DIY: Hello Lovely HOLIDAY COOKIES {my not so secret recipe}

November 17, 2011

It just isn't possible for this
sweet tooth blogger
to wait until December
to get stoked about holiday baking.

And I don't keep any of my recipes a secret!
Never have!

My sons and I make these
special buttercream iced cookies
(named in honor of our eldest, Luke)
all season long every year.
A couple years ago
my recipe was a winner in a contest
hosted by the no longer in print
Country Home magazine.

photos of me and my sis - Melissa James Studio

Wanna try the recipe
and make your loved ones
feel indebted to you
for life as well as adore you
more than they already do?

You'll need a little of this gorgeousness.

Don't be afraid of le buerre, mes amis.
Le buerre is your friend when adoration is at stake.

Sometimes I mix the dough by hand.

Luke's Christmas
Love Cookies
Prep: 50 minutes
Chill: 2 hours
Bake: 7 minutes/batch

Oven: 375°

1 cup butter, softened
1 1/2 cups powdered sugar
1 tsp. baking soda
1 tsp. cream of tartar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 cups all-purpose flour
1 7-oz. jar marshmallow cream
3/4 cup butter, cut up and softened
3/4 tsp. vanilla
1/2 cup powdered sugar
Colored sprinkles

1. In a large mixing bowl, with an electric mixer on medium to high speed, beat 1 cup butter for 30 seconds. Add 1 1/2 cups powdered sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg, 1 teaspoon vanilla, and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide in half. Cover and chill for 2 to 3 hours or until easy to handle.

2. On a lightly floured surface roll half of dough at a time until slightly less than 1/4 inch thick. Cut dough using a 2 1/2-inch star-shape cutter. Place 1 inch apart on ungreased cookie sheets.

3. Bake in 375° oven 7 to 8 minutes or until edges begin to brown. Transfer to wire racks; cool.

4. In large mixing bowl beat marshmallow cream, gradually adding 3/4 cup softened butter. Beat in 3/4 teaspoon vanilla and 1/2 cup powdered sugar. Spread or pipe atop cookies. Sprinkle with colored sprinkles. Makes 6 1/2 dozen cookies.

TO STORE : Store in a single layer in refrigerator until frosting sets, about 1 hour. Store in a single layer in an airtight container in refrigerator for up to 3 days. For longer storage, freeze uniced cookies.

Per cookie: 73 cal., 4 g fat (3 g sat. fat), 14 mg chol., 49 mg sodium, 8 g carbo., 0 g dietary fiber, 1 g protein.

two of my favorite humans on the planet

This is a 20-year old sweet tradition in our house,
and I'm so happy to share it with you.
Also you need to know I was the most UNhumble person
when the cookie was styled and printed in Country Home magazine...
you would have thought I won a million bucks.

Your turn to share...give me your best!
What cookies are you baking for the holidays?

Peace to you right where you are.

You Might Also Like


  1. LOVE that you were
    in Country Home,
    my most favorite
    {and mourned!}
    This cookie does
    sound amazing with
    the addition of the
    almond extract and
    the frosting made
    with marshmallow
    cream. I'm gonna
    try it {AFTER Thanksgiving;
    I'm not as organized
    as you are}!

    Have FUN at the movies!

    xx Suzanne

  2. I agree - baking brings everyone together! I've recently got the baking bug and can't stop! Thank you so much for this recipe, I can't wait to try it. Might be a bit of a hunt for marshmallow cream though... never knew there was such a thing (sounds yummy!)

    Happy weekend, my lovely!

    Meera xx

    (Thank you so much for your sweet comment on my Splendid Willow feature, you totally get me!)

  3. look so sweet...mmmhhh. will make them certain. Thanks for the recipe. To you a nice week-end.Sabine

  4. GOODNESS!!! I am completely smitten. And yes i will bake these sugar cookies with butter cream frosting. I am salivating. A classic as always.

    But mich, tell me, can i substitute cream of tartar with anything else? Coz where I live, I dont think cream of tartar is available :(

  5. Nothing like a cookie to bring everyone together! I'm going to try your recipe but for Thanksgiving I'm making pumpkins glazed cookies....yum!

  6. So sweet you shared this tradition with us, M. And it's great you won for the best recipe. How fun!!!

    I'm writing it down and baking it w/ my kids before Christmas. I always make the "Lovely Bagels" and we all LOVE it! :-) So, I know these cookies will be "delish" too. Actually, your kitchen seems to be the place to be in your house, huh?

    Hope you're doing well, my friend and a really big hug to you.


    Luciane at

    PS: Just say what's in your heart, right? I adore you! :-)

  7. Love beurre! Ah Breaking Dawn. I have to wait until Monday. Grrrr.

    I have the Make it Merry announcement up on my blog today.

    I can't wait to see your creation!

  8. Oh these look gorgeous and I love that you won and that you totally milked it for all it's worth! lol I would have done the same - I mean, how often does that happen?

    I'm basking in your domestic awesomeness!!

    Also? No marshmallow cream in this country (as far as I know) *sadface* Wonder if there's a substitute?



  10. This sounds so amazing. I have got to try them. Thank you so much for linking up to last weeks show and share. Make sure to come back and link up this week with your latest project.

    A mommy's life...with a touch of yellow

  11. I WANT TO TRY THESE....such a sweet (literally) tradition. My daughter is here for Thanksgiving and we just saw "Breaking Dawn" can't over analyze it :)


Your comments add to the beauty...thanks in advance for your kindness.


Farmhouse Finds!