Sugar Cookies

by Savannah Ray

Makes 36 cookies

Ever since I can remember, my mom has baked and decorated sugar cookies with us every Christmas, and it’s still one of my favorite traditions. I’m so thankful she started it and hope my children will continue it.

Ingredients

1 cup salted butter, room temperature

1 cup organic cane sugar

2 teaspoons SRF bourbon vanilla

1 egg (farm fresh)

3 cups all-purpose organic flour (my favorite is Barton Springs Mill)

2 teaspoons baking powder

1 batch Sugar Cookie Frosting

Directions

1. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl.

2. Add the vanilla and egg and mix until combined.

3. In a separate bowl, whisk together the flour and baking powder. Slowly add the dry ingredients to the butter mixture and mix until combined. Do not overmix.

4. Divide the dough in half, flatten each half into a round disc, and wrap each in plastic wrap. Chill for at least 1 hour.

5. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.

6. Remove one dough disc from the refrigerator and let it sit at room temperature for about 5 minutes. Place the dough on a lightly floured surface and roll the dough to 1/4 inch thickness.

7. Use your favorite cookie cutters and cut the dough.

8. If the dough is too warm, place the baking sheet with the cut-out dough in the freezer for 10–15 minutes to prevent the cookies from spreading too much while baking.

9. Bake for 7–10 minutes. Let cool completely before decorating with Sugar Cookie Frosting.

Sugar Cookie Frosting

Ingredients

1/2 cup salted butter, room temperature

2 teaspoons SRF bourbon vanilla

4 cup organic powdered sugar

3-4 tablespoons milk

Pinch of salt

Directions

1. In the bowl of a stand mixer, beat the butter until smooth and creamy.

2. Gradually add the powdered sugar, mixing on low speed until combined.

3. Add the vanilla, salt, and 3 tablespoons of milk. Beat on medium-high speed for 2–3 minutes, until light and fluffy.

4. Add additional milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.

5. Spread or pipe onto completely cooled sugar cookies. Add sprinkles or decorations immediately, if desired.

6. Allow the frosting to set before stacking or storing the cookies.

My son Rhett, my mom Sally, and my daughter Bailey Ray are decorating sugar cookies on Christmas Day. Also, pictured are our precious dogs Pepper and Birdie.

My mom, me (Savannah Ray), and my daughter Bailey Ray back in the day making Christmas sugar cookies.