Sugar Cookies

icing-sugar-cookies_small sugar-cookies_without-frosting

It’s funny how I can really hate the cold, dark winters in London but not be so bothered by them when I am home for the holidays, all cozied up next to a fire! I love sitting around in my pajamas, listening to Christmas music and watching the rain splash against the windows (I’m in rainy Seattle, after all).

And of course, nothing makes sitting inside more enjoyable than a big plate of Christmas sugar cookies on the counter! Every single year at this time we make these cookies (frosted in red, white and green colors), and every year they disappear off the counter more quickly than anything else! They are one of my favorite things about Christmas — and fun to make with your kids!

Sugar Cookies:


  • 3/8 cup of butter
  • 3/8 cup of shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt

Mix thoroughly the shortening, butter, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover and chill for at least 1 hour, (or you can stick it in the freezer to speed it up a bit. It just needs to be nice and cold when you roll it out and make your shapes)!

Roll dough out to 1/8 an inch thick on a lightly floured surface. Cut into shapes (Christmas trees, stars, bells, Santas, reindeer), and place on a baking sheet.

Bake for 6-8 minutes at 400°F (until very light brown).

Icing for cookies:

  • one box of powdered (icing) sugar
  • 2 tablespoons (or so) of milk
  • 1 teaspoon of vanilla
  • food coloring (red and green, optional)

That’s it– so easy and soooooo yummy!! I also make them on Valentine’s Day (cute pink hearts) and for Baby Showers. They are always a huge hit. Try them — you will see….

Merry Christmas!



Comments (12)

December 25, 2007

sounds really yummy!
but…what is shortening??
you should give a metric translation of the recipe!!!

December 25, 2007

Shortening is like butter. It’s an american thing. You can’t find it in Europe (unless you find a store that specializes in American goods, like The Rosslyn Deli in Hampstead, or Partridges in South Ken).
Instead of using shortening- just use butter!
xx, c

December 29, 2007

I have eaten TONS of these cookies and I can tell you: they are delicious!

December 31, 2007

I have seen pictures of them…. the valentines version and the baby showe rversion. They look so cute, I think I will bake some of them for the christening of number 2. Babygirl shaped and pink frosted!

January 4, 2008

I made the cookies yesterday!
Here’s the metric conversion of the recipe:
170gr of butter
225gr of sugar
1 tsp vanilla
310gr flour
1 tsp baking powder
1tsp salt
2 eggs

cook them at 200°C

they were yummy!!!

Kirsten Bowe
January 7, 2008

Hi – just wondering how much icing sugar is in a “box”? Thanks, will give these a try with my little budding chef (2.5yrs)

January 9, 2008

1 box of icing sugar is equal to 500grams. It’s not really too important. The most important thing is that the icing isn’t too runny. You just have to find the right mixture of icing sugar and milk!
Good luck!

January 9, 2008

another question… what does it mean too runny?
should it bean the texture of nutella?

February 14, 2008

[…] know I’ve already written about my favorite sugar cookies, but in honour of this day of love, hearts and sweets, I thought I would remind you of the recipe! […]

February 14, 2011

[…] cookie recipe here) ONE YEAR AGO WE WROTE ABOUT:• New Years Resolution 1 of 999,999• Happy Valentines Day! […]

March 30, 2016

[…] love our sugar cookie recipe, but because the recipe calls for shortening (which isn’t always easy to find) and requires that […]

November 29, 2016

thank you Michela for translating recipe!

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