Only Easy: Christmas Cookies
By Misty I.
Merry Christmas! It is my sincere hope that you are rejoicing in the magic of the season and instead of overspending you are enjoying the simple things. Perhaps you’ve already had a moment to indulge in a holiday cookie or two. #sparkjoy
I used to adore baking cookies! So much so that In 2001 I began holding annual Christmas cookie exchanges. I would torture my friends into baking 6-7 dozen cookies, homemade only of course. They were all good sports and I hope they look back on my cookie parties with fondness. Each attendee would also bring 15 copies of her cookie recipe and we’d use a comb binding machine to make cookie recipe books for everyone to take home. #teachersdaswhy
A friend and I were just talking about my crazy cookie parties and how she’d be totally stressed out baking so many cookies! Now that we are all busy moms she suggested bringing it back but instead making it an “Instant Pot Party!” I loved the idea, but I don’t currently own an instant pot yet. Still debating.
I recently made cookies with students from cookie cutters they designed themselves and manufactured using a 3D printer thingy with the tech teacher. I have no idea how they did it, but I totally baked Christmas cookies with them to try out their cutters! So fun!
This is a kid-friendly recipe that I adapted from Ina Garten.
(pictured are two batches of this recipe)
(Makes about 24, but depends on your cookie cutters)
¾ pound salted butter (3 blocks)
1 C. sugar
1 tsp. pure vanilla extract
3 ½ C. all-purpose flour
Christmas sprinkles (optional)
- Preheat oven to 350 degrees.
- In a bowl, even the butter and sugar with an electric mixer.
- Add in the vanilla.
- Sift the flour into the butter mixture 1 cup at a time and blend well.
- Dump dough onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. (If you leave it longer you may need to warm dough with your hands to get it pliable again.)
- Flour your counter and a rolling pin well. Roll out dough into ¼ inch thick and cut into shapes with cookie cutters.
- Carefully transfer to a baking sheet lined with parchment paper.
- Sparingly brush each cookie with a little milk (we used water) then add sprinkles, if using.
- Bake at 350 degrees for 20-22 minutes, until edges begin to brown but NOT the entire cookie.
- Cool to room temperature and store in airtight container.
That’s it, only easy!