There are a lot of sugar cookie recipes out there, but this one is my tried-and-true, old-fashioned favorite—the kind that feels like it’s been passed down through generations and shows up every Christmas season.
These cookies are soft, tender, and lightly flavored with vanilla and a hint of nutmeg. The secret ingredient is a little splash of lemon extract, which brightens everything up without making the cookies taste “lemony.” Paired with a rich, fluffy cream cheese frosting and a handful of sprinkles, they’re the kind of sugar cookie that disappears quickly off the plate.
I especially love that this recipe makes a big batch, which is perfect for sharing with neighbors, bringing to gatherings, or letting kids go wild with cookie cutters and decorating. It’s a tradition to make a bunch of cookies and then hand them out in cute cookie boxes or tins to our neighbors and family as a simple, thoughtful gift for the holiday season.
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Southern White Beans and Rice
Ingredients
- 3 cups cooked white rice
- 1 tbsp avocado oil
- 1 diced yellow onion
- 1/4 cup diced celery
- 1/4 cup diced green bell pepper
- 4 tsp minced garlic
- 2 packages chopped smoked sausage any kind you like
- 3 cans drained white beans (I use Great Northern beans)
- 48 oz chicken broth
- 2 whole bay leaves
- 2 tbsp Tony Chachere’s Creole Seasoning more or less depending on your preferred spice level
Instructions
- Cook your white rice on the stovetop or in a rice cooker according to the package directions. Set aside.
- In a large stockpot or Dutch oven, heat the avocado oil over medium heat. Add the diced onion, celery, green bell pepper, and chopped smoked sausage. Cook until the onion is translucent, the vegetables are softened, and the sausage is lightly browned.
- Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant (be careful not to burn it).
- Add the drained white beans, chicken broth, bay leaves, and Creole seasoning. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes (or a little longer if you want the flavors to deepen more).
- Remove the bay leaves and serve the white beans and sausage mixture over warm white rice.
Notes
- This is a very forgiving recipe, and I definitely adjust as I go. You can add more or less seasoning depending on your family’s taste.
- I usually use about 2 tablespoons of Tony Chachere’s, and then my husband and I add a little extra to our bowls. The kids prefer less spice, so this works well for everyone.
- We always serve this with cornbread or corn muffins on the side.
- If you like a slightly thicker consistency, let it simmer uncovered for a few extra minutes at the end.
- You can also add a little extra broth if you want it more brothy/soup-like.
My favorite baking essentials:
You can keep these simple with a swipe of frosting and a few sprinkles, or turn them into a full decorating party with piping bags, different colors, and toppings. Either way, they’re soft, nostalgic, and so delicious.
💬 Tell me in the comments: Are you team soft sugar cookie or team crispy edges? And if you make these, what shapes and sprinkle combo did you go with?
