Pastry chef Kate Holowchik shares her classic Christmas sugar cookies, which just so happens to be the first recipe she ever learned—at the tender age of five. Growing up, she made them with her family and shared a box with everyone from the mailman to the family veterinarian. They’re as sweet as they are sentimental and perfect for some weekend baking.
- 8 ounces unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 4 - 6 cups all purpose flour
- In a small saucepan, melt butter.
- Pour butter in stand mixer with paddle attachment, along with sugar. Mix until incorporated.
- Add in eggs, vanilla extract and milk. Mix until incorporated.
- Add in salt and baking powder.
- Add flour one cup at a time. Depending how wet the dough is, add enough flour so it can be rolled out without sticking to any surface.
- On a floured surface, roll out cookie dough to about 1/4 of an inch. Using whatever cookie cutter desired, cut out cookies and place on a lined baking sheet.
- Bake in 350 degrees for 8-10 minutes, rotating halfway through the cooking process. Once fully cooled, decorate cookies with royal icing or regular frosting, sprinkles, candy or any other topping you'd like!