Perfect Sugar Cookies – Cut Out Christmas Shapes #Christmas #Cookies

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The best sugar cookie for making dotted cut shape with the edges are perfect. The perfect holiday cookies are baked until tender, flavorful easy to make with only 6 ingredients.

I love that my kids are a little older and can sit for quite a long time now. It's making it much more fun to bake together than it was in previous years.

Their favorite part of rolling out the dough and use different cookie cutters. Have tons of fun using lively forms – snowflakes, stars, trees, stockings, hats, etc.

I still remember the first time I whipped up a batch of sugar cookies, they melt together in the oven as they are baked. I pulled out what I thought would be a cookie only to find a bunch.

Because I make more over the years, I am happy to report that they aren't really isn't too difficult to master with a bit of patience.

Perfect Sugar Cookies – Cut Out Christmas Shapes

Classic Sugar Cookies for making decorated cut out shapes with perfect edges. Best of all, they bake up soft, flavorful and are easy to make with a just a few pantry ingredients.

Ingredients

• 2 1/2 cups 354 g sifted all purpose flour
• 3/4 cup 149 g superfine sugar
• 1/4 teaspoon salt
• 1 cup unsalted butter cut into 1/2-inch pieces, softened
• 2 tablespoons cream cheese softened
• 2 teaspoons pure vanilla extract
• For Decorating Cookies
• Royal Icing or Frosting in various colors
• Sprinkles
• Royal Icing
• 4 cups sifted powdered sugar
• 3 tablespoons meringue powder
• 1/2 teaspoon pure vanilla extract
• 6-8 tablespoons warm water less for stiff icing and more for thin icing
• Gel food coloring optional

Instructions

1. In a stand mixer fitted with the paddle attachment turned to low speed, mix the flour, sugar and salt together until combined.
2. Add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet, about 2 minutes.
3. Add the vanilla and cream cheese and beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
4. Gather dough with hands and knead just until it sticks together. Divide dough in half and shape into discs. Wrap each half in plastic and chill in refrigerator for at least 45 minutes (or up to 2 days).
5. Line two large baking sheets with parchment paper. Set aside. When ready to roll, remove and unwrap one dough disc from the fridge.
6. Place a large piece of parchment paper on a flat surface. Place dough in center. Place another large parchment paper on top of dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place in sheet in freezer for 10 minutes and grab the other dough and repeat.
7. Remove the first dough sheet from the freezer and remove the top parchment paper. Cut into shapes with cutters of your choice. Place cut cookies on lined baking sheets, about 1 inch apart and place in freezer again for 10 minutes (to prevent spreading). Repeat with the other dough sheet and any scraps.
8. Preheat oven to 375° F.
9. Bake cookies, one sheet at a time, on the middle rack for 10 minutes, rotating pan halfway, or until edges are light golden brown (do not overbake).
10. Allow cookies to cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely.
11. Frost or decorate cookies as desired.
12. For royal icingBeat all ingredients together until icing forms peaks, about 7 minutes.
13. Tint with gel food coloring as desired and frost cookies.

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