This Christmas Cut Out-Sugar Cookie recipe is foolproof! They hold their shape after baking and they also taste amazing! Top with icing!
CHRISTMAS CUT-OUT SUGAR COOKIES
My family looks forward to making (and eating!) these cut-out sugar cookies every year. We only make them once a year for Christmas so they really are a special cookie for us. We usually take an entire day to make a bunch of cookies and then we all sit down at the table and put icing on them and sprinkles.
VIDEO INCLUDED BELOW:
CAN THESE COOKIES BE FROZEN?
Yep! Absolutely! We make a bunch just so we can freeze a few batches so we’ll have some to eat after the holidays (not that they last that long – ha!) If you decorate these with icing, you don’t want to stack them or the cookies will stick to each other. So, do a quick flash freeze. Put them on a nonstick sheet in the freezer in a single layer. Once they are partially frozen, you can them stack them in a freezer safe container or bag.
TIPS FOR MAKING CUT-OUT SUGAR COOKIES:
- Make sure you are using real butter. Not margarine. Margarine has a high oil content and cookies will not set up properly.
- Ensure the butter is at room temperature – not melted. I usually put the butter out on the kitchen counter the night before I am going to bake.
- Check the expiration date on your baking powder. Most baked goods don’t turn out properly because the rising agent (in this case, baking powder) is no longer good.
- Don’t pack the flour when measuring. Just dip the measuring cup into the flour, shake off excess then use the flat side of a butter knife to scoop off the excess off the top. This will ensure that you don’t measure out too much flour which will make cookies dry and dense.
(I usually make 4 batches of this recipe)
HOW TO MAKE CHRISTMAS CUT OUT SUGAR COOKIES (STEP-BY-STEP):
Then start making the icing. Combine softened butter, powdered sugar, milk and clear vanilla extract. I like the clear vanilla extract because it allows you to get a true white color for your frosting (if you are using white).
Merry Christmas and Happy Baking!
CHRISTMAS CUT-OUT SUGAR COOKIES
- 1 1/3 cups butter shortening or real butter
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 2 eggs
- 4 tbsp milk 2 % or higher
- 4 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- For the icing:
- 1 tbsp softened butter
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp clear vanilla
- In a large mixing bowl, mix together the shortening, sugar, milk and vanilla using an electric mixer. Mix until smooth. Then stir in eggs. Combine well.
- In a separate bowl, combine flour, baking powder and salt. Stir well using a fork.
- Gently add in flour to your shortening mixture. Adding a little flour at a time. Mix just until both mixtures are combined.
- Put the dough balls into your fridge to chill for at least an hour.
- When dough is ready, preheat oven to 375F degrees.
- Spray a couple baking sheets with nonstick cooking spray.
- Spread some flour all over your counter.
- Working with one dough ball at a time (keep the other one in the fridge), put a little flour on the
- dough itself. And make sure to rub some flour on your rolling pin too.
- Start rolling out dough as evenly as possible. You want the dough to be about 1/4-inch thick. If it's too thin then you won't be able to scoop the cookies up without them breaking.
- Using your favorite cookie cutters, start cutting out shapes. Try to get your cookie shapes as close together as possible to make the most use of your dough. You can take the leftover dough and roll it out again for a second cutting. Generally, after the second cutting, the dough is not really useable for a third cutting.
- Lay out cookies on cookie sheet that has been sprayed with cooking spray.
- Spread cookies out about an inch or two apart on the cookie sheet.
- Bake for about 6-8 minutes at 375F degrees.
- Allow cookies to cool completely before icing.
- For the icing: Combine softened butter, powdered sugar, milk and clear vanilla extract.
- Whisk until smooth. If mixture is too thin, just add in a bit more powdered sugar until you get it to the consistency you like. Then add in any food colors you are using. I quadruple this recipe and use four different colors. Gather all your icing, and sprinkles, etc. and have fun.
- Allow the icing to setup on the cookies for a couple of hours then you should be able to stack them and store in an airtight container.