Christmas Cut-Out Sugar Cookies
A tender, yet slightly crisp sugar cookie with a mild almond flavor on a buttery base.
Servings: 25
Calories: 143kcal
Ingredients
- 1 1/2 cups powdered sugar
- 1 cup butter , softened
- 1 large egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Milk , for brushing on cookies before sprinkles (optional)
- Sugar Sprinkles
- Ghirardelli Melting Chocolate
Instructions
- In the bowl of a stand mixer, mix powdered sugar, butter, egg, vanilla, and almond extract until completely combined and smooth.
- In a separate bowl, stir the flour, baking soda, and cream of tartar together until fully combined. Mix dry ingredients into wet ingredients and stir just until combined (like the flour disappeared).
- Divide dough into two halves and press out into a disc about an inch thick. Cover with plastic wrap and refrigerate at least 2 hours.
- Heat oven to 375°F. Remove one of the discs of dough and roll out with a rolling pin to just a little under 1/4-inch think on lightly floured work surface.
- Use cookie cutters to stamp into shapes placing the stamps as close together as possible to minimize reworking the dough.
If Using Sugar Sprinkles:
- Once the cookies are stamped, use a soft pastry brush or the tip of your finger to gently moisten the top of each cookie. Hold cookie over a small bowl while sprinkling with the sugar and then place on the parchment-lined cookie sheet.
- Bake until cookies are set and edges are barely light brown, 6-7 minutes, based on a smaller 1 1/2 inch sized cutter. (Adjust this time based on the size of the cutters.) Cool on wire racks.
If Dipping Cookies in Chocolate:
- Once the cookies are stamped, baked, and cooled completely decorate with melted chocolate.
- Melt chocolate according to package directions. Dip cookies or use a spoon to drag chocolate over the cookie to create a stripe or other design. Place on a cookie sheet lined with wax paper or parchment to cool. If using more than one flavor of chocolate, allow each flavor to cool before applying another.
Notes
High Altitude: Add 2 tablespoons more flour.
Nutrition calculation does not include icing, sugar sprinkles or chocolate.
Yields approximately 9 dozen small 1 - 1 1/2" inch circle or star cookies (or) 5 dozen larger shaped cookies.
Tips for Making the Best Sugar Cookie Cut-Outs
- DON'T get in a hurry and microwave cold butter to soften it for cookies.
Here's how to quickly soften butter the right way: Cold butter will soften in about 20 minutes if you cut it into small cubes and spread the cubes out on a plate. To soften frozen butter, grate it with a box cheese grater. - DON'T over-mix the dough. Once the dry ingredients are added, mix just enough to incorporate and no more.
- Use shiny pans instead of dark cookie sheets so browning is easier to control and sheet without sides for better air circulation.
- Line cookie sheets with parchment for easy release (parchment is reusable, just let it cool between batches)
- Place cut-out cookies on cool cookie sheets or on parchment that can slide onto sheet just before baking. If the cookie dough warms too much before going in the oven the butter begins to melt and the cookie texture is compromised.
- Dip the cutter in flour occasionally to prevent sticking to the dough.
- Watch the first pan closely to note the exact baking time. The size and shape of cookie cutters make a difference in baking time, as does the oven itself.
- For best results, stamp a single shape per sheet for more even baking results. (Don't put a big Christmas tree next to a small star.)
- Bake cookies up to 24 hours in advance of decorating with chocolate or icing, if desired. Just cool completely.
- Sugar crystals must be added BEFORE baking. Moisten the surface of the cookie with a fingertip moistened with water or milk before applying sprinkles for better adhesion.
- Divide the dough so half can stay in the fridge while rolling the other half to keep the dough from becoming too warm.
Nutrition
Calories: 143kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 112mg | Potassium: 38mg | Fiber: 1g | Sugar: 7g | Vitamin A: 239IU | Calcium: 5mg | Iron: 1mg