Cooking with Julia: Christmas Cookies

Christmas is a time for family, friends, and baking cookies! Our little chef, Julia, asked if she could make sugar cookies and we gather the ingredients on a trip to Publix.

When we got home she selected the cookie cutters with care while I preheated the Blue Star oven. I was an it apprehensive about baking cookies as it was our first batch in our new range.

With a little help Julia measured the ingredients, mixed them together, and formed the dough. I helped roll out the sugar cookie batter and then she pressed in the cookie cutters. Bells, angels, doves and stars emerged and I slid them onto parchment lined cookie sheets.

I slid the cookie sheets into the oven and set the timer. I had head gas ovens were difficult to bake in and tendered to cook unevenly. I hoped for the best as we watched the cookies rise and turn a golden brown.

The cookies rested on a rack and we each grabbed one when the were cool enough to handle. They were slightly crisp on the bottom and moist on the inside. Julia beamed as she ate he cookie and we gave each other a high five. They were amazing and rather than being dry, the Blue Star oven cooked them to perfection. We frosted them with a mixture of confectionary sugar, milk, and food coloring. The cookies were amazing and our Christmas was fantastic!


  • 3 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 1 tbs milk


  • Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
  • Preheat oven to 375.
  • Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

For more information on Blue Star ranges, contact Stephen Shoaf at the Appliance Solutions by phone (850) 229-8217 or online at


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