Temps & Portions
30 min temps de préparation =
20 min préparation +
10 min cuisson
  • 2 1/3 cups (575 mL) Robin Hood® All Purpose Flour 12186
    Robin Hood Flour Cake & Pastry 2.5KG
    $6.24 • Chq
  • 1 tsp (5 mL) baking soda 12187
    Compliments Baking Soda 1KG
    $3.11 • Chq
  • 1 tsp (5 mL) Club House® Ground Cinnamon 12188
    Club House Ground Cinnamon Family Size 125G
    $9.99 • Chq
  • 1/4 tsp (1 mL) Club House Ground Nutmeg 12189
    Club House Tin Ground Nutmeg 43G
    $7.49 • Chq
  • 1/4 tsp (1 mL) Club House Sea Salt Grinder 12190
    Club House Sea Salt Grinder 60G
    $4.99 • Chq
  • 1 1/4 cups (310 mL) granulated sugar 12191
    Redpath Sugar Special Fine 2KG
    $3.11 • Chq
  • 1 cup (250 mL) butter, softened 12192
    Compliments Organic Butter Unsalted 250G
    $6.24 • Chq
  • 1 egg 12193
    Compliments Eggs Large White 12EA
    $4.24 • Chq
  • 2 tsp (10 mL) Club House Pure Vanilla Extract 12194
    Compliments Vanilla Extract Artificial 250ML
    $5.74 • Chq
  • Ziploc® Brand Containers Large Rectangle (2PK) 1EA 12195
  • Ziploc® Brand Slider Bags Storage Large Powerguard (15PK) 1EA 12196
  • 1 cup (250 mL) icing sugar 12197
    Redpath Sugar Icing 1KG
    $4.36 • Chq
  • 3 to 4 tsp (15 to 20 mL) milk 12198
    Natrel Milk Skim 4L
    $6.24 • Chq
  • 1/2 tsp (2 mL) Club House Pure Vanilla Extract 12199
    Compliments Vanilla Extract Artificial 500ML
    $3.74 • Chq
  • 3 to 4 drops assorted Club House Food Colour Preparation 12200

1. For the Sugar Cookies, mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.

2. Preheat oven to 375°F (190°C). Roll out dough on lightly floured surface* to 1/8-in (0.25 cm) thickness. Cut into shapes with favourite cookie cutters. Place on greased baking sheets.

3. Bake 8-10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. For the Colourful Cookie Icing, mix all ingredients except food colours. Stir in additional milk as needed to thin icing or more icing sugar to thicken, if needed. Place small amount of icing into small shallow bowls, using one bowl for each colour desired. Stir drops of food colour into icing until desired shade is reached.

5. To ice the Sugar Cookies, hold cookie by its edge and dip top of cookie into icing or spoon the icing onto the cookie using a teaspoon. Place iced cookies on wire rack set over foil-covered baking sheet to dry. The foil covered sheet will catch drips. To add decorative detail to cookies, spoon tinted icing into resealable plastic bags. Snip off a tiny piece of the corner. Squeeze icing through the hole in the bag to decorate cookies.

Share the Joy! Ship or drop-off your holiday treats packed in Ziploc® containers.

VARIATIONS For the variations below, omit the cinnamon and nutmeg. Use 1 tsp (5 mL) of the following extract in place of vanilla extract in the cookies:

2. Almond Holiday Sugar Cookies: Club House Pure Almond Extract

3. Orange Holiday Sugar Cookies: Club House Pure Orange Extract

4. Lemon Holiday Sugar Cookies: Club House Pure Lemon Extract