Jam cookies are a traditional Christmas cookie for Luke’s family, passed down from his Baka (i.e. Croatian grandmother) to his mother and now to us. The other cookies you will likely find at Luke’s home during the holidays (according to Luke): the “half moons,” the “cutouts,” and the “chocolate ones.” In my household, the cookies have bit more specific names. In addition to the ubiquitous cutout cookies, we also make gingersnaps, wonder bars, and sugar cookies. Sugar cookies is a vaguer name. It probably brings to mind those frosted cookies you find in every single supermarket. That’s what Luke initially thought we were making when I suggested baking sugar cookies. Fortunately, my mother’s sugar cookies are of a different variety. These classic crowdpleasers are easy to make, festive for holiday parties and office potlucks, and are a perfect 12:01am Christmas Eve snack.
- 1 cup powdered sugar
- 1 cup granulated sugar
- 1/2 lb unsalted butter
- 2 eggs
- 1 cup vegetable or canola oil
- 1/2 tsp salt
- 1 tsp vanilla
- 4 cups flour
- 1 tsp baking soda
- 1 tsp cream of tartar (or 2 tsp lemon juice)
- Red + green sugar sprinkles
- Cream together butter and sugar, until pale and a bit fluffy. Add eggs and beat. Add remaining ingredients – oil, salt, vanilla, flour, baking soda, and cream of tartar. Mix together until smooth. Chill overnight or for several hours.
- After chilled, remove dough from fridge and preheat oven to 325°F.
- Roll dough into small balls (a bit smaller than golf ball size) and put on a cookie sheet, evenly spaced.
- Prepare to small plates with sprinkles – 1 green, 1 red. Dip the bottom of a circular glass into sugar then use to flatten dough balls down.
- Bake for 8-10 minutes, until light brown at the edges.
Details: Makes about 3 dozen cookies
To print the recipe, click here: Sugar Cookies