Holiday Cookies Made With Cake Flour, decorated with white frosting and red and green sugar and sprinkles
Holiday Cookies
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  • 3 1/2 cups – sifted Swans Down Cake Flour
  • 1 1/2 teaspoons – baking powder
  • 3/4 teaspoon – salt
  • 2 1/2 sticks – unsalted butter
  • 1 1/4 cups – sugar
  • 1 large – egg
  • 1 tablespoon – milk
  • 2 teaspoons – vanilla extract


  • 1 cup – milk
  • 3 tablespoons – all purpose flour
  • 2 sticks – unsalted butter, cut into pieces
  • 1 cup – confectioners sugar
  • 1 teaspoon – vanilla extract

PREHEAT  oven to 375 degrees F.  Line baking sheets with parchment paper.

SIFT together in a large bowl- flour, baking powder and salt. In another large bowl with an electric mixer beat butter until light, about 2 minutes. Gradually beat in sugar until combined well, about 3 minutes. Beat in egg, milk, and vanilla until combined well.

Gradually add flour mixture, beating until batter is combined well. Divide dough in half. Place each half between two sheets of wax or parchment paper. Roll out each half to 1/4 inch thickness. Chill dough until cold and slightly firm, at least 1 hour and up to 3 days.

Working with 1 portion at a time, peel away and replace 1 sheet of paper. Flip dough over and discard the second sheet. On a lightly floured surface, roll out one disk about 1/4-inch thick. Using cookie cutters cut out shapes and transfer to baking sheets about 1 1/2 inches apart. Roll scraps and cut out more cookies.

REPEAT process using remaining dough.

BAKE cookies, 1 baking sheet at a time, 6 to 9 minutes. Cool cookies on pan on a wire rack 5 minutes before transferring to wire rack to cool completely.

MAKE FROSTING: In a small saucepan whisk together milk and flour until completely smooth. Cook mixture over low heat, stirring constantly, until it comes to a boil and thickens. Remove saucepan from heat and whisk mixture until very smooth. Cool milk mixture until warm, 5 to 10 minutes. In a large bowl with an electric mixer beat butter until light, about 2 minutes. Gradually beat in confectioners sugar, about 3 minutes. Gradually beat in milk mixture until combined. Beat in vanilla and beat frosting 30 seconds. Spread frosting over cookies.

MAKES about 2 1/2 dozen cookies.

  • Carrie says:

    For the frosting should that be confectionery sugar? Never heard of using white sugar.

  • Deborah says:

    Hi, can coconut oil and coconut milk be subbed for butter and milk? I have a family member that does not tolerate milk products well, even in baked goods. Thank you

    • Swans Down says:

      Hi Deborah, While coconut oil and coconut milk can be used as substitutions for butter and milk we have not tested this recipe using these ingredients. Unfortunately we are not able to give insight as to the end result if the substitutions are made. We’d love to know the results if you try it. Happy baking!

  • Sandra Robinson says:

    Are these cookies soft or crunchy?

    • Swans Down says:

      Hi Sandra, If baked according to the directions the Holiday Cookies should be slightly crisp on the outside and soft and tender on the inside. All ovens bake differently, so keep a close eye not to overbake. Happy baking!

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