12 Holiday Food Comas: Classic Sugar Cookies

Is there anything more holiday-like than a cookie decorating party? I think not.

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These are dangerous. Highly addictive. Delicious. I loath myself for making them because a pile is sitting on my counter…taunting me every time I walk by.

“Eat me!”

You’re a jerk, cookie! You have no power over me! I am a warrior against your siren’s call of doom!

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But, despite my most courageous efforts, they are mostly gone. After 24 hours. I hang my head in shame.

For these treats I turn to none other than the queen of the old school, can’t-fail, most fool proof recipe book I’ve come across: Fanny Farmer. That lady knows how to make a mean sugar cookie, a delicious apple bread, and a billion kagillion other treats that will have you saying “Martha who?”

These are not the thin and crispy cookies and they don’t have stupid bits of lemon zest in them (love me some lemon zest, but there is NO PLACE for it in a sugar cookie. Get out, dirty citrus).

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Classic Sugar Cookies

Fanny Farmer Baking Book

2 sticks butter, softened
3 cups flour
1/2 t baking soda
1 t salt
1 c sugar
2 eggs
1 T vanilla

Buttercream frosting:

1 stick butter, softened
3-4 c powdered sugar
1-2 T milk
1 T vanilla
pinch of salt

Cream the butter in a standing mixer for about 30 seconds. Gradually at the sugar and beat until light and fluffy, about 2 minutes. Scrape down the bowl, return to medium speed and add the eggs (one at a time) and vanilla. Scrape down the bowl, return to medium speed, and beat for about 3 seconds or until mostly smooth. Stop and scrape down the sides, then add the flour, salt, and baking soda. Mix on low until incorporated and no streaks of flour remain. Turn the dough onto a piece of saran wrap, flatten into a disc, wrap tightly, and refrigerate for 1-4 hours, or until firm. Preheat oven to 375 and line baking sheets (I had about 4 batches total, so I used 2 sheets) with parchment paper. Turn the dough out onto a floured surface and roll to about 1/4″-1/2″ thickness. Using floured cookie cutters, cut out shapes and lay them about 1-2″ apart on the baking sheets. Press the dough scraps together, roll out again, and cut more shapes. Bake about 10 minutes, or until you can lift up a corner of a cookie and it doesn’t break apart. Continue until all dough has been used up or eaten (it’s very tasty raw). Remove the cookies to a cooling rack and, when at room temperature, frost with buttercream and sprinkles!

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