Cheers to the weekend Reader!

Today's holiday cookie...

Super Soft Sugar Cookies
​for Cut-out Cookies!

Why We Love Them

Rich, buttery, easy-to-work-with sugar cookie dough; these cookies are a dream!

This has been my go-to recipe for the past 20 years and I love it so much for the flavor, ease and final cookie quality.

They're perfect for using holiday cookie cutters or just using the rim of a glass to make round cookies (like in the photos).

Can We Ship 'Em?

Absolutely. If using frosting or a glaze, make sure that it's pretty firm and set completely before packing. And also protect your cookies in an airtight container with lots of cushioning!

Make-Ahead Options

Ab fab make-ahead cookie!

Several Days in Advance...

Make the dough and stash it in an airtight container in the fridge for several days. Set on the counter to bring closer to room temperature and proceed with the recipe!

Several Weeks in Advance...

Wrap the dough tightly and store in the freezer for up to a month. Defrost in the fridge overnight and then set on the counter until it's warmed up a bit and at a workable consistency.​
​
​When you're prepping the dough to freeze, shape it into more of a disc, this will make it so that it defrosts quicker.

More Tips

Today's tips are mostly about glazes and frostings to decorate the cookies...

1. ​Vanilla Glaze. Use artificial vanilla extract because it’s clear and won't impart any color on the frosting. Additionally, use 60 grams of heavy whipping cream for the liquid. It's thick, spreadable and soft (perfect!). Dye this glaze using gel food coloring (I love this huge AmeriColor set; their gels are my favorite).
2. ​Cranberry Glaze. Use the glaze from these madeleines to top your cookies. Since cranberry juice is so much thinner than heavy whipping cream, you will need to add more confectioners' sugar to get the perfect consistency.
3. ​Lemon Glaze. For bright, fresh flavor, this is a yummy option. Again, you may need to add a bit more confectioners' sugar for the perfect, thick frosting. You can also add gel food coloring to this one for more decorating options.
4. ​Royal Icing. My recipe for royal icing is over on the Saveur magazine website. I have a thick and thinner version. The former is for *gluing* a gingerbread house together and the latter for decorating...you would want the latter version for your cookies.
5. You can browse all the Glazes & Buttercreams recipes here!

SPRINKLES: I love these sprinkles for decorating: Blue Wilton Sprinkles, Red & Green Sprinkle Set, my favorite Williams-Sonoma sprinkles (you'll see them in lots of my photos!) and their Peppermint Snow (LOVE). I also love all Sweetapolita sprinkles!!

COOKIE CUTTERS: I use this round cutter set for everything from cookies to biscuits. I love doing all different sizes of round cookies for serving (see photos). I also love this bronze set of holiday cookie cutters. The bronze cookie cutters are more expensive, but they last forever, don't lose their shape and can be passed down!

Have so much fun with these!!

As always, leave any questions, comments, recipe notes on the actual recipe post and I'll respond asap. 💗

Happy baking!!

Rebecca's 12 Days of Cookies

​ "Following up on her acclaimed debut, The Cookie Book, writer, photographer, and recipe developer Rebecca Firth tackles cake in her new book. You may have trouble picking which recipe to start with: Chocolate Stout Cake with Champagne Buttercream or a tart, sticky Glazed Tangerine Donut Cake?” ― Epicurious, 25 New Baking Books for Cozy Fall Treats THE CAKE BOOK

​ "Writer, photographer and queen of cookies, Rebecca Firth teases my sweet tooth and I am not mad about it. Love following her and her tempting creations and can't wait to see what she comes up with next." ―Tiffani Thiessen, actress and author of Pull Up a Chair ​ ― Food & Wine, Best Baking Cookbooks to Own Right Now THE COOKIE BOOK