I’ve never worked so hard, literally sweat and elbow grease, wishing just as much for a cookie to turn out beautifully. And, at the same time, I’ve never been more disappointed with the result – that is, aesthetically.
In terms of flavor and texture, these sugar cookies win five stars!
🎖🎖🎖🎖🎖
I truly have perfected my sugar cookie recipe, I believe.
It’s just, I waited 3 weeks for this special, coveted, well-known Springerle mold to arrive in the mail. I’ve been wanting one for years.
I pre-made the dough, ready for the delivery any day.
Once the package arrived on my door step, I sprang in to action!
These cookies were going to be perfect.
Well, after working my a$$ off – the story is long and these molds are extremely difficult – I thought things were looking good. The dough was looking okay on the cookie sheets.
Yet, even without a hint of leaving, the gorgeous pressed design baked out.
Darn it.
Thus, go forth and bake your own sugar cookies for the season!
Christmas Sugar Cookies
1 stick butter, room temperature
3/4 cup white sugar
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. sea salt
2 cups all purpose flour
powdered sugar (for dusting)
Cream together the butter, and sugar until light and fluffy.
Add the vanilla and almond extracts and sea salt. Cream again.
Add the flour 1/2 cup at a time and mix until well combined and doughy.
Divide the dough into three mounds.
Roll each mound out into 1/8-1/4″ discs, between two pieces of parchment paper. Layer the discs between parchment paper and chill for several hours.
Once ready to bake, preheat the oven to 325 degrees.
Using cookie cutters, or stamps (THOROUGHLY FLOURED EACH TIME) cut out shapes and then re-roll the scraps until the dough is finished.Â
Bake on parchment lined cookie sheets and bake for 10-12 minutes.
Remove from the oven and cool before dusting with powdered sugar.
