Holiday baking season is finally here!
Baking is fun anytime of year, but there’s something special about all of the cookie swaps, snowflake/christmas tree/candy cane shaped cookies and everyone coming together to make a floury, sticky-frosting mess in the kitchen during the holidays.
I love making these pillowy sugar cookies.
Sugar cookies have found themselves to be a predominantly “holiday” cookie, but you can switch up the flavours with different extracts (I like peppermint, almond and lemon), making them ideal for baking anytime of year.
These cookies are so easy. The dough comes together in no time then you just refrigerate it for a while, roll it out, cut shapes and bake them.
Then, it’s time to decorate! I like to use royal icing to decorate these because it’s pretty versatile. You can make it thicker to pipe outlines on cookies or loosen it up and “flood” your cookies to make fun designs which is what you normally see.
Sprinkles, pearls, mini chocolate chips, coloured sugar and crushed candy canes are a must for your decorating needs. Put it on while your icing is still setting and they’ll stick on perfectly!
You’ll get a lot of cookies out of this batch of dough. Feel free to freeze it for later if you don’t want to make too many at one time. 🙂