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Christmas sugar cookies (also known as cut out cookie) is a family tradition. This simple recipe for perfect dough stay put (not spread) and tastes amazing! Sweet cakes that are slightly crispy on the edges and soft and chewy whole with a terrific sense of vanilla and almonds. Not to mention, not their prettiest cookie you have ever seen?
The days quickly escape which is a pretty good indication that Christmas is almost here. Another sign will be the four batches of sugar cookie dough is cold in the fridge waiting to be rolled and cut. Cookies, cookies for the ship to go to Christmas gifts and also people to fill our Thanksgiving basket give away each year (for the people who have touched our lives-mail carrier, bank teller, mechanics, neighbors, the cashier at Wal-mart. Anyone who has been special to us this year).
No baskets, gifts, or package would be complete without my sugar cookie (so I am told). My Munchkin has started to enjoy this tradition already. She looks adorable in her apron, holding a giant rolling pin and roll out the dough. Help cut out and the most fun decorations. However, we will talk more about that later.
CHRISTMAS SUGAR COOKIE (CUT OUT COOKIES)
Christmas sugar cookies (also known as cut out cookie) is a family tradition. This simple recipe for perfect dough stay put (not spread) and tastes amazing! Sweet cakes that are slightly crispy on the edges and soft and chewy whole with a terrific sense of vanilla and almonds. Not to mention, not their prettiest cookie you have ever seen?
MATERIALS
- 1 cup (2 stalks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 3-4 cups all purpose flour
- 1/2 teaspoon salt
- Best ever Sugar Cookies Icing
- Pearl sugar balls (dragees)
INSTRUCTIONS
- In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar on medium speed until light and fluffy (about 3 minutes).
- Add the egg, vanilla and almond. Whisk until combined. Add salt and 3 cups flour; Beat until you have a smooth batter. If the dough is sticky (meaning when you touch it and pull the toes dough sticking on you), add a tablespoon of flour at a time until he had increasingly come together. Divide the dough in half and wrap each half in plastic wrap. Chill for about one hour or until firm enough to roll.
- Preheat the oven to 375 ° c. Line two baking sheets with parchment paper or silpat mats.
- Remove half the dough is cold from the fridge and, on a lightly floured surface, roll out dough 1/4 inch thick. (Keep turning the dough as you roll, making sure the dough is not sticking to the counter.) Cut the desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.
- Place the baking sheet with baking cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and lose their shape while baking. Note: If you are not going to frost the cookies are baked, you can lightly sprinkle cookies with sugar sparkles this time.
- Bake the cake for 9-11 minutes (depending on size) or until the edges just begin to Brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Decorate the cakes with the best ever sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)
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