Holiday Sugar Cookies
Cuisine: dessert
Serves: 36 cookies
  • 1 cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 2 large eggs
  • 3¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Meringue Powder Icing (recipe follows)
  • Assorted nonpareils, sanding sugar for decoration
  1. In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
  2. In a medium bowl, combine flour, salt, baking powder, and baking soda. Gradually add flour mixture to butter mixture, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 3 days.
  3. Preheat oven to 350°. Line baking sheets with parchment paper.
  4. On a lightly floured surface, roll dough to ¼-inch thickness. Using desired cutters, cut dough, rerolling scraps as necessary. Place cookies on prepared pans. Bake until edges are golden brown, 10 to 12 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.
  5. Paint Meringue Powder Icing onto cookies using small paintbrushes and decorate as desired with nonpareils and sanding sugar. Let icing dry completely. Store in airtight containers for up to 1 week.
Recipe by Cottage Journal at