When our children were young, one of our family's favorite Christmas traditions was making cut out sugar cookies and decorating them together. Now before I paint a rosy picture, let me be candid: it was a lot of work and the kitchen looked like World War III, but the kids loved the tradition! Often I would prepare the dough, roll it out, cut out the shapes and bake the cookies, and then Larry and the three munchkins were in charge of the frosting and decorating. 

Even as my heart wells up while viewing these photos of my kids, elbow deep in frosting, I need to be honest with you: nothing in all of cooking kingdom, makes me want to say bad words (okay, at least think them!) like making sugar cookies. If you over-flour the counter when you roll them out, they are quite manageable and look beautiful, but you've sacrificed that desirable tender taste. And if you try not to use too much flour, I promise that swear words will be bubbling up as you fight that rolled out dough that insists on sticking to the countertop. It is a first world problem indeed, but why go to all that effort and then the cookies end up looking like (pardon my French) crap? 

For the past twenty years, I have relied on two different sugar cookie recipes. The first one is from my sister-in-law, Larry's wombmate, Linda. She may not even use it anymore, but I still have the original recipe, hand written on a 3 x 5 card. This recipe produces more of a shortbread cookie, employing plenty of butter and cream cheese, but no rising agents, like baking powder or soda. You roll the dough quite thin, 1/8th of an inch, and it is very manageable for all shapes of cut outs. This is the one that I used most when the kids were little, and they wanted candy canes, trees, kittens, drums and snowmen cookies to decorate.

The second sugar cookie recipe is from Larry's sister, Mary.  It is actually my favorite, if flavor and texture are the only considerations. The cookies are soft and cakey and melt in your mouth. However, do not try to use this dough with cute shapes; in my humble experience, the only shape possible with this tender dough, is round. Round is actually a good shape - just ask any fitness instructor ;). It translates to Christmas tree ornaments, many kinds of sport balls, sun or moon, you get the idea. 

Mostly I frost cut out cookies with cream cheese buttercream frosting. Occasionally I use a basic buttercream, adapted from a cake decorating class that I took many years ago. Both recipes are included here. When I was a child and played many games of Sorry and Parcheesi by myself (desperate youngest child move, when no older siblings wanted to play a board game), I could never be impartial, but would always choose a color to pull for. So it is with these frostings; I am pulling for the cream cheese buttercream. 

Here are two other pieces of advice that translate to either cookie recipe. The dough must be chilled quite cold, in order to not be so sticky when rolled out. I actually freeze the dough overnight, and then let it set out at room temperature for an hour or so, just before I start with the rolling pin. It will be quite hard and unwieldy initially, but with firm pressure from the rolling pin and the warmth of your hands, it will quickly soften. Keep the unused dough in the refrigerator while you are baking.

The second secret to great cookies, is to use a mixture of flour and powdered sugar, instead of straight flour, when rolling out the dough. I sift together equal parts of flour and powdered sugar, and keep it in a bowl on the counter throughout the process. I use it liberally on the countertop, sprinkle it on top of the unrolled out lump of dough, dust the rolling pin with it, and I dip the cookie cutters into it as well, before pressing them into the flattened dough. 

Shortbread Sugar Cookies

Shortbread Sugar Cookies

2 c. butter, softened to room temperature

6 oz. cream cheese, softened

2 c. sugar

2 large egg yolks

1 tsp. vanilla 

1/2 tsp. salt

5 c. flour

Cream together the butter and cream cheese. Add the sugar and beat for several minutes until light and fluffy. Beat in the egg yolks, vanilla and salt. Beat in the flour, a cup at a time. End product should be a stiff dough. If you don't have a powerful mixer, you might need to add the last flour in by hand. Wrap in plastic and freeze overnight or for a few hours. 

Let dough set out for about an hour before rolling. Cut off a third of the dough and place on a well floured countertop (use a mixture of equal parts flour and powdered sugar). Sprinkle top of dough with flour and dust the rolling pin as well. Roll out the dough, working from the center outwards, applying firm pressure, and liberally sprinkling all surfaces repeatedly with the flour mixture. Roll quite thin, about 1/8th of an inch. Dip the cookie cutters in flour and firmly press into the dough. Gently lift them out with a thin spatula and place on cookie sheet that has been sprayed with non-stick spray. Save the leftover dough edges to roll out again at the end. Bake in convection oven at 375 for about 5 minutes. Watch carefully so they don't overbake and become hard. If you are using conventional versus convection, I would start with the oven at 400, but really watch the cookies. Remove immediately to parchment paper and allow to cool completely before frosting. Most of my cutters are quite small, so this made about 5 dozen little cookies.  

Soft Sugar Cookies

Soft Sugar Cookies

1 c. butter, softened

1 1/2 c. sugar

2 large eggs

1 tsp. vanilla

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cream of tartar

few sprinkles salt

1 c. whole milk

5 c. flour

Cream together the butter and sugar until light and fluffy. Beat in the eggs. Add the vanilla, baking powder, baking soda, cream of tartar, and salt and mix well. Add the flour and milk, alternately, pouring in a little milk and then a cup of flour, until all is incorporated. Cover the dough and place in the freezer overnight, or for a few hours. 

Let dough rest at room temperature for about an hour before rolling out. Use a mixture of equal parts flour and powdered sugar to flour all the surfaces. Generously flour the countertop and then place half of the dough out. Sprinkle the dough and the rolling pin with the flour. Roll from the center outwards. It will seem quite hard and unwieldy at first, but with firm pressure and the warmth of your hands, it will soon be just the right texture. If the dough cracks as you roll, work the crack together with your hands and continue rolling. Add flour mixture as needed to prevent sticking. Roll the dough to a thickness of 1/4th inch. 

Dip a round cookie cutter into the flour mixture and press firmly into the dough. Gently lift out with a thin spatula and place on a cookie sheet that has been sprayed with non-stick spray. Save the leftover edges of dough to roll out again, at the end. Bake convection 350 degrees for about 6 1/2 minutes. They should be barely browned around the edges when they are done. Remove immediately to parchment paper and cool completely before frosting. I use a 3 inch round cookie cutter, and this recipe makes 3 1/2 to 4 dozen cookies of that size. 

Cream Cheese Buttercream Frosting and Simple Buttercream Frosting

Cream Cheese Buttercream Frosting and Simple Buttercream Frosting

1 c. butter, softened to room temperature

8 oz. cream cheese, softened

6 c. powdered sugar

1 Tbsp. Meringue Powder

1-2 tsp. vanilla

4 Tbsp. half and half or whole milk

sprinkle of salt

Beat the cream cheese and the butter together until creamed. Add the vanilla and 2 Tbsp. of half and half and the sprinkle of salt and beat well. Sift the powdered sugar to be sure there are no lumps; stir in the Meringue Powder. (Meringue Powder is found with the cake decorating supplies. It helps to stabilize the icing. Have I skipped it? Many times. If I have it on hand, I certainly add it though). Add half of the powdered sugar and incorporate, starting on low speed. Add the second half and repeat. If the frosting seems too stiff, add the last 2 Tbsp. of half and half and beat until combined. If you aren't using it immediately, cover and refrigerate. When you are ready to ice the cookies, let the frosting set out for a few minutes. You may need to whip it again to restore the fluffy texture. 

To prepare the simple buttercream frosting, simply omit the cream cheese and proceed with all the other steps. 

Frost the cookies and decorate with sprinkles and sparkling sugars to your heart's content. To store the cookies, I place them single layer on a cookie sheet and freeze for a few minutes. Layer in tupperware with a sheet of parchment paper between each layer; store in the freezer.