I’m not much of a baker. I’m gluten-free for one, but really, I’m more of a savory kind of girl. Still, we bake a bit around here because the kids love it and it keeps them off the streets. Here is our very favorite cookie recipe. The dough is just right for even small children to roll and cut themselves and the icing goes on well and dries firm. And it’s a very forgiving recipe–not fussy like so many other Christmas cookies that require chilling and tempering and all that. We make them for Valentines Day and Easter too. So if you’re trying to keep your kids out of trouble in the next couple of days, try a batch! (Word is that they are delish!)

Sugar Cookies + Icing

2 1/4 cups all-purpose flour
1 cup powdered sugar
1 cup melted butter
1 egg
1 tsp Vanilla

We’re pretty un-scientific about this. We throw it all in a bowl and mix it up with spoons. It helps to chill the dough a bit before you roll it, but if you have an impatient 2-year-old, just roll it out on a well-floured surface. Roll it, cut it, mark it with a b and put it in the oven at 350 degrees for 8–10 minutes. Allow to cool before moving to the icing phase.

Blank Cookies


2 cups powdered sugar
4 tsp milk
4 tsp light corn syrup
1 tsp almond extract
food coloring

Divide this up into small bowls, then add the food coloring. My older girl likes to put icing into sandwich bags and cut off the very tip of a corner for precision, but mostly we go at it with spoons.

Poppy Icing

Happy holidays to you and yours!