Holiday Sugar Cookies | December 14, 2015

Sugar cookies are tradition.  They are as easy and delicious and I don’t know why I don’t bake them more often.  They are fun to bake with friends.  They are a perfect distraction/project for the little ones in your life.   You can use sugars or frosting or just eat them plain.  They keep really well.  You can freeze them. They make great gifts and really do not take that much time to make.

Honestly, I get hung up with rolling them out but it never is the hassle I think it is going to be.  Getting a little salesman on you for a moment, the Tovolo Pastry Mat makes all the difference.  It keeps my counter clean and when I am done with the cookies, I just pick it up, take it to the sink, rinse, and voila – all clean! It also provides a really big work surface.

Tovolo’s Winter Wonderland Cookie Cutters are super easy to use as well and provides my non-decorating inner baker a template to add sparkly sugars or icing.  I have to say though, I think they are beautiful without any decoration.

I have posted this recipe before but it is a foolproof sugar cookie recipe we use all the time for testing and baking with our cookie cutters.
We would love to see what you create with our cookie cutters!




Cookie Dough

1 cup butter, softened
1 cup sugar
2 eggs
½ teaspoon almond extract
½ teaspoon vanilla extract
3 ¼ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt


Preheat oven to 400°

Cream butter and sugar.

Add eggs, almond and vanilla.

Mix all dry ingredients in a separate bowl and add slowly to butter cream mixture until incorporated.

Roll out on lightly floured board to desired thickness.

Use cutters to stamp out shapes and place onto cookie sheet.

Bake cookies for 7-10 minutes until cookies are light in color with light browning on the edges.