Hey everyone. Can you believe that next Sunday is Christmas? It feels like it was just Halloween last week. Of course sometimes it also feels like I was just twelve last week.
I better stop this train of thought or I’m going to start feeling old real fast. 😉
Well, it looks like I’m not going to have to worry about it being a white Christmas this year. Yesterday brought in another snowstorm to the area. It was so hyped on the news that schools were already dismissing classes at 12:00 or 1:30 and barely a flake had fallen yet. Boy, those were always the best days, weren’t they? Makes me kind of in the mood to build a snow fort.
But what I’m also in the mood to do while the flakes fall gently to the ground is turn on some Christmas tunes and whip out a few sugar cookies.
Oh, and looky looky, here’s a sugar cookie recipe right here.
What timing, right? 😀
Speaking of Christmas music, I love classical music. If you’re like me, you should check out Classical Minnesota Public Radio. Anyway, during this time of year, MPR always has a Christmas stream you can listen to online. Now if that isn’t cookie-making music, I don’t know what is.
And hot coca-sipping music.
And sitting in a plush chair with a cat on your lap music.
Candy cane eating music.
Spoon-whittling music…er…you know…music to do anything to.
…Hmm…maybe I should try to whittle a spoon. 😉
- 2 sticks cold salted butter
- 1 cup plus 2 tbsp sugar
- 1 large egg
- 1½ tsp Mexican vanilla extract
- ¾ tsp almond extract
- ½ tsp orange extract
- 1 tsp cornstarch
- 2 tsp baking powder
- 2¾ cup all-purpose flour
- 8 oz cream cheese, softened
- 1 stick salted butter, softened
- 2 tsp Mexican vanilla extract
- ½ tsp orange extract
- 5 cups powdered sugar
- 1 tbsp heavy whipping cream
- a few drops of food coloring
- Preheat oven to 350 degrees F.
- Cut the butter into one inch cubes.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium until light and fluffy, scraping down the sides of the bowl if you have to.
- Add in the egg and extracts, and mix until thoroughly combined.
- Add the cornstarch, baking powder, and 1 cup of the flour, mixing until combined.
- Add in the next cup of flour and beat until combined.
- Add in the remaining ¾ cup of flour and blend until well mixed. If the dough looks crumbly, continue mixing it until it is cohesive.
- Place the dough out onto a wax or parchment-covered work surface and roll until ½ inch thick.
- Cut with a small cookie cutter to make 24 equal cookies.
- Place on a silpat-lined cookie sheet several inches apart, and cook for 12/14 minutes, or until just lightly brown along the bottom.
- Cool completely before frosting.
- For the frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter together until completely blended. Add the extract and blend.
- Add the powdered sugar 1 cup at a time, mixing well between each addition.
- Add in the heavy whipping cream and blend until combined.
- Next, either add food coloring of your choice to the whole batch of frosting, or divide it into several bowls and make each bowl a different color.
- Spread a generous amount on each cookie and top with sprinkles.