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Hanukkah Sugar Cookies

Course Dessert
Keyword Hanukkah Sugar Cookies, Sugar Cookies
Author Meagan Wolterman

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup unsalted butter, softened 2 sticks
  • 1 1/2 cups granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Icing Glaze

  • 1 cup powdered sugar (confectioners’ sugar)
  • 2-3 tbsp milk or water adjust for desired consistency
  • 1 tsp vanilla
  • salt pinch
  • food coloring dye-free is best

Instructions

  • Preheat your oven: 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  • Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
  • Add egg and extracts: Add the egg, vanilla extract, and almond extract (if using). Continue to beat until the mixture is smooth.
  • Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture, mixing just until combined. Be careful not to overmix the dough.
  • Chill the dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour. Chilling helps the cookies keep their shape while baking.
  • Roll out the dough: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes or simply slice into rounds with a glass.
  • Bake the cookies: Place the cut-out dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
  • Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before glazing.

Making the Icing Glaze:

  • Prepare the glaze: In a medium bowl, whisk together the powdered sugar, vanilla extract, and a pinch of salt. Gradually add the milk, one tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to hold its shape but thin enough to spread easily.
  • Color the icing (optional): If you want colored icing, divide the glaze into separate bowls and add a few drops of food coloring to each one. Stir until the color is evenly mixed.
  • Glaze the cookies: Once the cookies are fully cooled, use a spoon or a small offset spatula to spread the glaze over the tops of each cookie. Alternatively, you can dip the tops of the cookies into the glaze for a more even coating.
  • Decorate (optional): For an extra festive touch, you can add sprinkles or edible glitter to the wet glaze. Let the cookies sit at room temperature for 30 minutes to allow the glaze to set.

Tips for Success:

    Chill the dough: Chilling the dough before rolling it out is key to making the cookies easy to cut and ensuring they keep their shape while baking.

      Glaze consistency: If your glaze is too thick, add more milk a teaspoon at a time. If it's too thin, add a little more powdered sugar.

        Storage: Once the glaze has set, you can store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies before icing and glaze them after thawing.