Growing up, Christmas Eve was at my grandma and grandpa’s house and Christmas Day was at my aunt and uncle’s. Christmas Eve with my grandma was the best. Her favorite color was red ~ from bright strawberry red to deep ruby red. And with Christmas in the air, she banked on that holiday to decorate the house in all the reds she loved.
The kitchen table was set up buffet style with a beautiful red tablecloth. Set upon the table was always a bubbly, nonalcoholic punch, ham sandwiches on Hawaiian rolls, potato chips, red and green jello mixed with cool whip (it’s a midwestern thing 🤷🏻♀️), and cookies. Lots and lots of cookies. And so many different sorts! I have no doubt that many of you have a similar grandma with an array of Christmas cookie recipes!
I have never had sugar cookies anywhere else that taste as good as my grandma’s. I did dust it off and update it a bit, but the key to her sugar cookies is lemon extract. The lemon extract gives the sugar cookies a subtle but pleasant boost, making them taste lighter. The after taste is a rush of gentle lemon that coats your tongue in pleasantness. And these cookies are so soft and chewy. Christmas just isn’t Christmas without these cookies.
If you haven’t tried sugar cookies with lemon extract, these are a must to try this year! I swear, you won’t go back! Shape them in any way you want ~ basic circles, stars, trees, anything! I like to keep with the colors of the season and decorate with red and green sugar, but what color you use is entirely up to you! Be creative.
I’m not one to put frosting on my sugar cookies. I like the flavor of the cookie to remain pure. But, if you like frosting on your sugar cookie, have at it! My friend guest blogged cookies for Thanksgiving with directions for royal icing, so feel free to use that recipe for the frosting ~ just swap the colors she used for the Christmas colors you want to use!
If you make these, leave me a comment below and let me know what you think of them!
Enjoy!
Grandma’s Best Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes + chill time
- Yield: about 30 cookies 1x
- Category: Baking, Desserts
Ingredients
½ cup butter, softened
1 cup granulated sugar
2 large eggs
1 TB heavy whipping cream
2 tsps lemon extract
2 tsps vanilla extract
2¼ cups flour
1 TB cornstarch
1½ tsps baking powder
1 tsp nutmeg
1 tsp cinnamon
¼ tsp salt
Instructions
In a large bowl or in the bowl of a stand mixer with the whisk attachment, add the butter and sugar and whisk until light and fluffy. Add the eggs, vanilla extract, lemon extract, and heavy whipping cream. Continue whisking until thoroughly combined and light and fluffy.
In a separate bowl, add the flour, cornstarch, baking powder, nutmeg, cinnamon, and salt. Whisk together with a fork until throughly combined. Slowly add the flour mixture into the wet ingredients, whisking until thoroughly combined.
Form into a ball with your hands then wrap in plastic wrap. Refrigerate until cold enough to roll without sticking ~ 1 to 2 hours, or overnight.
Preheat the oven to 400°F. Line two baking trays with silicone mats or parchment paper.
On a lightly floured surface, roll the dough out to about half an inch thick or slightly thinner. Cut into your desired shapes. Lightly brush the tops with water and sprinkle with desired sugar colors. Place on the baking trays. Bake one tray at a time for 12 to 14 minutes. Cool on a wire rack.
Store in an airtight container at room temperature. Good for two to three weeks if properly stored.
Enjoy!
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