Description
These classic Christmas Cutout Cookies are buttery, soft, and perfect for holiday decorating. Made with simple ingredients, this recipe yields beautifully shaped cookies that are easy to frost and decorate with festive icing and sprinkles. Ideal for holiday gatherings or as a fun baking activity with family and friends.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 1 cup granulated sugar (200 grams)
- 2 large eggs (100 grams, room temperature)
- 1½ teaspoons pure vanilla extract (6 grams)
- ¼ teaspoon almond extract (1 gram, optional)
- 3¼ cups all-purpose flour (390 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon kosher salt (3 grams)
Icing
- 3 cups powdered sugar (339 grams)
- 2 tablespoons milk (28 grams)
- 2 tablespoons light corn syrup (39 grams)
- ½ teaspoon pure vanilla extract (2 grams)
- Gel food coloring (optional)
- Sprinkles (optional)
Instructions
- Cream the Butter and Sugar: In a stand mixer, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Eggs and Extracts: Incorporate the eggs, pure vanilla extract, and optional almond extract into the creamed mixture. Mix until all ingredients are fully combined and the batter is smooth.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking powder, and kosher salt to the wet ingredients. Mix gently until the dough just comes together without overworking it.
- Chill the Dough: Shape the dough into a round ball, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours. This step firms up the dough, making it easier to roll and cut.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for easy cleanup and to prevent sticking.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough to a ¼-inch thickness, ensuring even thickness for consistent baking.
- Cut Cookie Shapes: Use your favorite cookie cutters to cut out festive shapes from the rolled dough. Carefully transfer the cutouts to the prepared baking sheet, spacing them evenly.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly browned. Watch carefully to avoid overbaking which can dry out the cookies.
- Cool the Cookies: Remove the cookies from the oven and let them cool completely on a wire rack before decorating.
- Prepare the Icing: Using a stand or hand mixer, beat together the powdered sugar, milk, light corn syrup, and vanilla extract until smooth and glossy, perfect for piping and spreading.
- Color the Icing (Optional): Divide the icing into separate bowls and stir in a few drops of gel food coloring to create desired shades for decorating.
- Decorate the Cookies: Use a piping bag with a tip or a sealable plastic bag with the corner cut off to pipe the icing onto the cooled cookies. Immediately add sprinkles if desired. Allow the icing to harden, which takes about 2 hours.
Notes
- Make sure butter and eggs are at room temperature for the best mixing results.
- Chilling the dough is crucial to prevent spreading while baking.
- Use gel food coloring for vibrant icing colors without altering the icing consistency.
- Store decorated cookies in an airtight container at room temperature for up to one week.
- For softer cookies, reduce the baking time slightly;
- Optional almond extract adds a subtle nutty flavor that enhances the vanilla.
