It is a holiday tradition in my parent’s home, that every year dad bakes a million cookies to have and gift out during Christmastime. And when I say a million, I literally mean so many that we have large tupperware boxes full of cookies for months and months after the fact. There usually is a wide array of variety; thumbprint cookies, powder sugar biscotti (my favorite!), chocolate chip, ouzo balls (he’s Greek, of course we have these!) and lastly, these Greek sugar cookies. Now, I know that’s not their actual name, but for the sake of this post, that’s what I’m calling them. I’ve checked with Dad and he agrees after he gave me some fancy Greek name, we renamed them to this.
• 1 1/2 sticks unsalted butter
• 1 cup sugar
• 4 eggs
• 1 1/2 tsp. vanilla
• 1 1/2 tbsp. baking powder
• 2 cups flour (use more later if dough is too sticky)
Used for egg wash
• 1 egg
• 2 tbsp. milk
Milk and extra sugar needed later for dipping tops of cookies.
Step 1: Preheat oven to 375 degrees.
Step 2: Combine flour and baking powder together in one bowl.
Step 3: In a separate bowl, cream together butter and sugar.
Step 4: Add eggs one by one into creamed mixture and vanilla. Mix together until well combined.
Step 5: Add flour mixture slowly to creamed mixture and use hands to mix together. If the dough is too sticky you can add up to 1 more cup of flour and incorporate it. The dough should form a large ball, but not be extra sticky.
Step 6: Grease a cookie sheet with cooking spray.
Step 7: Grab a 1″ chunk of dough and place in center of palm, move hands forward and backward to create a thin cigar-type shape. It should be about 3 1/2″ long and about 1/4″ cylinder.
Step 8: Once you have the long shape, twist into a figure 8 (see above for shape) and place onto the cookie sheet.
Step 9: Mix together your egg wash ingredients (milk and egg).
Step 10: When your cookie sheet is full, using a pastry brush – lightly brush the tops of the cookies with the egg wash. This will give the cookies that pretty, golden color on top.
Step 11: Bake for 20-25 mins until the tops and bottoms are golden brown (mine baked for 15 mins in a convection oven, so just be watching not to burn the cookies as all ovens vary).
Step 12: Get two bowls and place milk in one and sugar in the other for dipping. Just pour enough in each to be able to dip all of the cookies in. You’re just dipping the tops, not the full cookie.
Step 13: While the cookies are still hot (this is important so that they absorb the milk, you may want to use gloves or something so you don’t burn your fingers!), dip the tops of the cookies first in the milk, then in the sugar and place on a wire rack to cool.
This seems like a lot of steps, but after you get the hang of it, it goes by SO quick! I “helped” my dad with these the last time and it didn’t take more than 30 minutes to make them (plus baking time). Of course, he’s a seasoned pro, so there is that. But trust me, these are well worth the time it takes. They are so delicious! You can keep these in a sealed tupperware container for 1-2 months (yes, you heard me right.), they taste just as fresh a month later as they do when you first made them. Just remember that the container must be sealed tight.
I love the idea of having a welcome gift on a bed or nightstand whenever I have a guest come to stay at my house. It just gives a personal touch and is something special the guest has in their room that they can enjoy whenever. These cookies are the perfect thing for that.
I bought this tiny tin (it’s about 4 1/2″ high x 3″ wide) from Hobby Lobby, placed about 5 cookies inside and then put a little note to the guest welcoming them to my home. You can place it on the nightstand next to a couple magazines you think they may like, a bottle of water or a couple k-cups or tea bags and it’s a cute idea, not only around the holidays, but every time you have special guests come to your home. It’s kind of like the updated version of a mint on the pillow, just don’t get upset when you find the crumbs everywhere!