Merry Maker Christmas Sugar Cookies Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
• In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
• Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.

Steps:

• In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
• Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
• Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in the egg, sour cream, honey and vanilla.
• Combine the dry ingredients; gradually add to creamed mixture (if the dough is too sticky add in a little more flour, add in just enough to hold together).
• Cover and chill for 2 hours or 24 hours or until dough is easy to handle.
• On a lightly floured surface, roll out dough to 1/8-inch thickness.
• Cut with 3-inch cookie cutters dipped in flour.
• Place 1-in apart on ungreased cookie sheet.
• Bake at 325° for 8-10 minutes or until lightly browned.
• Remove to wire racks and cool.
• Melt candy coating; stir in food colouring.
• Drizzle over cookies.

Steps:

• Mix sugar and butter.
• Add eggs and flavorings; mix well.
• Mix dry ingredients together, and blend in to other mixture.
• Divide dough into several parts.
• Tint each a different color.
• Make as many different colors as you like, but make sure they are really different to get the strongest contrast.
• Refrigerate dough for two or three hours.
• Take each color of dough and roll into small balls.
• Place an assortment of different colors next to each other, making sure no two of the same colors touch.
• Roll together, until about 1/8-inch thick.
• Cut as many cookies as possible from dough, because if you reroll it, it will smear together.
• Or, you can make a few at a time by rolling only a few balls at a time.
• Bake cookies at 375°F for 7-8 minutes, or until lightly golden on a lightly greased cookie sheet.
• These cookies freeze well.

Steps:

• In a large bowl, beat butter, cream cheese and sugar until smooth. Beat in vanilla, food coloring and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets., Bake until tops are cracked and edges are set, 12-15 minutes. Immediately press a gumdrop into each cookie. Cool cookies 5 minutes before removing to wire racks to cool.

Steps:

• Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl.
• Stir in flour, baking soda and cream of tartar.
• Cover and refrigerate 2 to 3 hours.
• Heat oven to 375 degrees F.
• Lightly grease cookie sheet.
• Divide dough in half.
• Roll each half 1/4 inch thick on lightly floured surface. Cut into desired Christmas shapes (or any other shapes for any other time of the year) with cookie cutters.
• Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown.

Steps:

• Cream butter and sugar.
• Add eggs, flour, soda and cinnamon.
• Add milk then fruit mixture and nuts.
• Drop tea- spoonful on greased cookie sheet. Bake 5 minutes at 300 degrees.
• Makes more than a hundred.

Steps:

• Melt the butter in a large microwave safe bowl.
• Add the sugar and mix thoroughly. Let the bowl sit on the counter while you do the next step.
• Melt the jam in the microwave or in a saucepan over low heat. Once it's the consistency of syrup, mix it in with the butter and sugar.
• Add the eggs, baking soda, and salt, stirring after each addition.
• Add the flour and mix thoroughly. Cover the bowl and refrigerate for at least 2 hours. (Overnight is even better.).
• When your ready to bake, preheat the oven to 350 degrees, rack in the middle position.
• Roll the chilled dough into small walnut-sized balls with your hands.
• Put 1/3 cup sugar in a small bowl and roll the balls in it.
• Place them on a greased standard-sized cookie sheet, 12 cookies per sheet.
• Flatten the dough balls with a greased spatula.
• Make a small indentation with your thumb or index finger in the center of each cookie. Fill the indentation with about 1/8 teaspoon of jam.
• Bake the cookies for 10 to 12 minutes at 350 degrees.
• Let them cool for minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling.