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Cut Out Sugar Christmas Cookies
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Servings:
Author:
Prep Time
10 minutes
Cook Time
10 minutes
Resting time
2 hours
Total Time
2 hours, 20 minutes
Course:
Snack
Keywords:
Christmas
Cookies
Quick Desserts
đ§ Ingredients
2 â cups
All-purpose Flour
(and more as needed for rolling and work surface)
Πtsp
Salt
Ÿ cup
Unsalted butter
softened (1 œ sticks)
Ÿ cup
Sugar
1 large
Egg
2 tsp
Vanilla extract
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Instructions
1
In a bowl, combine the flour and salt, give it a quick mix, and set aside.
2
In a large bowl, beat the butter and sugar for about 2 minutes until smooth and
creamy. You can use a stand mixer with the paddle attachment or a handheld
mixer.
3
Add the egg and vanilla extract, then beat on high speed for about 1 minute.
Scrape down the sides and bottom of the bowl, and beat again until fully
incorporated.
4
Add the flour and salt mixture prepared earlier, beating on low speed until
fully combined. The dough will be slightly soft, but thatâs okay. If needed, you
can add 1 additional tablespoon of flour.
5
Lightly flour a sheet of parchment paper or a silicone baking mat, and transfer
the dough onto it. Divide the dough into two equal portions. Use your hands to
slighlty press down the dough. Now, using a floured rolling pin, roll out the
dough to about 1/4 inch thickness.
6
The shape doesnât matter as long as the thickness is consistent. If the dough is
too sticky, sprinkle a little more flour while rolling.
7
Lightly flour the surface of one rolled-out dough, then place a sheet of
parchment paper on top to prevent sticking. Carefully place the second
rolled-out dough on top, and cover everything with plastic wrap or aluminum
foil. Refrigerate for at least 2 hours or up to 2 days. Chilling the dough will
help it firm up, making it easier to shape and cut.
8
Once the dough is chilled, preheat the oven to 350ÂșF (177ÂșC). Line a large
baking sheet with parchment paper or a silicone baking mat. Carefully remove the
top dough from the refrigerator to avoid breaking it. Using a cookie cutter, cut
the dough into your desired.
9
You can re-roll the dough scraps as needed to maximize the number of cookies. If
the dough becomes too soft, place it back in the refrigerator for a few minutes
before continuing. Repeat the process with the second piece of dough.
10
Carefully place the cookies onto the baking sheets, spacing them about 3 inches
apart. Bake for 9 to 12 minutes or until the edges are lightly browned.
11
Remove the cookies from the oven and let them cool on the baking sheet for about
2 to 3 minutes before transferring them to a wire rack to cool completely. The
cookies will be slightly soft when you take them out, but donât worryâtheyâll
firm up as they cool.
12
Now comes my favorite part⊠Decorating! Once the cookies have cooled (about an
hour of resting is enough), itâs time to let your creativity shine. From here,
itâs all about your personal style. I kept things simple with quick outlines for
a clean, festive look, but feel free to get as creative as youâd like. The
decoration is entirely up to you â have fun with it!
Ă
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