“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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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. We also made our cookies gluten free. If you want to make this recipe gluten free I recommend Gluten Free Jovial Pastry Flour, it’s the best for baking!
Times Change but Traditions Don’t Have To…
“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.”
“A balanced diet is a Christmas cookie in each hand”
~ Author Unknown
Traditional Sugar Cookie Recipe:
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 tsp. baking powder
- 1/2 tsp salt
- 1/2 Cup butter room temp
- 1 Cup sugar
- 1 large egg well beaten
- 1 tsp vanilla paste
- 1 Tablespoon milk or almond milk
- 4 cups powdered sugar
- 1/2 cup butter softened
- 6 Tablespoons milk or vanilla almond milk
Preheat oven to 350.
Sift together flour, baking powder and salt, set aside.
In a mixer, cream butter and sugar. Add egg, vanilla, and milk or cream.
Add sifted dry ingredients gradually until dough is stiff enough to handle.
Form into a ball, wrap in plastic.
Chill at least 1 hr.
Roll 1/4 inch thick on lightly floured board and cut with cookie cutters.
Place on ungreased cookie sheets.
Bake for 10 minutes, allow to cool before icing.
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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