Whether you’re attending your office potluck, serving your work mates, friends or family or getting together to watch the hockey game, these Christmas Sugar Cookies are easy to make and are sure to please.
(Makes about 16 large cookies)
Flavour Tip: The taste is all in the eggs. Instead of factory farm white eggs I used fresh pasture free run heritage chicken eggs from my friend’s organic farm. You can also try duck eggs.
- In a large bowl, sift flour, salt, and baking powder. Set aside. (Mix them all together using your clean hands)
- In a bowl use an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy. (If you don’t have an electric mixer you can buy a hand powered mixer from a dollar store or kitchen store.)
- Add flour mixture, and mix on low speed until thoroughly combined.
- Divide dough in 2 and wrap in plastic wrap. Chill until firm, at least 1 hour.
- Have ready several baking sheets lined with parchment paper. Remove dough from refrigerator; let stand at room temperature to temper slightly. (Note: This prevents dough from cracking.) (You can also use disposable baking sheets sold in supermarkets.)
- Place parchment on a clean surface; dust generously with flour. Be careful, as too much added flour can toughen the cookie.
- Roll dough to a scant 1/4-inch thickness, stopping often to release the dough by running an offset spatula under it.
- Dust with flour as necessary to prevent dough from sticking. Transfer parchment and dough to freezer until very firm about 15 minutes.
- Remove dough from freezer; working quickly, cut into desired shapes. If your dough begins to soften, return to freezer for a few minutes. Using a wide spatula, transfer to baking sheets; freeze or refrigerate until firm, about 15 minutes.
- Bake 15-18 minutes, or until edges just begin to brown, rotating halfway through. Cool on wire racks; decorate.
(Note: Chill scraps, and re-roll dough only once or your cookies could toughen.)
Drizzle or pipe icing or melted dark or white chocolate on to the cookies and then sprinkle with crushed candy canes. (Google “cookie icing” for more ideas.)
Adapted by: / Ingredients graphic by: John Zeus
Recipe sourced from Executive Chef John Robertson at The Big Carrot Natural Food Market Cookie images from The Big Carrot