Cut-Out sugar cookies are the quintessential Christmas cookie!
We consider this sugar cookie absolute perfection. Tender, buttery and won’t spread when baking.
This sugar cookie has been posted before but I decided they needed an update. The previous pictures did not do this recipe justice.
Cut-Out Sugar Cookies
Mix the dough ingredients, wrap in plastic and refrigerate for at least 2 hours. I normally refrigerate overnight.
Dust a large surface with confectioners’ sugar, roll the dough out and cut into desired shapes. I suggest a counter or heavy wood board for rolling the dough.
It’s very cold and stiff, which means a pastry mat will slide around and just frustrate the heck out of you.
Place the cut-out sugar cookies on a baking sheet about 1″ apart. They do not spread and they hold their shape perfectly.
Bake the cookies 7-9 minutes or until just beginning to turn golden around the edges. Let cool completely and decorate as desired.
The cookie pictured above is the reason my husband is not allowed to decorate anymore. Yes, that’s a toothpick stabbed in the poor little guy’s tummy.
We have used color sugar only some years and some years we decorate with icing.
Aren’t they pretty for amateurs? I think we did an all right job this year. My husband excluded! (Husband edit: I did a GREAT JOB!!)
Hopefully, Santa will enjoy these Christmas sugar cookies when he arrives at our house this year!
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 egg beaten
- 1 tablespoon heavy cream
- Powdered sugar for rolling out dough
- 1½ cups confectioners' sugar
- ½ teaspoon vanilla extract
- 1 teaspoon light corn syrup
- 3 tablespoons milk or water
- pinch of salt
Sift together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
Add egg and heavy cream and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Divide the dough in half, wrap in plastic wrap, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar.
Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to ¼-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. (If dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill.)
Cut into the desired shapes, place at least 1-inch apart on parchment/silicone lined baking sheet. Decorate with colored sugars (if desired) and bake for 8 to 10 minutes or until cookies are just beginning to turn brown around the edges. Let sit on baking sheet for about 2 minutes after removal from oven and then move to complete cooling on wire rack.
In a medium bowl, mix the confectioners' sugar, vanilla, corn syrup, milk and salt until smooth.
It should be quite thick. If it is too thick, add ½ tablespoon more milk. If it is much too thin, add 1 more tablespoon of confectioners' sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use.
The number of cookies yielded will depend on the size of your cookie cutters.
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