It’s CHRISTMAS, y’all! Santa comes tomorrow night and we celebrate the birth of Jesus.
If you have little ones, like we do, they love the holiday season and one of our favorite traditions is making and decorating sugar cookies.
It’s the most wonderful time of the year.
This is a virtually foolproof recipe for cut out sugar cookies. Though, make sure to have pretty precise measurements.
They will spread very little with NO refrigeration.
In other words, you can make your dough, roll out and cut your cookies, and pop them right into the oven.
Make your icing while they bake and as soon as they cool, you can get started with your decorating!
Cutout Sugar Cookies
Yield: approximately 20 large cutout cookies or 30-40 small to medium cutout cookies
1/2 cup unsalted butter, room temperature (softened)
1 cup sugar
1.5 tsp vanilla extract
2 cups flour (do not pack it. Loosely scoop)
1/4 tsp salt
1 1/2 tsp baking powder
1. Preheat oven to 350 degrees and line a cookie sheet with a silicone baking mat (my recommendation) or parchment paper.
2. Cream butter and sugar together until light and fluffy, about 4 minutes.
3. Add egg and vanilla and mix until combined.
4. Combine dry ingredients in a separate bowl, then add to wet ingredients (a little at a time) and mix well. Dough will be very thick and crumbly. Use your hands to help mix it together.
4. Divide your dough into roughly 2 equal parts. On parchment paper, dust lightly with flour and roll dough to about 1/8 to a 1/4 inch. If dough sticks to rolling pin, lightly sprinkle the ROLLING PIN with flour.
5. Use cookie cutters to cut out your shapes, then transfer to non stick cookie sheet.
6. Bake cookies 8-10 minutes. Remove from oven just as they brown on the edges.
7. Allow cookies to cool for 15-20 minutes, then once cool, DECORATE! We prefer Royal Icing
4 cups powdered Sugar
3TB Meringue Powder
5-6TB Cold Water
Food coloring OR Gel Food Dye
Add your powdered sugar and meringue powder to a deep mixing bowl. Slowly add water 1 tablespoon at a time, mixing well.
You want your icing thick enough that when the icing falls back into the bowl, it takes a few seconds to level out.
Once you have your icing the right consistency, separate it into smaller bowls to cover all of your icing colors. Add dye and stir until incorporated and desired color is achieved.
Use squeeze bottles or Ziplock bags for each color. If using Ziplock bags, snip the corner off just a smidge after sealing and you have a piping bag!
*We use squeeze bottles because they’re perfect for the littles.
Then… grab everything and sprinkkes and get to work!