Christmas Butter Cookies
These Christmas butter cookies are the rich buttery epitome of sweet deliciousness and holiday cheer that you can shape and decorate.
Servings 45 Cookies
- 1 1/4 cups confectioners' sugar
- 1 cup, plus 2 tablespoons butter, softened
- 1 large egg yolk
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 teaspoons finely grated orange zest
- 2 3/4 cups all-purpose flour
- 2 1/4 cups confectioners' sugar
- 2 tablespoons light corn syrup
- 1 1/2- 3 tablespoons whole milk
- jimmies, sprinkles, colored sugar
Make the Cookies:
In a large mixing bowl, using an electric mixer set on medium, beat together confectioners' sugar, butter, egg yolk, salt, vanilla, and orange zest until mixture is smooth. Gradually add flour and mix until dough is smooth.
Divide the dough in half. Shape each piece into a flattened disk and wrap in plastic wrap. Place in the refrigerator for 2 hours or overnight.
Preheat the oven to 350 degrees.
Before rolling out the dough, let it sit out of the refrigerator for 20-30 minutes, until it feels soft enough to roll.
Roll dough out on a floured surface to 1/4 inch thick. Use cookie cutters to cut into desired shapes. Place cookies on ungreased cookie sheets 1 inch apart and bake in preheated oven 12-14 minutes, or centers no longer look raw. Cookies will not brown. Cool 2-3 minutes on baking sheets then remove to a wire rack and cool completely.
Make the Icing:
Combine the confectioners' sugar, corn syrup, and 1 1/2 tablespoon of milk until smooth. If necessary, add more milk, very slowly, until you achieve a thick, spreadable consistency.
Spread each cookie with icing and decorate with jimmies, sprinkles, or colored sugar. Let the icing harden completely before storing.
Serving: 1cookie | Calories: 107kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 11mg | Fiber: 1g | Sugar: 10g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg