The Best Christmas Cookies Ever

Here’s what I get to eat every Sunday in December:

 

The genius behind this glorious gluttony? My Aunt Dianne. Once December hits, she bakes and we eat. A lot. As kids, my siblings and I would meticulously track our weekly Sunday consumption in a competition to see who could eat the most frosted candy canes and red-hot-studded gingerbread men during the annual cookie season (it got so intense my parents had to institute a family rule that we could only take three cookies at a time).

Isn't he cute?

I don’t brag about eating 17 cookies in one sitting anymore, but my love of these treats hasn’t faded one bit. These are not your average cookie platter inhabitants. These are truly the best Christmas cookies the world has ever known (for real).

I promised the recipe for the sugar cookies earlier this month and because I’m trying to ensure myself a good haul from Santa, I’ll be extra nice and share the gingerbread recipe too. Enjoy! (And if you eat 17 in one sitting, just know you’re not alone.)

Aunt Dianne’s Frosted Sugar Cookies

For the cookies:
Ingredients
3 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
½ cup margarine, softened
½ cup shortening
2 eggs
1 cup sugar
½ teaspoon vanilla
½ lemon juice

Directions
Mix the flour, baking soda, cream of tartar, and salt in a large bowl. Using a pastry cutter, cut in the margarine and shortening until the mixture resembles a fine meal.

In another large bowl, beat the eggs. Add the sugar, vanilla, and lemon juice. Spoon the flour mixture into the egg mixture and beat until combined.

Put half the dough on a large sheet of waxed paper, fold the sizes of the paper over and flatten into a large pancake, about 1-inch thick. Repeat with the other half. Refrigerate overnight.

Roll the cookies out on a lightly flour surface, to about ¼ thickness. Cut out desired shapes with cookie cutters and place on an ungreased baking sheet. Bake in preheated oven for 3-5 minutes (they will be very light in color). Let cool completely before frosting.

For the buttercream frosting:
Ingredients
3 cups powdered sugar
¼ teaspoon salt
¼ cup milk
1 teaspoon vanilla
1/3 cup butter, softened

Directions
Combine all ingredients in the bowl of a stand mixer. Beat at high speed until creamy and smooth. Add desired food coloring.

Makes about 3 dozen cookies, depending on size of cutters.

Get the printable recipe.

Aunt Dianne’s Gingerbread Cookies

Ingredients
½ cup shortening
½ cup sugar
½ cup molasses (I like Grandma’s brand)
½ tablespoon vinegar
1 egg
3 cups flour, sifted
½ teaspoon baking soada
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon salt

Directions
Bring shortening, sugar, molasses, and vinegar to a boil in a large saucepan. Cool. Whisk in the egg.

Stir together the dry ingredients. Add to the molasses mixture and mix well.

Divide the dough into two large pieces. Place on wax paper and flatten. Chill in the refrigerator overnight.

Preheat oven to 350.

Roll out the dough, leaving fairly thick. Cut with cookie cutters and decorate as desired (red hots are a must). Bake on ungreased cookie sheet for 3-5 minutes. Let cool on paper towels.

Makes about 3 dozen cookies.

Get the printable recipe.