In the Kitchen: Cookies for the holidays

Chef Becky's Gingerbread (Craig Volpe photo)

Watch In the Kitchen #LiveOnKMTR NBC 16 Today Thursday, December 22

Christmas cookies are a family tradition, but maybe you would like to try a different recipe. We’re going back into the achieves with Chef Becky for a delicious butter cookie recipe you can use for the holidays. We are going to include an additional recipe for gingerbread cookies. You can make this a fun activity for the whole family by letting the kids decorate the cookie.


2 cups all-purpose flour (I like King Arthur Flour brand)

½ teaspoon baking powder

½ teaspoon salt

¾ cup butter (salted), at room temperature

1 cup sugar

1 large egg, at room temperature

½ teaspoon vanilla

Whisk together the flour, baking powder, and salt in a small bowl.

In a standing electric mixer, use the paddle attachment to beat the softened butter and sugar together. Use medium-high speed and beat for 3 minutes. Scrape down the sides with a rubber spatula. Add the egg and vanilla. Mix for about 20 seconds. Turn mixer off and add the flour mixture. Mix for 15 seconds. Scrape down the sides and mix for 15 more seconds.

Form dough into two slightly flattened disks, about 6 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Dough will keep in the refrigerator for 5 days.

When you’re ready to bake the cookies, preheat oven to 375 degrees.

Remove one piece of dough from the refrigerator (keep other half in the refrigerator until you’re ready to roll it out). Sprinkle flour on the work surface, and rub flour on the rolling pin. Using even pressure, gently roll the dough out to ¼ inch thick.

Have a plate of flour next to your work surface for dipping the cookie cutters in to help prevent the dough from sticking to the cookie cutters. Cut out desired shapes.

Line a cookie sheet with foil, and arrange cookie dough on it. Allow half an inch of space around each cookie. If you’re using sprinkles, apply them now.

Bake in a 375 degree oven for 7 ½ minutes. Slide the foil (with cookies still on it), onto your counter, and let them cool completely.

Decorate with icing (recipe follows).


1 pound powdered sugar

4 teaspoons powdered egg whites (not reconstituted) Wilton brand

1/3 cup water

1 tablespoon fresh lemon juice

1 teaspoon vanilla

Whisk together the flour, baking powder, and salt in a small bowl.

Beat together all ingredients in a stand mixer. Using the whip attachment, mix at medium speed until combined, about 1 minute. Increase speed to high and continue beating icing for 3 minutes. Scrape down the sides using a rubber spatula.

Add Wilton gel tint in desired color. If not using immediately, cover with plastic wrap.

Put frosting into decorator’s bags with desired tips.

Gingerbread Cookies

1 cup butter, room temperature

1 ½ cups sugar

1 large egg, room temperature

2 tablespoons molasses

3 cups flour, all purpose

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

Cream the butter and sugar together, until it turns light and fluffy. Add the egg and mix well. Mix in the molasses.

Add the flour, baking soda, cinnamon, ginger, ground cloves, and salt, mixing until well combined. Chill dough for at least 2 hours, or overnight.

Remove dough from the refrigerator 1 hour before rolling.

Preheat the oven to 375 degrees. On a lightly floured surface, roll dough out to ¼ inch thick. Cut into desired shapes using cookie cutters.

Place cookies 1 inch apart on cookie sheets lined with parchment paper.

Bake for 9 minutes.

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