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Holly Leaf Sugar Cookies

Cookie images are stock photography and not actual photos of recipes. Final results may vary.


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 and gradually add flour. Beat until mixture pulls away from the sides of the bowl. Divide dough in half, wrap in waxed paper and refrigerate for 2 hours.

Preheat oven to 375° F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped package of dough from refrigerator. Sprinkle rolling pin with powdered sugar and roll out dough to 1/4inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill.

Cut into desired shape and place at least 1 inch apart on greased baking sheet or baking sheet lined with parchment paper or silicone baking mat. Bake for 7 to 9 minutes, rotating cookie sheet halfway through cooking time, until cookies are just beginning to turn brown around the edges. Let cookies cool on baking sheet for 2 minutes after removal from oven and then move to wire rack to cool completely. Repeat with other wrapped package of refrigerated dough. Serve as is or ice as desired. Store the cookies in an airtight container for up to 1 week.

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup Hiland Dairy Butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon Hiland Dairy Milk
  • powdered sugar, for rolling out dough

Nutritional Facts Coming soon.

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