Foolproof Holiday Cookies

From America's Test Kitchen Season 5: Holiday Cookies

Why this recipe works:

In our search for a holiday cookie recipe that would yield cookies sturdy enough to decorate yet tender enough to eat, we started with the fat and found the right amount of butter to give the cookies great flavor without making them greasy. We used all-purpose flour in our holiday cookie dough… read more

In our search for a holiday cookie recipe that would yield cookies sturdy enough to decorate yet tender enough to eat, we started with the fat and found the right amount of butter to give the cookies great flavor without making them greasy. We used all-purpose flour in our holiday cookie dough recipe because it gave the dough enough gluten to provide structure. Superfine sugar gave our cookies a fine, even crumb. A surprise ingredient—cream cheese—added flavor and richness to our Glazed Butter Cookies without altering the texture of the cookies.

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Makes thirty-six to forty 2 1/2-inch cookies

If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds. If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing.

Ingredients

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