Here There and Everywhere

Expat wanderer

Christmas Cookies: Sugar Roll Cookies

The trick I have found with these cookies is to glaze them with a sugar glaze. The cookies are cut, baked and then dipped on one side into a sugar glaze while still warm. This takes some preparation, but it’s worth it.

These cookies are a little fiddly, so you really need to do it on a more relaxed day. If you have a friend you can trust, it doesn’t hurt to have an extra pair of hands helping you. You will need a rolling pin, and some cookie cutters, powdered sugar and evaporated milk, and cookie decorations like silver balls, colored sugar sprinkles, cinnamon candies, etc.

Put down waxed paper under cookie racks to catch all the glaze that will drip off, it saves a big mess. Find three flat soup bowls, big enough to dip cookies in. Fill with powdered sugar. Put in drops of food color; be generous to get a good strong color.

Use evaporated milk, stirring in a drop at a time, until you have a glaze that is not too thick, but like cream. That way, when you dip the cookie in, and then turn it on it’s back to drain, the glaze will come down over the sides, but not too much will fall off. If it gets too thin, you need to add more sugar until it firms back up a little. Have plenty of powdered sugar on hand. It always takes a little experimenting, sometimes even just doing it on a humid day can make it trickier. But nothing you can’t handle.

Remember, this dough needs to be refrigerated, so you can make it ahead of time, and pull it out when you are ready to bake cookies.


Cream together:
1 cup butter
1 cup fine sugar

Beat in one egg.

Sift and add to above:
2 1/2 cups flour
1 teaspoon salt

1 1/2 teaspoon vanilla

Mix all together well, and refrigerate several hours.

Roll out a little at a time, cut the cookies, put on cookie tray, bake at 350 F/180 C, 8 – 10 minutes or until slightly gold.

When they come out of the oven, cool two – three minutes, and quickly glaze while they are still warm but not hot.

Now those are the basics. Here are some hints:

When rolling out, rub flour into the rolling pin, and use as little as possible under the dough – the more flour, the tougher it gets. Try not to roll too much, and use a light touch.

If you are working with children, just relax and let whatever happens happen. If they eat the dough, oh well. They’re kids. If they want to decorate, let them decorate. Let these be the kids cookies.They won’t be beautiful, but the kids will think they are, and that is what matters. They’re kids!

If these are for your cookie-obligations, here are different hints.

Choose only three or four cookie cutters, and go for uniformity – it makes for a prettier plate. Like make a whole bunch of trees, glaze them all green, and put a silver ball on the end of each bough. It isn’t imaginative, but when the cookie trays go together, it just looks nicer. Make stars, one red cinnamon at each point. Or reverse, or whatever you think looks good, just make a whole bunch the same if you are giving these away.

Again, wait until the glaze and decorations are totally cool and dried before putting into containers to store. Store in a cool dry place, in an airtight container, and they will be good up to a month.


These cookies are from Baking 911 Ask Sarah where there is a lot more information about glazing, so if you are looking for a more advanced sugar cookie, go there!

November 27, 2006 - Posted by | Christmas, Cooking, ExPat Life, Holiday, Recipes, Uncategorized


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