First of all, Merry Christmas Eve! I’m Allison, from Alli ‘n Son. Ashton was so sweet for inviting me to share one of my favorite Christmas cookie recipes. Hug, giant hugs to her!
So, Christmas was almost a disaster this year. We avoided it narrowly. With days to spare.
Days I tell you.
What would have made it such a disapointment? No cookies.
That’s right, somehow I had failed to make any cookies.
How is that possible you may be wondering? Me, the cookie-lover? The one who will almost always picks a cookie as dessert? Me, the person who will try just about any cookie recipe at least once?
Well, because every year I get together with my mom and we have a day of baking. We each choose 2-3 different cookies that we can’t live without and we bake our hearts out.
This year however, we didn’t get together. Why? WHY??? I have no idea. But all of a sudden I realized that we were going to have a cookie-less Christmas unless I did something. Soon. And so, I made cutout cookies, because it isn’t Christmas without cutout cookies, right? With a sweet sugar cookie base and a lightly lemony frosting, Christmas was saved.
Now, getting them to last until Christmas, that’s the hardest part, don’t you think?
- 1-1/2 cups powdered sugar
- 1 cup butter, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 cups powdered sugar
- 1-1/2 tablespoons milk
- 1-1/2 tablespoons lemon juice
- 1/4 teaspoon vanilla extract
- Food coloring (optional)
Using an electric mixer on medium speed, beat together the powdered sugar, butter, vanilla, almond and egg until fluffy. On low speed mix in the flour, baking soda and cream of tartar until combined. Dough will be crumbly.
Press the dough into a ball, cover and refrigerate at least 2 hours, or overnight.
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper, silicone baking mat* or spray with nonstick spray.
Start with 1/4 of the dough and roll out on a lightly floured surface to 1/4-inch thick. Cut into shapes with your favorite holiday cookie cutters. Place on perpared cookie sheets.
Bake for 7-8 minutes in the preheated oven, until cookies are cooked through but have no begun to brown. Cool cookies on pans for 5 minutes, then move to a wire rack.
Repeat with the remaining dough.
When the cookies have cooled, prepare the frosting. In a small bowl combine all of the ingredients and stir to combine. Add more sugar or milk/lemon juice to adjust the thickness. If coloring the frosting, evenly divide into bowls and stir in 2-3 drops of food coloring.
Using a butter knife, frost the cooled cookies and decorate as desired. If frosting thickens while you are working, add a little more milk or lemon juice to thin out.
Allison, known as Alli in the blogging world, is a slightly OCD mom (yes, you must eat M&Ms in matching colors). She’s the mother of one spunky and hilarious three-year-old boy and an adorable 5-month old baby boy.
She spends most of her free hours blogging at Alli ‘n Son. What began as her story of working mom to stay-at-home mom has morphed into something much more delicious. Breads. Pizza. Cookies. She loves to bake and cook and share. Most of all she loves to share, because she can’t eat all of this food by herself. Each Friday she hosts a weekly link up for sweet-inspired foods, Sweet Tooth Friday. Bring a napkin when you visit, you’ll be drooling in no time.
Not only does she bake, she also creates. As a “retired” graphic designer she finds ways to stay creative through the lens of her camera. Life as a stay-at-home mom can get boring if you aren’t looking for ways to be inspired.
You can also find Allison chatting on Twitter, sharing on Facebook and snapping away on Flickr. The few minutes that she has left during the day are dedicated to baking and eating cookies.