Christmas Bisquits

This is an heirloom Christmas cookie recipe built on serious ratios: a full pound of butter and a full pound of sugar. The sour cream and baking soda combination is what makes these different from a standard sugar cookie. It adds a subtle tang and creates a tender, almost cake-like crumb.

Cream the butter and sugar until truly fluffy, then beat in the eggs one at a time. Dissolve the baking soda in the sour cream before adding it. This activates the leavening and distributes it evenly. Add flour gradually until the dough is stiff enough to handle, then stop. Too much flour makes the cookies tough.

The overnight chill is not optional. This dough is too soft to roll at room temperature. After a night in the fridge it firms up enough to roll thin and cut clean shapes with cookie cutters. Work in small batches and keep the rest cold.

Kitchen Tips

• Roll thin. These are meant to be crisp and delicate, not thick and puffy. Aim for about ⅛ inch.
• Chill between batches. If the dough softens while you’re cutting, pop it back in the fridge for 10 minutes.
• Don’t overbake. Pull at 10 minutes. The edges should be barely golden. They crisp up as they cool.
• Flour the board and rolling pin generously so the sticky dough doesn’t grab.

Variations

• Iced cookies: Once cooled, decorate with a simple royal icing made from powdered sugar, egg whites, and a squeeze of lemon.
• Almond flavor: Add 1 teaspoon almond extract to the dough for a classic holiday bakery taste.
• Spiced version: Mix 1 teaspoon cinnamon and ½ teaspoon nutmeg into the flour for a warmly spiced Christmas cookie.