Christmas Cookie 2015

I tried three sugar cookie recipes this year. One was egg-free, one was with brown sugar, and one was with cane sugar. The one with brown sugar had the best aroma and kept its shape the best. The egg-free one actually won the taste test. 

Ingredients:

Recipe A - Egg-free
Makes about 3 dozen cookies
Butter - 1 cup at room temperature
Granulated sugar - 1 and 1/4 cup
Baking power - 1 and 1/2 tsp
Salt - 1/2 tsp
Vanilla extract - 1 tsp
Flour - 3 and 1/4 cup
Milk - 1/4 cup
Recipe B - with Brown Sugar
Makes about 2 dozen cookies
Butter - 1 cup at room temperature
Dark brown sugar - 2/3 cup
Baking power - 1 tsp
Vanilla extract - 1 tsp
Egg - 1
Flour - 2+2/3 cup
Optional seasoning：
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamon
1/8 teaspoon ground mace
Recipe A - with Cane Sugar
Makes about 3-4 dozen cookies
Butter - 1 and 1/2 cup at room temperature
Granulated sugar - 2 cup
Baking power - 2 tsp
Salt - 1 tsp
Vanilla extract - 1 tsp
Egg - 4
Flour - 5 cup

Steps:

1. Mix and sift flour, salt and baking powder.
2. In a large bowl, cream together butter and sugar until smooth. Beat in eggs/milk and vanilla extract. Stir in the flour mixture. Cover, and chill dough for at least one hour (or overnight).

3. preheat over to 375°F.
4. Roll out dough on floured surface to 1/8 to 1/4 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

5. Bake for about 10 minutes or until the edge turn brown. Let them cool completely.

6. Have fun decorating with Royal Icing or Egg-free Royal Icing.