Christmas Cookies From Scratch

Christmas cookies is one of my favorite traditions since having the kids. They love to color the snowflake and snowman cookies with the edible markers, as if they were coloring a book. It keeps them quiet, happy and in the spirit of Christmas while coloring the cookies. This year we did snowmen, snowflakes and candy canes. We did about 40 cookies and I used my favorite recipe ever: The Best Rolled Sugar Cookies by Jill Saunders. You can find her recipe below or head over to

The only thing I change in the recipe is that I replace the vanilla extract with lemon extract. Because the icing is so sweet already and I like a combination of sweet and sour, I use the lemon extract to go with my tea and to not be overly sweet.


  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 tsp vanilla extract (I use lemon extract)
  • 5 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt


In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

For the icing I use confectioner’s sugar and add milk until I can get a thick yet creamy texture. I add sugar or milk as needed to obtain the perfect consistency. Once dipped or brushed in the icing, I wait 24 hours before start coloring them.

Bom Apetite [ as we say in Portugal]!




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