Sugar Cookies for Santa Card

Cookies for Santa Card

One of my favorite Holiday Traditions is making Frosted Sugar Cookies.

I use the same recipe year after year.

It’s a simple recipe, written on a piece of notebook paper in my mom’s handwriting.

She wrote out the recipe and gave it to me the first Christmas after I married.

It’s stained, and the edges are tattered.  (I keep it in a protective sleeve now.)

I think of her every time I make them.  (sugar cookie recipe at the end of the post)

Cookies for Santa Card

The “Cookies for Santa” card is just about as easy to make as the cookies themself.  

And you don’t have to wait for it to cool before enjoying it.

Maker's Movement

Disclosure:  This is a sponsored post for The Maker’s Movement.  I have been provided product and compensation in exchange for my creative ideas.  The view and opinions are my own. 

Cookies for Santa Card

Materials Used:       (*affiliate link)

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Cookies for Santa Card

Directions:

  • It’s important to use white pigment ink* and white embossing powder* to get the whitest white cookie outline.
  • Stamp the cookie outline with white pigment ink onto kraft cardstock.
  • Pour a small amount of white embossing powder over the stamped image, shake off excess powder.  (If you pour over a piece of scratch paper you can easily repour the excess powder back into the jar.)
  • Use an embossing heat tool* to melt the powder until shiny.

Cookies for Santa Card

  • Align the matching die with the stamped image and die-cut using the Mini Maker Die-Cut Machine.
  • The raised embossed edges make it easy to watercolor.  Use a waterbrush* along with a combination of markers and inks to watercolor the stamped images.
  • I used paper and labels from the Christmas Doodles Paper Pad for the front of the card.
  • This Christmas Card called for something a little shiny, so I added a piece of red foiled paper as a layer.
  • Adhere the frosted cookies onto the front of the card using thin foam squares.
  • Tie a red bow to finish off the card.

Snowman Cookie Tag

The Snowman Cookie Tag would look great on a wrapped plate of fresh Christmas cookies.

The base was made using a die from the Nested Arch Die Set.

USE MY SPECIAL DISCOUNT CODE:  CREATIVE15 FOR 15% OFF XYRON* THROUGH 12-31-2021.

Mom's Sugar Cookie Recipe

Here’s Mom’s Recipe.  (Enjoy!)

  • 1- 1/2 c. powdered sugar
  • 1 c. butter or margarine
  • 1 egg
  • 1 tsp. vanilla
  • 2- 1/2 c. all purpose flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  1. Cream sugar & butter, add egg & flavoring, mix thoroughly.
  2. Sift dry ingredients together and stir in.  (I dump)
  3. Refrigerate 2 to 3 hours.
  4. Heat oven to 375°.
  5. Divide dough in half & roll out on lightly floured pastry sheet.
  6. Roll thin, but thick enough to pick up the design with the cookie cutters.
  7. Dip cookie cutter into flour before each cutting.  Cut as many cookies from each rolling as possible.  The least amount of working with the dough gives the best cookie.
  8. Place on lightly greased baking sheet.  Bake 7 to 8 min. or until delicately golden.
  • For the Glaze I dump around a cup of powdered sugar into a bowl.  Add a dash of vanilla.    Add milk one tablespoon at a time until you get the consistency you want.  (hint:  not too runny)

Christmas Cookies

sues-christmas-cookies-sues-creative-workshop

Looking for a yummy Christmas Cookie Recipe?

Here’s the recipe that I’ve used for the past 30 plus years.

The recipe was given to me by my mom on my first Christmas as a new bride.

I have made them every year since.  (a family favorite)

Enjoy!

 

Sue’s Sugar Cookies

  • 1- 1/2 c. powdered sugar
  • 1 c. butter or margarine
  • 1 egg
  • 1 tsp. vanilla
  • 2- 1/2 c. all purpose flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  1. Cream sugar & butter, add egg & flavoring, mix thoroughly.
  2. Sift dry ingredients together and stir in.  (I dump)
  3. Refrigerate 2 to 3 hours.
  4. Heat oven to 375°.
  5. Divide dough in half & roll out on lightly floured pastry sheet.
  6. Roll thin, but thick enough to pick up the design with the cookie cutters.
  7. Dip cookie cutter into flour before each cutting.  Cut as many cookies from each rolling as possible.  The least amount of working with the dough gives the best cookie.
  8. Place on lightly greased baking sheet.  Bake 7 to 8 min. or until delicately golden.
  • For the Glaze I dump around a cup of powdered sugar into a bowl.  Add a dash of vanilla.    Add milk one tablespoon at a time until you get the consistency you want.  (hint:  not too runny)
Mom's Sugar Cookies

Sue’s Holiday Workshop Recipes

I promised the ladies last Saturday at my Holiday Workshop that I would post my Sugar Cookie Recipe and Cheese Soup Recipe today.  (So Ladies, here it is)  Tomorrow, I’ll be posting the rest of the pictures from the workshop.

For the rest of you:

I know I’ve shared my favorite Christmas Cookie Recipe here on my blog before.

But, I think the meaning this recipe holds for me bears repeating.

When I was a new bride (32 years ago) I asked my mother for her Sugar Cookie Recipe.

(It was a Tupperware Recipe.)  She wrote it out on a piece of notebook paper.

Sugar Cookies

(I have always loved my mom’s handwriting)

It is now yellowed, stained with vanilla, brittle, ripped and creased.

But it is priceless.

Several years back after my mom was diagnosed with Dementia and she could no longer write

her name, I realized how important that piece of paper really is.  I now keep it in a protective sleeve.

I can help thinking of my mom every time I make them.

Sue’s Sugar Cookies

  • 1- 1/2 c. powdered sugar
  • 1 c. butter or margarine
  • 1 egg
  • 1 tsp. vanilla
  • 2- 1/2 c. all purpose flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  1. Cream sugar & butter, add egg & flavoring, mix thoroughly.
  2. Sift dry ingredients together and stir in.  (I dump)
  3. Refrigerate 2 to 3 hours.
  4. Heat oven to 375°.
  5. Divide dough in half & roll out on lightly floured Tupperware pastry sheet.
  6. Roll thin, but thick enough to pick up the design with the Tupperware cookie cutters.
  7. Dip cookie cutter into flour before each cutting.  Cut as many cookies from each rolling as possible.  The least amount of working with the dough gives the best cookie.
  8. Place on lightly greased baking sheet.  Bake 7 to 8 min. or until delicately golden.

 

Cheese Soup

  • 1 Qt. Water
  • 2 Cups Diced Potatoes
  • 1/2 Cup of chopped onions (optional:  I don’t add onions to mine)
  • 4 Chicken Bouillon Cubes
  • 1 Can Cream of Mushroom Soup
  • 1 Bag of Frozen California Mix Vegetables
  • 1 lb. Velvetta Cheese loaf  (also good with a little  extra)
  1. Boil potatoes, onions in water & cook.
  2. Add frozen vegetables & cook.
  3. Add mushroom soup and cheese.
  4. Heat & Serve

Do not allow soup to boil.

* I make this soup every Christmas Night.  After a long day of eating heavy foods it’s nice to have something warm and light to eat.