Christmas has become my favorite time of the year. I would say it has become even more special now that my daughter turned two and she is old enough to know about Thanksgiving and Christmas. I have started to create traditions, it gives me the opportunity to bond with my ladybug and get her involved with the holiday festivities. One of my favorite things to do is pass on my love for cooking/baking with my daughter. It gives me so much joy that she is interested in cooking and baking and she is only 2.5 yrs old.
Baking is very precise, so it is important to measure the ingredients correctly and ingredients are at the right temperature.
- 2 Sticks of Butter (1 cup of butter)
- 1 Cup of Sugar
- 3 Teaspoons of Vanilla
- 3 Cups of Flour
- 1 Egg
Note all ingredients should be at room temperature.
Sugar Cookie Instructions:
- Cream the Butter and add the sugar
- Add the Vanilla
- Beat the egg lightly in a separate bowl
- Add the egg to the butter and sugar mixture and combine.
- Measure the three cups of flour in a separate bowl – To accurately measure flour, use another spoon to lightly add the flour into the measuring cup, then use a knife to level off. Do not pack in the flour into the cup, or scoop directly out of the flour bag or container.
- Then add the flour to the Butter/Sugar Mixture and mix until the dough is easy to shape in a ball. Do not mix beyond this point.
- Place the sugar cookie dough in the refrigerator to allow to cool. It makes it more manageable when trying to roll it out.
- Place flour on the work surface and roll out the dough to the desired thickness. Make sure you apply even pressure on both sides of the rolling pin when rolling out the dough.
- Cut out the cookies and place on a banking pan with parchment paper.
- Bake in the oven for 350 degrees for about 12 minutes. Note the time to bake varies depending on the size of the cookie. You know it is ready when the edges become light brown.
- Transfer the cookies to a cooling rack. Please note the cookies are very soft and delicate at this point and will become hard as it cools. Handle with care!
- Cookies are ready for icing!
Equipment note – you can use a stand mixer, food processor, hand mixer and achieve the same results.
There are different types of icing, the best are made from scratch as you can control the amount of sugar, texture, and taste but if you don’t have time, then purchase the one from the store. Today, we will be doing a basic buttercream icing, once you feel more comfortable then I would recommend trying the royal icing for piping and decorating or cream cheese frosting. Look out for those recipes soon!
I have provided a recipe for the icing, but note I didn’t use any measurements as it was a small batch. For bigger batches, here is the recipe:
Buttercream Icing Ingredients
- 1 ½ cups of powder sugar
- 2 ½ sticks of unsalted butter at room temperature
- pinch of salt
Buttercream Icing Instructions:
- Bring the unsalted butter to room temperature.
- Cream the butter until it is light and fluffy. Note if I am making a small amount, I use a bowl and a rubber spatula and make by hand as seen below
- Slowly add in sugar to desired sweetness and beat into the butter. Keep adding the sugar gradually and taste until satisfied with sweetness.
- Add a couple of drops of vanilla
- Add a tiny dash of salt to bring out the sweetness of the sugar.
- If adding color, use the gel instead of the liquid as it tends to make the icing runny.
This is my favorite part as I just put the sprinkles in containers and let my daughter decorate.
I purchased the sprinkles from TJMaxx for $3.50 per pack. You can find sprinkles everywhere, so use what you like. I love the sprinkles as it is the in the winter/holiday themed colors and designs.
- Spread the Buttercream on to the cookie
- Add the sprinkles!
I always love to present my cookies on a cake stands. I love the cake stands I own as I can change the ribbon color depending on the theme.
Hopefully you are able to try the recipe, please don’t forget to let us know how it turns out! Good Luck!