Holiday Cookie Classic (Print-Friendly Version)
# What You'll Need:
→ Cookie Dough
01 -
4 teaspoons of baking powder
02 -
1/2 cup of butter, softened (set it out beforehand)
03 -
4 large eggs
04 -
2 teaspoons almond extract or vanilla (your choice)
05 -
1 cup granulated sugar
06 -
3 1/2 cups all-purpose flour
→ Glaze
07 -
Sprinkles (nonpareils) for topping
08 -
1/2 teaspoon vanilla extract
09 -
2 cups of powdered sugar
10 -
A few tablespoons milk (adjust for texture)
# Step-by-Step Directions:
01 -
Stir the flour together with the baking powder, then leave it aside.
02 -
Use a large bowl to beat the softened butter, sugar, and your favorite extract until it’s nice and smooth.
03 -
Crack in the eggs, one at a time. Blend well after tossing in each egg.
04 -
Mix the dry ingredients into the wet mixture until a dough starts to come together.
05 -
Knead the dough until smooth, wrap it in plastic wrap, and chill for about an hour.
06 -
Set your oven to 375°F (190°C) and get some baking trays lined with parchment paper.
07 -
Roll 1-inch dough balls, or make ropes about 6 inches long, shape them, and space them on the tray.
08 -
Put the cookies in the oven at 375°F (190°C) for 8–10 minutes. Aim for lightly golden bottoms and pale tops.
09 -
Move the cookies to a wire rack and wait until they’re fully cool before glazing.
10 -
Combine the powdered sugar, milk, and vanilla into a smooth icing. Adjust thickness with more milk or sugar.
11 -
Dip the cookies into the glaze, let the extra drip off, and immediately sprinkle them. Let them sit for about 30–60 minutes to set.
# Helpful Notes:
01 -
Cut butter into chunks and leave it out for about 15-20 minutes to soften quicker.
02 -
If you overmix the dough, the cookies can turn heavy instead of fluffy.
03 -
Chilling the dough helps it handle better and keeps shapes tight when baking.
04 -
Decorating warm cookies can ruin the icing, so wait until they’re cool.