Sugar Cookie Overload

We are elbows deep in Christmas cookies right now. I can’t help myself, Peyton is having SO much fun sticking her hands into flour, cutting shapes, and decorating the cookies (read: eating frosting and sprinkles by the handful). We made a few batches Monday and Tuesday, and decorated them ALL. In call seriousness, we made well over one hundred cookies. Fortunately, they won’t be sitting around our house long, as we plan to give them as gifts to her teachers and a few neighbors and friends!

JOY cookie cutters

Peyton took a less traditional approach to her frosting technique:

My favorite recipe couldn’t be easier:

Mix together 1 cup of sugar and 1 stick of butter

Add 2 eggs and a splash of vanilla, and mix

 Add 3 cups of flour and a bit of baking soda and mix well. (mixing with your hands is always better)

Wrap the dough in Saran Wrap (with a bit of flour) and refrigerate for about 2-3 hours

Use an obnoxious amount of flour when rolling and cutting. Seriously, on your hands rolling pin, AND cookie cutters!

Bake at 350 about 7 minutes, until the edges turn golden brown

Let them cool entirely before frosting

And my favorite frosting recipe:

2 cups of powdered sugar, one spoonful of butter, a splash of vanilla, and add splashes of milk as you mix, until you get a consistency you like! I prefer it thicker, so I use less milk, or add more powdered sugar. I find it hardens up better on the cookies! Add food coloring as desired!

I like to pack them up in mason jars before giving them out:

Eek! We get the new puppy tomorrow!!! Getting so anxious. I hope the girls and Jazzy love him!