One of the best parts about Christmas time is the ability to eat huge amounts of cookies and drink hot chocolate

And have eggnog which is essentially like liquid custard and to say to yourself. That's okay because it's Christmas. Someone in this house

for example, has eaten over four to five Oh Henry! bars.

No, it's not our cat.

Meemers!

No, it was Meemers.

So, let's continue that Christmas tradition with my second batch of Christmas-- I mean first time to make Christmas cookies of the year

*They're onto us Simon* Never should have posted to Instagram!

S; Somebody went to sleep and had a tummy ache like a child because she had too many cookies!

M: I did, I had a tummy ache... ate too many cookies.

Okay, let's talk a little bit about butter here this is supposed to be

room-temperature butter. Notice how I can easily spread the butter with my knife

and if I was to let's say apply it to bread. I wouldn't destroy it. Now, this is butter

that is not room temperature

It is destroying my hand and my life and it

should never be served ever or left out for breakfast because what's the freaking point?

You cannot not add butter to the microwave to melt it or liquefy it over the stove.

You have to just leave the butter out overnight or throughout the day until it becomes room temperature soft. Extremely important!

You're also gonna have to have one egg that you've brought to room temperature, and this is important because if you add a

Freezing-cold egg into room-temperature butter, the butter will get cold again. And all your hard work is gone.

You're gonna need plain old white sugar. 3 cups of flour + extra for flouring down the workspace. So get ready!

You're gonna need some baking powder.

Please make sure it is fresh and vanilla extract and optionally, almond extract which I think makes it taste a little bit better.

Speaking of a little better, I add in ground cinnamon and pumpkin pie spice mix which, is also optional.

I just happen to like that Christmassy flavor in my butter cookies.

You're gonna need cookie cutters and you're gonna need parchment paper or a silpad for your cooking mat as well as a rolling pin.

And also you're gonna need plastic or saran wrap for wrapping the dough in between each rolling session.

Can we just stop a second to admire my adorable cherry tablespoon measuring thingies, aren't these just nonsense cute?

Oh, yes

and you need measuring cups and something for sifting flour in.

Now I've pre-measured out all my ingredients because the most important part of sugar cookie making is actually,

AERATING!

That's right! Adding air to everything.

Okay, this is sifting and it is super boring and you can tell I don't have a fancy sifter.

I just literally have a noodle strainer that I'm using and that's fine.

Because the point of this step is to AERATE the flour you want it to be as light and fluffy as possible.

So you don't have to do this step.

You can just put it in and do it on your own but, it will be a denser, heavier cookie.

So, this stuff is worth it for a flufffree, lighty-er kind of a shortbready.

S: A Flufffree? M: Flufffree kind.

S: Look, do you need me to do it for you? M: Uh! Getting tuckered out fast! SHE'S GETTING TUCKERED!

But you're a boy! And boys always smash like smash it like hulk!

Oh my god. you have no idea how to do this.

S: Course I do!

M: ohhhhh

Very quality sifter, I am. M: Go Simon! Go Simon go! Go Simon go Simon go!

S: Uh, I got it! M: *Uh Ha Ha, Pirouette!

Both: YAAAAAYYYY!

S: That's the shittiest high-five ever! M: I mean it's a side five we're--

M:What are you doing? S: What are YOU doing?! M: What are you DOING? S: What are you doing?! M: You just handed this to me.

I'm like, why did you hand this to me? What am I supposed to do? And sto--

S: 'Cause you told me to stop! M: One wrong puff,

and this whole kitchen will be coated for the next ten weeks in hidden flour! Also, what happened to my antlers?

*ahhhh, AHHHH*

Continuity! Why am I not wearing lipstick?! Both: AHHH--

What I'm doing now is creaming my butter and I'm gonna be slowly adding in my sugar and the reason I'm creaming as opposed to

opposed to like

stirring it is because we're trying to get as much air in this as possible which makes for a fluffier cookie and ends up being

like so dense when you make a sugar cookie because you're like pushing down and rolling it that if you don't sift your flour

in advance--

Did you just get a lot closer? S: Hold on. M: Have you slowly been

creeping into my face this whole time? S: There you go hot stuff! M: I don't know how close you are right now.

M: I'll be honest. S: You don't need to know. M: Is it like just an enti-- Is it just like a ridiculous square face?

S: It's just your face. M: Oh. S: I just love how cute and festive you are. You have your little stars on your eyes.

You have your earrings and you have your... onesie!

And you have your antlers...

M: Right! SUGAR COOKIES!

But you definitely want to chop your butter up into some smaller cubes because it will just wrap around the mixer

instantly and then you'll go WOW and you'll have to just wipe it down.

You will have to wipe it down eventually, but for now this just helps the transition period. Very healthy, well balanced

Christmas meal. Ducky, now they can see that I don't have lipstick on again!

*UHHHHHH*

M: HUH! S: HUH, Uh! M: He's everywhere! S: Where you gonna go? M: Oh mah god! S: This is the wide-angle lens. We live in a tiny house.

That's a fuh-- M: Uhh! S: That's a huge ass you have! Where you hiding from? M: ooooo!

*sexy music plays*

S: ooooo M: You'll never see me.

We've been so much naughtier with our onesies in these new videos.

M: Because onesies are so cute and then you can be flirty and everyone is like,

"That's not flirting," and we're like, "Isn't it though?" But it's not really 'cause it's so lumpy and unfashionable.

M: You can't even tell if I have a bra even. S: *interrupts* Stop showing the world my wife's ass. Alright?!

M: Look, you can't even see where I exist in here.

That's why it's so fun. It's like look at me being sexy in my sack!

*gasp* This is like those-- S: Alright, stop trying to be an Instagram-- *hahaha*

M: oooo S: NOPE!

With soften butter,

I'm gonna put this to about medium speed and I want it to get really kind of light and fluffy looking before I add in

the sugar. It's gonna take about a minute to two minutes.

*mixer whirls faster and faster*

Okay, that looks nice and creamed to me.

We're going to dump in the sugar and then we're gonna add in the egg after that and we're gonna let that keep mixing around

until it's nice and smooth and incorporated. S: How you doing there, sunshine?

M: Pretty good. S: Okey! M: I mean it's been a rough week. S: Mmm, it's been pretty rough. M: I threw up last night.

S: *chuckle*

Why did I throw up? I don't know? Chronic illnesses are stupid!! We're gonna sugar in a little bit at a time. Hi-yah!

Hi-yah!

That's part of the cooking by the way. Hi-yah!

Hiii-yah! Both: Hi-yah yah yah! Hi-yah yah yah! Hi! Hi! Hi-yah! Hi-yah yah yah! Hi-yah!.... (You get it they're singing the Hi-yah song)

M: I definitely got eggshell in there. Dang!

Embarrass me in front of my friends! Hot tip, if you dump your shell in your egg,

you can use it others shell scoop it out. Or you could edit it out of the video, so no one ever knows!

I'm not editing out. *chuckle*

Never gonna happen. OK, I am adding in my

vanilla extract and my almond extract

Hi-yah. S: Smells great girl! M: Doesn't it?! Adding the almond extract and the vanilla extract,

I find makes a really different kind of punch to a cookie.

I am gonna be icing these I'm just not sure if I'm gonna be icing these in this episode around you guys because Simon's gonna help me

Me ice as well and the reason why-- S; AM I?! M: Yes, we're making these for friends and neighbours. S: I didn't sign up for this?!

Yes, you did!!

You said, "This year it would be so nice if we made Christmas cookies and gave them out to Light Up Coffee and the Blackwell

Coffee. You brought them to your nail artist. You brought them to our neighbours...." You me make them for me? S: Yes

DUCKKYYY!!!!!!

S: DUCKKYY!

Do that, I'm only writing Martina and I'm not signing Simon. S: That's not true you wouldn't do that.

M: Yes I am. I would. S: No you wouldn't. M: Yes I would! S: No you wouldn't! M: Yes I would!

You know that you're going to help me ice it.

*Simon groans*

And I'll put on the bag, "These are the one that Simon made."

S: *cries* Well FU*sheep sound* YOU!!!!

*Martina laughs*

Okay, now really important part.

I have pre-sifted the flour

and I've also pre-sifted the baking powder and then toss in that little bit of cinnamon and a little bit of pie spice that

I was telling you about. We have to add this in really slowly

so it incorporates very smoothly and the sifting part is super boring but necessary because again, this is all about what

AERATION. That's right everybody! The fluffier you get this to be, the fluffier

your cookies will be because they bake in like seven minutes. So it's not much time for things to happen.

*whirling music* What are flavors that you guys like in your cookies

because I'm so tempted to add so much cinnamon to my stuff because I LOVE cinnamon everything!

So once this is all incorporated, we are so, so, so close.

I'm going to assess if it is too warm to roll out right away. The average sugar cookie recipe

requires you to roll these out into disks on

plastic and then you put them in the fridge and let them chill before you punch them out. And then every

time you punch them out,

it's like a race against the clock because the butter melts and then the cookies spread and lose their shape.

S: Meemers, what are you gonna say, homie?

M: Oh buddy...

M: You gonna go make out with our cat now? It's that time for you?

S: It's that time.

*Mixer whirling and kissy sounds while Meemers licks Simon*

S: Sweet boy!

M: I also always

prefer my dough to be a

little bit more moist than dry because you're gonna be adding flour to the surface to roll these out, so you will be adding more

flour to this mix. So if this comes out here totally dry, and then you flour on the board and add more, it's gonna become like

really crumbly dry, but what I'm doing right now is

dying 1/3 the dough red, 1/3 the dough green, and then leaving the rest white, so that when I punch them out they have

Like cute little colors. You don't have to do this. This is completely optional.

*Cool Christmas music*

So my three sections of dough have been in the fridge for about five minutes or so

They're still quite soft, like you can stick your thumb through them, but they're definitely feeling chillier

I actually think that this red one feels the coldest right now,

so I'm gonna start rolling out with this one and keep these two in the fridge so they don't get too soft.

Now comes the time, take off your rings... If you got fake nails on, take them off.

You're gonna get dough in weird places. I have scrubbed and sanitized down my countertop and

we're gonna give this a nice flour on the surface, flour down this pin, and then I've got my tray really close by so that

I can just pop them on right away.

The faster we get them into the oven the faster and evenly-er they will bake. Evenly-er? You know what I'm trying to say?

So even if the shape looks stupid as long as the actual thickness of the dough is even I'm looking for

like this

this thick?

STAR TIME!!

So this stuff we're just gonna re-roll up again and then continue making more and more cookies out of it.

We're gonna spread these out

um

They will spread a little bit so you don't want them exactly

beside each other or they will stick together. Not that I've done that before....

*cool Christmas music continues while Martina punches out more cookies*

First batch done.

*and the power of editing*

So I have this hot side of my corner of my oven

Which always makes some of mine mega, mega crispy on this side specifically

I have a little bit of tin foil that I use to just cover up that corner near the last bit of the bake.

*and the power of editing once again. Look at Martina go; so fast*

Bbbb

All right. I have so much leftover dough that I could-- derrr!

My Canadian accent came out in full force don't ya know? S: Err-mi-gah! It-ish der derr!

M: I have so much dough left over that I could probably double this batch of cookies. So... S: Hey girl,

you made a great job. These are such, cute little chubby cookies.

Look at them! M: Look at you touching them so that you can eat them. Now for real,

chew it and eat it.

I think this is the better batch than the one I made before

because I added a little bit more pumpkin pie spice in here than usual. S: This is a good balance cookie. M: Yeah, I think, Probably, umm...

*activate cookie stealing shield*

S: Just gonna put my hand there because I love you but.. M: No, you're not. No, your not!