As I continue my quest for a DIY Christmas (and other holidays), I’m struggling to find cost-effective and useful gifts that people will actually use. But I finally decided that homemade treats are often the most appreciated presents.
So many people I know are decluttering, selling things on FB Marketplace, and thrifting things they no longer want, I realized that no one wants random things they will never use. Last week I chose my favorite Gingersnap Cookies and this week I decided to make my favorite Sugar Cookies. I prefer these cookies plain, without frosting, but they can easily be frosted with a homemade or store-bought frosting and your favorite decorations. Just like last week, I’m going to use vintage (and very clean) holiday tins that I found at my favorite thrift shop. Once the tins are lined with parchment and filled with cookies, they will make a lovely DIY gift that my friends and family can serve to their guests throughout the holiday season.
Sugar Cookies
This recipe is a combination of two historic cookies. "Jumbals" and "Sugar Cakes" were two sweets found in Martha Washington's 1799 "Book of Cookery". Historians say Martha Washington flavored her cookies with almond or lemon extract (which you can still do), but this recipe uses the traditional vanilla extract.
Ingredients
- 1/2 pound salted butter
- 1 cup sugar
- 1 egg
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
- pinch of salt
- Extra sugar for topping
Instructions
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Preheat the oven to 350℉ and line baking sheets with parchment paper. Adjust the oven rack to the middle as you'll only bake one sheet of cookies at a time.
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In a large bowl, sift together the flour, baking soda, cream of tart, and pinch of salt. Set aside.
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In a large bowl and using an electric mixer, cream together the butter and sugar. Then add the egg. Beat in the flour mixture and then add the vanilla. Beat until the batter is well blended.
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Drop walnut-sized dough balls onto the baking sheets. Flatten each cookie with the bottom of a glass dipped in flour. Sprinkle each cookie with sugar. Bake for 6-8 minutes, or until the edges of the cookies are a light golden brown. Remove the trays and let them cool in a baking rack for 10 minutes. Then remove the cookies and cool completely. Repeat the baking process, one sheet at a time, until all the dough is used.
