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Capers Catering

Holiday Sugar Cookies

Some of the best memories of the holidays are baking cookies with loved ones while keeping warm by the fire. Lucky for us it is the best time of year to bake homemade cookies.

We have been so busy this year with holiday events that almost every menu featured these adorable decorated holiday sugar cookies! We were able to mix and match all different colors to make sure we utilized all of the seasons colors. 

Check out below for the Sugar Cookie Recipe we love to use!

We hope you enjoy baking these sugar cookies at home.


Sugar Cookies


2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)


1 1/2 cup confectioners’ sugar
3-4 tablespoons milk, water, or lemon juice
Desired Icing Color


  1. In large bowl, whisk flour, baking powder, and salt.

  2. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla.

  3. With mixer on low, gradually add flour mixture; beat until combined.

  4. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

  5. Preheat oven to 325 degrees. Line baking sheets with parchment.

  6. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed.

  7. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) 

  8. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. 

  9. For the icing, sift confectioners’ sugar into a small bowl. Whisk in milk, water, or lemon juice, desired icing color, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon.

  10. Spread over cookies with back of a spoon. 


Recipe adapted from Martha Stewart’s Basic Sugar Cookie Recipe