I couldn't let Christmas get away from me without baking a batch of classic frosted sugar cookies.
Since the thought of spending half an hour per cookie flooding them with multiple colors of royal icing (after spending an hour making sure the icing is the exact correct consistency for flooding) makes me break out in hives, I opted for more forgiving and user-friendly decorations. I just pulled out every jar of sprinkles I have that look remotely Christmassy and went to town. Done and done.
I'll leave the intricate decorating to those who are way more patient and talented than I am. And come on, you have to admit that a smooth vanilla bean buttercream tastes way better than royal icing.
I use vanilla bean paste for my buttercream. In fact, I'm in the habit of using the paste for almost everything I bake that calls for vanilla extract. It's thick and syrupy with visible vanilla bean speckles, and it's loaded with so much vanilla flavor. Try it in your frostings and you'll be hooked for life. If you can't find vanilla paste, you can substitute and equal amount of a good quality vanilla extract and that will work just fine.
The dough for these cookies can be prepared several days in advance. Just keep it wrapped up in the fridge until you're ready to roll them out and bake them off. Store leftovers at room temperature in an airtight container and they'll stay nice and soft.Print
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Have a very Merry Christmas, everyone!!