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Sugar Cookies

Comments : 1 Posted in : Dessert on by : Chris

sugar cookies

Few things feel more Christmasy than overdosing on cookies. I bet if you took a poll and analyzed the number of cookies baked and consumed over the course of a year, you would see a gradually build up from September through November, a dramatic spike in December, and then a sharp decline in January due to cookie hangover.

Recently a coworker commented on a Santa decoration being too skinny. I replied “Of course he is skinny, it isn’t Christmas yet. Santa doesn’t get fat until after he’s had all those cookies delivering gifts!”

Well… Hopefully we don’t all get fat like Santa. But cookies do have the power to make you jolly.

sugar cookies

In the spirit of Christmas, sharing, and of course cookies, we once again participated in the annual Food Blogger Christmas Cookie Swap. We were assigned 3 food bloggers in secret and were tasked with sending them delicious cookies. We, likewise, were sent packages of delicious cookies by 3 other random food bloggers. That’s a lot of jolly!

Our recipients were Jennifer from The Rebel Chick, Jennifer from Crew Cuisine, and Danita from O Taste and See.

sugar cookies

The first year we participated we made Rainbow cookies. Last year we made Almond Shortbread cookies. This year, we went with Sugar Cookies. I will neither confirm nor deny that a couple cookies were unfit for sharing and thus had to be eaten.

Happy Holidays and Happy Baking (and eating!)

Sugar Cookies


  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 3/4 cups flour
  • 1.4 to 1/3 cup sugar


  1. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar; beat until combined. Beat in eggs, cream of tartar, baking soda, vanilla, and salt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover and chill for 2 to 3 hours.
  2. Preheat oven to 375F. Shape dough into 1-inch balls. Roll balls in the 1/4 cup sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.
  3. Bake for 9 to 12 minutes or until light brown. Transfer to a wire rack and let cool.


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