How to Make Christmas Sugar Cookies
It’s Christmas time again which means time to cut out cute sugar cookies to decorate! For years I have tried to perfect this cut out sugar cookie recipe and i’m sharing with you all now! Make sure to also try our spritz cookies, christmas shortbread cookies, and sugar cookie bars!
These are soft sugar cookies in the middle and crunchy on the outside, my absolute favorite combo! If you make thinner cookies they will be more crunchy but will not have a snap.
After making the homemade sugar cookie icing, you put them in a piping bag and let the kids go at it! There’s a nice shine to the cookies when you use this royal icing recipe.
- On step 3 for the cookies, with my hand mixer I make sure I mix really well the butter and sugar. By incorporating more air in the step, I have noticed the final result is airier and almost melt in your mouth.
- When adding the flour mixture to the wet ingredients I add slowly as I don’t want my mixture to be too dry. You know you have the right consistency when you take a piece of dough between your fingers and if pressing with your fingers it won’t stick.
- I finish mixing by hand, that’s why I like to use a large mixing bowl, so I don’t over mix and the dough have a better consistency.
- CHEF’S TOOLS
- Hand Mixer: Oster HeatSoft Hand Mixer
- Mixing Bowls: Anchor and Hockings glassware
- Food Coloring: Wilton gel
- Tips and pipping bags: Wilton
- Cookie Sheet: USA Pan
Best Cut out Sugar Cookie Recipe
Sugar Cookie Ingredients
- 1 cup sugar
- 1 cup 2 sticks butter, room temp
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Sugar Cookie Icing Ingredients
- 1 teaspoon cream of tartar
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Gel color I like to use gel color as it won’t dilute my mixture and have no taste.
- 6 tablespoons milk or cream
- Preheat oven to 350-degree F
- Line a cookie sheet with parchment paper
- In a large bowl, cream together butter and sugar. (In this step I make sure I mix until it is nice and fluffy about 2 minutes. The cookie will be airier as a result)
- Add eggs & vanilla and almond extract. Mix until all ingredients are well combined. Set aside
- In another medium bowl mix flour, baking powder and salt.
- Slowly add flour to the cream butter mixture. Not all at once otherwise it will be too dry.
- Mix well. It will be a crumbly mixture.
- With your hand, finish mixing the dough in the bowl. (I do the final mixing with my hand so it gives me a smoother dough)
- Wrap the dough in plastic wrap and put in the fridge for at least 1 hour.
- Put the dough in between 2 parchment paper and roll the dough to ⅛ to ¼ inch thick. (Remember if you go for a thinner cookie, you may need to adjust your time).
- Choose your favorite cookie cutter and create magic.
- Bake in your prepared pan at 350 for 8 to 10 minutes or until golden.
- Cool in the pan for 2 minutes then transfer to a cooling rack.
- COOL COMPLETELY BEFORE FROSTING
- In a large mixing bowl combine powdered sugar and cream of tartar
- Add the vanilla and almond extract.
- Add the milk 1 tablespoon at the time.
- Separate in smaller bowl and add the coloring you want: red, green and white
- Transfer your icing to a pipping bag with a small tip so it is easier to do design.