Christmas Sugar Cookies (With VIDEO)
Christmas sugar cookies (also known as cut out cookies) are a family tradition. This simple recipe for the perfect dough stays put (doesn't spread) and tastes amazing! A sweet cookie that is slightly crispy on the edges and soft and chewy throughout with the fabulous flavors of vanilla and almond. Not to mention, aren't they the prettiest cookies you have ever seen?
The days are escaping quickly which is a pretty good indication that Christmas is almost here. Another sign would be the four batches of sugar cookie dough that are chilling in the fridge waiting to be rolled and cut. Along with the Best Ever Sugar Cookie Icing.
Cookies to ship, cookies to go into Christmas gifts and also ones to fill the gratitude baskets we give out each year (to the people who have touched our lives - mail carrier, bank teller, mechanic, neighbor, cashier at Wal-mart. Anyone who has been special to us this year).
No basket, gift or package would be complete without my sugar cookies (so I am told). My munchkin has started enjoying in this tradition already.
She looks adorable in her apron, holding a giant rolling pin and rolling out the dough. Helping cut it out and the most fun has been decorating. But, we will talk more about that later.
This is one of the many popular sugar cookie recipes out there. More than the base of the recipe, the method will really make a difference.
Chilling the dough before it is rolled and again after it is cut, gives you beautiful and crisp lines on your cookies.
If you have a hard time with sticking try a non stick silicone baking sheet liner with parchment paper on top. It works perfectly for me.
But, if your cookies do come out of the oven a little poofy, use a flat metal spatula to gently press down on the tops while they are cooling on the baking sheet.
Dough keeps in the fridge for 2 weeks and in the freezer for at least 2 months (from my personal experience).
Good luck and happy baking! With love from our Simply Delicious kitchen to yours!
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Helpful Tips to make Christmas Sugar Cookies:
- Our favorite baker told us years ago that the trick to cut-out cookies keeping their shape was to skip the leavening. Now they are perfect every time.
- We got this brilliant tip for shipping cookies from our friend who owns a cookie shop, and it works so well. Package the cookies individually and tape them to a piece of cardboard. Wrap the cardboard in bubble wrap. You can stack multiple layers of cookies.
- If you are sensitive to almond, you can use all vanilla extract.
What you will need to make Christmas Sugar Cookies:
- Star Cookie Cutter - this is the cookie cutter I have been making snowflake cookies with for over 10 years.
- Christmas Tree Cookie Cutter the size of this cutter is impressive and the comfort grip makes for cookie cutting fun without sore hands.
- Decorating Squeeze Bottle are perfect for icing cookies. Great for the whole family.
- Baking Sheets - Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
- Gel Food Coloring is perfect for baked goods and coloring frosting.
- Silpat Mats are perfect for everything. We use them for rolling out doughs, baking cookies, biscuits and other desserts. They are also great for transporting pans. Just line a baking sheet and place your baking dishes on the mat. It provides a non-slip surface for traveling.
- Cooling Racks -
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite cookie recipes:
Christmas Pinwheel Sugar Cookies
3 Ingredient Peanut Butter Cookies
Candy Cane Crinkle Cookies
Spiced Eggnog Cookies
3 Ingredient Peanut Butter Cookies
Candy Cane Crinkle Cookies
Spiced Eggnog Cookies
See how easy this Christmas Sugar Cookies is to make. Watch the video!!!
Yield: approximately 36 cookies
Christmas Sugar Cookies (Cut Out Cookies)
Christmas sugar cookies (also known as cut out cookies) are a family tradition. This simple recipe for the perfect dough stays put (doesn't spread) and tastes amazing! A sweet cookie that is slightly crispy on the edges and soft and chewy throughout with the fabulous flavors of vanilla and almond. Not to mention, aren't they the prettiest cookies you have ever seen?
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 3-4 cups all purpose flour
- 1/2 teaspoon salt
- Best Ever Sugar Cookie Icing
- Pearl Sugar Balls (dragees)
Instructions
- In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
- Add the eggs, vanilla and almond. Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
- Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.
- Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.
- Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.
- Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)
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