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The holidays are a perfect time of year to spend some time baking cookies as a family. Featuring fun shapes and decorative icing, these Christmas cookies will be a hit at home or your next holiday party.

Reynolds Kitchens(R)
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.

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  • Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.

  • Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.

  • Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.

  • Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.

  • Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.

  • Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.

Tips

Reynolds Kitchens Tips:

For extra lemon flavor, substitute lemon juice for milk when making the icing.

For snowflakes that slide right off, line your cookie sheet with Reynolds(R) Parchment Paper.

Nutrition Facts

205 calories; 8.2 g total fat; 28 mg cholesterol; 93 mg sodium. 31.2 g carbohydrates; 2 g protein; Full Nutrition