Hello! Sorry for the long break between recipe posts. Christmas prep is keeping us busy! While I was planning what cookies to take to our family Christmas Party, this recipe was #1 on my list, because what Christmas cookie platter is complete without some cutout cookies?!?! This is an old family recipe from an even older friend. It’s time-tested and family friendly, and the cookies are pretty [and] darn delicious. Sure, we all love a good peanut butter blossom or gingersnap but seriously, who are we kidding? Cut-Out Cookies are the best, and I’m here to make you realize you can make them with confidence this Christmas season.
Let’s get started! This dough stems from a basic sugar cookie dough, so the process is nothing new. Sift dry ingredients, cream butter and sugars, you know the drill.
Once the dough is combined, throw it into the fridge for a bit, and then set it onto a floured surface. (I love our marble board! Unfortunately, I can’t tell you where it came from; Another family piece!) This dough is so easy to work with, which is one of the reasons I look forward to making these every year! I like to make my cookies a little on the thicker side, which yields super soft deliciousness.
I have a combination of random cookie cutters from through the years. Some of my other favorites are Wilton Brand or Williams Sonoma.
After cutting out the cookies, just transfer them to a baking sheet covered in parchment paper or a silicone baking mat. (I use these and love them.)
Baking these lovelies is almost the hardest part! Haha. You know they’re done if any cookie starts lightly browning. Pull them out! If you want your cookies a little crispier, roll the dough thinner and bake them a little longer. After they’re baked, you get to really start the fun and DECORATE! I love using our delicious buttercream, which takes these cookies over the top. so. easy. so. good.
This cookie adventure never gets old, so get in on the fun and get the family involved! From 8 to 80, it’s a cookie (and tradition) for everyone! 🙂 Merry Christmas and enjoy another Double Batch original!
Christmas Cut-Out Sugar Cookies
Yields: 4 dozen cookies
- 3 cups sifted flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, slightly softened.
- 3/4 cup sugar
- 1 egg
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla
- 2 lbs confectioners sugar
- 1 cup (2 sticks) butter, softened (Crisco can be substituted for a whiter frosting)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-8 tablespoons water (start with two and add as needed)
- 1/2 teaspoon salt
- food coloring or colored sugar
- In a medium bowl, sift the flour, baking powder and salt. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter at medium speed until completely creamy, about 30 seconds. Gradually add the sugar, creaming well and scraping down sides of bowl as necessary. Beat in the egg, milk and vanilla on high speed until well blended.
- Adjusting the mixer to low, gradually add the dry ingredients, mixing on low speed until just combined. Cover the dough and chill in the refrigerator for about 15 minutes.
- Preheat the oven to 350°. Line 2 baking sheets with parchment paper or silicone baking mats. Separate the dough into several portions. On a floured surface, one portion at a time, roll the dough to about a 1/4 inch thickness. Using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheets. Re-roll the remaining dough and continue cutting until all the dough is used.
- Bake the cookies for about 10 minutes, or until the cookies are light golden on the bottom or just starting to brown on top. Let the cookies rest for 1 minute on the cookie sheet and transfer to a cooling rack.
- While the cookies are cooling, prepare the frosting. Whisk the sugar, butter, vanilla, almond, and water until well combined. Adapt the frosting to your taste. Add more water or confectioners sugar until the frosting reaches desired consistency. Add food coloring if desired.
- Decorate the cookies however you like. We used a squeeze bottle for these and it was super easy. We also like to make our icing firmer and use a piping bag fitted with a tip. You can enjoy the cookies right away or wait several hours until the icing sets. The cookies stay soft covered at room temperature for 5 days.
Make ahead tip: Unfrosted cookies freeze well for up to 3 months. Thaw overnight in the refrigerator.
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