Welcome To Day 23 Of “25 Days Of Christmas Sweet Treats”!
Last year I did “25 Days Of Christmas Cookies“. Please click the link to find all those wonderful recipes and please check back here every day for Christmas Sweet Treats all the way up until Christmas Day!
Today was another wonderfully, full day around here! How about your day?
It was grooming day for the girls, so hubby and I had some good alone time in which we did some baking, candy making and played our first round of Christmas Monopoly!
If you ordered gifts online, did they all come in already? I mean, I know I live way over in Japan, but most packages, even in the middle of the Christmas bustle, come in no longer than 14 days. I am waiting on a nice big box filled with presents for my husband and he is still waiting on one box with a gift for me. Only one day left to hope for a Christmas present miracle!
I’ve had many a sugar cookie in my life, soft, crispy, tough, under baked, tried it all, well I thought I had tried them all. I found something, so delicious that I myself have had a hard time stepping away from them…a soft version of a sugar cookie I have not had before. Hard to believe too.
Simply delicious. Light, fluffy, tender yum!! Perfect for Santa and his helpers too!
- 4½ Cups Flour
- 4½ Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1½ Cups (3 sticks) Unsalted Butter, at room temperature
- 1½ Cups Sugar
- 3 Eggs
- 5 Teaspoons (Yes, 5!) Vanilla Extract
- Preheat the oven to 350 degrees.
- Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the flour, baking powder and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until soft and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Beat in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for at least 1 hour.
- When ready to bake the cookies, use a cookie scoop,and then roll dough ball into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Decorate with sprinkles or colored sugars. Bake about 10 minutes or just until set (do not over bake! The edges should be no more than very lightly browned if at all). Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
- If you want, you can frost these cookies instead of using sprinkles and sugar, or leave plain. Try not to eat them all in one sitting!