I really cannot believe it is Christmas Eve. December went by way too fast. Luckily this week we haven’t had many things to do, all of our Christmas parties were earlier in the month so this week we have just been enjoying each others company and hanging out. Oh, and baking all the things. We usually leave Santa Snow Cookies (you can see the recipe here), but we figured we would make some sugar cookies as well because they are fun to decorate and are so good.
I know there are a trillion different kinds of sugar cookie recipes. My grandma even has a great one, but this recipe I am going to share is seriously the best one for cut outs. It is a soft cookie that holds it shape. It is buttery and sugary and everything you want in a sugar cookie.
When baking these cookies you will want to keep an eye on them, don’t let the edges brown. Also, quickly move them to a cooling rack to cool. Once they are cool you can frost them. I’ve included a recipe for a frosting that can be piped on and you can get really fancy with your designs, but you can use any recipe you want.
| Servings |
dozen
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- 3 sticks unsalted butter softened
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoons ½vanilla almond, peppermint, or coconut extract (recommended: Nielsen-Massey)
- 5 cups all-purpose flour plus more for rolling
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 teaspoon light corn syrup
- 2 1/2 tablespoons water
- pinch salt
Ingredients
Icing
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- In the bowl of a mixer fitted with the paddle attachment, cream together butter and sugar. Mix in eggs and extract until well-combined. In a separate bowl, whisk together remainder of cookie ingredients. Add dry ingredients to wet in batches until combined. Divide dough into quarters, form into discs, and wrap in plastic wrap and chill for at least 2 hours. Preheat oven to 400°. Removed one disc from fridge and roll out on floured surface until dough is ⅛"-1/4" thick. Cut with cookie cutter and baked on an ungreased cookie sheet for 6-8 minutes, watching closely. Cookies are done when bottoms are just barely golden brown. Let cool completely on wire racks before frosting.
- For the icing, whisk the confectioners' sugar, vanilla, corn syrup, and 2 tablespoons of water in a medium bowl. It should be quite thick. If it is much too thick, add 1/2 Tablespoon more water. If it is too thin, add 2 more Tablespoons of sugar. If desired, add liquid or gel food coloring. You can pour some icing into different bowls if using multiple colors.
Enjoy this recipe during all the holidays with your little ones, they love decorating and creating (and tasting). This is my go-to for cut outs all year round. Hope you like them. Have a great Christmas. 
Thank you so much for the recipe really good ?
Thank you ?
I’m glad you enjoyed them!