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Alumni Holiday Festive Fun

A gingerbread cookie cutting standing on a sugar covered counter with blurry lights in the background, and text that reads Happy Holidays.

NSCC alumni – your transformational strides and contributions in community and industry year-round are gifts that keep on giving. We hope you find time to celebrate the season in whatever way means most to you.

To bring a little festive fun this season, we called on baking connoisseur Cait Holmes (Boulangerie and Baking Arts '14), Owner of Honey & Butter, and she shared a delicious and easy to make sugar cookie recipe for you to try at home. Through her one-woman pop-up bake shop in Dartmouth, Cait bakes the world a butter place with delicious sweets like these cookies.

Sugar Cookies Recipe from Honey & Butter

Makes 24 cookies


½ cup + 1 tbsp butter, room temp
¼ tsp salt
½ cup sugar
2 eggs, room temp
1 ¾ cups flour


Using a stand mixer with paddle, combine butter, sugar and salt. Mix until smooth. Add eggs one at a time, scrape down sides. Add the flour all at once and mix on low until incorporated. On a lightly floured surface roll out dough to 1/8”. Cut out desired shapes using cookie cutters. Place on a baking sheet and cool in fridge. While cooling preheat oven to 325°. Bake for 7-10 minutes or until golden.