Classic Christmas (Sugar) Cookies

One thing is for certain, the holidays are made baking. Family time plus a desire for sweet treats make sugar cookies primed to decorate a great choice.

Sugar cookies have been around for centuries interestingly enough. They are quite simple and made for icing, like a blank canvas. Use this recipe as the basis of your Christmas/end-of-year cookie tray. You can add some of my other recipes - dulce de leche Linzer biscuits, gingerbread biscuits, or even brown butter chocolate chip!

The dough is quite delicate if not rolled out to an appropriate thickness, and you’ll want to make sure it is even. Another tip? Only take the dough out the fridge when you're ready to roll! Then bake immediately, so that it doesn't soften and break down.

You also want to chill them until stiff.

Ingredients

3 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 1/2 cups white sugar

1 1/2 cups butter, room temperature, softened

1 teaspoon vanilla

1/2 teaspoon almond extract

2 teaspoons lemon juice

Pinch of cinnamon

3 tablespoons cream cheese, room temperature, softened

1 egg + 2 egg yolks

1 teaspoon salt

Instructions

In a medium bowl with an electric mixer, cream the butter, sugar and cream cheese until creamy and fluffy. The sugar should be mostly dissolved.

Mix with a spatula, then add the vanilla, almond, lemon, and eggs. Beat and then scrape all the batter into the centre of the bowl.

Add the salt and cinnamon, then sift in the flour and baking powder. Fold then beat the batter with the mixer again on low.

Use a spatula to form a soft dough, then transfer to a piece of cling wrap. Flatten into a disc then chill for 3 hours or overnight.

Split your dough into 2-3 pieces to make rolling it out more manageable. Roll out on a lightly floured surface to at least a 1/4 inch, then make your shapes with floured cutters.

Transfer to a baking tray lined with parchment paper, then chill your dough for another 30 minutes to keep the cookies stiff and in shape.

Bake the cookies for 10 minutes at 350F. Set aside to cool on a wire rack before icing. Enjoy!

Tip: Store in an airtight container to preserve them for longer.