I live to bake. But, no seriously! Every year, I look forward to the magical holiday season, spending days and days in PJ’s, Christmas movies on repeat… and surrounded by bricks of (room temperature) butter. Baking is the biggest part of our family festivities, and I literally make about 6 – 7 different things. And yes, we eat almost all of it! We have baking for breakfast, dessert, and snacks. Come on, it’s once a year!
I recently shared the recipe that has been in my life for the longest, my Grandma’s Perfect Sugar Cookie Recipe, with Glitter Guide. The chilling and rolling is totally worth the trouble for these seasonal sweets… promise I wouldn’t make you do it if it wasn’t! I’ve been rolling this stuff out since I was a wee one.
Here is the full piece:
Baking over the holidays has been a family tradition since I can remember! Sugar Cookies have always been a staple in our line up, and my Grandma’s recipe is a treasured part of our Christmas memories.
They are so pretty, and the shapes are so festive. They make the perfect hostess gift, teacher gift, or addition to any dessert tray during your holiday entertaining. These sugar cookies are thin and crisp – the sugar sprinkle gives a sweet crunch and a little hint of sparkle!
Whether you gift them in a pretty tin, or serve them with some tea, these cookies might just be a new tradition in your holiday, too!
Grandma’s Holiday Sugar Cookies
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon lemon zest
1 teaspoon real vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 325 degrees. Cream the butter and sugar together and beat until light and fluffy with an electric mixer. Add the egg, vanilla and lemon zest, and mix. Add the dry ingredients and mix until combined.
Separate the dough into two disks and wrap in plastic wrap. Place them in the freezer for at least 20 minutes until firm. Allow to stand on the counter for 10 minutes and then roll out on your floured surface – the dough should be 1/4” thick. Cut out your shapes and place them on a parchment paper lined baking sheet. Sprinkle liberally with your sugar and bake for 10-15 minutes, or until the cookies are lightly golden.
(image above by Tracey Ayton, and the others are taken by me)