top of page
  • Lisa7367

Christmas Cookies Everyone Should Make At Least Once!

Since the pandemic started and like most people these days, I have been spending A LOT more time at home and in the kitchen.... cooking. I'm not a big baker, but every year, I do make Christmas cut-out cookies mainly because it has become an annual tradition and a fun experience with my nephew. This year, we made them a little earlier in December especially since we are so limited on holiday activities that we are able do outside of the house.

This Christmas cookie recipe has been in my family for over 40 years; it was given to my mother from a friend of hers.

The recipe is posted below.


Makes between 4-6 dozen cookies depending on the size of your individual cut-out shapes.


4 1/2 cups flour

1 1/2 cups sugar

1 cup melted Crisco or unsalted butter

2 teaspoons vanilla

2 beaten eggs

1 teaspoon salt

1 teaspoon baking soda

1/2 pint sour cream (8 ounces) - enhances the flavor & makes the cookies moist!


Mix dry ingredients together. Put in the rest of the ingredients.

Note: the melted Crisco (or unsalted butter) can be mixed together with the sugar first before adding it to bowl with rest of the ingredients.

Mix all ingredients together. I start mixing with a large spoon first but you will have to switch to using just your hands to knead the dough thoroughly until it becomes a thick round ball of dough, then it is ready to refrigerate (two hours). After refrigeration, let it sit at room temperature for about 15 minutes before rolling it out.

For rolling out the dough, put a large piece of wax paper on a table already covered with a plastic tablecloth. Roll the dough out on the wax paper to a little less than half-inch thick. You will need to cover the rolling pin with about a half teaspoon of flour a couple times while rolling to prevent the dough from sticking to the rolling pin. Preheat oven to 350 degrees.


Now the fun part! Especially with kids!

Cut the cookies with cut-outs (they can be plastic or tin) and place on very lightly greased (I use a butter spray) cookie tray.

Bake for 8-10 minutes - watch closely! Let cool for a few minutes and use spatula to place on wax on parchment paper to thoroughly cool.


After the cookies are completely cooled, I put them in a sealed plastic or tin container overnight and decorate them the following day. The cookie cutting is also time-consuming especially if you're making the full recipe.

Frost & sprinkle!

To make the frosting, I use powered sugar and water: about two cups of powered sugar and 1/4 cup of water. Less water gives a thicker frosting. If the frosting is too watery, just add more powered sugar and keep stirring. You can add food coloring to the frosting for a different color instead of white. I also use different colors of decoraing icing which come in small tubes and are very easy to use.

Let the powered sugar frosting sit for about 15 minutes to thicken.

Place about one teaspoon of frosting on each cookie, immediately after, apply sprinkles. Let cookies sit for about an hour before placing in a sealed tin or plastic container.

Some shown here with just the decorating icing and one including the powered sugar frosting and sprinkles (all decorated by my eight-year old nephew!).


Follow me for more holiday and other adventures!

FB @onlisasjourney

Instagram @lisasjourney7

11 views0 comments


bottom of page