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Holiday Sugar Cookies

 Holiday Sugar Cookies
Katie Koziolek of Hartland, Minnesota adds a hint of lemon to these delightful sugar cookies. For make-ahead convenience, freeze the dough up to three months, then thaw in the fridge before baking and decorating them.
57 ServingsPrep: 25 min. + chilling Bake: 10 min.

Ingredients

  • 2 cups butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 tablespoon grated lemon peel
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • FROSTING:
  • 3 cups confectioners' sugar
  • 3 tablespoons butter, melted
  • 1/4 cup milk
  • Green food coloring
  • Red-hot candies

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in lemon
  • peel and vanilla. Combine flour and baking soda; gradually add to
  • creamed mixture and mix well. Shape into three 10-in. rolls; wrap
  • each in plastic wrap. Refrigerate for 4 hours or until firm.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased
  • baking sheets. Bake at 350° for 10-15 minutes or until edges are
  • lightly browned. Remove to wire racks.
  • In a large bowl, combine the confectioners' sugar, butter, milk and

2 of 2

Holiday Sugar Cookies (continued)

Directions (continued)

  • food coloring until smooth; transfer to a resealable plastic bag;
  • drizzle over cookies in the shape of a Christmas tree. Place one
  • red-hot at the top of each tree. Yield: about 9-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 169 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 97 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.