Holiday Sugar Cookies & Decorator Icing Recipe

I've been making these delicious homemade sugar cookies every year for as long as I can remember. My mother made it a Christmas tradition and I'm doing the same for Meriwether. She's always a tremendous help by eating all the sprinkles (!!)

Sure, they're more work than slice and bake or store bought, but I promise they're worth it. And oddly, they're even better the next day.

I actually double this recipe and wrap the extra dough in saran wrap. My mom said you can also freeze the dough, but I've never tried it. If you do, let me know how it turns out! You can bake these cookies all year around, using whatever cookie cutters you have. Of course for Christmas I pulled out my festive holiday cookie cutters.

I hope you get the chance to make these delicious homemade sugar cookies for your loved ones. Happy Holidays!

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Baking Essentials

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Cookie Recipe

3/4 Cup Shortening

1 Cup Sugar

2 Eggs

1 Teaspoon Vanilla Extract

2 1/2 Cups All-Purpose Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

Beat shortening; gradually add sugar, beating until fluffy. Add eggs and vanilla; mix well. Combine dry ingredients; add to creamed mixture, mixing well. Divide dough in half; wrap in waxed paper, and chill for at least 1 hour.

Roll half of dough in 1/4 inch thickness on a floured surface (the thinner the better to keep their shape while baking); lightly flour rolling pin as well; keep remaining dough chilled. Cut dough with preferred cookie cutters. Place on a lightly greased cookie sheet, or use parchment paper. Bake at 350 degrees for 10-12 minutes until edges are lightly browned. Cool cookies on a wire rack. Repeat with remaining dough. Frost with decorator frosting. Yields approximately 3 dozen.

Easy Decorator Frosting

Simply mix 2% milk and confectioners sugar in a bowl until you have a thick, peanut butter consistency icing. If it's thick it won't run off the cookies! Add food coloring of your choice. I usually do red, green and leave one white. From there, I use either an icing knife or the back of a spoon in a circular motion to spread the icing. I top with fun sprinkles and use a toothpick to help me make cute designs.

Once iced, I let the sugar cookies dry on a cooling rack for at least a few hours before putting them in a tin. Layer wax paper between the cookies to protect your decorations!