Christmas Sugar Cookies Recipe

When December comes around, I like to hit the ground running and start baking Christmas Sugar Cookies. I wait in anticipation every year for winter to come around, I love summer but winter is different. You are really limited on outdoor activities so I like to focus my attention indoors and start baking and making my house smell and look cozy. I couldn't wait to start making these Christmas Sugar Cookies, it has simple ingredients that work together incredibly well to make for such a simple yet sophisticated cookie. Perfect to decorate with your family and friends and share incredible memories together. The recipe follows below.

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Kitchen tools used in this recipe:

Hamilton Beach Hand Mixer: https://amzn.to/2C8VYQr
Fish Spatula: https://amzn.to/2Dm3KsH

Christmas Sugar Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup good quality unsalted butter (room temperature)
3/4 cup granulated sugar
1 large egg (room temperature)
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract

In a medium bowl, whisk flour, baking powder and salt together. In a large bowl using a hand mixer, beat the room temperature butter and sugar together on high speed until combined. Add the egg, vanilla, and almond extract and beat on high speed until incorporated. Scrape the sides of the bowl as needed and beat again.
Add the dry ingredients to the wet ingredients and using a rubber spatula incorporate the dry ingredients to the wet until just combined, then use the hand mixer to combine everything cohesively.
Divide the dough into 2 equal parts. Cover with plastic wrap and form into a flat disk, refrigerate overnight.
The next day preheat oven to 350°F. Line baking sheets with parchment paper or a silicon mat. Remove the disks from the refrigerator and allow them to rest at room temperature for 15-20 minutes. Flour work surface, rolling pin and hand. Roll dough out to ¼ inch thick, make sure there is flour on the bottom of dough, so it doesn’t stick to your work surface. If the edges crack just pinch them back together. Using cookie cutters, cut the dough into shapes. Re-roll remained dough and cut into shapes.
Arrange cookies on baking sheets, make sure the cookies are not touching. Bake for 10-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 4-7 minutes then transfer to a wire rack to cool completely before decorating. Enjoy!

Nehemiah 8:10
"And do not be grieved, for the joy of the Lord is your strength."

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