Today’s cookie post is a staple for many holiday celebrations. This recipe for sugar cookies is courtesy of my friend Liana who bakes these every year! I always find that these are some of the funnest cookies to decorate and share with friends. Enjoy!
Guest Blogger: Liana
About me: I was born and raised in Toronto in a family with strong Lithuanian roots. My creativity was always nurtured while growing up so perhaps I have that to thank for my love of crafting, jewelry design and typography/fonts today. I enjoy learning to cook while listening to my favorite radio program ‘This American Life’, travel, crisp Autumn days, exploring my neighbourhood and the company of my friends and family, and a nice bottle of wine.
What is your holiday décor theme/favorite holiday décor item? I like to keep it simple – white lights and handmade felt snowflakes in the window.
What is your favorite holiday tradition? I grew up with a crazy Eastern European family – it wouldn’t be Christmas without heated family debates served with a traditional meal.
What movie is a must for the holiday season? Muppets!
Why did you choose this recipe? I have fond memories baking these cookies with my mom. I would always bake a decorate a batch for my friends, wrap them in pretty packages and share over the Christmas break.
3/4 cups softened butter
1 cup granulated sugar
1 tsp Vanilla
2 1/2 cups all purpose flour
1/2 tsp baking powder
1 tiny pinch of salt
Sprinkles, icing and any other fun bobs to decorate
- In large bowl, beat butter with sugar until fluffy
- Beat in egg and vanilla
- In separate bowl, whisk together flour, baking powder and salt
- Stir into butter mixture in 3
- Divide in half, flatten into discs
- Wrap in plastic wrap and refrigerate until firm, about 1 hour
- (Tip: if you’re making ahead, you can refrigerate for up to 24 hours.)
- On lightly floured surface, roll out each disc to 1/4-inch thickness.
- Use your favorite cookie cutters to stamp out as many cookies as possible and place on cookie sheet.
- Bake on 350°F, rotating and switching pans halfway through, until light golden on bottoms and edges, 10 to 12 minutes.
- Transfer to racks; let cool completely. (Tip – these can be frozen for up to a month)