CHRISTMAS CUTOUT SUGAR COOKIES
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
- In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
- Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.
CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS
If your Christmas season gets so hectic that you only have time to bake one batch of cookies, we suggest that this be the one you make. This is the kind of sugar cookie that generations of bakers have relied on, with a buttery texture and just-right tenderness. The accompanying glaze requires just three ingredients and is a standby that you can just as easily rely on when you need a glaze on other cookie varieties. It sets up nicely and is ideal for decorating, tinting well and spreading easily. The process of making sugar cookie cutouts is as essential to the holidays as opening gifts and singing Christmas songs, and if you can clear some time out on your schedule, it's a relaxing activity, too. Pull out all your favorite cookie cutters, whether they're classic hearts and stars or cute winter characters like reindeer and penguins, and bake up a batch-this recipe yields 60 cookies. When it's time to decorate, you have a blank canvas to indulge your style and creativity. Some bakers like to go all in on color and whimsy, while others prefer more simple and elegant finishing flourishes-it's all up to you. What we can promise is that no matter what shapes you cut them into or how you decorate them, you'll end up with cookies that are as delicious as they are beautiful.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 60
Number Of Ingredients 12
Steps:
- In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
- Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
- Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.
Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg
SUGAR-COOKIE CHRISTMAS TREE CUTOUTS
Freehand glazing gives these cookies an artistic look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Sift flour, baking powder, and salt into a bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Wrap in plastic; refrigerate 45 minutes.
- Preheat oven to 325 degrees. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a tree-shape cookie cutter, cut out cookies, and space 2 inches apart on parchment-lined baking sheets. Reroll scraps, and cut out. Refrigerate until firm, about 15 minutes.
- Bake until golden, 12 to 15 minutes. Let cool completely on sheets on wire racks. Drizzle cookies with icing; sprinkle with nonpareils. Let set.
CHRISTMAS TREE SUGAR COOKIES
My family's all time favorite cookie. Great whether you frost with a simple butter cream frosting or simply sprinkle with colored sugar. --Janaan Cunningham
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and confectioners' sugar. Beat in egg and extracts. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 4x3-in. tree-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool. , For icing, combine confectioners' sugar and milk. Remove 1/3 cup icing to a small bowl; tint dark green with food coloring. Tint remaining icing light green; spread over cookies. Cut a small hole in the corner of a pastry or plastic bag; fill bag with dark green icing. Pipe zigzag lines onto trees for Christmas lights; decorate with sprinkles.
Nutrition Facts :
MINTY CHRISTMAS TREE CUTOUT COOKIES
Adding mint to classic holiday cookies makes them extra special. These are tender, but hold their shape when baked, so they're ideal for cutting out the delicate points of a Christmas tree.
Provided by Food Network Kitchen
Categories dessert
Time 7h
Yield 4 dozen cookies
Number Of Ingredients 15
Steps:
- For the cookies: Whisk together the flour, baking soda and salt in a medium bowl. Mix the mint and vanilla extracts with the egg in a small bowl with a fork.
- Beat together the butter, granulated sugar and confectioners' sugar in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using an electric hand mixer, beat about 2 minutes.) Increase the speed to medium and beat, stopping halfway to scrape the bowl, until slightly creamy, about 1 minute (about 3 minutes with a hand mixer).
- Reduce the speed to low, slowly add the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
- Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours and up to overnight.
- Remove one of the dough squares from the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Dust a piece of parchment with flour. Dust the dough square with flour and roll it out on the parchment to a thickness of about 1/4 inch. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out Christmas trees with a 2-inch cutter as close together as possible and transfer them to the prepared baking sheets, leaving 1 inch between the trees. Gather together the scraps and roll and cut more cookies. Chill the cookies on the baking sheets in the freezer for 10 minutes before baking.
- Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown, 18 to 20 minutes. Cool the cookies about 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely, about 30 minutes.
- Meanwhile, remove the second dough square from the refrigerator to soften until just pliable but still cool and firm, about 15 minutes. Repeat the rolling, cutting, chilling and baking procedures with the second dough square.
- For the green royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with an electric mixer on low speed until the frosting thickens. The icing should be pure white and thick but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Add the green and red food coloring and beat until evenly distributed and the color is a deep hunter green. Put the icing in a resealable plastic bag and snip the corner to make a tiny opening (or put the icing in a piping bag with a 1/16-inch tip).
- To decorate: Pipe a dot of icing onto the top point of each tree. Stick a chocolate nonpareil candy on each dot. Pipe the icing onto the cookies in zigzags to make a tree design. Sprinkle white nonpareils around the icing as snow. Let the icing set at room temperature, at least 1 hour.
CHRISTMAS CUTOUTS
Making and decorating these tender sugar cookies left a lasting impression on our four children. Adults now, they've all asked for my Christmas cutouts recipe so they can bake them with their own children. -Shirley Kidd, New London, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen
Number Of Ingredients 14
Steps:
- Cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, 2-3 hours., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place on ungreased baking sheets., Bake until edges begin to brown, 7-8 minutes. Remove from pan to wire racks; cool completely. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; tint with food coloring if desired. Spread over cookies. Decorate as desired.
Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 74mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
SUGAR COOKIE CUTOUTS
I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.
Provided by GLJCAT
Categories Desserts Cookies Sugar Cookies
Yield 36
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
- Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 135 calories, Carbohydrate 18.4 g, Cholesterol 26.2 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 68.2 mg, Sugar 8.4 g
SUGAR COOKIE CUTOUTS
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes eighteen to twenty 4-inch cookies
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, and salt into a bowl.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
- Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
THE BEST CHRISTMAS SUGAR CUTOUT COOKIES
Our Christmas tradition is to get together with family and friends several weekends in a row and bake, bake, bake. Cutout sugar cookies are a must, and my best friend, Alice came up with this fantastic recipe. One secret to great taste is to roll the cookies out on powdered sugar instead of flour. The taste is fantastic!
Provided by Suze K
Categories Dessert
Time 1h36m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Sift together flour and baking powder in separate bowl.
- In second bowl, beat together sugar and egg until it becomes lemon-colored.
- Add butter, orange juice and vanilla.
- Mix until thoroughly incorporated.
- Slowly begin adding flour mixture (about 1/2 cup at a time) and blend; continue until all flour is used.
- Form into 2 flattened rectangles, wrap in plastic wrap, and chill for at least 1 hour.
- When ready to roll, set oven to 400 deg F.
- Cover baking sheets with parchment paper (can be reused from batch to batch).
- Sprinkle powdered sugar onto rolling surface as you would flour.
- Roll out one rectangle into desired thickness and cut out; place on baking sheet, making sure not to let cookies touch.
- Re-form scraps and roll again (may have to add more powdered sugar for rolling); continue until all dough is used.
- Once baking sheet is full, place into oven and set timer for 6 minutes.
- Depending on cookie thickness, baking time can range from 6-10 minutes, so check at the 6-minute mark to determine whether you need to bake longer.
- When light golden in color, remove cookies from baking sheet and place on cooling racks or flat surface covered with parchment.
- Cool to room temperature and frost with favorite frosting.
- If decorating, I recommend the following frosting (also appears in recipezaar under "Cutout Cookie Decorator Icing":.
- 1 cup confectioners sugar.
- 2 tsp milk.
- 2 tsp light corn syrup.
- 1/4 tsp vanilla.
- food coloring.
EASY CHRISTMAS SUGAR COOKIE CUTOUTS
These shortcut sugar cookie cutouts get a five-star finish with a classic icing made with powdered sugar, milk and vanilla.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
- On floured surface, roll dough 1/4 inch thick. Cut into desired shapes with 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- In medium bowl, beat powdered sugar, 2 to 4 tablespoons milk and the vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with candy sprinkles and colored sugars. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 21 g, TransFat 0 g
CHRISTMAS TREE COOKIES
This is great dessert when you are having company. They are in the shapes of Christmas trees. Use green and red sprinkles and any kind of frosting to decorate.
Provided by Shannon
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 60
Number Of Ingredients 8
Steps:
- Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
- Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
- Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 7 g, Cholesterol 11.2 mg, Fat 3.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2 g, Sodium 44.1 mg, Sugar 3 g
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