December 1st

My favorite cookie of all time is the sugar cookie or Butterplaetzchen in German. It tastes great, makes the house smell good and is delightful to the eye.  It is one of the easiest ways to create artistic masterpieces and I have made batches for many occasions other than Christmas.

Recipe Sugar Cookies


2 sticks softened butter

1 cup sugar

3 cups all purpose flour

1 large egg

1 Tablespoon Vanilla Extract

pinch of salt


With an electric mixer cream together the butter with the sugar until it becomes light and fluffy. Add the egg, vanilla extract and a pinch of salt. Mix until combined. The flour should be added gradually. Turn out the dough on a work surface and divide it into portions ( I like to divide it into 4 equal portions for easy handling). Roll out the dough and chill it in the fridge. I used to cut out the shapes right after rolling the dough and it was fine, but chilling it first, prevents the dough sticking to the cookie cutters. Preheat the oven to 350F and line the cookie shapes on a cookie sheet with parchment paper. Depending on the size, they should be bakcd about 15 minutes or until they turn golden around the edges. Let them cool before decorating with icing. Instead of using royal icing, we used to brush the cookies before baking with an egg yolk to give a glossy finish. Decorating the cookie is of course most of the fun. Icing, sprinkes, sugar, colors…. are there so many ways to create exquisite masterpieces…

Recipe Royal Icing


1 Pound Confectioners’ Sugar

4 Tablespoons Meringue Powder

1 Tablespoon Vanila Extract

Warm water

Food colors


Combine the confectioners’ sugar with the meringue powder, vanilla extract and about 5 tablespoons of warm water and beat with an electric mixer. After a while the icing will start to be shiny and glossy. You might need to add more water. Add the desired food coloring to the icing and cover the mixture until ready to use.

Categories: Baking, Christmas | Leave a comment

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