Can you believe we're less than a week away from Christmas? I honestly can't! My shopping is *this close* to being finished, I have menus made and *almost* all of my grocery shopping completed, and I'm starting to bake!
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Today I'm excited to be joining a group of bloggers for a virtual Cookie Exchange hosted by Camila of Effortless Style. This is the next best thing to us all being able to sit around and much on our favorite cookies together, so I'm anxious to see what everyone else is sharing for the party today, too!
I decided to share one of our stand-by favorites today... Christmas Sugar Cookies but with a twist since I've made them Double Doozie style! You know, those delectable treats that you get at the mall? We make our own at home! Because all of the frosting is on the inside, these are a little quicker to assemble than regular decorated Christmas sugar cookies since you don't need to spend tons of time making the tops look pretty. I just add some sprinkles to some of the tops before baking and call it good!
If you don't have a favorite, this is the sugar cookie recipe I've been using for several years since my friend shared her recipe with me. It makes a soft but sturdy cookie great for decorating, and it tastes divine (I'm convinced the almond extract is the key)! I usually double the recipe while I'm at it and freeze 1/2 of the dough for later.
Sugar Cookie Recipe
1 cup sugar
1 cup butter, softened
1 egg
1 Tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups flour (plus a little more for rolling out cookies)
1/2 teaspoon baking powder
1/2 teaspoon salt
Beat sugar and butter together in mixer until creamy. Add egg and beat to combine, then add milk, vanilla, and almond extract and mix together. Combine dry ingredients and beat in a little at a time until all are well incorporated. Roll out dough on a floured surface until about 1/4" thick. Cut out desired shapes and bake in preheated 375 degree oven for 8 minutes. Cookies will firm up as they cool, do not over bake or allow to brown.
Want to know the secret of one of my favorite baking shortcuts?
A 12 pound tub of buttercream frosting!!! I purchase one of these at Sam's once or twice a year, usually around this time of year before the holidays and several upcoming birthdays. I use it on those birthday cakes, chocolate chip double doozies, brownies... it's amazing how handy it comes in when I need to send a last minute treat somewhere for something (and for $16 I'd spend way more on the ingredients to make it myself)! ;) It doesn't need refrigeration and keeps for several months in the pantry. Sam's offers it in a variety of colors- except white for some reason. I'm not sure why that is, but I buy the lightest color I can (usually a pale yellow) and just add coloring gel to get the color I want. (If you like the idea but can't use this much, consider splitting some with a friend!)
If you don't want your own 12 pound tub of frosting, you can definitely make your own or use a small store bought tub for this recipe too.
I thought I'd continue the theme of our jewel toned Christmas decor (start this year's Christmas tour here), so I mixed some icing in a variety of colors. I like this gel food coloring and chose a few colors to use from the set. If you've never used gel coloring before, it just takes a little bit and the colors are more intense than liquid food coloring. They usually darken a little bit more after they sit for a while too.
Using a 1/2 ounce scoop or 1 ounce scoop (depending on cookie size), scoop out frosting onto a cookie, then lay another cookie on top and gently squeeze together to spread frosting. On oddly shaped cookies it might be necessary to spread frosting to the edges a bit before sandwiching cookies together.
Sometimes I like to squeeze the cookies together enough to make the frosting ooze out the sides just a bit, then cover the edges with sprinkles too.
Although the cookie isn't overly sweet, the frosting inside will definitely satisfy your sweet tooth! I think these would be perfect made with mini-cookie cutters, too... bite sized cookies would be just right.
You guys... I think I've been at this blogging thing too long, because just as I was wrapping up this post last minute I realized I already posted this recipe for Valentine's Day! #oops When I thought of doing Double Doozie Christmas Cookies for the exchange today I recalled posting something similar in the past but honestly thought I had posted about Chocolate Chip Double Doozies. Oh well, too late to do something different for today, I guess I need to be better about checking my archives next time! #lessonlearned So, please forgive the repeat if you remember this from before, just consider this a reminder to try this yummy recipe!
Thanks so much for joining me for the Cookie Party today! Be sure to stop by and check out the recipes from these other talented bloggers participating today as well-
And although not technically cookies, these Bon Bons are a family favorite at the holidays. My daughter and I are ready to make up a batch today! (If you're an Almond Joy fan you'll love these!)
Yum. I have to make 3 1/2 dozen cookies for our Life Group cookie swap on Thursday. These would be fun.
ReplyDeleteGet to cooking, girl! :) Have fun with your group!
DeleteThese look super yummy! I love sugar cookies!
ReplyDeleteMe too but I don't always love rolling and cutting them out. These are pretty quick, though!
DeleteWhy didn't I know that you could buy huge tubs of buttercream like that? Best kept secrets revealed! Love these double doozies - definitely taking our cookies to the next level for Santa!
ReplyDeleteI mean, who doesn’t want 12 pounds of frosting in their pantry? ;)
DeleteJennifer these look so delicious, and gorgeous! And I can't get over that frosting! I always make my own but that is an amazing tip, thanks for sharing! Merry Christmas! xo
ReplyDeleteSo pretty! I always have a horrible making sugar cookies to cut out. They always spread on me like crazy! Can't wait to try this recipe out and hello frosting and all of the sprinkles! They are sure to be a hit!
ReplyDelete