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Buttery and delicious, perfect for Santa! You’ll be his favorite house in the neighborhood if you make these cookies. Far superior to the sad supermarket roll of dough. If you have the time this season, these cookies are worth the trouble.
Topped with traditional American Buttercream and sprinkles. Great for decorating with kids, or gifts for your loved ones. To easily decorate, use piping bags. I like the cookies to be on the thinner side, so they can be a bit delicate, if you need stronger cookies just roll the dough out a bit thicker. Stronger cookies are better for younger kids decorating and frosting with a knife.
Make sure you watch the cookies in the oven to make sure they don’t burn, they cook fast. You only want a light touch of golden color on the edges and underside. The thinner you roll them out the faster they burn, so be vigilant!
For my cookies I separated the frosting into white, pink, green and blue. More green than the other colors since I did a lot of Christmas trees. Plan ahead what colors you will need for your cookie cutters. Sprinkles make great additions for embellishments like ornaments.
Let the icing completely harden before storing in an air tight container. Cookies will be good for a week.
Cut Out Sugar Cookies
Ingredients
COOKIES
- 1 cup butter softened
- 3 cups all purpose flour
- 1 cup sugar
- 2 eggs
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
BUTTERCREAM
- 1 tsp vanilla extract
- 1 cup butter softened
- 4 cups confectioners sugar
- 3 tbsp milk
- Food coloring
Instructions
COOKIES
- Preheat the oven to 375° F.
- Cream butter and sugar until light and fluffy.
- Mix in eggs and vanilla until incorporated.
- In another bowl mix together dry ingredients.
- Add in dry ingredients into the wet stir until dough comes together.
- Chill dough in the refrigerator for 30 minutes.
- Roll out dough on a lightly floured surface to ¼ of an inch. Cut out cookies with a floured cutter and place on a cookie sheet lined with parchment.
- Bake for 7 – 8 minutes.
- Set aside to cool.
BUTTERCREAM
- Whip butter until light and creamy. Slowly add in sugar while mixing.
- While beating butter and sugar mix in vanilla and milk.
- Separate and color icing with food coloring or gel.
- Frost cooled cookies and let icing harden before storing to prevent smooshing!
