If you're sick of the same old Christmas cookie recipes year after year, then you're in the right place. We have so many cookie recipes here that you'll surely find a few that suit your tastes! We've included full ingredients lists and instructions here, so you can get all the info you need in one handy place.
Grab your whole family when you look through this list. Involving your family in the cookie selection process will help them feel more excited about the idea of baking together. This is especially true for kids, who often appreciate food more when they've participated in its creation.
Make sure you read each ingredients list carefully so you don't accidentally miss out on an important ingredient. We've all been there- we get ready to make a recipe, only to realize we forgot a critical ingredient. Cue a last-minute dash to the store!
Without any further ado, here are all of our picks for Christmas cookie recipes that start with S. Happy baking and have a great holiday season!
Christmas Cookies
S
Santa's Whiskers
Ingredients:
1 cup butter or margarine
1 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup flaked coconut
2 1/2 cups sifted flour
3/4 cup chopped candied cherries
1/2 cup finely chopped pecans
Directions:
1. Cream butter and sugar. Blend in milk and vanilla extract. Stir in flour, cherries, and nuts. Form into two rolls, each 2 inches in diameter and 8 inches long. Roll in coconut.
2. Wrap and chill several hours or overnight.
3. Slice in 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375 degrees F for 12 minutes or until edges are golden.
Scotch Shortbread
Ingredients:
1 cup white sugar
1 teaspoon water
1 pound butter softened
4 cups all-purpose flour
1/2 teaspoon salt
Directions:
1. Measure sugar into bowl & sprinkle with water. Cream butter into sugar with a wooden spoon. Add flour and salt and knead dough with your hands until dough pulls away from side of bowl as well as your hands.
2. Press dough into a ungreased 9 x 13-inch glass baking pan. Spread it flat right into the corners. Prick with fork about at 1 inch intervals. Sprinkle all with 1/4 cup white sugar.
3. Bake at 275F for one hour or until pale golden. Cut while hot into diamonds or rectangle shapes. Let cool.
Seven Layer Magic Bars
Ingredients:
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 14-oz. can sweetened condensed milk
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped pecans
Directions:
1. Preheat oven to 350°, (325° for glass dish). Line a 13×9-inch baking pan with a sheet of foil, making sure to cover the sites well.
2. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs.
3. Top with remaining ingredients in order listed; press down firmly with fork.
4. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.
Snickerdoodles
Ingredients:
1/4 cup sugar
1 tablespoon ground cinnamon
1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter or margarine — softened
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Directions:
1. Heat oven to 400º. Mix 1/4 cup sugar and the cinnamon; set aside.
2. Beat 1 1/2 cups sugar, the shortening, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Roll in sugar-cinnamon mixture.
4. Place about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or until centers are almost set. Remove from cookie sheet to wire rack.
Snickers Cookies
Ingredients:
1 cup margarine
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
60 miniature (bite-size) Snickers candy bars
chocolate glaze (recipe below)
Directions:
1. Preheat oven to 350 F. Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry Ingredients: and add to peanut butter mixture.
2. Take 1 tablespoon of dough and flatten into round shape in palm of your hand. Place Snickers bar
in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough.
3. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool.
4. Drizzle top of cookies with chocolate glaze.
Chocolate Glaze
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon milk
Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin mixture enough to drizzle from a spoon.
Snowflakes Fried
Ingredients:
3 eggs — beaten
2 tablespoons vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups all-purpose flour (1 3/4 to 2 cups)
Vegetable oil
Powdered sugar
Directions:
1. Mix eggs, 2 tablespoons oil, the baking powder and salt in large bowl with spoon. Gradually stir in enough flour to make a very stiff dough. Turn onto lightly floured surface. Knead 5 minutes.
2. Heat oil (at least 1 inch deep) in Dutch oven to 375º. Roll half of dough at a time as thin as possible on generously floured surface, turning dough frequently to prevent sticking. (Dough will bounce back; continue rolling until it stays stretched out.)
3. Cut dough into 3-inch squares, hexagons or circles, using pastry wheel, knife or cookie cutter. Fold pieces into fourths. Cut random designs into edges.
4. Open folded dough. Fry 2 or 3 opened dough pieces at a time about 30 seconds or until light brown. Turn quickly and fry about 30 seconds or until light brown on other side. Drain on paper towels. Cool completely.
Snowflakes Baked
Ingredients:
1 cup butter
1 3-ounce package cream cheese
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1 teaspoon grated orange zest
2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
Directions:
1. Preheat oven to 350 F. Cream together butter, cream cheese and sugar. Beat in egg yolk, vanilla and orange zest.
2. Sift together flour, salt, and cinnamon. Gradually blend flour mixture into butter mixture.
3. Fill cookie press. Form cookies on ungreased cookie sheets. Sprinkle with colored sugar, if desired.
4. Bake 12 to 15 minutes. Remove at once to cooling racks.
Snowy Mountains
Ingredients:
2 ounces bittersweet chocolates, chopped
1 cup butter, softened
1/2 cup instant dissolving (fruit/berry) sugar
1 teaspoon vanilla
2 cup all purpose flour
1 pinch salt
1 cup finely chopped Toblerone bar
1 cup of 1/2″ chunks of Toblerone bar
1 cup powdered sugar
Directions:
1. Preheat oven to 300 F. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat and let cool.
2. Meanwhile, in bowl, beat butter with sugar until fluffy. Stir in chocolate and vanilla. Add flour and salt; stir until blended. Mix in 1 cup fineley chopped Toblerone bar.
3. Form into 1 1/2″ balls and place on cookie sheets lined with parchment paper. Press a 1/2″ chunch of Toblerone bar into the top of each cookie.
4. Bake 30 minutes or until firm to the touch. Remove from oven and let cool for 2 minutes, then remove to wire racks to cool completely.
5. Sift powdered sugar on top of the cookies to create “snow”. Store in an airtight container at room temperature.
Soft Molasses Cookies
Ingredients:
1 cup sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
3/4 cup sour cream
1/2 cup light or dark molasses
1 egg
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
Sugar, if desired
Directions:
1. Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, sour cream, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining Ingredients: except sugar.
2. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
4. Sprinkle sugar over cookies while still warm.
Sour Cream Cookies
Ingredients:
1 1/2 cups packed brown sugar
1 cup sour cream
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, if desired
Browned Butter Glaze — (recipe follows)
Browned Butter Glaze Ingredients:
1/3 cup butter or margarine
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons hot water (2 to 3 tablespoons)
Directions:
1. Heat oven to 375º. Beat brown sugar, sour cream, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, baking soda and salt. Stir in pecans. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.
4. Spread with Browned Butter Glaze.
Browned Butter Glaze Directions:
Heat butter in 1-quart saucepan over low heat, stirring occasionally, until golden brown; remove from heat.
2. Stir in remaining Ingredients: until smooth and spreadable.
Sour Cream-Milk Chocolate Chip Cookies
Ingredients:
1 1/2 cups sugar
1/2 cup sour cream
1/4 cup butter or margarine — softened
1/4 cup shortening
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (11 1/2 ounce) package milk chocolate chips (2 cups)
Directions:
1. Heat oven to 350º. Beat sugar, sour cream, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, baking soda and salt. Stir in chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 12 to 14 minutes or until set and just beginning to brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Sour Cream-Sugar Cookies
Ingredients:
1 cup sugar
1/3 cup butter or margarine — softened
1/4 cup shortening
1/2 teaspoon lemon extract
1 egg
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sour cream
Sugar
Directions:
1. Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, lemon extract and egg in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, baking powder, baking soda, salt and sour cream.
3. Roll one third of dough at a time 1/4 inch thick on well-floured cloth-covered surface. Cut into desired shapes.
4. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with sugar.
5. Bake 7 to 8 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack.
Sour Cream Spritz
Ingredients:
1 cup butter
3/4 cup sugar
1 large egg yolk
1/3 cup sour cream
1 teaspoon vanilla
2 3/4 cup all-purpose flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
Directions:
1. Preheat oven to 375 F. Beat together butter and sugar until light and fluffy. Beat in egg yolk, sour cream and vanilla.
2. Sift together flour, cinnamon, salt and baking soda. Gradually stir flour mixture into butter mixture.
3. Fill cookie press with dough, then form cookies on ungreased cookie sheets.
4. Bake 10-12 minutes. Remove to wire racks to cool completely.
Speculaas Bars
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup butter or margarine
3/4 cup plus 2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 tablespoon milk
1 teaspoon lemon zest
1 (7 ounce) package almond paste
1 egg, beaten
4 tablespoons finely sliced almonds
Directions:
1. Sift flour with baking powder. Cut butter into flour mixture. Add sugar, cinnamon, cloves, nutmeg, milk and lemon zest; mix well.
2. Roll out dough on a lightly floured surface into a rectangle 1/4-inch thick. Cut in half. Place half on a heavy sheet of aluminum foil, folding the edges of foil up around dough to make a shallow, fitted pan.
3. Roll out the almond paste to fit on top of dough. Brush top of dough in foil pan with beaten egg, then put almond paste on top. Cover with remaining half of the dough, pressing down lightly to eliminate air bubbles.
4. Brush top with beaten egg. Scatter almond slices over the top, pressing them lightly into the dough.
5. Bake at 350 degrees F for 40 minutes, or until done. Let cool, then cut into bars.
Spice Sugar Cookies
Ingredients:
2 cups sifted flour, less if possible
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 cup butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon cream
Extra granulated sugar, for decorating
Directions:
1. Blend 1 cup flour, baking powder, salt, and spices. Cream butter, beat in sugar. Beat in egg, vanilla, and cream.
2. Stir in flour, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll. Wrap in plastic wrap and chill several hours.
3. Preheat oven to 375F. Place on a lightly floured cutting board and roll to 1/8″ thickness. Use floured cookie cutters to cut into shapes.
4. Place on an ungreased baking sheet, sprinkle with granulated sugar. Bake 8 minutes.
Spicy Iced Applesauce Cookies
Ingredients:
1 1/4 cups packed brown sugar
1/4 cup butter or margarine — softened
1/4 cup applesauce
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Icing — (recipe follows)
Colored sugar if desired
ICING
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup granulated sugar
1 cup powdered sugar
1/2 teaspoon baking powder
1 teaspoon vanilla
Dash salt
Directions:
1. Beat brown sugar, butter, applesauce and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining Ingredients: except Icing and colored sugar.
2. Cover and refrigerate at least 1 hour until chilled.
3. Heat oven to 375º. Grease cookie sheet. Roll dough 1/8 inch thick on floured cloth-covered surface. Cut with 2 1/2-inch cookie cutters.
4. Place cookies about 1 inch apart on cookie sheet. Bake 7 to 9 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack.
5. Cool completely. Frost with Icing. Sprinkle with colored sugar. Let icing dry about 2 hours before stacking cookies.
ICING:
Sprinkle gelatin on cold water in 1 1/2-quart saucepan to soften. Stir in granulated sugar. Heat to rolling boil; reduce heat.
Simmer uncovered 10 minutes, stirring frequently. Pour hot mixture over powdered sugar in small bowl; beat with electric mixer on medium speed until smooth.
Beat in remaining Ingredients: on high speed, scraping bowl frequently, until soft peaks form and icing is glossy.
Spicy Gingerbread Cookies
Ingredients:
1 cup unsalted butter
1 cup dark-brown sugar, packed
2 large eggs
1 cup unsulfured molasses
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon finely ground black pepper
1-1/2 teaspoons salt
Raisins, dragées, and/or red hot candies for decoration (optional)
Royal Icing for decoration (optional)
Directions:
1. In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, spices and salt.
2. Stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour.
3. Preheat oven to 350 F. Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. If desired, decorate with raisins, dragées, and/or red hot candies. Refrigerate about 15 minutes.
4. Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet for 1 minute, then remove to wire racks to cool completely. If desired, decorate with Royal Icing.
Spicy Pumpkin-Date Cookies
Ingredients:
1 cup sugar
1/2 cup butter or margarine — softened
1 cup canned pumpkin
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup chopped dates
1/2 cup chopped walnuts
Directions:
1. Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs.
2. Stir in remaining ingredients, except dates and walnuts.
3. Stir in dates and walnuts.
4. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.
Spicy Seascape Cookies
Ingredients:
3/4 cup butter or margarine — softened
2/3 cup powdered sugar
2 tablespoons light molasses
1 egg
2 cups all-purpose flour
2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
Thin Glaze — (recipe follows)
THIN GLAZE
3/4 cup powdered sugar
1 tablespoon plus 1 1/2 teaspoons hot water
Peach or coral paste food color
Directions:
1. Heat oven to 325º. Grease cookie sheet. Beat butter, powdered sugar, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, cardamom, cinnamon and baking soda. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. Cut into sand dollars, starfish and scallops.
3. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.
4. Prepare Thin Glaze; decorate cookies.
THIN GLAZE:
Mix all ingredients until smooth. If glaze becomes too stiff, add additional hot water, 1/2 teaspoon at a time.
Springerle
Ingredients:
1 cup sugar
2 eggs
2 cups all-purpose flour
2 teaspoons anise seed
Directions:
1. Heat oven to 325º. Beat sugar and eggs with electric mixer on medium speed about 5 minutes or until thick and lemon-colored. Stir in flour and anise seed.
2. Roll half of dough at a time 1/4 inch thick on floured cloth-covered surface. Roll well-floured springerle rolling pin over dough to emboss with designs.
3. Cut out cookies around designs. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 12 to 15 minutes or until light brown. Immediately remove from cookie sheet to wire rack.
Spitzbuben
Ingredients:
1 cup sugar
1 1/4 cups butter
2 1/4 cups ground blanched almonds
2 teaspoons vanilla flavoring
3 1/4 cups sifted all-purpose flour
apricot or strawberry jam
confectioners' sugar
Directions:
1. Beat the sugar and the butter together until light and fluffy. Beat in the almonds and the vanilla flavoring. Add the flour. Knead until smooth. Chill 1 to 2 hours.
2. Preheat oven to 325 F. Roll out the dough on a lightly floured cutting board to the thickness of 1/8 to 1/4 inch; the thinner, the better the cookie. Cut with small round, star or diamond-shaped cookie cutters.
3. Place the cookies on lightly buttered and floured cookie sheets. Bake for about 15 minutes, or until golden.
4. Remove cookies from the baking sheet. Spread half the cookies with apricot jam. Top with the remaining cookies, dip the edges into confectioners' sugar.
Spritz
Ingredients:
2/3 cup sugar
1 cup butter
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour
Directions:
1. Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.
2. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets.
3. Bake for 6 to 8 minutes or until edges are lightly browned.
Stained Glass Window Cookies
Ingredients:
2/3 cup butter or margarine
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
40 pieces of colored hard candy
Directions:
1. Preheat oven to 350F. Grease cookie sheets very well or line with parchment paper. In a large bowl, cream butter and sugar. Stir in vanilla and eggs.
2. In another bowl, sift together flour, baking powder and salt; add to egg mixture alternately with milk. On a lightly floured surface, roll the dough 1/4 inch thick. Cut into 1/4 to ½ inch wide strips and, on a well-buttered baking sheet, form into window frames.
3. Alternately, cut with graduated cookie cutters so that there is a hole in the middle of each cookie. Keeping the colors separate, place candy in plastic bags and crush into small bits. Place crushed candies inside window frames.
4. Bake for six minutes, or until candy is just melted. Cool on baking sheet for 5 minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula.
Stained Glass Holiday Bars
Ingredients:
1 cup butter or margarine, softened
1 cup brown sugar, packed
2 eggs
2 cups all-purpose flour
2 (4 ounce) bars sweet cooking chocolate
1/2 cup butter or margarine
2 cups confectioners' sugar
2 eggs, slightly beaten
1 (10 1/2 ounce) package colored miniature marshmallows
1 cup chopped pecans
Directions:
1. Heat oven to 350 degrees F.
2. Mix the 1 cup butter, brown sugar and stir in flour. Press into an ungreased 13 x 9 x 2-inch pan.
3. Bake for 25 minutes and cool.
4. Melt chocolate and the 1/2 cup butter in a 3-quart saucepan over low heat (or in microwave), stirring constantly until melted. Remove from heat.
4. Stir in confectioners' sugar and eggs. Beat until smooth. Stir in marshmallows and pecans. Spread over cookie base. Refrigerate for at least 2 hours.
5. Cut into 2 x 1 1/2-inch bars. Store covered with aluminum foil in refrigerator. Makes 32 bars.
Sugar Drop Cookies
Ingredients:
2 1/2 cups flour
1/2 teaspoon soda
1/4 teaspoon salt
1 egg
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
Directions:
1. Cream butter, shortening, sugar, vanilla and egg together.
2. Add to dry Ingredients: and mix until mixture is smooth. Blend in 2 tablespoons of milk.
3. Drop by teaspoon on ungreased cookie sheet. Flatten with bottom of water glass dipped in sugar.
4. Bake in a 400 degree oven for 12 minutes or until bottom is browned.
Sugar Cookies
Ingredients:
2 cups sugar
1 cup vegetable shortening
3 eggs
1 cup sour cream
2 teaspoons almond extract
6 cups all-purpose flour
1 1/2 tsp baking soda
colored sugars, jimmies, non-pareils or dragées (optional)
decorating icing (optional)
Directions:
1. In a mixing bowl, beat together sugar and shortening until light and fluffy. Stir in eggs, sour cream and almond extract; beat well.
2. In another bowl, stir together flour and baking soda. Stir flour mixture into shortening mixture until well combined. If necessary, add enough extra flour so that the dough forms a ball.
3. Divide dough into 4 parts. Wrap each part in plastic wrap and chill about 2 hours.
4. Preheat oven to 350 F. Roll out to 1/4-inch thickness between two sheets of waxed paper. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. If desired, decorate with colored sugars, jimmies, or dragées.
5. Bake 8-10 minutes or until edges of cookies are golden. Allow to cool one minute on cookie sheets and then remove to wire racks to cool completely. If cookies were not decorated before baking, decorate with icing.
The Ultimate Sugar Cookie
Ingredients:
3/4 cup Golden Crisco or Butter-flavored Crisco (shortening)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Coloured decorations or icing
Directions:
1. Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy.
2. Combine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling.
3. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes.
4. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with coloured decorations or leave plain to decorate when cool.
5. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.
No-chill Cutout Sugar Cookies
Ingredients:
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Directions:
1. Preheat oven to 375°F. In a large bowl, cream butter and sugar with an electric mixer.
2. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough.
3. Divide dough in half. Roll each half about 1/8 inch thick. Dip cutters into flour before each use.
4. Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.
Sugar Cookie Stockings
Ingredients:
Sugar Cookies — (see recipe below)
Food colors, if desired
Thin Cookie Glaze — (recipe follows)
OR
2/3 cup Decorator's Frosting — (see recipe below)
THIN COOKIE GLAZE
2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract
4 drops red or green food color (4 to 5 drops)
1/3 cup (about) powdered sugar
Directions:
1. Prepare and refrigerate dough for Sugar Cookies as directed, tinting dough with desired food colors.
2. Heat oven to 375º. Roll one third of dough at a time 3/16 inch thick on lightly floured cloth-covered surface. Cut into 6- to 8-inch stockings.
3. Place stockings on ungreased cookie sheet. Cut accent dough (toes, heels, cuffs) to place on stockings if desired. Bake about 9 minutes or until light brown.
5. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Thin Cookie Glaze.
THIN COOKIE GLAZE:
1. Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of the mixture with food color. Add additional milk, a few drops at a time, if necessary, or until desired spreading consistency.
2. Place baked cookies on wire rack. Pour small amount of tinted glaze over each cookie; spread to edge with spatula. Add enough powdered sugar to remaining glaze to make frosting that can be used in a decorating bag and will hold its shape.
3. Place in decorating bag with #2 writing tip. Decorate cookies as desired. Makes enough to glaze and decorate 8 to 10 stockings.
Decorator's Frosting
Ingredients:
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk or 2 tablespoons half-and-half
Food coloring, if desired
Directions:
1. Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2 tablespoons milk or half-and-half until smooth and spreadable. This recipe makes enough to frost 3 to 5 dozen cookies.
2. Add more milk for a thinner frosting or to create a glaze. Frosting can be tinted with food color. Stir in liquid food color, 1 drop at a time, until frosting is the desired color. If intense, vivid frosting color is desired, use paste food color, because you would have to use too much liquid color to get vivid color, and using too much liquid color will break down the frosting, causing it to separate and look curdled.
Sugar Cookies
Ingredients:
1 1/2 cups powdered sugar
1 cup butter or margarine — softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Directions:
1. Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla, almond extract and egg.
2. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.
3. Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into desired shapes. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with granulated sugar.
4. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to wire rack.
Sugarplum Squares
Ingredients:
2 tablespoons butter or margarine
1 cup crushed flake breakfast cereal
1 cup flaked or shredded coconut
1 (6 ounce) package semisweet chocolate chips
1 cup dried apricots, finely chopped
1 cup chopped nutmeats (filberts, pecans, or walnuts)
1 (15 ounce) can sweetened condensed milk
Directions:
1. Melt butter in 9-inch square baking pan. Sprinkle crushed breakfast cereal evenly over butter.
2. Layer coconut, chocolate pieces, apricot pieces and nutmeats over cereal. Pour milk evenly over all.
3. Bake at 350 degrees F for about 30 minutes. Refrigerate until set. Cut into squares.
Sugar Cookie Tarts
Ingredients:
2 cups sugar
1 cup shortening
3/4 cup butter or margarine — softened
2 teaspoons vanilla
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Spread — (recipe follows)
CREAM CHEESE SPREAD
1 (8 ounce) package cream cheese — softened
1/2 cup powdered sugar
1 teaspoon vanilla
Toppings (sliced fresh fruit, miniature
chocolate chips, chopped pecans or jam
with toasted sliced almonds)
Directions:
1. Heat oven to 375º. Beat sugar, shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in flour, baking powder and salt.
3. Roll half of dough at a time 1/4 inch thick on lightly floured surface.
4. Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet.
5. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.
6. Prepare Cream Cheese Spread. Spread about 2 teaspoons spread over each cookie. Arrange Toppings on spread. Store covered in refrigerator.
CREAM CHEESE SPREAD:
Mix all Ingredients: until smooth.
Sunflower Cookies
Ingredients:
1 cup sugar
1/2 cup butter or margarine — softened
1 teaspoon vanilla
1 egg
1 1/3 cups all-purpose flour
1 cup old-fashioned or quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted sunflower nuts
1/4 teaspoon yellow food color
Directions:
1. Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats, baking powder and salt.
2. Divide dough into one-third and two-thirds portions. Stir sunflower nuts into one-third dough. Stir food color into two-thirds dough.
3. Shape sunflower dough into two 3/4-inch rolls, 8 inches long. Divide yellow dough in half. Pat each half into rectangle, 8 × 4 inches, on lightly floured surface. Top each rectangle with roll of sunflower dough.
4. Wrap yellow dough around roll of sunflower dough. Press edges together. Wrap and refrigerate about 2 hours or until firm.
5. Heat oven to 350º. Grease cookie sheet. Cut rolls into 1/4-inch slices. Place about 2 inches apart on cookie sheet. Cut slits in outer yellow edge about every 1/2 inch to shape tips of petals.
6. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack.
Sunshine Cookies
Ingredients:
1 cup sugar
1/2 cup butter or margarine — softened
1/4 cup shortening
1/2 teaspoon almond extract
2 egg yolks
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Directions:
1. Heat oven to 400º. Beat sugar, butter, shortening, almond extract and egg yolks in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining Ingredients:.
2. Roll half of dough at a time 1/8 inch thick on lightly floured surface. Cut into desired shapes with 3-inch cutter.
3. Place about 1 inch apart on ungreased cookie sheet. Bake 6 to 8 minutes or until very light brown. Immediately remove from cookie sheet to wire rack.
Swedish Dream Cookies
Ingredients:
1 1/2 cups sugar
2/3 cup butter, softened
2/3 cup shortening
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/3 cup coarsely chopped pecans
1/4 cup shredded coconut
Directions:
1. Preheat oven to 375 F. In a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy.
2. Stir in flour and baking soda by hand. Mix in pecans and coconut. Roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 9 to 10 minutes or till the edges are lightly browned. Transfer to wire racks to cool.
Swedish Half-Moon Cookies
Ingredients:
1 3/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup butter or margarine — well chilled and cut into cubes
1/8 teaspoon almond extract
1 egg
1/2 cup cherry preserves
1 egg white — beaten
1/4 cup white coarse sugar crystals (decorating sugar)
1/4 cup finely chopped blanched almonds
Directions:
1. Mix flours and powdered sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs.
2. Stir in almond extract and egg until dough leaves side of bowl. Cover and refrigerate 1 hour.
3. Heat oven to 350º. Cover cookie sheet with baking parchment paper.
4. Roll one-fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.)
5. Cut with fluted 3-inch round biscuit cutter. Spoon 1/2 teaspoon cherry preserves onto half of each cookie. Fold dough over preserves to form half-moon shape. Pinch edges to seal. Place on cookie sheet.
6. Brush dough with egg white. Sprinkle with sugar crystals and almonds.
7. Bake 10 to 12 minutes or until edges are light brown. Remove from cookie sheet to wire rack.
The image featured at the top of this post is ©dr911/ via Getty Images.