Christmas Sugar Cookies
Sweet buttery cut out Christmas sugar cookies that hold their shape, flavored with vanilla and a hint of almond, decorated with homemade royal icing.
Servings: 24 3-4 inch cookies
Ingredients
Christmas Sugar Cookie Dough
- 313 grams all-purpose flour 11-12% protein
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon cream of tartar
- ¼ teaspoon kosher salt
- 227 grams unsalted butter 80% butterfat softened
- 200 grams granulated sugar
- 50 grams egg (without shell) lightly beaten
- 2 teaspoons vanilla bean paste or pure vanilla extract
- ¾ teaspoon pure almond extract
Topping
- Easy Royal Icing Recipe
- sprinkles optional for decorating
Instructions
Make the Cookie Dough and Chill
- In a medium bowl, stir together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.313 grams all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, 1 teaspoon cream of tartar, ¼ teaspoon kosher salt
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and granulated sugar until light and fluffy. (about 2 minutes) Then, mix in the egg, vanilla bean paste, and almond extract until incorporated and smooth.227 grams unsalted butter 80% butterfat, 200 grams granulated sugar, 50 grams egg (without shell), 2 teaspoons vanilla bean paste or pure vanilla extract, ¾ teaspoon pure almond extract
- Add the flour mixture and beat the ingredients at low speed for 1 to 2 minutes, until a smooth cookie dough forms.
- Shape the dough into a flat disk and wrap it tightly in plastic wrap. Refrigerate the cookie dough for a minimum of 2 hours to allow it to rest and firm up.
Bake Cookies
- Preheat the oven to 325°F (160°C). Line two rimmed medium baking sheets with parchment paper.
- Remove the chilled cookie dough from the fridge and divide it in half.
- Wrap half of the dough in plastic wrap, and store it in the fridge until you are ready to use it.
- Dust a work surface lightly with the either all purpose flour or confectioners’ sugar. Roll out one half of the cookie dough until it is 1/4-inch thick.
- Lightly dip the cookie cutters of your choice in all purpose flour or confectioners’ sugar, then cut out shapes from the dough.
- Transfer the cookies to the prepared baking sheets, spacing them 2-3 inches apart.
- Place the cookie sheets in the fridge for 20 minutes or freezer for about 10 minutes to ensure the dough is cold when it goes into the oven. This will helps the cookies maintain their shape and prevent spreading while they bake
- Bake the cookies on the middle rack for 9 to 11 minutes.
- The edges of the cookies should begin to slightly turn light gold. Be careful not to over bake the cookies.
- Transfer the baking sheets to wire racks to cool for 5 minutes. Then using an a large offset spatula, gently place the cookies directly onto the racks to cool completely.
Decorate
- Make my Easy Royal Icing Recipe to use for decorating the cooled cookies. Pipe the icing onto the cookies, sprinkle with decorative sugar crystals, then allow the icing at least 1 hour to set before stacking and storing cookies.
Notes
Ingredients Used:
- Flour: King Arthur All Purpose Flour 11.7% protein
- Butter: American unsalted butter 80% butterfat