Cookies for Santa
To me, the taste of Christmas is the taste of my mom’s sugar cookie recipe. Every year for the holiday, my mom would make a big batch of sugar cookies to decorate and eat. Each family member would get a sheet of wax paper filled with cookies to decorate with jars of icing and lots of Christmas sprinkles. Those cookies would be set out for guests with the best ones were left for Santa Claus.
As an adult, the smell and taste of these sugar cookies is synonymous with Christmas. I set up my kitchen table just like my mom did, with wax paper filled with cookies, armed with bags of frosting and sprinkles. Then boxes of cookies and homemade chocolate fudge are shared with friends and family throughout the holiday season. It’s truly not Christmas without these cookies.
The Supplies
Ingredients
To make mom’s sugar cookie recipe, you’ll need the following ingredients:
- Unsalted butter
- Granulated sugar
- Eggs
- All-purpose flour
- Baking soda
- Cream of tartar
- Whole milk
- Vanilla extract
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this classic sugar cookie recipe, you’ll need the following pieces of equipment:
- Stand mixer or large mixing bowl
- Measuring cups
- Measuring spoons
- Silicone spatula
- 2 large baking sheets
- Rolling pin
- Cooke cutters
- Cooling rack
Mom’s Sugar Cookie Recipe Details
Bake the Sugar Cookies
This recipe has been a classic with my family for generations for a reason. They’re as easy to make as they are tasty. Unlike other cookie doughs, there’s very little concern with overworking this one. You can roll it out and re-roll it as many times as you need without getting tough cookies!
In my mom’s cookbook, the recipe is “add the ingredients in the order shown and bake for 10-12 minutes! I’ve detailed it out a bit more, but really, as long as you have everything measured, you practically have these cookies made! Starting with the butter and sugar, you’ll need to incorporate them together well before adding the eggs, followed by the dry ingredients. Another difference with this recipe is the milk and vanilla go in last, almost as the final binding agent. Before that, the dough can look a bit crumbly, but using your hands to incorporate the milk and vanilla will leave you with dough that’s ready to be rolled! Just chill it for half an hour to get the butter a bit more solid, and you’ll be ready to go!
Frost and Store the Cookies
The simple vanilla flavor of these cookies is what really sings, so lately I like to pair a simple vanilla icing to go with it! Powdered sugar, vanilla extract, and a bit of water is all you need to make a delicious frosting that easily pipes or drizzles on to the cookies with ease!
I hope you have the merriest of Christmases with all the cookies and family traditions you look forward to! Happy Holidays!
If you make mom’s sugar cookie recipe be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Mom’s Sugar Cookies
Description
My mom's sugar cookie recipe is a classic cookie passed down for generations. They’re not too sweet, soft but firm, and a crowd favorite!
Ingredients
Sugar Cookies
Simple Cookie Frosting
Instructions
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In the bowl of a stand-mixer with the paddle attachment, or in a large bowl by hand, mix the butter and sugar until combined and creamy.
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Add the eggs and mix until evenly combined
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Mix in the flour, baking soda, and cream of tartar until fully incorporate and no clumps of flour is visible.
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Stir in the milk and vanilla, using your hands to bring the dough together in the end. Wrap the dough into two large disks, wrap in clingfilm, and refrigerate for 30 minutes.
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Preheat your oven to 350° F and line two baking trays with parchment paper.
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Sprinkle flour over a work surface and place one disk of dough in the center. Dust flour over a rolling pin and roll the cookie dough to about ¼-½ inch thick. Use your favorite cookie cutters to cut shapes out of the dough and place on the baking tray. Re-roll the dough and repeat the same process until all of the dough is used
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Bake the cookies for 10-12 minutes, until just golden around the bottom. Let the cookies cool on the tray for 5 minutes then transfer to a wire rack to cool completely.
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While the cookies cool, make the frosting. In the bowl of a stand mixer with the whisk attachment or in a large bowl with a handheld mixer, add the powdered sugar, vanilla, and 1 tablespoon of water. Whisk until combined, adding more water ½ tablespoon at a time until the desired consistency is reached.
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Once the cookies are cooled, pipe or drizzle the frosting over top, decorating however you please!
