Versatile Holiday Sugar Cookies
These delightful sugar cookies are the perfect canvas for creativity, allowing you to craft a variety of flavors and decorations suitable for any holiday celebration. With a buttery base and a tender, chewy texture, these cookies can be customized with your favorite add-ins such as chocolate chips, dried fruits, nuts, or spices. Whether you're baking for Christmas, Easter, or any special occasion, this large batch recipe ensures you'll have plenty of delicious treats to share with family and friends. Ideal for cookie exchanges or festive gatherings, these adaptable cookies are sure to become a cherished favorite in your holiday repertoire.
N/A
Servings
60
Calories
9
Ingredients
Ingredients
butter
1 lb (softened to room temperature)
granulated sugar
3 cups (none)
eggs
3 (large, at room temperature)
milk
5 tablespoons (any variety)
vanilla extract
1 1/2 teaspoons (pure or imitation)
baking soda
1 1/2 teaspoons (none)
baking powder
1 1/2 teaspoons (none)
salt
1 1/2 teaspoons (none)
all-purpose white flour
6 cups (measured and sifted if desired)
Instructions
1
In a large bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder until well combined. Set this dry mixture aside.
2
In a separate large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
3
Add the eggs one at a time, beating well after each addition, followed by the vanilla extract. Continue to mix until fully combined.
4
Next, pour in the milk and mix until the batter is smooth.
5
Gradually incorporate the reserved flour mixture into the wet ingredients, adding it in 1-2 cup increments and mixing well after each addition until fully combined.
6
Once the dough is prepared, cover it tightly with plastic wrap and refrigerate for at least 2 hours or overnight for better flavor and texture.
7
When you're ready to bake, preheat your oven to 350°F (175°C).
8
Using a teaspoon, scoop out balls of dough and roll them in your hands to create smooth balls. Place them onto ungreased cookie sheets, leaving space between each ball.
9
To flatten, dip the bottom of a glass in white sugar and gently press down on each dough ball until it flattens to about 1/4 inch thick.
10
Bake in the preheated oven for approximately 12 minutes, or until the edges are lightly golden but the centers are still soft.
11
Allow cookies to cool on the cookie sheet for about 3 minutes before transferring them to a wire rack or wax paper to cool completely.
12
For added flavor, try sprinkling cinnamon or your favorite holiday spices on top before baking to create snickerdoodle or spicy sugar cookies.
Nutrition Information
2.67g
Fat
8g
Carbs
0.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes these sugar cookies versatile?
These cookies are described as a perfect canvas for creativity, allowing for various flavors, add-ins like chocolate chips or nuts, and decorations suitable for any holiday.
What is the texture of these holiday sugar cookies?
These cookies have a buttery base with a tender and chewy texture.
How much butter is required for this recipe?
The recipe calls for 1 lb of butter, softened to room temperature.
How many cups of flour are used in this large batch?
This recipe requires 6 cups of all-purpose white flour.
What is the recommended chilling time for the dough?
The dough should be refrigerated for at least 2 hours or overnight for the best flavor and texture.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How do I flatten the dough balls before baking?
Dip the bottom of a glass in white sugar and gently press down on each dough ball until it is about 1/4 inch thick.
How long do the cookies need to bake?
Bake the cookies for approximately 12 minutes.
How do I know when the cookies are finished baking?
The edges should be lightly golden, while the centers remain soft.
How many calories are in a single cookie?
Each cookie contains approximately 60 calories.
Can I use imitation vanilla extract?
Yes, the recipe allows for 1 1/2 teaspoons of either pure or imitation vanilla extract.
What type of milk should I use?
You can use 5 tablespoons of any variety of milk.
How many eggs are needed?
The recipe calls for 3 large eggs at room temperature.
How much sugar is in the cookie dough?
The dough contains 3 cups of granulated sugar.
What is the fat content per cookie?
There is approximately 2.67g of fat per cookie.
How much protein does each cookie provide?
Each cookie provides about 0.6g of protein.
What are the carbohydrate counts for these cookies?
Each cookie contains 8g of carbohydrates.
How long should the cookies cool on the baking sheet?
Allow the cookies to cool on the sheet for about 3 minutes before moving them to a wire rack.
Can I make snickerdoodles with this recipe?
Yes, you can sprinkle cinnamon or holiday spices on top before baking to create snickerdoodles.
Should I grease the cookie sheets?
No, the instructions specify placing the dough balls onto ungreased cookie sheets.
What leavening agents are used in this recipe?
The recipe uses 1 1/2 teaspoons each of baking soda and baking powder.
How long should I cream the butter and sugar?
Cream the softened butter and granulated sugar for about 3-5 minutes until light and fluffy.
Is this recipe good for cookie exchanges?
Yes, it is a large batch recipe ideal for cookie exchanges and festive gatherings.
How much salt is included in the dry ingredients?
The recipe includes 1 1/2 teaspoons of salt.
What is the first step in the instructions?
The first step is to whisk together the flour, salt, baking soda, and baking powder in a large bowl.
Should I add eggs all at once?
No, add the eggs one at a time, beating well after each addition.
Can I add nuts to the dough?
Yes, the description suggests nuts as a possible add-in for customization.
What is the suggested increment for adding flour to the wet ingredients?
Gradually incorporate the flour mixture in 1-2 cup increments.
Does the dough need to be covered while refrigerating?
Yes, the dough should be covered tightly with plastic wrap.
What tools are needed to scoop the dough?
A teaspoon is recommended to scoop out the dough to roll into balls.