Ingredients (Cookies):

• 1 cup of butter (2 sticks)
• 1 cup of sugar
• 3 egg yoks
• 4 Tbsp of milk
• Pinch of salt
• 3 cups of flour
• 1 tsp of baking soda
• 1 tsp of baking powder
• 1 tsp vanilla

Ingredients (icing):

• 2 Tbsp of butter
• 2 cups of powdered sugar
• Milk
• 1 egg white
• 1/8 tsp of cream of tartar
• 1/2 tsp of cream

Instructions:

1. Mix salt, flour, baking powder, and baking soda together in a small bowl and set to the side
2. Mix butter and sugar together until creamy
3. Add egg yokes, milk and vanilla and mix until fluffy and uniform
4. Slowly add in the dry powder mix a little at a time until all is added
5. Take dough out of the mixer and wrap it up in plastic wrap and place in the fridge for 24 hours (if you’re in a crunch at least let it cool for 3 hours)
6. Next day! – Take your dough out of the fridge **you must work quickly when during these next few steps**
7. Roll out the dough by pressing down at first with a rolling pin before actually using a rolling method (this makes sure the butter is not worked out of your dough too quickly!) it should be about the thickness of a bottle cap
8. Press out the cookies with your choice of cookie cutter and place them on a parchment paper lined cookie pan
9. Place the now filled cookie pan in the fridge for 15 minutes
10. Bake cookies at 350 for 11 minutes
11. Now time for the icing! – Mix all icing ingredients together until smooth and semi thick and add in your color of choice last. Either place into a bowl or put into pastry bags for decorating

ITS CHRISTMAS TIME!!!! Believe it or not sugar cookies are really not my fav. I’m more of a savory person so this pure sugar download is not usually my go to during my favorite season of the year. However who really has a cooking blog without having their version of sugar cookies on it?

While going through grandma’s recipes is always a treat, more often than not she seems to forget to write down instructions. At first I thought this to be inconvenient and annoying. However! While grandma probably didn’t have the foresight to think she was doing me a favor when she did this, the lack of instructions has made me have to teach myself on basics before executing her recipes.

I will now present to you fun facts about sugar cookies that I learned:

• Butter is sacred!!!! You can’t handle your dough too much or else the butter will melt out. It is also why you should let your dough cool for 24 hours after making it and 15min before cooking it. Butter makes your cookies taste good and will provide that iconic snap
• Whenever you make anything that calls for butter and sugar, you mix that together first and for a very long time. You want the binding of the butter and sugar to be strong and then you add the egg sealing that bind
• You know when a sugar cookie is done because it is golden around the edges. It should still be pale on top
• Frosting tip! – use a drinking glass to hold your pastry bag open while you fill it, makes it easy and less messy

Maybe you’re an expert and you already knew all of this but I hope some of these tips were helpful! I can’t wait to see how everyone’s cookies turned out! Happy Holidays and like always, I’ll leave the kitchen light on for you