Well, that was quite a long break from blogland… Unfortunately, while I do consider Pixiedustkitchen a job, I am first and foremost a student (WITH THREE SEMESTERS LEFT I CAN FINALLY SEE THE END) and finals week took up the majority of my time.
I’m a bit behind on the Christmas posts, can you believe that Christmas is in 7 days? I certainly can’t. I’m not even done with my shopping yet! Life is busy though, and I’m sure that you’re all behind on things just like me, so today I present an easy, last- minute cookie that can be made in less than an hour and looks incredibly festive!
To make these sugar cookies, I took the dough for my mothers famous chocolate chip cookies, took out the chocolate chips, and nearly doubled the vanilla extract. An incredibly easy dough base for these cookies!
We’ll then divide the cookies into two bowls, dye one green and the other red. You’ll need more dye than you think you will! I used nearly two teaspoons of each, but I advise you to mix in the dye slowly until it’s the shade you prefer.
The dough does need to be chilled, but because we have already dividied it in half, it only needs to chill for 30 minutes. Why do we chill dough? For a few reasons:
- It keeps the cookies from spreading as much when they are in the oven. Warm dough makes thin and flat cookies, while chilled dough will create thicker, poofier cookies.
- It helps bring the flavors together. Similar to wine or cheese, dough that has “aged” sliglhty has better flavors. This is also why carrot cakes and pumpkin treats are better on day two!
After the dough as chilled, we’ll roll them out into tablespoon sized balls, and roll the tops in sprinkles. Who doesn’t love a good cookie covered in sprinkles? The cookies will then bake for 7 minutes. The middles will look underdone when you pull them out of the oven, but that is okay. They will finish baking as they set up and cool, and this results in soft and chewy cookies. If the edges are starting to turn brown, the cookies are done and definitely need to be pulled out of the oven. Set the cookie sheet on top of the oven and the cookie cool slightly before moving to a wire cooling wrack.
To make cookies that are half red, half green, take 1/2 tablespoon of red cookies, and 1/2 tablespoon of green cookie dough, mash them together, and roll into balls. I rolled the cookies in a variety of christmas colored sprinkles before baking.
The cookies are light, buttery, and perfect for your Christmas cookie platter!
- 1 cup (2 sticks) butter, room temperature
- ½ Cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
- 2 and ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- red and green food coloring (liquid or gel)
- mix butter, sugar, and vanilla until creamy. Add eggs, one at a time.
- in separate bowl, mix flour, baking soda, and salt.
- slowly mix in the flour mixture to wet ingredients, and blend until fully mixed.
- separate batter into two bowls and mix in food coloring (one bowl of red and one bowl of green) until desired color is reached.
- let chill for at least 30 minutes.
- Preheat oven to 350˚F.
- Roll into tablespoon size balls, roll the tops in sprinkles, and bake for 7 minutes, or until edges are barely brown.
- Let cool on baking sheet for a few minutes before transferring to a wire cooling wrack to finish cooling.