Christmas Eve is just a couple of days away. I’ll admit, I wasn’t in the baking mood this year. I had went to Jodi’s house and got a container of cookies, toffee and other goodies to leave out for Santa. BUT, I knew my grandkids needed to make the cookies and decorate them themselves for Santa. It just wouldn’t be the same if we didn’t.
Let me say that I did buy a pack of Pillsbury Sugar Cookie dough JUST in case I may have needed it! Yay for me, I didn’t. These turned out really well. Not quite as sweet as the store bought ones but pretty dang good. BEB did have a recipe for the frosting in her site as well but I made a different cream cheese frosting (click this link to see how I made it). The only reason I made the cream cheese frosting is because I didn’t have Heavy Cream and had no intentions of running back to the store again.
I’m not going to say that these were easy to make. It’s not hard to make them, it’s just me that is a bit on edge when trying to bake something new. Especially when they’re for Santa, the big event you know. There’s a lot riding on these cookies for the big guy. If he didn’t like them, well then that could determine what he left under the tree!
Yep, I added the first bit of flour for the cookies and of course it flew out all over. I had to laugh and capture this on camera! Not pretty in here at that time at all, but I had fun! It landed on my feet and all!!!
Here’s the dough just waiting in the fridge patiently for me to take out and roll it out.
One of my issues with making dough for these kinds of cookies is that the dough always sticks to my rolling pin or the counter and I get frustrated and just use the pre made stuff from the store. But this time I had great success. Not sure what I did different but I only had it stick to the counter a bit and after I added a bit more flour it was just fine.
They turned out just perfect!!!!!!
Next up? The frosting. I used the cream cheese frosting not just because I didn’t have the Heavy Cream and didn’t want to go to Target, but it’s one of our favorite here!!!
Here’s the green bowl!
Here’s the red. It looks a little pink but I started to run out of the red food coloring!!!!
Doubtful that this batch will last until Tuesday night. Good thing I save a lot of them just in case.
Brooklyn helped a bit and frosted some of the cookies for Santa.
She did a pretty good job!!!!!
Her finished product.
I should have some left over to bring to our Christmas Eve dinner!!
This year has gone by fast. Times have changed, the kids have grown older, but one thing remains the same. I’m very blessed to have a home to take care of my grandkids that have come to be with me. Most have this time to spend on their own after their kids have grown doing what they want. I’ve chosen to give up that freedom and take in kids and give them love and a home. I may not be perfect and I may not always do the right things but I have faith that God will provide for us as He has for the past 7 years. I’m thankful at this time of the year that I can not only give the gifts that will be opened on Christmas day but the gift of what Christmas is truly about.
May your home be blessed with love, hope and joy this holiday season.
From our home to yours…Happy Holidays. May the new year bring your hopes and dreams to reality.
“Lofthouse” Cookies for Santa
Recipe Type: Cookies
Prep time: 30 mins
Cook time: 7 mins
Total time: 37 mins
- For the Cookies:
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1½ cups sour cream
- In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
- In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
- Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
- Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
- Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
- Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
Two Girls Cooking – Patricia 😉
Brown Eyed Baker