Sugar cookies might just be one of my favorite things about Christmastime. Making them is almost as much fun as eating them. You can get as creative as you want with the shapes and frosting. I kept the cookies themselves pretty simple, and just used a light glaze of confectioner’s sugar and milk. They’ve got a soft texture and a subtle almond flavor that I really love.
It's silly, I know, but I couldn’t resist making my sugar cookies into a bit of a homage to Starry Night.
Here’s to a holiday season full of joy and sugary, starry, cookie-filled nights! xo
makes about 3 dozen small cookies
3/4 stick butter, softened
1 cups white sugar
1/2 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon milk
1/2 cup confectioner’s sugar
1-2 tablespoons milk
for the cookies; In the bowl of a mixer, beat butter and sugar together on medium speed until light and fluffy. Add eggs and extracts and beat til incorporated with the butter and sugar. Add the flour, baking powder, salt, and milk, beat until a ball of dough is formed. Wrap dough in plastic or parchment and chill for at least an hour.
Preheat oven to 400 F. Roll out dough to 1/2 inch thick on a floured surface. Cut into whatever shapes you like. Place the cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
for the glaze; Whisk together the confectioners sugar and milk in a small bowl. Add the milk slowly to judge the consistency. Paint the glaze on the cooled cookies and let dry. Once dry, store in an airtight container.
I adapted this recipe from Jill Saunders’s The Best Rolled Sugar Cookie recipe. You can see the original link here.