Ready to take your classic frosted Christmas cookie to the next level? We've got the special treat to impress your friends and families this holiday season - a cookie that is a little shortbread, a little classic sugar - and a whole lot of flavor!
Personally, I am a cookie fanatic. I love them in all shapes, sizes, textures, and flavors. Whether it's crumbly or gooey, chocolate or peanut butter, full of walnuts or pecans - I will never turn one down, especially around the holidays.
Like most foodies nowadays, I turned to Pinterest to find my signature cookie recipe for the 2016 holiday season. Pin after pin, I just kept seeing the same ol' sugar cookie recipe. It wasn't until a conversation with one of our dairy farmers that I realized I had found the perfect recipe - Shortbread Christmas Cookies!
This recipe has been passed down for generations in The Loveall family and has become a yearly tradition. The whole family gets together to bake these scrumptious cookies. Everyone's favorite part is when they are cool enough to decorate - that's when all the creativity and Christmas cheer really come to life. It is her go-to holiday cookie recipe and I think it's safe to say, it has become mine, too!
The best part about this recipe - you don't have to be a professional baker to create this cookie masterpiece. It's simple and delicious. Let's get started!
First, grab a fork and mix together the flour, baking powder, salt, and sugar in a mixing bowl. Add butter, egg, and vanilla.
With an electric mixer, start on low and increase speed as needed, mix the liquid ingredients into the dry. The mixture will appear crumbly after a while, but have no fear; keep mixing and it will come together.
After the mixture comes together, remove any dough stuck to the beaters (if you're like me, this is a great time to sneak some of the dough!), and pat into a ball.
Remove from bowl and roll out to about ¼ of an inch thick, thinner if you like them crispier, on a floured cutting board. Cut into shapes with Christmas cookie cutters, and bake on 350 degrees F for 10 minutes.
Allow to cool; frost and decorate as desired. A basic buttercream frosting works great, but whatever you like is fine.
There is one more secret ingredient that makes this cookie even tastier - a cold glass of milk right alongside it!
Who needs Pinterest when you can get farm fresh recipes from a real Washington dairy farmer?!
I hope you love this recipe as much as I do!
3 cups Flour
½ tsp Baking Powder
1/8 tsp Salt
½ cup Sugar
1 cup butter, room temperature
2 tsp Vanilla
1 stick unsalted butter, softened
¼ tsp. salt
Up to 4 tablespoons of milk - start with 2 and go from there
1 tsp. vanilla extract
Powdered sugar - continue to add until the right consistency for frosting, up to 2 cups
With a fork mix together flour, baking powder, salt, and sugar in a mixing bowl. Add butter, egg, and vanilla.
With an electric mixer, starting on low and increasing speed as needed, mix the liquid ingredients into the dry. The mixture will appear crumbly after a while, keep mixing and it will come together.
After the mixture comes together, remove any dough stuck to the beaters and pat into a ball. Remove from bowl and roll out to about ¼ of an inch thick, thinner if you like them crispier, on a floured cutting board.
Cut into shapes with Christmas cookie cutters, and bake on 350◦F for 10 minutes. Decorate when cool!
Mix together your softened butter, salt, 2 tablespoons of milk, and vanilla.
Start with 1/2 cup of powdered sugar, and stir in. In 1/4 cup increments, add more powdered sugar and stir, until it's as thick or thin as you like. I recommend somewhere between 1.5 - 2 cups of powdered sugar, total. If you find that you have added too much sugar and it's too stiff, then add another tablespoon of milk, up to four tablespoons total.
When you are happy with the consistency, separate your frosting into however many colors of frosting you will be using. Once separated, add in your food coloring. After frosting cookies, leave them in the open air so the frosting can harden just a bit.