I have to confess this is kind of a hope chest post. The grandma I refer to just happens to be me, but in the far distant future. LOL These are the best Christmas Sugar Cookies ever, and have been a family tradition since I was a newlywed.
The first year I was married my Dad gifted me a cookbook, back in 199-…we won’t tell, and one of the recipes was for the best Christmas sugar cookies in the world. He addressed it to me in my maiden name as it took him a few years to get used to the idea that I was married to Mr. MondayisMeatloaf. Eventually, though when the first baby came along he finally accepted him into the family.
Each Christmas since I was gifted the Better Homes and Gardens Complete Book of Baking I’ve made this great sugar cookie recipe from it, my son’s grew up setting these out for Santa each year with hopeful expectation of a bounty of gifts that would magically appear under the tree in the middle of the night. As far as they were concerned it was a was a giant payoff each year under the tree and in the stockings.
Time to prep the batter for Christmas Sugar Cookies:
First, soften two sticks of butter. This is an important step, to soft and your cookies will melt when they cook and burn on the edges. To cold, and the dough won’t come together properly. It needs to be just right. Set on the counter, every so often see if you can make a fingerprint. Once you can do this but the butter is still firm its time to start making cookies.
Put the softened butter sticks, and 1/2 cup of butter shortening in the mixer and cream together. Add sugar and blend together.
***Spoiler alert: this recipe has equal parts sugar and flour which equals heaven.
Once this is done, separate three egg yolks…
Then add to cookie batter, along with the vanilla, and blend…
Add the flour, baking soda, cream of tartar, and salt. Preheat oven to 300-degrees. Put dough in a plastic bag or cover with plastic wrap to keep in fridge between preparing batches.
This dough should be kept cold, otherwise, the cookies will be naughty and not nice.
Baking the Christmas Sugar Cookies:
Roll dough into 1-inch balls, and put on an ungreased cookie sheet about two inches apart. You can go as large as 1 1/2-inch balls, but it increases the cooking time by 5-7 minutes.
Bake for 20-25 minutes in a pre-heated 300-degree oven, and remove from oven to cool on baking sheet for a few minutes then move to a wire cooling rack to finish cooling. Once they are done cooling you can enjoy these Christmas Sugar Cookies with a nice cup of coffee!
Serve immediately, or store in an airtight container for up to one week. This recipe makes about 2 1/2 dozens cookies. Don’t forget to save some for Santa!
Grandma’s Christmas Sugar Cookies
- 1/2 cup unsalted butter
- 1/2 cup shortening or butter shortening
- 2 cups sugar
- 1/2 tsp vanilla
- 3 egg yolks
- 2 cups all purpose flour
- 1 tst baking soda
- 1 tsp cream of tartar
- 1/8 tsp salt
- Preheat oven to 300-degrees. Combine unsalted butter and butter shortening in mixer. Beat together with sugar then add vanilla and egg yolks
- Add the dry ingredients until blended together. Form dough into 1-inch balls and place on baking sheet. Bake for 20 minutes or until done. It will be done once the cookies are set, and the edges are slightly browned.
- Let cool on the pan for a few minutes, then remove to a wire rack to cool completely. Serve immediately, or store in a tightly sealed container for up to three days.
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