grandma vera’s sugar cookies
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When my sister and I were little, we would always leave Santa a hearty snack. Scratch that, Santa got a full meal from the Nelson girls. Per Dad’s advice, we always left a peanut butter and jelly sandwich, a couple of from 3 to 6 Christmas cookies, a tall glass of milk, and some carrots for the reindeer (because you cannot forget the reindeer).
You can’t leave Santa any old Christmas cookies. Dad also told us that Santa’s favorite cookies were Grandma Vera’s Sugar Cookies. While I never questioned how Dad knew all of Santa’s favorite things, I did agree with Santa that my favorite cookies were Grandma Vera’s, too. These are my grandmother’s take on traditional sugar cookies, with hints of nutmeg and vanilla and homemade frosting.
We have made these cookies for as long as I can remember, no matter where we are for the holidays (you better believe the cookie cutters traveled with us to Hawaii Christmas of 2007), no matter the occasion my mom is known to send a big box of pink hearts around Valentine’s Day) and in all shapes and sizes (we stick to our traditional guns—Christmas trees, stars and bells, but have been known to create Christmas cacti, the USA, maybe a Texas Longhorn or two). It’s still unclear why we have or where we procured a United States cookie cutter. From my family to yours,
Merry Christmas and a Happy New Year!
Grandma Vera's Sugar Cookies
Ingredients
For the dough:
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
For the frosting:
- 4 tablespoons unsalted butter softened
- 3 cups powdered sugar
- 2 to 3 tablespoons heavy cream you may also use half-and-half or whole milk
- 1/2 teaspoons vanilla extract or to taste
- Food coloring as desired
- Sprinkles and/or decorating sugar as desired
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the eggs, cream, and vanilla; beat until well combined.1 cup unsalted butter, 1 1/2 cups granulated sugar, 3 large eggs, 1/2 cup heavy cream, 1 teaspoon vanilla
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg.4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon freshly ground nutmeg
- Gradually add the flour mixture to the butter mixture, mixing just until combined.
- Divide the dough into half and pat into two disks. Wrap the disks in plastic wrap and chill in the refrigerator for at least 2 hours, but preferably overnight.
- When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper.
- On a well-floured work surface, roll one of the dough disks out to about 1/4-inch thick. The dough will be sticky, so dust the rolling pin and/or top of the dough with additional flour as needed.
- Use floured cookie cutters to cut the dough into your favorite shapes. Transfer the shapes to the prepared baking sheets, placing the cookies about 1 inch apart. Re-roll the dough scraps as needed. Repeat with the remaining dough disk.
- Bake the cookies for 10-12 minutes, or until lightly golden at the edges. Let cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to finish cooling.
Make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the butter on medium speed until smooth. Add the powdered sugar and mix on low until combined.4 tablespoons unsalted butter, 3 cups powdered sugar
- Add the cream 1 tablespoon at a time until you reach your desired consistency for spreading on the cookies. Add the vanilla and mix until combined.2 to 3 tablespoons heavy cream , 1/2 teaspoons vanilla extract
- If desired, add food coloring to the frosting or divide into smaller bowls for multiple colors. Start with just 1 or 2 drops of food coloring, adding more as needed/desired.Food coloring
- Spread onto cooled cookies. If you wish to add sprinkles or decorating sugar, do so while the frosting is still wet, as it will crust up slightly as it sets.Sprinkles and/or decorating sugar
Nutrition
about chrissie
I’m Chrissie — a full-time public defender, food lover, North Carolina explorer, toddler wrangler, and lifelong cheese enthusiast. I love the beach, craft beer, Mexican food, and trashy reality TV. Catch me chasing my kids, laughing too loudly, sipping margaritas on a nearby patio, and telling my husband “just one more quick picture.” Learn more ➤