Mom’s Christmas-cookies recipe

This time of year means falling behind on gift shopping and getting overrun by CES pitches, but it also brings my annual excuse to make my mom’s Christmas-cookies recipe. It’s pretty great and not that much work, though the dough does call for an overnight stay in the fridge. Share and enjoy!

Christmas cookies (an old recipe)

Makes a few dozen cookies, depending on cutter size

  • christmas-cookies-before4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup (2 sticks) softened butter
  • 1 1/2 cups sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Combine flour, baking powder, baking soda, salt, and nutmeg in a bowl, then set aside. In a stand mixer’s bowl (or a large, regular bowl; you can combine everything by hand with more effort and sufficiently soft butter), mix butter, sugar and egg, then add sour cream and vanilla before adding the flour mixture. Form into a ball, wrap in wax paper or plastic wrap and refrigerate overnight.

christmas-cookies-coolingThe next day, cut the ball of cookie dough in half. Preheat oven to 375° and lightly grease cookie sheets with butter or cover them with parchment paper. Cover a clean kitchen surface with flour and roll each half of the dough flat to about 1/4 in. thick. Cut with cookie cutters, place on cookie sheets and decorate with colored sugar (I stick with red and green because Christmas, but use what you like). Bake 10 to 12 minutes, until lightly browned.

About those cookie cutters: You want a mixture of small, bite-size cookies in generic shapes and larger, statement cookies for when you absolutely, positively need 200-plus calories of cookie in one serving.

You also want some creative shapes. Stars, basic geometric shapes, trees, and gingerbread men and women all work. But as the D.C.-outline cookies in these photos should attest, I’ve grown fond of state-shaped cookie cutters like those you can buy in the District at Hill’s Kitchen, across the street from the Eastern Market Metro stop and just off the 8th Street SE row of shops in Capitol Hill.


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