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3 c. all-purpose flour, plus more for surface
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1 large egg
1 tsp. pure vanilla or almond extract
1 tbsp. milk of choice (I use almond milk)

*Optional*: Cheesy holiday film playing in the background as you make these.

* In a large bowl, whisk together flour, baking powder, and salt and set aside.
* In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and extract and beat until combined, then add flour mixture gradually until totally combined.
* Shape into a disk and wrap in plastic. Refrigerate 1 hour (you can also put it in the freezer for 20 min for faster results).
* When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
* Bake cookies until edges are lightly golden, 8 to 10 minutes.
* Remove cookies from hot pan and onto a cooling rack or separate plate. Put immediately in freezer for 15 min, this helps keep the cookie’s nice soft interior without drying them out, and preps them for icing.
* Remove from freezer, then frost and decorate as desired.


(Makes 2.5 cups)

6 c. powdered sugar
1/4 c. agave sweetener (to give nice glossy shine)
1/4 c. any type of milk (I used almond milk), plus more for thinning

Optional: Food coloring

* In a medium bowl stir together powdered sugar, agave sweetener, and milk. Add milk a teaspoon at a time to thin, if necessary.
* If you are decorating your cookies, you can spoon out the frosting into separate bowls and add food coloring for some pizazz. You can also spoon the frosting into ziplock bags and cut off a small corner to frost more intricate designs on your cookie.
* Make sure to let the icing set completely before serving, it should be shiny and dry to the touch.

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