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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Classic Hanukkah Sugar Cut Out Cookies

What's holiday baking without cookies and kids around, that is, if you provide those eager bakers with a big batch of their own cookie dough and cutters. This buttery sugar cookie dough is "kid proof":  strong but tender of crumb, this is the dough I prepare for my own crew of young bakers and their friends.  If you require a dairy-free cookie, you can make the recipe using shortening. This is a perfect for any holiday where you want an easy cookie to roll, cut and decorate.

Cookie Dough

1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 tablespoon pure vanilla extract
2 drops each lemon, orange, and almond extract
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup light cream or milk 

Finishing Touches

1-2 egg whites, lightly beaten
Sugar or colored sprinkles

Decorative Icing (recipe below/follows)

Preheat oven to 350 F. Line two large cookie sheets with parchment paper.

In a large mixer bowl, cream the butter with the sugar.  Blend in the eggs, vanilla, lemon, orange, and almond extracts.  Fold in flour, salt, and baking powder and blend to make a firm dough, adding the milk as dough is being mixed, to achieve a firm, but rolleable dough.  Chill dough for ten minutes.

Working with about a third of the dough at a time, on a lightly floured board, roll dough out about 1/4 inch thick and cut in rounds or if you have them, Hanukkah cookie cutters, into holiday shape. 

Brush with beaten egg white and sprinkle with sugar (regular or coarse, plain or colored) or coloured sprinkles. Leave cookies plain if you will be icing cookies after baking.

Bake until golden brown, about 15-18 minutes.
About 3-4 dozen

Decorative Icing for Cookies

This simple icing sets to a light lustre within minutes of being applied to cookies. Spread on cookies with a small, flat icing spatula. Paint designs with new paint brushes or, before icing sets, sprinkle on colored jimmies.

For each color icing, prepare a separate bowl with:

1 cup confectioners' sugar
Water - 1-2 tablespoons to make a spreadable glaze
Food color - to taste
Flavor extracts, such as pure vanilla, almond, orange or lemon extract or Boyajian's lemon and orange oil

In a small bowl, whisk together confectioners; sugar with water to make a smooth glaze. Stir in food coloring to hue desired and a few drops of either almond or clear vanilla (or both) to flavor glaze. Cover with plastic wrap if not using right away.

Store at room temperature. Stir again before using.


© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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