“The best of all gifts around any Christmas tree is the presence of a happy family all wrapped up in each other.”-Burton Hills
Merry Christmas! When I was growing up we had a tradition of making rolled sugar cookies every Christmas. The recipe I am sharing today is the recipe my family has used for decades. I have no idea where the recipe originated but I remember my grandmother and mother making them and I did the same with my children when they were young. This year I baked them with my daughters and two of my three grand children for the first time, but we added a little twist to the family tradition.
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Traditional Rolled Sugar Cookies with a New Twist:
So What is the Twist?
Unlike the cookies we made when we were young, we are skipping the artificial food dyes in favor of all natural vegetable dye food coloring. (<–affiliate link) The colors are beautiful and there are no worries about children consuming the nasty chemicals found in artificially enhanced food colorings. I used this powdered coloring made with vegetables.
Times Change but Traditions Don’t Have To…
So put on the Christmas music, pull out the stand mixer, the rolling pin, and a set of little bowls and make some cookies with your family. It’s something they will always remember. I know I will.
“He who has not Christmas in his heart will never find it under a tree.”
-Roy L. Smith
“Never worry about the size of your Christmas tree. In the eyes of children, they are all 30 feet tall.”
-Larry Wilde
“A balanced diet is a Christmas cookie in each hand”
~ Author Unknown
Traditional Rolled Sugar Cookies with a New Twist:
You will need: A mixer,rolling pin, vanilla paste, cookie cutters, all natural vegetable dye food coloring (I used this powdered coloring made with vegetables) and cookie sheets. If you want to make this recipe gluten free I recommend Gluten Free Jovial Pastry Flour (affiliate links)
Traditional sugar cookies, cut with cookie cutters and iced with naturally colored frosting.
- 2 Cups sifted flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 Cup butter room temp
- 1 Cup sugar
- 1 large egg well beaten
- 1 teaspoon vanilla paste or extract
- 1 Tablespoon milk or almond milk
- 4 cups powdered sugar
- 1/2 cup butter softened
- 6 Tablespoons milk or vanilla almond milk
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Preheat oven to 350.
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Sift together flour, baking powder and salt, set aside.
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In a mixer, cream butter and sugar. Add egg, vanilla, and milk or cream.
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Add sifted dry ingredients gradually until dough is stiff enough to handle.
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Form into a ball, wrap in plastic.
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Chill at least 1 hour
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Roll 1/4 inch thick on lightly floured board and cut with cookie cutters.
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Place on ungreased cookie sheets.
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Bake for 10 minutes, allow to cool before icing.
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Use a mixer to blend butter and sugar till smooth, add milk and continue mixing. Separate into bowls and add food coloring if desired.
~ Linda Spiker
MAY I PLEASE ASK A FAVOR?
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Hi Felicia, I actually link to a whole page of natural food coloring in the post. You can find the links where I mention the food coloring under the heading “So What is The Twist” and just above the recipe where it says “What You Need”. But if you want the specific dye I used it was this powdered one https://www.amazon.com/ColorKitchen-Cupcake-Coloring-PINK-YELLOW/dp/B01B8LL18E/ref=sr_1_7?ie=UTF8&qid=1512147422&sr=8-7&keywords=natural+food+coloring
These are so lovely! You have such a beautiful family, such special photos of them enjoying cookie decorating.
How sweet — in every way. Love the pics and the love…radiating from those sweet happy faces!
Great recipe too. I have never used Vanilla paste.. Cud one sub vanilla? Thanks.
Thanks Carol! They are o much bigger now! Can’t believe this was four years ago!
Hi, i am so excited to use this recipe for my daughter’s birthday party! Ive never used vanilla paste before. Could vanilla extract be used in place of this?
Yes you may! I hope your daughter has a wonderful birthday!
These cookie’s were a great recipe. Very simple.
Thank you very much .
Happy Holidays
You are welcome Diana. Glad you enjoyed the recipe!
Since this made with butter and not storebought frosting, how should these be stored?
Butter can be stored safely on the counter for a few weeks.No need to refrigerate:)