Christmas Cut Out Cookies
User Reviews
5.0
21 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 27 mins
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Servings
24 cookies
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Calories
166 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Christmas Cut Out Cookies
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These cookies are shaped with a cookie cutter, then baked and topped with colorful icing!
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Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large egg yolks room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 batches sugar cookie icing https://www.spendwithpennies.com/sugar-cookie-icing/
- colored sugar or sprinkles, optional
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Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, cream butter and sugar for 4 minutes until light and fluffy, scraping down the sides as needed.
- Add the egg yolks and vanilla and mix for 30 seconds.
- Add the flour and salt and mix for an additional 30 seconds, scraping down the sides as needed to make sure everything is fully incorporated.
- Divide the dough in half and shape each half of the dough into a ball and chill for 1 hour in the refrigerator.
- Remove from the refrigerator and preheat the oven to 375°F and line a baking sheet with parchment paper.
- Roll one of the balls of dough out with a rolling pin on a lightly floured surface so it’s between ¼ and ½ inch thick and use cookie cutters to cut out the cookies and place them on the prepared baking sheet about 1 inch apart. Repeat with the other half of dough until used up.
- Bake for 8 to 10 minutes until the edges are just turning golden brown.
- Transfer to a wire rack to cool completely.
- Prepare the icing according to the recipe directions and use a size 3 piping tip with a pastry bag to outline the cookies with icing and let it set slightly filling in the middle.
- Add sprinkles to the iced cookies before it hardens, if desired.
Notes
- A ziploc bag with a small corner cut off may also be used if you don’t have a piping tip.The dough may be a little stiff after removing from the refrigerator but just continue to work it out with the rolling pin.
- Ensure all ingredients (including egg yolks) are at room temperature.Cream the butter and sugar for the full 4 minutes (this is very important).When measuring the flour, gently spoon it into the measuring cup and then level it. (Scooping the flour with the measuring cup can pack it in and add extra flour causing a dry dough).Be sure to mix the dough thoroughly.
- It’s very important that this dough chills for at least 1 hour.The dough can be frozen by wrapping in parchment and placing in the refrigerator then removing the parchment and wrapping in plastic wrap and then placing in a freezer bag. Freeze for up to 3 months. After freezing, let the dough thaw in the refrigerator for several hours or about 1 hour on the counter just until soft enough to slice then bake as directed.Cookies should be consumed within 5 days and stored in an airtight container.You can freeze full cooked or decorated cookies in an airtight freezer bag for up to 3 months. Make sure to squeeze out any excess air.
Nutrition Information
Show Details
Calories
166
(8%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
43mg
(14%)
Sodium
51mg
(2%)
Potassium
21mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
267IU
(5%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166 | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 51mg | 2% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 267IU | 5% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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