Christmas Sugar Cookies (and decorating with my boys!)

I made sugar cookies with my boys yesterday. They’re finally at the age where they can do it “properly” and enjoy it. Did I say “they”? I meant that my four and a half year old can do that. My two year old ate every sprinkle that crossed his path. And that was a lot of sprinkles. Enough to dye his mouth green for the duration of the day.


I only needed about 30 cookies for my church group ladies and this recipe made more than that. I gave each boy their own little sheet of dough, pan, and apron, and set up the cookie cutters and sprinkles.


Bigs sort of had an accident with the green sugar. Instead of opening the sprinkle cap, he unscrewed and dumped. Oops.


I think he’d call this a “happy” accident. It all worked out. They had so much fun and their little cookies were so cute.


They enjoyed eating them with big glasses of (coconut) milk.

While their cookies were baking, I got to work on mine.


I wanted to do simple cookies this year. I used a star, Christmas tree, and sleigh cutters, and made thumbprints.


I decorated them using my gold and silver sugars…


…green sugars, and Christmas colored nonpareils.


I have no idea what this thumbprint cookie is all about. I just went with it. If you squint, it could be a wreath-like thing.

Whatever, it’s a cookie.


I love the way they came out! And, as equally important, they were delicious! I think my church gals will really enjoy them.


These cookies are sturdy, but not overly-crunchy, and filled with vanilla and almond flavors. I added vanilla bean paste to amp up the vanilla flavor. I love seeing black speckles of vanilla beans in desserts.


To me, they taste of Christmas!

Vanilla Almond Sugar Cookies

Adapted from: Perfect Sugar Cookie Cut-Outs,

  • 1 C unsalted butter, room temperature
  • 1¼ C sugar
  • 1 egg
  • 1½ t vanilla extract
  • 1 T vanilla bean paste
  • ½ t almond extract
  • 3 C of flour
  • 1½ t baking powder
  • ¼ t salt
  • colored sugars and nonpareils
  • cookie icing, if desired
  1. In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Add in egg, vanilla extract, almond extract, and vanilla bean paste and mix until combined.
  2. In a separate bowl, combine flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture and mix until completely combined.
  3. Roll the dough between 2 sheets of parchment or wax paper and place on a baking sheet in the refrigerator. Chill for about 20-30 minutes.
  4. Cut dough into shapes with cookie cutters and transfer to a baking sheet. I prepared my baking sheets with parchment paper. Sprinkle with colored sugars and nonpareils and bake at 350 degrees for 8-12 minutes. Cool on baking sheet 5 minutes, then transfer to a baking rack to cool completely. Store in an airtight container. Makes about 40-50 cookies, depending on your cutter size.




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