Mama's Rich Sugar Cookies

These gorgeous cookies are one of my favorite flavors of Christmas.  The cookie all by itself has a simple, yet rich and buttery flavor perfect for accompanying other holiday flavors.  But coupled with some decadent butter cream frosting or drizzled with a sugary glaze (and don't forget the sprinkles!), sugar cookies become the stars of the Christmas cookie plate.

Mama likes to tell a story about a time shortly after our family moved out of the country.  We were definitely country bumpkins transplanted into the suburbs, and sometimes it showed a little.  One Christmas shortly after our move, Mama was invited to a holiday cookie exchange by a new friend of hers.  This particular friend really knew how to throw a party--every little detail was perfectly in place and very classy.  And not only that, but all the cookies and candies brought by the guests sparkled just as much as as the lights and ornaments.  Mama worried that her presentation of sugar cookie stars with delicate yellow glaze wouldn't make the cut.  

But guess what the most popular cookie at that party was?  And guess what cookie gets requested year after year--it's been nearly twenty years since that first party?!  Trust me when I say, if you only have time for one more cookie before Christmas this year, try these.

Start by creaming plenty of butter and sugar.

Add eggs and vanilla and mix well.  I frequently use pasteurized egg product so I feel safer about little fingers sneaking cookie dough.

Lastly, the dry ingredients!  Mix gently now...

until it just comes together.  Scrape it together into a ball,

Cover and refrigerate for about an hour.

This recipe is perfect for rolling and cutting cookies with cookie cutters.  When you do it, go easy on the flour so the cookies don't get tough.  Roll out small portions of dough at a time so the dough doesn't get over-worked (resulting in tough cookies).  This is my favorite way to make Christmas cookies with kids.  Expect a mess!

I took the easy route and used one of these nifty trays.

Just plop some dough in each spot,

spread it out a little and bake.

Take them out of the oven when they're lightly golden.  With the rolled and cut cookies, this will only take about 6 to 8 minutes.  If you want them to be nice and soft, don't wait for them to get golden, just look for the glossy glean of raw dough to disappear.

Either way, transfer them to a cooling rack to cool completely before frosting.

Mama almost always glazes hers these days, so I'll include the glaze recipe at the end too.  Just dump the ingredients in a bowl and mix well with a whisk!

The glaze can get a little drippy, and I don't like it pooling around the bottom of the cookies.  So I usually let them drip over an empty, clean sink for awhile.  You can also put them on cooling racks over wax paper or paper towels.  If you're adding sprinkles, colored sugar or crushed candy canes, do it now before the frosting sets.  Allow to set overnight before stacking on a cookie tray.

Mama's Rich Sugar Cookies

3 cups sugar
2 cups butter, softened
4 eggs
2 tsp vanilla
6 1/2 cups flour
4 tsp baking powder
1 tsp salt

Cream butter and sugar until light and fluffy.  Add eggs and vanilla and mix well.  Add dry ingredients and mix gently until just incorporated.  Scrape dough together in a ball, cover and chill for at least one hour.  When ready to roll out, lightly dust surface, rolling pin and cookie cutters with flour.  Roll out small portions of dough at a time, rolling to 1/4" thickness.  Cut out shapes with cookies cutters.  Place on ungreased cookie sheet.  Bake at 375 for 6 to 8 minutes, or until very lightly golden on edges.  Remove from oven and let cookies cool on tray for a couple minutes before transferring to cooling rack to cool completely.  Frost with butter cream frosting or buttery glaze.

Mama's Buttery Glaze

3 cups powdered sugar
4 T butter, softened
1 tsp vanilla
3/4 cup milk

Cream ingredients together in small mixing bowl.  Add food coloring if desired.  Dip top of cooled sugar cookies; transfer to cooling rack or wax paper to set.  Allow to set for several hours before stacking.