Simplest Christmas Sugar Cookies

I know... REALLY?  Is it still appropriate to say "shut up" like Stacey London?  If cookies could be fashionable... oh wait, these are!

 

Mini Gingerbread House Cookies

We just have to share how these originated.  Everyone (and maybe even their dog) has cookie cutter sets with too many holiday-themed cookie cutters that never get used.  Well, this Christmas we are putting one of those never-before-seen-on-this-blog shapes from Halloween to good use.  Yes, that's right, Halloween. We used what was intended to be a haunted house as a frilly little gingerbread house.  Then we even came up with a fun way to make it look like snow melted on it.  Check it out!

Shark Week Megalodon Sugar Cookie

` great white shark fin turned megalodon

megalodon printable

Shark Week Sugar Cookies

Shark Week is almost here (August 4th)!  Make a splash with these cookies, which were created because of our failure to plan.  We were supposed to make shark-shaped sugar cookies over the weekend but failed to order or even make an attempt to buy a shark cookie cutter.  Our oversight and complete lack of professionalism made us scramble to come up with something cute and simple that still gets the idea of sharks across... and oh yes, tastes good too.

` shark fins and waves

` in simple, make-yourself shapes

` we even opted for the good old-fashioned frosting method too... you know, with a butter knife and a pile of buttercream frosting

` look how cute the plain little fishies look... too small to frost, so we are calling them dippers (just add a small bowl of extra buttercream frosting)

printable shark fin and waves

Soft and Puffy Sugar Cookies

1 cup butter
4 cups flour
1/2 cup milk
2 eggs
1 1/2 cups sugar
2 teaspoons soda
1/2 teaspoons salt
1 teaspoon vanilla extract

Cream butter and sugar.  Add milk, eggs, and vanilla until combined.  Add already-mixed dry ingredients.  Chill dough for at least 30 minutes.  Roll out, cut out, and bake at 350 degrees for 6-9 minutes, depending on cookie size.

Buttercream

1/2 cup butter
1/3 cup milk
1 teaspoon vanilla
3-4 cups powdered sugar
2 tablespoons cornstarch

Stars and Stripes Sugar Cookies

Soft and Puffy Sugar Cookies

1 cup butter
4 cups flour
1/2 cup milk
2 eggs
1 1/2 cups sugar
2 teaspoons soda
1/2 teaspoons salt
1 teaspoon vanilla extract

Cream butter and sugar.  Add milk, eggs, and vanilla until combined.  Add already-mixed dry ingredients.  Chill dough for at least 30 minutes.  Roll out, cut out, and bake at 350 degrees for 6-9 minutes, depending on cookie size.

Buttercream

1/2 cup butter
1/3 cup milk
1 teaspoon vanilla
3-4 cups powdered sugar
2 tablespoons cornstarch

Directions for Frosting Cookies

Place dollop of frosting on a small plate and microwave for 4-5 seconds.  Stir to make sure frosting is smoothly melted.  Place cookie flat in melted frosting and move it around carefully to make sure all appendages are covered.  Pull cookie up as straight as possible, allowing some excess frosting to drip off.  Then flip cookie quickly and shake it back-and-forth to allow frosting to settle in a flat and smooth fashion.  You can re-melt the same frosting over and over again.  Just add dollops as needed.

Note:  Try this melt and dip frosting method a few times before giving up.  Once you master the method, the process moves quickly.

Valentine Cookies

Soft and Puffy Sugar Cookies

1 cup butter
4 cups flour
1/2 cup milk
2 eggs
1 1/2 cups sugar
2 teaspoons soda
1/2 teaspoons salt
1 teaspoon vanilla extract

Cream butter and sugar.  Add milk, eggs, and vanilla until combined.  Add already-mixed dry ingredients.  Chill dough for at least 30 minutes.  Roll out, cut out, and bake at 350 degrees for 6-9 minutes, depending on cookie size.

Buttercream

1/2 cup butter
1/3 cup milk
1 teaspoon vanilla
3-4 cups powdered sugar
2 tablespoons cornstarch

Use melt and dip frosting method.

Christmas Cookies

` decide on only a few cookie cutter shapes

` choose modern sprinkles that are big and simple

` avoid colored, fine sugar sprinkles

` use melt and dip frosting method (see below)

` save time by making cookies early

` if making ahead of time, par freeze frosted cookies on cookie sheets

` then package cookies together in plastic bag, tin, or tupperware

` par freezing will protect cookies from damage when packaged

 ` this method works on gingerbread cookies too

Materials

the best sugar cookies ever
maybe even throw in some gingerbread cookies
buttercream frosting
food coloring
sprinkles

Directions

Place dollop of frosting on a small plate and microwave for 4-5 seconds.  Stir to make sure frosting is smoothly-melted.  Place cookie flat in melted frosting and move it around carefully to make sure all appendages are covered.  Pull cookie up as straight as possible, allowing some excess frosting to drip off.  Then flip cookie quickly and shake it back-and-forth to allow frosting to settle in a flat and smooth fashion.  Sprinkle cookies before frosting hardens.  You can re-melt the same frosting over and over again.  Just add dollops as needed.

Note:  Try this melt and dip frosting method a few times before giving up.  Once you master the method, the process moves quickly.

Halloween Cookie Cakes

` make your cookie cakes orange and black for halloween

Cookie Cake... learn it.  Live it.  Love it.

Here's the recipe.

Sugar Cookie Cakes

` cookie cake

` cookie cutters in three sizes

` stacked cookies secured with buttercream dollops

` microwaved buttercream poured over cookie cake

 

` decorated with royal icing

Soft and Puffy Sugar Cookies

1 cup butter
4 cups flour
1/2 cup milk
2 eggs
1 1/2 cups sugar
2 teaspoons soda
1/2 teaspoons salt
1 teaspoon vanilla extract

Cream butter and sugar.  Add milk, eggs, and vanilla until combined.  Add already-mixed dry ingredients.  Chill dough for at least 30 minutes.  Roll out, cut out, and bake at 350 degrees for 6-9 minutes, depending on cookie size.

Buttercream

1/2 cup butter
1/3 cup milk
1 teaspoon vanilla
3-4 cups powdered sugar
2 tablespoons cornstarch

Royal Icing

1-2 egg whites
1 teaspoon water
3-4 cups powdered sugar
1 heaping teaspoon cream of tartar