Description
Classic Christmas Cutout Cookies that are buttery, soft, and perfectly sweetened, decorated with smooth vanilla icing and festive sprinkles. These cookies are easy to make and chilly dough ensures crisp edges and tender centers, perfect for holiday celebrations.
Ingredients
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)
Vanilla 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 Butter and Sugar: In a stand mixer, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Extracts: Incorporate the eggs, pure vanilla extract, and optional almond extract into the butter and sugar mixture, mixing until combined and smooth.
- Add Dry Ingredients: Mix the all-purpose flour, baking powder, and kosher salt together, then gradually add them to the wet ingredients, mixing on low until just combined to form a dough.
- Chill Dough: Gather the dough into a round ball, wrap tightly with plastic wrap, and refrigerate for at least 2 hours to firm up for easier rolling and better cookie texture.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Roll Dough: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness, ensuring even thickness for uniform baking.
- Cut Shapes: Use cookie cutters to cut your dough into festive shapes. Transfer the cutouts carefully onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are lightly browned. Remove from oven and let cookies cool completely on wire racks.
- Prepare Icing: While cookies cool, combine powdered sugar, milk, light corn syrup, and vanilla extract in a mixing bowl. Beat with a hand or stand mixer until smooth and glossy.
- Color Icing: Divide the icing into separate bowls if using multiple colors. Add gel food coloring a few drops at a time and stir until desired colors are achieved.
- Decorate Cookies: Using a piping bag or a sealed plastic bag with a corner snipped off, pipe the icing onto cooled cookies. Immediately decorate with sprinkles if desired.
- Set Icing: Allow the decorated cookies to sit at room temperature for about 2 hours until icing is completely hardened before serving or storing.
Notes
- Ensure butter and eggs are at room temperature for easier mixing and better dough texture.
- Chilling the dough is crucial; it prevents spreading and helps maintain cookie shapes.
- If you don’t have almond extract, it can be omitted without affecting the overall flavor significantly.
- Use gel food coloring for vibrant colors without thinning the icing.
- Store cookies in an airtight container at room temperature; decorated cookies keep well up to 5 days.
