Are you looking to make the most perfect Christmas cookie ever? One that can be decorated (or not) but the decorating is the highlight of making these delicious cookies. The combination of cookie and frosting are out of this world delicious. If you make them once, you’ll make them every year…. #forever

We started making these cookies when I was a little kid, long, long ago. They became the “tradition” that couldn’t get missed. You can be a picky cookie decorator (me), or a more abstract decorator (Fred). His are piled high with the frosting and end up gorgeous.

You don’t have to be artistic to decorate these cookies. Lines, circles, dots or a mishmash thereof. They all turn out beautiful and OH! So delicious! You can print this recipe by clicking HERE.

CHRISTMAS BUTTER COOKIES

Sift:

• 2 3/4 cups of flour
• 1 teaspoon baking powder
• 1/2 teaspoon of salt

In mixer bowl add:

• 3/4 cup soft butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla

Beat until fluffy and light. Slowly beat in flour mixture. CHILL ONE HOUR.

Flour your work surface and roll out dough. Use cookie cutters to cut into desired shapes.

Place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes.

YIELD: 4 dozen 

FROSTING

Mix…

• 1/4 cup butter
• 4 cups (1 box) confectioner’s sugar
• 1/4 cup scalded cream
• 1 teaspoon vanilla

Blend until smooth. Scoop into separate bowls and add food coloring (hint: yellow and blue mixed makes an awesome ‘grinch’ green). Scoop colored frosting into Ziplock bag (I use freezer) and snip a little off the corner. Squeeze onto cookie to decorate! If you need the frosting thinned a bit more, I have great luck just using light cream, add a little at a time until it will easily come out of the bag to decorate.

✍️ Until next time…