Roll-Out Sugar Cookies

Day Three of a Week of Christmas Treats, and today’s recipe has been a long time coming. I feel a little guilty that I haven’t yet shared this recipe. But better late than never!

I’ve been making this particular cookie recipe for 2 years now. The dough rolls out like a dream. The baked cookie holds it’s shape without sacrificing flavor or texture. And It’s the perfect canvas for both beautiful royal icing and tasty buttercream. It’s the same recipe I use when throwing a cookie decorating party and every year for Christmas. In fact, I’ll be tagging this recipe as a Baking Basic, because I think everyone needs a great sugar cookie recipe under their belt.


For decorating I used Sugarbelle’s royal icing recipe. I allowed the cookies to rest over night (I feel like decorating the same day leads to a funky royal icing texture/look) and then piped the outlines (with a pastry bag and small round tip) and let it dry for an hour or so. Once the outline was dry, I flooded the cookie with the desired color (using squeeze bottles). To make a the heart and swirl effects, while the flooded icing was still wet, I dropped small drops of a different color and then used a toothpick to drag through the dot. One day I’ll slow down and take pictures of my own process, but in the meantime there are lots of other super helpful tutorials.

To add to the fun I invited the girls I used to nanny over for cookie decorating fun. This was, I think, the third time I’ve decorated cookies with them, so by now they are pros.

Secret Kiss Snowball Cookies

It’s day two of my Week of Christmas Treats and I’m super excited about today’s recipe. Chocolate and mint are like the Christmas version of peanut butter and jelly. A match made — in the North pole. 🙂

A few weeks ago, I asked readers what their must-have holiday cookie is each year. The question had a bit of an ulterior motive, as I was looking for some more ideas for this week of cookies. Melissa, over at I Was Born to Cook, said that her must-have cookie is Hidden Kisses. I was intrigued, and filed the idea away. It must have been what I was thinking of when I impulsively bought a bag of Mint Truffle Kisses at the store the next day. Then last week Nikki, from Pennies on a Platter, shared a similar cookie, but with a chocolate cookie base. I just knew the chocolate version would be a perfect match for my Mint Truffle Kisses.

I was right, the pairing was awesome. Like an Andes Mint cookie. Mine did spread a little more than Nikki’s, but once they were rolled in powdered sugar it didn’t matter. Knowing that Jesse prefer chocolate/peanut butter, I also surprised him by using Reese’s cups in a few of the cookies instead. He seemed to think those were the bomb, but also was a fan of the mint truffle cookies. Personally, for this season I prefer the mint. 🙂



Tis the Season

Starting Monday I’m going to be dedicating a whole week to Christmas cookies and treats. I can already feel my waistband tightening. Mmmmm….

But, if you just can’t wait and need to bake something this weekend – check out some of these ideas from last year!

Thumbprint Cookies

Homemade Milano Cookies

Gingerbread Cookies

Almond Flavored Slice and Bake Sugar Cookies

Peppermint Mocha Cookies

Still want more? Not to worry, I have a few more ideas –

Slice and Bake Almond Flavored Sugar Cookies

It’s day 5 of my week of Christmas cookies. My pants are fitting a bit tighter, but I’m still smiling. I love cookies. 🙂

These cookies are just fun and festive. You can let your imagination run wild as you make these cookies. Red and green swirls, white and green swirls with multi-colored sprinkles, plain white swirls with sprinkles in between… my mind is racing with the possibilities. Keep in mind you could also change the colors up for pretty much any holiday.

Another great thing about these cookies is that you can make a roll, keep it tightly wrapped in the freezer and pull it out if you have unexpected company and need a quick dessert. Another typically store-bought convenience item made from scratch. I love it!

On top of all of that, you can also use a variety of mix-ins. Deb, from Smitten Kitchen, has a list of different mix-ins you can try. I wanted to keep mine simple and festive, so I left out the mix-ins and went for a strong almond flavor.

Slice and Bake Almond Flavored Sugar Cookies

1 cup (2 sticks) unsalted butter, softened
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
1 tsp almond extract
1/2 tsp vanilla
2 cups all-purpose flour
Food coloring, as desired
Sprinkles, as desired

In the bowl of a standing mixer, beat butter until light and smooth. Add the sifted confectioners’ sugar and beat until smooth. Add the egg yolks, salt, and extracts and mix until combined. Add the flour and mix just until combined, be very careful to not over mix.

To make a 2 color swirl, divide the dough in 2 and color each half as desired. Shape each half of the dough into a ball, wrap in saran wrap and chill for 20-30 minutes. After chilling roll half of the dough, on top of a piece of parchment paper, to 1/8-1/4-inch thick. Roll the other half of the dough the same way. Carefully flip the dough you want on the inside of the swirl on top of the dough you want on the outside of the cookie (option to sprinkle the first layer with sprinkles before placing the second layer). Remove the top sheet of parchment paper. Roll the stacked dough into a log, using the bottom sheet of parchment paper to keep the log even. Once it’s shaped, you can roll the outside of the log in your choice of sprinkles. Wrap the log in saran wrap and place in the fridge for 2 hours or overnight. You can also double wrap it with aluminum foil and freeze it for up to a month.

While the dough is chilling, preheat the oven to 350 degrees.

Remove the log from the fridge and use a sharp knife to cut into 1/3-inch cookies. Place the cookies on a parchment paper lined cookie sheet. Bake for 12 to 14 minutes.

Slightly adapted from Smitten Kitchen, originally from Dorie Greenspan