Today is December 1st and therefore marks the official start of the Christmas season. We spent this past weekend decorating the house for Christmas and it looks so bright and merry! I decided to take a different spin this year and do 2 Christmas trees – a small one and a ginormous one. The main tree is in our front room and we can’t see it from the family room which is where we spend most of our time. It is too big to move to the family room so I set up a smaller tree for us to enjoy separately. On the little tree, which has colored lights, we put all the homemade ornaments that the kids have crafted over the years. The main tree, which has white lights, got the store bought ornaments which still hold special memories for us. The best of both worlds.
And so today also begins 12 days of Christmas Cookies. My goal is to incorporate the traditional favorite of the season along with some new recipes that we haven’t tried before. So today’s cookie is traditional – a sugar cookie. This recipe is my go to for the softest yummiest cookies. You can make them for any day and if you change the color of the sugar you can coordinate with any holiday. I make orange and black ones for Halloween and green ones for St. Patrick’s Day. Since this is a Christmas cookie, I went with red and green. I am sure the family is expecting a cookie today so this we be sure to not disappoint.
Chewy Sugar Cookies
2 3/4 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 tablespoons milk
Sprinkles or colored sugar, for decorating
Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the milk to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and roll in plain or colored sugar. Place on a parchment lined cookie sheet or Silpat. No need to flatten, they do that on their own.
Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.