top of page

Christmas Sugar Cookies

(by Mandy Dokie)

8 T. unsalted butter, at room temperature

1 large egg

1 c. sugar

1 t. vanilla extract optional: 1 t. fresh lemon juice or zest of 1 lemon

2 c. sifted all-purpose flour 1/4 t. salt 1/2 t. baking powder

Preheat oven to 350 F.

In bowl of an electric mixer, beat together softened butter, egg, vanilla, and sugar.

Add optional lemon or lemon zest.

In another bowl, mix flour, salt, and baking powder.

With paddle attachment of mixer on low speed, combine dry ingredients with butter mixture a little at a time.

Form dough into a ball, and divide into quarters.

On a lightly floured surface, roll out each section of dough about 1/3 in. thick. Flour cookie cutters and cut out desired shapes.

If dough seems too soft, refrigerate for 10 - 15 minutes.

Place cookies about an inch apart on a greased or parchment-lined cookie sheet.

Bake for 8 - 10 minutes until lightly browned.

Cool on a rack and decorate as you like with frosting and sprinkles.

(Read Bake More Than You Eat, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.


bottom of page