Every holiday I have the chance to bake I jump to it! I have been making these cookies for as long as I can remember, whether helping my mum out in the kitchen or making them for friends for Halloween, Christmas, Valentine's Day or Easter. They're a crowd favourite, so if you're going to any holiday parties this holiday season, whip up your own batch.
I usually find myself doubling this recipe, since I like to make lots of different shapes. Depending on how big your cookie cutter is (this pumpkin cookie cutter was quite big so I only made about 15 cookies) and how many cookies you are making it might be a good idea to double it. Also I think the cookies look way cuter with icing on them, so I ignore the recipe topping and make my own homemade icing for them.
The photos below show the recipe and the cookies before and after they were baked and iced.
Here's the recipe again, since some of the original recipe is missing:
- 1/2 cup butter
- 1 cup white sugar
- 1 large egg
- 1 1/2 tsp vanilla (or if you are me, a capful)
- 1 tbsp milk
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Icing: (measurements always change for me, depending on how many cookies you ice or how you measure, which I do not always do the best job of)
- 1/2 cup softened butter
- 1 cup icing sugar (may want to add more at the end, depending on taste)
- 1 tsp vanilla extract
- 1 tbsp milk
- any food colouring you want
Cream butter, add sugar and beat until light and fluffy. Add egg and beat well. Add vanilla extract and milk and beat until combined. Combine flour, baking powder and salt in a medium bowl. Gradually add the dry mixture to the creamed mixture and beat until combined.
Form the dough into 2 balls and wrap in saran wrap and refrigerate over night. (Or if you are impatient like I sometimes am, put in the freezer for a few hours).
When you are ready to start the baking process, preheat oven to 375 degrees. You can either lightly butter your baking sheet or use parchment paper (which I always do). Allow the dough to warm up or else it will be too hard to roll out, then roll to about 1/8" thick. Use cookie cutters to cut dough into desired shapes. Place cookies on cookie sheets and bake for 8-10 minutes depending on cookie size. I always make sure they are slightly golden brown around the edges. Let cool completely before icing.