I love Christmas Sugar Cookies. I love them frosted, covered with sprinkles, and even plain. They’re perfect with a cup or tea in the afternoon or with coffee for breakfast. So, for the next post in my Deadly Force Christmas blog series, Calum and his friends are back at the house, eating cookies, finishing the Christmas Cranberry Punch and maybe breaking into Calum’s stash of Kentucky Bourbon.

Calum Prioleau: I honestly thought the Chocolate Sugar Crinkle Cookies were going to be the hit of the evening, but apparently everyone loves the Christmas Sugar Cookies. 

It could also be because my twin sister Carina is taking Juliet, Samantha, and Sarah on a tour of the house. With the women gone, my buddies are biting the beautifully-shaped cookies and turning them into more naughty forms. All in good fun, of course. Everyone is roaring with laughter and drinking my bourbon. And I’m reminded that all men, at heart, are boys who still love bathroom humor. Even at Christmas time. LOL.

When we hear the women coming downstairs, we stuff the R-rated cookies in our mouths and smile like nothing has happened. They expect more of us and we’d never want to disappoint the women we love.

Sugar Cookies

Course Dessert
Keyword Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings 48 cookies
Calories 88 kcal

Ingredients

  • 2 ¾ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup butter softened
  • 1 ½ cups white sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 375℉ and line 2 baking sheets with parchment paper.

  2. In a large bowl, whisk together the flour, baking soda, and baking powder.

  3. In a large bowl with an electric mixer, beat together the sugar and butter until smooth and creamy. Beat in the eggs, one at a time. Beat in the vanilla extract. Gradually, beat in the flour one spoonful at a time. Beat until it forms a cohesive dough.

  4. Drop dough balls on the cookie sheets. The balls should be about the size of a walnut, and place them 2" apart. Bake for 8-10 minutes, until the edges are golden but the center is still soft. Cook the baking sheets on baking racks for 5 minutes. Then remove the cookies to wire racks to cool.

    Note: Instead of making round cookies, you could roll out the dough on a lightly floured counter and use your favorite cookie cutters.

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