Nat's Christmas Sugar Cookies

Natalie just sent me a couple of her favorite Christmas cookie recipes - lucky for us she's on a baking streak right now and willing to share!  This is for roll and cut-out cookies you can frost and decorate, tomorrow I'll post her other favorite (hint: coconut and caramel!).

She's tweaked this recipe over the years to make them her own 'cause she was searching for a snickerdoodley tasting one - snickerdoodles are my favorite cookie, I can't wait to make these! Here's the recipe, along with photos and instructions, in her words - thanks again for sharing Nat!!


Nat’s Christmas Sugar Cookie
(70 cookies this year...)

5 c. Flour
1 tsp. Cream of Tartar
1/2 tsp. Baking soda
1/2 tsp. Kosher salt
4 sticks-1 POUND of softened UNsalted butter ( cause like Ina says butter makes everything better)
1.5 c. Sugar
2 large eggs
2 tsp. Good vanilla extract

Whisk flour, tartar, soda and salt together in a bowl. Cream butter and sugar in mixer, til fluffy and almost white, add eggs, mix thoroughly then stir in vanilla. 

Add dry ingredients slowly to incorporate.

Drop dough on Saran Wrap, I split it into four equal portions, and shape each into a disk to chill for one hour.

After chilling for 1 hour to a full day, remove from fridge and let warm -up for 15 minutes before rolling out each disc individually to 1/8-1/4 inch on a well floured board. 

Cut out and place on parchment paper lined cookie sheets-bake in preheated 350 degree Fahrenheit oven for 6-9 minutes—watch them so the instant you see any brown you take them out-you want set and white cookies!

Rest 2 minutes then cool on wire racks. Frost when cool.



one year ago: focaccia bread

two years ago: frame your Wifi password for guests