The aroma of homemade Christmas cookies baking in the oven is one of the most glorious smells during the holiday season. In our home, there is not a more highly-anticipated (and delicious) Christmas task than baking cookies. With cookies comes cookie dough and kids and adults alike can’t seem to bake cookies without trying the raw dough. A few years ago a friend introduced me to a delicious, egg-less cookie dough recipe that is completely safe to eat raw! Find the full recipe below!
You can use this recipe for cookie-cutter cookies, Santa whiskers, chocolate chip cookies, thumbprints, just about any recipe that calls for shortbread or sugar cookies. Of course, to bake the ultimate Christmas cookies, you also need cookie cutters and all the decorating fixings!
Cookie cutters are timeless, and there’s a reason—they work. They save your sanity because mama doesn’t have time for freehand, the stainless steel will last for years, and they’re easy to clean! For a plethora of cookie-cutter options be sure to check out Party Time at Bluebonnet and Airline! When it comes to baking and gifting they have you covered with a wide variety of candy, sprinkles, icing and gifting containers! Take care of your holiday baking, candy making and decorating in one stop!
Are your holiday decorations, plates, and napkins a little less than fa-la-la-la-fabulous, no worries, Party Time is where you’ll find everything that’s merry and bright! Buy two get one free Christmas plates and napkins until this Saturday and 40% off all ribbon until this Sunday!
Safe to Eat Cookie Dough
This simple sugar cookie dough recipe is especially good for families with children that have an egg allergy because the recipe is eggless!
- 1 1/4 cups butter, softened (2 1/2 sticks)
- 1 cup sugar
- 4 teaspoons milk
- 2 teaspoons pure vanilla
- 3 cups all-purpose flour
- In a large mixing bowl, preferably with an electric mixer, beat butter and sugar together until fluffy. Add milk and vanilla, beat again and scrape bowl. With mixer on low speed, add flour one cup at a time and beat after each addition. Shape into logs approximately 2" in diameter. Roll the logs in parchment paper or plastic wrap and chill for at least 2 hours or overnight.
- When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper or a silpat liner and give them a light spray with vegetable shortening. Unwrap logs and slice into 1/4" thick slices or roll out to cut out shapes. Place cookies on prepared cookie sheet and bake for 8-10 minutes or until very light brown and the sides are slightly firm.
- Remove from oven and let cool 5 minutes before transferring cookies to a wire rack. Cool completely before storing in air tight containers.
- This recipe is perfect to make with the kiddos; after the dough has been chilled it makes great cookie cutter cookies for decorating. These cookies will keep well in an airtight container, making them a great homemade gift.