Holiday Sugar Cookies Recipe

5 1 2
Holiday Sugar Cookies Recipe
Holiday Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Holiday Sugar Cookies Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
57 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
57 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon grated lemon peel
  • 2 teaspoons 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 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.
Originally published as Holiday Sugar Cookies in Quick Cooking November/December 2003, p68

Nutritional Facts

2 each: 169 calories, 7g fat (4g saturated fat), 30mg cholesterol, 97mg sodium, 24g carbohydrate (13g sugars, 0 fiber), 2g protein.

  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon grated lemon peel
  • 2 teaspoons 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
  1. 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.
  2. 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.
  3. In a large bowl, combine the confectioners' sugar, butter, milk and 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.
Originally published as Holiday Sugar Cookies in Quick Cooking November/December 2003, p68

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MrsA1003 User ID: 2687603 142661
Reviewed Jun. 29, 2009

"This is the BEST sugar cookie i have ever made. It's more of a butter/sugar cookie which is great. They roll out perfectly for cutouts."

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