This Christmas cookie recipe is one I received years ago as part of a promotion for the Jean Philippe Patisserie which used to be in the Bellagio Hotel. I haven't been there in ages, but I used to buy coffee there and gawk at all of the sweets, especially around Christmas.
At some point they sent me the patisserie's sugar cookie recipe. I haven't made these in a while, but my notes mention the cookies puff out a tiny bit, but they still hold their shape nicely. Also, the bit of sour cream in the dough keeps the centers tender without being soft or cakey. The dough was easy to work with, thought I did have to flour the board generously. The other notes were about video poker so not relevant.
Jean Philippe Patisserie Christmas Cookie Recipe
Cookies
3 cups (13.5 oz) all purpose flour (380 grams)
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature (228 grams)
1 cup sugar (200 grams)
1 large egg
2 tablespoons sour cream
1 teaspoon vanilla extract
Additional granulated sugar
Instructions
Sift first 3 ingredients into medium bowl. Using an electric mixer, beat butter and 1 cup sugar in a large bowl until well blended. Add egg, sour cream, and vanilla; beat 1 minute. Beat in dry ingredients in 2 additions until just blended. Gather dough together; divide in half. Flatten each half into disk; wrap in plastic and chill 1 hour. (Can be made 1 day ahead). Keep chilled. Soften dough slightly at room temperature before rolling out.)
Line 2 baking sheets with parchment paper. Sprinkle work surface and top of dough disks with additional sugar. Working with 1 disk at a time, roll out dough to ¼-inch thickness (dough will be very soft). Using assorted 2- to 3-inch cookie cutters, cut out cookies. Transfer to prepared sheets, spacing 1 inch apart. Gather scraps and roll out on sugared surface; cut out more cookies. Repeat until all dough is used. Chill all cookies on baking sheets at least 15 minutes and up to 1 hour.
Preheat oven to 350°F. Bake cookies, 1 sheet at a time, until light golden at edges, about 12 minutes. Transfer cookies to racks and cool completely.
Icing!
4 cups (or more) sifted powdered sugar (sifted, then measured)
3 tablespoons (or more) egg white
½ teaspoon vanilla extract
½ teaspoon Lemon Juice
Colored sugar crystals, sprinkles, and/or decors
Food-safe water based colors
For icing:
Combine 4 cups powdered sugar, 3 tablespoons Egg white, vanilla and Lemon juice in medium bowl. Stir until icing is well blended, smooth, and spreadable, adding more egg white by teaspoonfuls if too thick or more sugar by tablespoonfuls if too thin. Add the chosen coloring. Using small icing spatula or table knife spread thin layer of icing atop each cookie. If using colored sugar crystals, sprinkle over cookies before icing sets. Decorate cookies as desired. (Can be made 3 days ahead. Store airtight between sheets of waxed paper at room temperature.)
Sheri says
Ops, better link http://dollarstorecrafts.com/2011/09/mind-blowing-cake-decorating-tip/
Sheri says
I saw this on pinterest this morning- http://www.facebook.com/l.php?u=http%3A%2F%2Fdollarstorecrafts.com%2F2011%2F09%2Fmind-blowing-cake-decorating-tip%2F&h=xAQFXA8NA- a bit slow getting to the point, but your mind will be so happy you watched it
Katrina says
It's also the "famous" recipe I use of that my mom has had forever, except that instead of sour cream it calls for either heavy cream or you can use milk. Other than that, I believe it's exactly the same. It's my favorite sugar cookie recipe. And you did a great job with the decorating. I usually just flood the whole thing with one color and call it good. 😉
CindyD says
PS - I'm a terrible decorator. I make all stars, put a dab of frosting in the middle and dip them in colored sprinkles.
CindyD says
This is very similar to the cut out cookie recipe I always use, except that mine calls for 3/4 cup of sugar and cream instead of sour cream. I will have to try it with sour cream! Also, I always use 1/2 teaspoon vanilla and 1 teaspoon real almond extract.
Cookie Sleuth says
I love his bakery! I tried his chocolate chip cookie recipe, and it didn't work out well. I will give this one a try, though. Note from Anna: I checked with Cookie Sleuth and she had the cookies confused. The chocolate chip cookie that didn't work out for her was the Jacques Torres cookie.
Sue says
Someday I'm going to run off to Vegas for Thanksgiving. I think it's a GREAT idea. This from someone who doesn't gamble. I'll bet I could learn!
I better work on my cookie decorating. 😉 Your work has certainly paid off.
vanillasugarblog says
anna you do decorating waaaay better than I.
i could never be a cake maker nor a decorator. I can bake them but I cannot decorate. bad. I wish I could do as well as you!
Anna says
I kind of want to run off to Vegas for Thanksgiving, but it looks like we'll be here making the same meal as usual. I should be planning it, but I do it every year so there's not much I need to plan. Hence, looking towards Christmas already!
Sue says
Very nice! Even yours!!!!! haha! 😉 Really! Your cookies do look very nice. I'm glad Fuzz was pleased to come home to those!
Chewthefat says
I'm not organized completely for my Thanksgiving baking yet, much less Christmas--but those cookies sound tasty, as well as have 'eye candy' appeal.
Anna says
I think the milk and the sour cream do pretty much the same thing, with the sour cream adding a little more acid. It's a good recipe. Fuzz was happy to come home to decorated sugar cookies. Maybe by Christmas I'll be better at it.
Pam S says
Anna -- I use a similar recipe for my sugar cookie cut outs. The only difference is that mine uses 3 tbsp milk instead of the sour cream, which is easier for me since I always have milk on hand, and rarely have sour cream! My cookies also come out with a tender texture and don't puff up. I typically decorate them using the Wilton's cookie icing.