I love to bake during the holiday season and the tradition of Christmas cookies. There are so many family memories attached to cookies. Whether it was baking them with your children, grandmother or mom or decorating them with your siblings, my guess is that most of us have some sweet recollection of cookies, especially around the holidays.
Working during the week however, my holiday baking time is limited to the weekends and weeknights so making big batches of holiday cookies, can be a challenge if I don’t plan out my holiday baking. And this my friends, is where my freezer comes in handy to make things a little easier for me during the holidays! I’ve been gathering my notes together and mapping out what cookies will work with my busy schedule so that I can begin preparing things ahead of time. The Christmas cookies I’m baking will allow me to make the dough or cookies ahead of time and freeze them. I’ve created a board on Pinterest called Christmas Cookies to store all my cookies for this Christmas holiday season in one spot.
This recipe I’m sharing with you is one I found that my family enjoys during the holiday season and are a perfect Christmas cookie for cookie swaps at work or mailing to friends and family. The sprinkles make them fun for the kids and very festive for the Christmas holiday.
Have fun baking!
Glazed Sprinkle Sugar Cookies
Servings: 2 1/2 to 3 dozen
- 3 eggs
- 2 1/2 cups flour
- 1 cup confectioner’s sugar
- 1 1/4 Tablespoons baking powder
- 1/2 cup butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon lemon juice*
- Christmas sprinkles
- 2 cups confectioner’s sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. In a mixing bowl, beat the eggs on high speed for 3-4 minutes. In another bowl, whisk together the flour, powdered sugar, and baking powder. Work the butter in with a pastry blender. Stir in the vanilla and lemon extracts gradually until crumbly. Using a mixer on low speed, gradually beat in the eggs. Roll the dough into 1″ balls and place on parchment lined cookie sheet. Bake 12 – 14 minutes or until very lightly browned. Cool on wire racks completely.
- Meanwhile, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, milk and vanilla. After cookies cool, dip the tops of them into the glaze. Place on wire racks and pour the sprinkles on top. Store in airtight container once glaze is dry.
Place cookies in freezer bags or freezer container, using wax paper to separate the layers. Thaw to serve, or warm in microwave for 10 seconds.
Note: I substituted lemon juice for lemon extract as original recipe called for. Somehow, the lid to my lemon extract wasn’t on all the way and all my lemon extract spilled in the cupboard. Cookies still came out great!
*recipe adapted from www.sugarcrafter.net
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