:max_bytes(150000):strip_icc():format(jpeg)/Christmas-sugar-cookies-FT-RECIPE1125-da44ad6fdd9044be8b4c12059fdbec4f.jpeg)
Why it passed the test
- A simple dough of pantry staples comes together quickly in the food processor.
- Vanilla and optional lemon zest add bright, aromatic flavor.
- The finished cookies store well for up to a month, ideal for making ahead of time.
Legendary baker and cookbook author Rose Levy Beranbaum’s classic Christmas sugar cookies are a study in simplicity and precision, relying on pantry staples to create dough that’s easy to handle and bakes into evenly shaped, delicately crisp cookies. A quick blitz in the food processor yields a smooth, buttery base that’s scented with vanilla and, if you wish, brightened with a touch of lemon zest. Because the finished cookies keep for up to a month, they’re ideal for make-ahead cookie decorating sessions or holiday cookie boxes. Whether sprinkled with colored sugars or adorned with intricate icing, these cookies deliver timeless charm with every batch.
Notes from the Food & Wine Test Kitchen
- If decorating with icing, royal icing will yield the best results. Leave the decorated cookies out to dry for up to 8 hours: It will harden completely, keeping your design intact.
- A quicker, easier route is a simple dip in sanding sugar, which adds festive sparkle with minimal effort.
