You know it’s Christmas cookie season when you have green and red sprinkles all over your kitchen floor. (And all throughout the house because your four-legged BFF tracks everything everywhere.)
Do you have a favorite Christmas cookie? I do not. Choosing a favorite cookie is like choosing a favorite child, right? They’re all different and special in their own way.
Elaborately decorated gingerbread men and fancy bar cookies with lots of layers are wonderful and delicious and so nice to look at. But sometimes you just need something simple.
Back to basics.
Flour, sugar, butter. . .nothing fancy. These are incredible, the sugar cookie of your dreams.
They’re uncomplicated and don’t have any nuts or chips or anything else to distract you from their sweet vanilla simplicity. They’re perfectly chewy in the center and a little crunchy on the edges and every bite is sweet perfection. And the icing on the cake cookie? You probably have all the ingredients in your pantry right now. . .which means you should DEFINITELY MAKE THEM!
In a month filled with cinnamon and ginger and (never enough) chocolate, this is the cookie your taste buds are crying out for.
It should be no surprise that this recipe comes from the Butter Baked Goods cookbook. If you’re looking for a gift for the baker in your life get this book. Every recipe is to-die-for, and no, they did not sponsor this post. I just adore the book and want everyone who loves to bake to enjoy it too!
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, at room temperature
- 3/4 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- red sanding sugar for sprinkling, if desired
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- Sift flour, baking soda, and salt together into a medium-sized mixing bowl.
- In a standing mixer fitted with the paddle attachment, beat butter and oil together until light and fluffy, about 3 to 4 minutes. It will look lumpy at first but the butter and oil will eventually combine. Add the sugar and beat until well combined, about 2 minutes more, scraping down the sides of the bowl as necessary. Add eggs one at a time, beating after each addition, then add vanilla. Add dry ingredients and mix on low speed until combined.
- Use an ice cream scoop or a spoon to portion dough into balls. (My cookies were about 1/4 cup of dough each.) Place balls onto prepared baking sheets about 1 1/2 inches apart. Lightly press on each ball to flatten and sprinkle with sanding sugar (if using).
- Bake for 15-18 minutes until the cookies are just golden around the edges and the tops are crackly.
- Allow cookies to cool for 5 minutes on pans before transferring to wire rack to cool completely.
This adorable face makes vacuuming up all those sprinkles totally worth it!