Soft Sugar Cookies For A Very Merry Christmas

Sugar cookies are a traditional Christmas cookie in our family.  I make them every year for the holidays.  And before me, my mother and grandmother made them every year for the holidays too.

What would Christmas be without them?  Disappointing…

These cookies are soft, sweet, and addicting.  Seriously, if you think you can eat just one you’re only fooling yourself.

Soft Sugar Cookies

1 c. butter (or margarine) softened

2 eggs

1 c. granulated sugar

1 c. light brown sugar

1 c. sour cream

2 tsp. vanilla

2 tsp. baking soda

1/2 tsp. salt

5 c. flour

In a large bowl, cream butter, eggs, and sugars together.  Add sour cream, vanilla, baking soda, and salt; mix completely.  Mix in one cup of flour at a time.  When all ingredients are completely blended cover the bowl with plastic wrap and refrigerate for one hour.

Preheat oven to 350 degrees.  On a lightly floured surface, roll dough out to about 1/4” thick (don’t roll too thin) and cut out cookies with cookie cutters.  Place on parchment lined cookie sheets about 2” apart.  Bake for about 8 minutes, or until cookies are slightly firm to the touch. 

Move cookies to baking racks and let cool completely before frosting with your favorite buttercream icing.

I think it’s the brown sugar and sour cream that make these cookies extra special.  Try making them and let me know what you think.

Wishing Everyone A Very Merry Christmas!

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Double Chip Vanilla Cookie Bars and Mercantile Reminder

When I decided to make these cookies I had biscotti on my mind.  But as you know, biscotti is a bit more time consuming to make since it has to be baked twice. I wanted a cookie that was comparable, but with less work.   I think I’ve created a solid cookie bar that has some of the characteristics of biscotti, but tastes much more like a yummy shortbread cookie!

Double Chip Vanilla Cookie Bars

1/2 c. margarine

1 egg

2/3 c. granulated sugar

1/2 tsp. salt

1/2 tsp. baking powder

3 tsp. pure vanilla extract

2 c. all-purpose flour

3 tbsp. mini dark chocolate chips, plus more for the tops

Sprinkles (optional)

In a large bowl, cream margarine, egg, and sugar.  Beat in salt, baking powder, vanilla, and flour until completely mixed.  Fold in chocolate chips.  Using your hands, form dough into a rectangular shape (approximately 8” long x 4” wide x 1 1/2” thick. Place shaped dough onto a cookie sheet lined with parchment paper. Wrap the parchment paper over the dough and place in the freezer for about 30 minutes.

While cookie dough is in freezer, preheat oven to 350 degrees.  Line a separate cookie sheet with parchment paper.

Remove dough from freezer and slice cookies about 1/2” apart.  I used my Pampered Chef Crinkle Cutter and it worked like a charm.  Place cookies on prepared cookie sheet and bake for approximately 13 minutes, or until cookie has set.  *You may need to adjust baking time if your cookies are thinner or fatter than mine – I got 16 cookies from this batch.  I suggest setting your baking timer a little early to make sure you don’t over-bake your cookies.

Remove baked cookies from the oven and sprinkle mini chips on top, also colorful sprinkles if desired.  Return cookies to your warm oven and leave them just long enough to let chips melt slightly.  Remove from oven and move to cooling rack.  Store in airtight container.

I thought about drizzling some chocolate on top of these but amazingly, I did use some restraint!  These cookies go perfect with a nice cup of tea or coffee.  They are also hearty enough to transport without crumbling into pieces.   I’ve decided I will be making these and adding them to my Christmas cookie gift baskets that I share each holiday season.  Try making them yourselves, I think you’ll agree!

Just a reminder that the Antique Flatware auction is going to end this week on the 31st.  Don’t forget to place your bid!

 

Hershey’s Peanut Butter Blossoms

Since nearly everyone is baking up a storm this month I decided to join in by making a batch of  Peanut Butter Blossom cookies. 

I haven’t made these cookies in so long.  I’m not even sure I could find the recipe in my recipe box if I wanted to – it needs some serious cleaning out.  Rather than waste my time, I went directly to Hershey’sKitchen.com for the recipe, and it should be noted that I made zero alterations to their delicious recipe.

These cookies are always a hit at cookie exchanges, holiday parties, and shared in gift boxes. 

Just one suggestion, keep them under lock and key or they will  quickly disappear!  I’m already planning on baking another batch.

I decided to use the dark chocolate kisses in my cookies, but if you’re not a dark chocolate fan just  use milk chocolate kisses instead.

Can you think of a cookie that you love but haven’t made in ages? 

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October’s Cookie of the Month

Last month I started something new here at TJOC.  I decided to make a new cookie each month from September thru December.  I’m hoping that these new cookie recipes will inspire you to bake, and share them over the holidays.

So here is the unveiling of this month’s cookie…

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If you’re a shortbread cookie fan than you are so much in luck.  This recipe is probably one of the simplest you’re going to find.  No eggs involved either.  I chose orange sprinkles because Halloween is this month, but  you can use any color of sprinkles that you want.  Red and/or green sprinkles look great on Christmas cookie trays.

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Shortbread Sprinkles

1 c. butter, room temperature

3/4 c. powder sugar

2 tsp. vanilla extract

1 dash of salt

1/2 tsp. baking powder

2 c. all-purpose flour

1/2 c. sprinkles for batter, and more for sprinkling on top of cookies

Line a large cookie sheet with parchment paper.  Preheat oven to 325 degrees.

In a large bowl, mix butter, sugar, vanilla, salt, and baking powder.  Stir in flour and mix completely.  Fold in sprinkles.

Put dough into a pastry bag, or an Easy Accent Decorator from Pampered Chef which is what I used, and pipe dough onto the prepared cookie sheet.  Generously sprinkle more sprinkles on top of the cookies prior to baking.

Bake for about 10 minutes, or until cookies are firm.  Remove  from oven and cool on cookie sheet.

Makes about 3 dozen (2 1/2” in diameter) cookies.

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These cookie  are delicious and fancy looking.  Who would have ever guessed they are this easy to make?

Did you miss September’s Cookie of the Month?  CLICK HERE!

Happy Baking!