Old fashioned cookies are my favourite, especially around the holidays. One bite and a flood of memories from Christmases past envelope you. I rememeber iced sugar cookies from my childhood and from my mother-in-law’s cookie jar at Christmas.
amaWhile these aren’t exactly like hers, I love this recipe because it doesn’t make a huge batch and the cookies are delicious. I promise this Old Fashioned Iced Sugar Cookies Recipe is a winner.
Though many other cookies are flashier with more interesting ingredients, I think the simplicity of a sugar cookie is hard to beat. Perfect with a cup of tea, I dare you to eat just one. It is not physically possible.
I used a squeeze bottle for each different frosting to make it easy to drizzle on the cookies. My friend Kathleen, just gave me the best tip for frosting, though. Put your frosting in a saucer and drop your cookies flat in to it. Take the out and let the excess drip off. Then lay them flat to dry. I will be trying this method next as her cookies are gorgeous!
Looking for a more professional affect? Check out my Sugar Cookie Icing recipe. Use the recipe as is for writing and outlining. Then thin it out to flood inside the outlines.
These cookies freeze well and are great to give as gifts to your neighbors and friends.
Old Fashioned Iced Sugar Cookies Recipe
Our family loves these delicious rolled sugar cookies. Thicker without being too thick and perfect for decorating.
- 1 1/2 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 1 tsp vanilla extract
- 5 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup icing sugar
- 2 tsp milk
- 2 tsp light corn syrup
- 1/4 tsp peppermint extract
- assorted food coloring
- Cream together butter and sugar in a large bowl until smooth. Beat in eggs one at a time. Beat in vanilla. Combine the flour, baking powder in salt in another bowl. Add flour mixture to the butter & egg mixture. Mix well. Cover and chill dough for at least one hour (or overnight).
- Preheat oven to 400°F. Rollout dough on a surface dusted with icing sugar. Roll to a thickness of 1/4" to 1/2" thick. Cut shapes with cookie cutters. Place cookies 1 inch apart on cookie sheets lined with parchment paper.
- Bake 6 to 8 minutes or until edges are just beginning to brown. Remove from the pan immediately and cool on a cooling rack.
- In a small bowl, stir together sugar and milk until smooth (you may have to add more milk). Beat in corn syrup and peppermint extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls and add food colorings to each to desired color.
Amount Per Serving: Calories: 117Saturated Fat: 3gCholesterol: 23mgSodium: 84mgCarbohydrates: 16gSugar: 8gProtein: 1g
What Christmas cookies are your favourites from your childhood? Here are a few of mine as well as some other yummy Christmas treat recipes.