Break out the fun-shaped cutters.
Need motivation to bake this holiday season? Here’s plenty, courtesy of baker and blogger Zoë François: As she writes in her book, Zoë Bakes Cookies, “They may seem like a holiday cliché, but making cutout cookies and building cookie houses are some of my favorite parts of the holiday season. Amid all the hustle and bustle of holiday preparations, I savor the evening when I can put on some music, grab a cup of tea, and settle in for a few hours of cookie decorating.”
We recommend making lots of dough to kick things off, since cookies make for ideal gifts for friends, family, and neighbors. They’re also the perfect thing to bring to a cookie exchange, which are still a treasured tradition for many. As François explains, “When December comes around, I usually need a big stockpile of sugar cookie dough on hand, and this recipe makes a good-sized batch.” And since her dough is freezable, you can stretch that batch over the course of a few weeks, if necessary.
For some fresh and zingy flavor, François suggests adding lemon extract and zest to the cookie dough, or try subbing in almond extract and cinnamon instead, “if you like a warmer flavor.” Either way, the decorating process is a key part of the holiday-cookie experience. She says, “Royal icing made with meringue powder makes a beautiful finish that dries hard and stays intact even if you are sending them to a loved one.”
Whether you’re bringing a batch to your next cookie exchange or mailing a dozen to someone you care about, sugar cookies are a classic for a reason. And if you happen to be sending a care package of these bad boys to your nearest and dearest, we’d be happy to add our address to your list, too. Here’s how to make these simple and wonderful treats:
Sugar Cookies
Makes about 48 cookies
Ingredients
- 4 ½ cups / 540g all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup / 220g unsalted butter, at room temperature
- 1 ⅔ cups / 332g granulated sugar
- 2 eggs, at room temperature
- 2 tsp pure vanilla extract
¾ tsp lemon extract (or add any extract you like) - Zest of 1/2 lemon (optional)
Instructions
- Make the cookie dough: In a large bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, mixing well between each addition and scraping the bowl. Mix in the vanilla, lemon extract, and zest (if using). Add the flour mixture all at once and mix on low speed just until it all comes together. Scrape down the bowl, increase the speed to medium, and mix for 15 seconds.
- Press the dough into a disk, wrap it in plastic, and refrigerate until firm, at least 1 hour. It can be made a couple of days ahead or frozen for up to 3 weeks.
- Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper.
- Roll the dough out on a floured surface to a rectangle 1/8 inch / 3mm thick.
- Use cookie cutters to create fun shapes out of the dough. Place the cut cookies on the prepared baking sheets, leaving enough room for them to spread slightly, about 1 inch apart. If your dough starts to get warm and sticky, return it to the refrigerator, until firm, about 10 minutes. Warm dough will be difficult to work with.
- Bake, one sheet at a time, in the middle of the oven for 8 to 12 minutes, until just golden on the bottom — you don’t want too much color on them. The baking time will depend on the size of the cookie. Let them cool on the baking sheets completely before decorating.
Text copyright © 2024 by Zoë François. Photographs copyright © 2024 by Zoë François. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
