The only holiday cookie recipe you need
Does that title seem too bold of a statement? Trust me, it’s not.
This simple sugar cookie recipe produces the most versatile, reliable, undeniably delicious cookie you will ever make, eat and distribute. These gems are chewy and buttery, boasting the perfect balance of crisp exterior and soft center. So, what makes the recipe unique? It’s tried and true, not cumbersome or complicated, and reminiscent of the cookies of yesteryear. And it just works. Every. Single. Time. The cookies hold their shape for cut-outs, stay soft for days, and freeze beautifully.
But what I love most about this recipe is this: While fabulous for cut-outs, the dough can be used in a variety of ways.
This time, I made snickerdoodles with the leftover scraps. Next time, I’ll make thumbprint cookies with peanut butter cups in the middle. Maybe I’ll sandwich two cookies with fruit preserves and dunk the sandwich in melted chocolate. Or maybe I’ll swap lemon extract for vanilla and serve spring-inspired cookies with colorful sprinkles.
Fact: This is your year-round, go-to, never-fail cookie recipe.
The Only Holiday Cookie You’ll Ever Need
Makes 24 cookies
❚ 3 cups all-purpose flour
❚ 1 teaspoon baking powder
❚ 1⁄4 teaspoon kosher salt
❚ 1 cup (2 sticks) unsalted butter, room temperature
❚ 1 cup granulated sugar
❚ 1 large egg
❚ 2 teaspoons pure vanilla extract
Preparation:
1 In a medium bowl, combine flour, baking powder and salt. Mix well; set aside.
2 In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy (3 minutes). Beat in egg and vanilla. Gradually add flour mixture. Beat until incorporated and the dough begins to pull away from the sides of the bowl.
3 Divide dough in half; place each half on a silicone baking mat or large piece of parchment paper or plastic wrap. Cover dough with parchment paper or plastic wrap and roll out to 1⁄4-inch thickness. Transfer to a baking sheet and chill for at least 1 hour.
4 Preheat the oven to 350 degrees.
5 Line 2-3 baking sheets with parchment paper or silicone baking mats.
6 Cut the dough into desired shapes and transfer cookies to the prepared pans, about 1 inch apart. Re-roll and cut-out remaining dough.
7 Bake for 9-11 minutes, until cookies are no longer shiny (color won’t change much).
8 Cool on baking sheets for 2 minutes, then carefully move cookies to a wire rack to cool completely before decorating. Store leftovers in an airtight container at room temperature for up to one week (or in the freezer for up to 3 months). Variations
For lemon cookies: Substitute lemon extract for vanilla extract.
For snickerdoodle cookies: Roll dough into balls (each slightly smaller than a golf ball). Flatten the balls in the palm of your hand, creating 1 ⁄ 4-inch thick rounds. Coat rounds with a mixture of
1⁄4 cup granulated sugar and 1⁄2 teaspoon cinnamon. Bake as directed.