Recipe
Maplewood Christmas Cookies
Classic decorated Christmas cookies from Maplewood, shared from the holiday world of the fifth mystery.
From the Book
This recipe appears in Christmas Cookies & Crime — a companion from the fifth Maplewood mystery.
Follow the Christmas cookies back to the mystery, then continue into the Maplewood Pie Shop Mysteries .
Serving note
These cookies are buttery, lightly crisp at the edges, and easy to decorate without making the recipe complicated. In Maplewood, they are best served from a crowded holiday tin with hot cocoa or coffee while snow gathers along Main Street.
Maplewood Christmas Cookies
These classic cutout Christmas cookies are tender, easy to decorate, and made for a crowded holiday tin. The buttery dough holds its shape well, while a simple vanilla glaze adds just enough color for stars, trees, snowflakes, or any favorite winter shape.
Ingredients
For the cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the icing
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Food coloring, optional
For decorating
- Colored sugar, sprinkles, or nonpareils, optional
Method
- 1
In a large bowl, beat the softened butter and granulated sugar until light and smooth. Add the egg and vanilla extract, then beat again until evenly combined.
- 2
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in two or three additions, mixing just until a soft dough forms. Avoid overmixing once the flour has been incorporated.
- 3
Divide the dough into two disks, wrap them, and chill for at least 1 hour. Chilling helps the cookies keep their shape while baking.
- 4
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- 5
On a lightly floured surface, roll one disk of dough to about 1/4 inch thick. Cut into stars, trees, snowflakes, gingerbread people, or other holiday shapes. Transfer the cookies to the prepared baking sheets, leaving about 1 inch between them. Gather and reroll the scraps as needed. Keep the second disk chilled until ready to use.
- 6
Bake for 8 to 10 minutes, until the cookies are set and the edges are only beginning to turn lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely before decorating.
- 7
For the icing, stir together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add a little more milk, a few drops at a time, until the icing is thick enough to stay on the cookies but fluid enough to spread. Divide into small bowls and tint with food coloring if desired.
- 8
Spread or pipe the icing onto the cooled cookies. Add colored sugar, sprinkles, or nonpareils while the icing is still wet. Let the decorated cookies stand until the icing has set before stacking or storing them.
Continue the story
Continue with Christmas Cookies & Crime and follow Maplewood into its snowy holiday mystery of switched tins, missing donations, and one wrong Christmas carol.
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