I definitely look forward to making these Christmas cookies each year. With just under 10 ingredients for the icing and cookies, this recipe is simple but oh so yummy. These Butter Christmas cookies are made from scratch and the recipe has been in my family for years and I am excited to share it.
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This recipe was handed down to my mom, from my Omi, my Dad’s mom, and we have been making our Christmas cookies this way for as long as I could remember.
The recipe card for these cookies is so old you can barely read it now. I love that my mom has all her old recipes in a little book on all the original cards. This is one recipe card that is for sure pulled out every year and has taken on some wear and tear over the years.
Every year we schedule two cookie baking days. We have a day with Eric’s side which includes his siblings, and we do a cookie exchange and then decorate sugar cookies together as well.
Then we also bake a few dozen with my parents and sister. A few? Who am I kidding, we make a TON of cookies from scratch, then ice them. We are pretty much in the kitchen all day long when we get together to make these Christmas cookies.
When it comes to Christmas we definitely do not lack in the sweet treat department. We do go a little crazy I have to say. You see all the cookies spread out drying and think wow this is too many, but then you divide them up and it is not so bad.
I eat these cookies with my coffee for breakfast this time of year. I absolutely love them! Luckily we only make them once a year. The best part about this recipe is you can get two different kinds of cookies out of it if you would like.
We usually separate the dough into two different batches. One batch for our regular cookies with icing and the other for jelly cookies. We ALWAYS make both kinds
I love finding fun cookie cutters. My favorites are the elf, stocking and snowflake. My mom has a GIANT Christmas tree and I love doing that one too. These cookie cutters are almost the exact same ones I bought a few years ago to use at my house. The ones we use at my mom’s house are the plastic kind and are probably older than I am.
I also love finding fun sprinkles or yummy jelly flavors. I am always on a hunt for unique or fun foods that I can cook or bake with. Most of the time I find my sprinkles or jellies at places like Homegoods or Tuesday Morning.
We are by no means professional cookie decorators, plus we let Harper do her own decorating thing with them. Besides cookies taste good even if the icing is a little crazy. Can you tell which ones Harper decorated in the picture below.
These cookies are fairly easy to make and do not require too many ingredients. We always double the recipe because we cook about 7 dozen cookies, no lie. So, if you want that many cookies, then double the below recipe.
First you will cream together the butter and sugar. Add in eggs one at a time, making sure to beat well in-between each one then, add vanilla.
Add your dry ingredients slowly making sure to mix well. This recipe will make about 3 dozen cookies depending on how big your cookie cutters are.
After you make your cookie dough it is best to chill the dough. You can separate the dough into 2 small batches so it chills faster. I put mine in the freezer for about 15 minutes.
Roll dough out until about 1/2 inch thick. If you want to make the jelly cookies too, set aside half the dough or desired amount. Use all the cookie shapes you want and press them into the dough.
After you have made all your cookies roll the dough back into a ball and roll it out again. Repeat until no dough is left. We always make a little mini candy cane, funny little shape or cookie wad with the last little bit of the dough. Sometimes we add sprinkles to a few cookies before baking too, it is fun to let the kids take over for sprinkle duty.
Place your cookies on a cookie sheet and bake for 10-12 minutes or until edges start to brown. While cookies are cooling start making your icing.
Fill about 5-8 bowls with powder sugar and add a little water to each bowl. The amount of bowls will depend on how many different colors you want to use. Mix water and sugar together until it reaches a semi thick consistency.
We have learned to make the icing on the thicker side, you do this by not adding a lot of water. Add your choice of food coloring to each bowl and mix well to combine.
If you need to make your icing thicker add more sugar, for thinner icing add more water. Once you have reached a thicker consistency, drop a few drops of food coloring into each bowl and mix into icing. Set out parchment or wax paper to set cookies on after icing.Spoon icing onto cookies and use spoon to spread the icing around. Set decorated cookies on the parchment paper, add sprinkles to cookies if desired (tip – use a paper plate for the sprinkles so it is not a super huge mess to clean up).
After cookies have dried store in an air tight container for up to one week. You may also freeze (if you have any leftover).
I want to see those decorated cookies so don’t forget to use #moerecipes and Happy Baking!
Christmas Butter Cookies
- 2 cups of flour
- 1 ½ cups of sugar
- 2 sticks of butter softened
- 1 teaspoon baking soda
- 2 Eggs
- 2/3 cup cornstarch 5 ½ ounces
- 1 teaspoon vanilla
- Powder Sugar
Preheat oven to 325 degrees and line a few baking sheets with parchment paper.
Cream together the butter and sugar. Add in egg one at a time making sure to beat well in-between each one then, add vanilla.
Add all dry ingredients slowly making sure to mix well.
Chill dough for 30 minutes or put in freezer and chill for 15 minutes.
Cover surface with flour and add some to dough before rolling out.
With a rolling pin, roll chilled dough out and add flour as needed so it does not stick to the rolling pin. Roll dough out until about 1/2 inch thick. If you want to make the jelly cookies too, set aside half the dough or desired amount. Use all the cookie shapes you want and press them into the dough.
After you have made all your cookies roll the dough back into a ball and roll it out again. Do over until no dough left.
Place your cookies on a cookie sheet and bake for 10-12 minutes or until edges start to brown.
While cookies are cooling start making your icing. Fill about 5-8 bowls with powder sugar and add a little water to each bowl. The amount of bowls will depend on how many different colors you want to use. Mix water and sugar together until it reaches a semi thick consistency.
Add your choice of food coloring to each bowl and mix well.
Remove cookies from oven and let cool completely before icing.
Spoon icing onto cookies and use spoon to spread the icing around. Set decorated cookies on the parchment paper; add sprinkles to cookies if desired.
After cookies have dried store in an air tight container for up to one week.