I love Christmas… sending and receiving Christmas cards, decorating the Christmas tree, wrapping gifts, and of course all the special times spent with family and friends. One of my favorite parts of the holiday season is making lots of yummy treats to give away, so I thought today I would offer up some blogs that have fun Christmas cookie recipes, as well as share with you my absolute favorite sugar cookie recipe as promised! So, without further ado, I give you my holiday Christmas cookie round-up!
- 212 Christmas Cookies from around the world
- The cookie blog – lots of yummy holiday cookie recipes
- Martha Stewart’s best holiday cookies
- Simply recipes – gingerbread man recipe
- Tartelette - Satsuma Pistachio Dacquoise & Satsuma Pistachio Buttercream (beautiful and unique!)
- butter sugar flour – double chocolate cookies
- orangette – real danish butter cookies
- pinch my salt – classic snickerdoodles recipe
- baking bites – linzer tart cookies
- apartment therapy – DIY peppermint patties
Do any of you have great holiday cookie recipes? I’m always looking for a new favorite, so if you don’t mind sharing feel free to post a recipe in the comments section.
Suzanne’s Amazing Sugar Cookies!
makes 3 dozen cookies
- 1 c butter
- 1 1/2 c sugar
- 1/2 tsp baking soda
- 3 Tbsp sour cream
- 2 eggs, well beaten
- 1/2 tsp vanilla
- 1/4 tsp salt
- 3 1/2 c flour
- Cream butter and sugar until very light and fluffy. Dissolve baking soda in sour cream; add to sugar mixture. Mix in eggs one at a time, beat until smooth. Add vanilla.
- Sift together flour and salt. Add to mixture.
- Chill for at least 1 hour. Roll dough out to 1/4 inch thick and cut out with cookie cutters in various shapes.
- Preheat oven to 350 degrees Fahrenheit. Bake cookies on ungreased cookie sheets for 10-12 minutes, until lightly browned.
Sugar cookie frosting (hardens when dry)
- 1 Tbsp butter, softened
- 3-6 Tbsp evaporated milk
- 1/4-1/2 tsp almond flavoring
- 2 1/2 c powdered sugar
Combine ingredients using a blender until desired consistency is achieved, adjust quantities as needed. Frosting should be thick, but still easily spreadable.