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Countdown to Christmas 2020: Sugar Cookies

Note: We’re celebrating the season with a special #Christmas2020 holiday cookie countdown! We’re offering a wide variety of take-and-bake cookies plus special ready-to-eat breads via the San Juan Islands Food Hub this holiday season. Create the perfect cookie tray at home or send them to friends and family! If you miss the Food Hub deadline to order, call us directly at (360) 378-3587 to place orders until December 18 for pickup December 21-26 or order by December 25 for pickup December 28-January 2.

This is a sugar cookie your grandma or great-grandma would recognize. It has a tender, shortbread texture that comes from a good butter base that will hold for days after baking. The recipe is a perfect starting point for bakers of all skill levels, and we added a great foolproof icing recipe to help you decorate these beauties. They will definitely be a show stopper on your Christmas cookie plate this year!

This brings us to the end of our #Christmas2020 cookie countdown! we’re looking back at all the recipes and looking forward to 2021. Happy Holidays, everyone!!

Dough Ingredients

2 1/4 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 c butter
1 c sugar
1 egg
2 tsp vanilla
1/2 tsp almond extract (optional)

Icing Ingredients

3 c confectioners sugar
3 Tbsp milk
1/4 tsp vanilla
Food coloring (optional)

Cookie Directions

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

2. In a large bowl using a hand mixer, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft.

4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems sticky. Refrigerate rolled dough for one hour.

5. Preheat oven to 350° F. Line 2-3 large baking sheets with parchment paper.

6. Using a cookie cutter, cut the dough into shapes.

7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool completely before decorating

Icing Directions

1. Whisk confectioners sugar, vanilla, and enough of the milk to reach a thick paste-like consistency. If you are adding color, add two drops of coloring into your icing and whisk to combine.

2. Line a drinking glass with a pastry bag to hold it open and upright, and then pour in the icing. Twist the bag closed, carefully snip the tip, and decorate your cookies!

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