I live for a 'make once, bake all season long' recipe. This dough will keep for 2 months in the freezer, so save yourself the time + make a big batch sooner than later! I'd recommend freezing 1/4-1/2 inch sheets of dough, wrapped in plastic wrap. This sets you up with an easy roll out shape later on, as opposed to a solid ball of frozen dough to deal with. If you don't plan on using cookie cutters, then I'd recommend forming the dough into a log for the freezer and slicing portions when you're ready to bake. While I'm aiming for a holiday theme here, this dough is incredible year round for any shapes or sprinkles up for the task.

Makes 3 dozen cookies



  1. In a large mixing bowl, or stand mixer, cream butter + sugar.
  2. Add eggs one at a time, mixing to combine between each addition. Then, add the extracts.
  3. Add all dry ingredients + mix on low until just incorporated. Cover + chill for at least 2 hours, or freeze until ready to bake.
  4. Divide the dough in half. On a clean, floured surface, roll one half to about 1/4 inch. Cut desired shapes, remove excess dough.
  5. Form excess dough into ball, let rest in fridge while you roll with the other half. Repeat cutting shapes + chilling excess until ready to roll again. 
  6. Preheat oven to 350 degrees F.
  7. Transfer cut cookie shapes to lined sheet tray, and chill for 5-10 minutes. This will help maintain their shape through baking. They can be baked from frozen, they will just take a bit longer in the oven.
  8. Think through your design. One option is to brush raw cookie with egg white and sprinkle with SKORDO Posy Sugar before baking. Another option is to bake them as is + frost after they cool, sprinkling SKORDO Posy Sugar onto wet frosting. 
  9. Bake cookies for 8-10 minutes or until the edges just start to brown. It's okay if they look a little soft, they will finish baking on the hot tray even after its removed from the oven.
  10. Allow cookies to cool completely + frost, if desired. 
November 29, 2021

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