“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:

Traditional Rolled Sugar Cookies with a New Twist on a wooden cutting board


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. 

Chicldren dipping their fingers into a bowl of icing for Traditional Rolled Sugar Cookies with a New Twist


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.

A mother and child rolling Traditional Rolled Sugar Cookies

Traditional Rolled Sugar Cookie cough and cookie cutters

“He who has not Christmas in his heart will never find it under a tree.”

-Roy L. Smith

Traditional Rolled Sugar Cookies from www.theorganickitchen.org

“Never worry about the size of your Christmas tree. In the eyes of children, they are all 30 feet tall.”

-Larry Wilde

Traditional Rolled Sugar Cookies on cooking rack with child's hands holding plate with cookie on itA little girl in red dress eating a Traditional Rolled Sugar Cookie

“A balanced diet is a Christmas cookie in each hand”

~ Author Unknown

Traditional Rolled Sugar Cookies with a New Twist and bowls of colorful icing

Traditional Rolled Sugar Cookies with a New Twist on wooden table with bowls of pink and blue icing

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 Rolled Sugar Cookies with a New Twist
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins

Traditional sugar cookies, cut with cookie cutters and iced with naturally colored frosting.

Course: Dessert
Cuisine: American
Keyword: easy dessert recipe, holiday recipe, kid-friendly recipes
Servings: 30 cookies
Author: Linda Spiker
For Cookies:
  • 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
For Icing:
  • 4 cups powdered sugar
  • 1/2 cup butter softened
  • 6 Tablespoons milk or vanilla almond milk
For Cookies:
  1. Preheat oven to 350.
Cookie Instructions:
  1. Sift together flour, baking powder and salt, set aside.
  2. In a mixer, cream butter and sugar. Add egg, vanilla, and milk or cream.
  3. Add sifted dry ingredients gradually until dough is stiff enough to handle.
  4. Form into a ball, wrap in plastic.
  5. Chill at least 1 hour

  6. Roll 1/4 inch thick on lightly floured board and cut with cookie cutters.

  7. Place on ungreased cookie sheets.
  8. Bake for 10 minutes, allow to cool before icing.
For Frosting:
  1. Use a mixer to blend butter and sugar till smooth, add milk and continue mixing. Separate into bowls and add food coloring if desired.
Wishing you a Merry Christmas and a healthy happy New Year filled with love, happiness and peace.

~ Linda Spiker



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