About Town

Simple Goodness

Photography by SARA REEVES

A book lover and baker extraordinaire, Kelli Marks insists holiday cookies can be festive + fun with the perfect recipe. She recommends Central Arkansas Library System as the source for inspiration and cookbooks galore.  A versatile cookie dough is perfect for snickerdoodles, sprinkle cookies and decorated works of art.

Sugar Cookies

(yields about 2 dozen cookies)


1 cup butter, softened

1 1/3 cup granulated sugar

3 eggs

½ tsp vanilla

¼ tsp almond extract

1 tsp baking powder

½ tsp salt

3 1/3 cup flour


Beat butter and sugar until well combined, add eggs one at a time.

Add extracts, baking powder and salt.

Add flour all at once and mix until just combined when no traces of flour are seen.

Bake at 350º for 12 minutes until edges are lightly golden.

Extra dough can be stored in the refrigerator for 3 days or in the freezer for 2 months.


Baker Kelli Marks Notes:

“This is a very versatile dough. It can be rolled (about ¼ inch thickness) and cut into shapes, or 2 tablespoon scoops of dough can be rolled in a cinnamon sugar mixture for a snickerdoodle like cookie. (use a ratio of 1 cup sugar to 1 tablespoon of cinnamon). The same size scoop of dough can be rolled in sprinkles or sanding sugar for a festive accent. This dough can also be used for thumbprint cookies or Hershey kiss cookies.”

Personal favorites include BraveTart Iconic American Desserts, Stella Parks; The Food Lab, J. Kenji Lopez-Alt; Cherry Bombe, Kerry Diamond & Claudia Wu; Baking with Dorie, Dorie Greenspan; and if you want to start off easy, my book, Easy One Bowl Baking.

All of these titles are available at CALS online.

Inviting Arkansas

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