Today I am sharing one of my favourite cookie recipes. I am NOT a baker! I would rather make the main meal than dessert…haha. And truth be told, I would rather eat the raw cookie dough, and cake batter rather than when they are cooked…But this time of year, even the non bakers have treats that they make every year, because it “wouldn’t be Christmas” without them! And these cookies, I like both raw and cooked!!!
I will start by saying that I use my copper measuring spoons and cups. I think they are so pretty, and it just feels special using these. It’s the same as using your pretty dishes all year, instead of for just a special occasion. I’m a huge “cooking show” junkie. I watch all the baking shows around the holidays…so I picture myself scooping out the flour and sugar with a little flair! It is nicer to bake when you don’t have cupboard doors in your way…all your ingredients are right at hand! (you can find my chalkboard pantry labels here)
This dough is fairly wet, so you keep adding a small amount of flour until it isn’t too sticky. You can roll these cookies out, or just pat them….I like to just pat the dough until its approx. 1/4 inch thick.
I always use parchment paper on my cookie sheets, easy clean up! After they are cooled, I add royal icing and pretty sprinkles or sugar. You can pipe this on, or do what I do…spread it on with a knife….both taste the same!
I store these in the freezer until Christmas, or they would be gone before the festivities! Hope you enjoy them like we do!
Ingredients
- 2 cups sugar
- 1 cup butter
- 1 cup milk
- 2 eggs
- 2 tsp vanilla
- 2 tsp baking soda
- 4 cups flour
Preheat oven to 350 degrees. Cream butter, then add the sugar, and continue mixing until fluffy. Then add eggs and vanilla and mix. Add the sifted dry ingredients alternately with the milk. The dough will be fairly wet, so you need to add flour until it’s stiff enough to roll or pat out. I end up adding approximately 1 cup more of flour. Pat or roll your dough on a slightly floured surface and cut shapes with cookie cutter. Place on a parchment paper lined cookie sheet and bake for 8 min. Let cool and then ice with royal icing and decorate how you wish!
Royal Icing
- 1 1/2 tbsp light corn syrup
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp milk (more or less depending on how thick you like it)
