These soft Christmas Cut-Out Sugar Cookies are easy, taste great, and retain shape with no chilling required. They’re the perfect cut-out sugar cookie to decorate with your kids this holiday season.
Prep Time5 minutesmins
Cook Time8 minutesmins
Total Time13 minutesmins
Course: Dessert
Cuisine: American
Author: Mischka
Ingredients
For Cookies:
1 1/4cupsSugarGranulated
1cupButtersoftened
2tspVanilla Extract
1/2tspAlmond Extract
1Egg
2tspBaking Powder
3cupsFlour
Simple Sugar Cookie Icing (For Royal Icing, see above)
2cupsPowdered Sugar
2-4TbspMilk
Food Coloringoptional
Instructions
Christmas Cut-Out Cookies
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the softened butter and granulated sugar. Do not melt the butter completely. This changes the dough’s ability to retain shape during baking.
Add the vanilla extract, almond extract, and egg. Stir!
Add the baking powder and flour. Mix it well! I usually abandon my spatula and massage the dough by hand.
On a sheet of parchment paper, sprinkle a little flour. Plop the sugar cookie dough on the paper. Spread the dough out and roll it to your desired thickness with a rolling pin. If you have a wooden rolling pin, spread flour on it first! This prevents sticking.
Place the cutouts on a parchment paper-lined baking sheet.
Bake for 7-9 minutes.
Let cool completely.
Simple Sugar Cookie Icing (For Royal icing, see above)
In a small mixing bowl, combine 2 cups of powdered sugar and 2 tablespoons of milk. Mix it well. If the icing is too dry, add more milk. The icing should look like Elmer’s Glue.
If you want colored icing, add food coloring and mix. If not, skip to the next step.
Spread the frosting on your baked sugar cookies! If I’m using the same color for the whole cookie or doing a tie-dye pattern, I dip my cookie, face down, into the icing.
If you are using sprinkles, sprinkle them on while the icing is still wet.