Nono’s Perfect Holiday Sugar Cookies 

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Jump right in to the jolliest of seasons with Nono’s Perfect Holiday Sugar Cookies from Vicki Lee’s Nolan Schooley. The Belmont-based baker, fresh from an appearance on the Food Network’s Christmas Cookie Challenge, shares his tried-and-true recipe for a deliciously simple yet super festive cookie (a perfect fit for this season’s “A Very Retro Christmas” theme). You can see for yourself – bake up a batch (no refrigeration required – just make and roll) to pair with your boozy hot chocolate or big ol’ glass of milk or tune in to the Food Network to catch Nono in action.


  • 1 cup unsalted butter
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 cups all purpose flour


  1. Preheat oven to 350° F.
  2. In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes
  3. BEAT in extracts and egg.
  4. In a separate bowl, combine baking powder, nutmeg and salt with flour and add a little at a time to the wet ingredients.
  5. If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.
  6. Do not chill dough. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
  7. Bake at 350° for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

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