These Christmas Butter Cookies are just perfect for the holidays and is a great cookie for decorating and cutting into shapes.
Make these Christmas Butter Cookies and roll them into holiday colored coarse sugar for the perfect Christmas cookie.
There are some cookies and baked goods I know I am going to see around the holidays. I know I am going to see a few of those blue tins filled with various shaped Butter Cookies; I know I will come across a few loaves of Fruit Cake, and I will definitely come across some Fudge somewhere. Around the holidays there are all these sweet treats that will satisfy anyone with a sweet tooth. No matter how many baked goods I come across, there are always a bountiful amount of cookies!
I have my share of cookies on my blog that I have shared with you guys that are perfect for the holidays. Let’s see, I have the Best Sugar Christmas Cookies, soft and chewy Snickerdoodle Cookies, and a classic, Bakery Style Chocolate Chip Cookies. These are just a few of the cookies I find myself making throughout the year but definitely during the holidays. This year, I’m adding a new cookie recipe to my awesome list holiday inspired cookies, which are these Christmas Butter Cookies.
As I was making these Christmas Sugar Cookies I began to wonder what the difference was between Butter, Sugar, and Shortbread Cookies. I had to look at how I made these cookies in the past and the biggest difference I noticed was a difference in fat (butter), dry ingredients, and baking time. Here is a simplified explanation:
- Shortbread Cookies: have a large amount of flour, tends to be crumbly once the mixture is combined, and are baked on low heat.
- Butter Cookies: have a high amount of fat (butter), more flour, and sugar. Therefore, they hold their shape better and are great for rolling and cutting.
- Sugar Cookies: have the highest ratio of flour to butter and sturdy for molding and cutting. These cookies are also great for decorating.
To learn more about the differences between these cookies, you can read this article.
These Christmas Butter Cookies are very easy and they melt in your mouth. For a professional look with little effort, all you have to do is roll scoops of the dough into ball and roll around in coarse sugar; place on parchment paper or a silicone mat, smash with the back of a measuring cup, and bake for only 8 minutes! As the cool, they will become more firm yet soft in the middle. I brought them into work and one of my closest friends/co-workers came to my office BEGGING for the recipe! So, here is to you Terra! I hope you enjoy making these Christmas Butter Cookies!
- 2 sticks butter, softened
- ¾ c. sugar
- 1 egg, room temperature
- 1 tsp. Vanilla extract
- 2 ½ c. flour
- 1 tsp. Baking powder
- ¼ tsp. Salt
- ½ c. red coarse sugar
- ½ c. green coarse sugar
- Preheat oven to 375 Degrees. Line a baking sheet with parchment paper or a silicone mat. Pour the course sugars into two separate small bowls and set aside.
- In a large bowl, cream the butter with a handheld mixer or stand mixer. Add the sugar and mix until the mixture is light and fluffy. Add the egg and vanilla extract.
- In a separate bowl, whisk the flour, salt, and baking powder. Add the dry ingredients to the cream mixture 1 cup at a time. Once the mixture has combined together as a ball of dough.Use a cookie scoop and scoop dough and roll into a smooth ball. Roll the dough in sugar and place on the baking sheet. Use the back of a measuring cup and flatten the cookies slightly. Do not completely flatten the dough, just to the size of a hockey puck about ¼ inch.
- Bake for 8 minutes and allow to cool for about 5 minutes. Move to a cooling rack and allow to cool completely.