Can’t decide what cookies to make for Santa this year? I’ve got you covered! These sugar cookies are so fun to make and just about the cutest things ever in my opinion. I’ve really been working on my decorating skills and while I’m not quite where I want to be I’ve seriously improved so much. When you’re making cookies with loved ones though it doesn’t matter how they look, it’s all about the fun you have while doing it!
Sugar Cookies for Santa Recipe
Ingredients
For the cookies
3 CUPS FLOUR, PLUS MORE FOR ROLLING
2 TSP. BAKING POWDER
1 CUP SALTED BUTTER, ROOM TEMPERATURE
1 CUP SUGAR
1 LARGE EGG
2 TSP. VANILLA EXTRACT
For the buttercream
1/2 CUP BUTTER
1/2 CUP CRISCO VEGETABLE SHORTENING
1 POUND POWDERED SUGAR
1 TEASPOONS PURE VANILLA EXTRACT
1 1/2 TABLESPOONS WHOLE MILK
Instructions
For the cake
–In a medium bowl, whisk together flour and baking powder. Set aside.
–In a large bowl, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined.
–Carefully add the flour mixture a little at a time.
–Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 1 hour before rolling.
–Preheat the oven to 375°F.
–Roll out the dough on a lightly floured work surface to about 1/4-inch thickness. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a baking sheet lined with parchment paper.
–Bake for about 7-8 minutes. Allow the cookies to rest for 2 minutes before transferring to a wire rack to cool completely.
For the buttercream
1. Beat the butter and Crisco until smooth, about 2 minutes.
2. Add the powdered sugar, vanilla, and milk, and beat until the frosting is creamy and fluffy. Add any food coloring at this time, if using, and beat on low speed until light and fluffy.
These maple snickerdoodles are also a great option for Santa and yourself… I hope you all have a Merry Christmas Eve!
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