This was originally posted December 11, 2015. I ran out of time to make cookies before I left for our Christmas trip to Germany. Sorry, but not really because these are still my favorite Christmas cookies. 

Rolled sugar cookies are one of my absolute favorites. Christmas isn't Christmas without them. They are so soft and topped with frosting and sugar sprinkles, it just doesn't get any better than that. I love a super simple recipe, my g- to is this BHG Sugar Cookie Cutouts recipe. My mom has this Better Homes and Gardens Christmas Cookbook that is probably as old as I am if not older, with yellowing pages and notes in the margins that I need to steal, do you think she'll notice? Anyway, it has this or a very similar cookie recipe in it and I don't think I've ever had a Christmas without these BHG cookies.

I love how simple this recipe is, just flour, sugar, butter, baking powder, salt, vanilla, eggs, and one secret ingredient.

Time for the series motto: Cream your butter and sugar.

Add your vanilla and eggs and beat some more.

Then add the secret ingredient!

I use about somewhere in the neighborhood of 1/4 tsp give or take a drop. Almond just gives the cookies a nice warmth, plus that smell... heavenly.

Once you have all of your wet ingredients nice and incorporated, slowly add your flower.

Once all of your flour is mixed in, STOP MIXING. Then split your dough in half or thirds and wrap in plastic wrap and chill for a few hours. This is what makes it rollable. Just try and roll it warm, it's not pretty.

On a decently floured surface roll out your dough, I try to keep mine a little on the thicker side because I like soft pillowy cookies, not crunchy ones. So at least 1/4 of an inch thick.

If you want to have any with sugar sprinkles and no frosting, sprinkle them now.

Then pop these bad boys in the oven until they are just golden on the edges.

Cool 'em off and FROST THEM!!

Decorate as desired, and enjoy.

These cookies do take a little bit of love to make, but they are so worth it.