread love everywhere she went.

Christmas Sugar Cookies
I call these Christmas Sugar Cookies because we typically make them at Christmas. But, you could cut them out in any shape. Hearts for Valentines, baseballs for a little league party, or pumpkins for Halloween would all work. Your imagination is your limit.

Christmas Sugar Cookies
4½ cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
½ tsp nutmeg
1 cup butter, softened
1½ cups sugar
2 eggs
1½ tsp vanilla
1 cup sour cream

Sift flour, salt, baking soda, baking powder, and nutmeg together. Set aside.

Cream butter and sugar together until light and fluffy.  Beat in eggs and vanilla.  Add sifted dry ingredients alternating with sour cream, mixing well after each addition.  Wrap and chill until firm enough to roll.

Preheat oven to 375 degrees. Roll out, a portion at a time, on lightly floured surface to about 1/8 inch thickness; cut with cookie cutters.  Place on ungreased baking sheets.  Bake for 8-10 minutes or until lightly browned.  Remove from baking sheet and place on wire rack to cool.

Buttercream Frosting
1 lb powdered sugar
¼ tsp salt
¼ cup milk
1 tsp vanilla
1/3 cup or butter.

Combine ingredients in a large bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often.  (If too stiff to spread easily, beat in a few drops of milk.)

Recipe in print-friendly format

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About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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