Christmas Cut Out Cookie Recipe
Perfectly shaped, soft-centered Christmas sugar cookies with easy, beautiful icing.
Equipment
- 1 Medium bowl For dry ingredients
- 1 Large bowl For wet ingredients and mixing dough
- 1 Whisk For dry ingredients and icing
- 1 Electric mixer Stand or handheld
- Several sheets Parchment paper For rolling and lining baking sheets
- 1 Rolling Pin
- Various Cookie cutters Festive shapes
- 2-3 Baking sheets
- 1 Wire rack For cooling cookies
- Optional Squeeze bottles or piping bags For decorating with icing
Ingredients
For the Cookies
- 2 1/4 cups All-purpose flour Spooned and leveled
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 3/4 cup Unsalted butter Softened
- 3/4 cup Granulated sugar
- 1 Large egg Room temperature
- 2 tsp Pure vanilla extract
- 1/4 - 1/2 tsp Almond extract Optional
For the Easy Icing
- 3 cups Confectioners’ sugar
- 1/2 tsp Pure vanilla extract Omit for stark white icing
- 2 tsp Light corn syrup
- 4.5 - 5 Tbsp Room temperature water
- Pinch Salt Optional
- To taste Gel food coloring & sprinkles For decorating
Instructions
- Combining the Dry: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- Creaming the Wet: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender cookie.
- Incorporating Egg and Flavor: Add the egg, vanilla, and almond extract (if using) to the creamed mixture and beat until well combined.
- Blending the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Dividing and Rolling: Divide the dough in half, place each portion between sheets of parchment paper, and roll to about 1/4-inch thickness.
- Chilling the Dough: Stack the rolled-out dough sheets and refrigerate for at least 2 hours, or up to 2 days. Chilling is critical for preventing spreading.
- Preheating and Cutting: Preheat your oven to 350°F (177°C). Remove the chilled dough and use cookie cutters to cut out shapes. Reroll scraps.
- Baking to Perfection: Place cookies on prepared baking sheets and bake for 11-12 minutes, or until lightly browned around the edges.
- Icing Preparation: While cookies bake, prepare the icing by whisking together confectioners' sugar, vanilla, corn syrup, water, and salt. Adjust water for consistency.
- Decoration and Drying: Decorate cooled cookies with icing, sprinkles, or other desired decorations. Allow the icing to dry completely (approx. 24 hours) before storing.
Notes
- Butter Consistency Matters: Ensure your butter is softened but not melted.
- Chilling is Mandatory: Do not skip the chilling step. It's the key to preventing spreading.
- Icing Consistency: Adjust the water in the icing gradually to achieve the desired thickness.
- Flavor Variations: Experiment with different extracts or spices to customize the flavor.
- Storage: Store decorated cookies in an airtight container at room temperature once icing is fully set.