Christmas Cut Out Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 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
Description
This recipe creates sugar cookie dough by creaming unsalted butter and granulated sugar for four minutes, yielding a light and fluffy base. Egg yolks and vanilla extract enrich the dough, which is combined with all-purpose flour and salt for structure. After chilling for an hour, the dough is rolled out between a quarter and half inch thickness and shapes are cut using cookie cutters.
Baked at 375°F, these cookies develop a soft yet sturdy texture with edges just turning golden, ideal for decorating. The included sugar cookie icing recipe and optional colored sugar allow for decorative finishing touches to suit holiday themes.
The dough can be frozen before baking for later use, and baked cookies can be stored for several days or frozen. Proper measuring techniques and ingredient temperatures are emphasized for best texture. These cookies offer a versatile base for festive decorating and gift-giving during the holidays.
Ingredients
- 1 cup butter room temperature, unsalted
- 1 cup granulated sugar
- 3 large egg room temperature, yolk
- 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
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
- Use a ziploc bag with a small cut corner as an alternative to piping tips for icing.
- The dough may feel stiff after chilling; rolling it out helps soften it.
- Ensure all ingredients are at room temperature, including egg yolks, for proper mixing.
- Creaming the butter and sugar for the full four minutes is essential for texture.
- Measure flour by spooning gently into the cup and leveling to prevent dry dough.
- Thorough mixing and chilling for at least one hour are important for dough consistency.
- Dough can be frozen wrapped in parchment and plastic wrap for up to three months; thaw in refrigerator before baking.
- Baked cookies should be stored airtight and are best consumed within five days; decorated cookies can be frozen for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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