The favorite holiday cookies handed down through generations are the simplest. Butter, flour, sugar, salt, vanilla. That’s the core of all the recipes shared here. It’s the slight variations in spices and technique that make them different. And it’s the love with which they’re made that makes them special.
Ingredients
- 8 oz. butter (two sticks)
- 1 cup sugar
- 4 cups sifted flour
- 1 Tbsp. baking powder
- 1⁄4 tsp. salt
- 1⁄2 cup less 2 tsp. milk
- 2 tsp. vanilla
- 2 eggs lightly beaten
- 2 cups powdered sugar
- 1⁄4 cup milk
- 1⁄2 tsp. vanilla
- 1⁄2 tsp. butter
Instructions
Dough
Preheat oven to 375 degrees.
Combine flour, baking powder and salt in a separate bowl.
In a stand mixer, mix butter and sugar until creamy. Add flour mixture and mix until well combined.
In a measuring cup, mix eggs, milk and vanilla. Slowly add to flour/butter mixture until dough is soft, but not sticky (You should be able to roll it in your hand without it sticking). Mix for 2-3 minutes.
Break off small pieces of dough and roll into 2” logs. Be careful not to overwork the dough or the cookies will become tough. Shape into letter “S” and “O” shapes and place on parchment or Silpat-lined cookie sheets.
Bake for 12-15 minutes, or until bottoms are lightly browned. The tops will stay white, but will have small cracks in them. Let cool completely before glazing.
Glaze
Place powdered sugar in a medium bowl. In a separate bowl, heat milk and butter in microwave until melted.
Add vanilla to milk mixture. Slowly whisk milk mixture into the powdered sugar until it is thick and creamy (slightly thinner than pancake batter). If glaze is too thin, it will soak into the cookies. Dip cookies into glaze, wiping away any excess but making sure entire cookie is covered. Place on wire racks to dry.
Store in airtight container.
