We don't have a lot of traditions in our family, but the one constant thread of our holiday celebrations is cookies. For as long as I can remember, we've made cookies together at Christmas- drop cookies, rolled cookies, dipped cookies, jammy cookies. Everywhere we go around the holidays, people know to expect a basket of assorted cookies. At some point, friends even started requesting their favorites.
This year, I'm going to share with you a few selections from our family cookie extravaganza. We'll start with my signature Bourbon Sugar Cookies. These are a take on the traditional Christmas sugar cookie archetype, but with a few notable aberrations. Most obviously- booze. I like the slight edge the bourbon gives these cookies, but don't worry- the alcohol content is minor. No one's going to get tipsy off your cookies.
- 1 cup packed brown sugar
- 3/4 cup Earth Balance spread
- 2 tablespoons vanilla almond milk
- 1 teaspoon pure vanilla extract
- 1/4 cup bourbon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 1/2 cup flour
In a mixing bowl, combine the sugar and Earth Balance until well blended. Add the almond milk, vanilla, and bourbon and stir together. Then mix in the dry ingredients and stir into a firm dough. Wrap in plastic and refrigerate at least 3 hours.
On a floured work surface, roll your dough out about 1/8' - 1/4" thick and cut into whatever shapes you choose.
I usually decorate my cookies at this stage using colored sugar, sprinkles, or crushed candy. If you plan on decorating them later with frosting or icing, leave them plain now.
Bake at 350 degrees for about 8 - 10 minutes. The time on these can vary a lot based on the thickness of your cookies, so check them frequently. They can go from slightly underdone to burned real quick.
These might be my favorite Christmas cookie. They're classic, yet with a twist. They look great on a holiday cookie platter, and this recipe makes about 3 dozen so you've got plenty to share!