Holiday Cut-Out Butter Cookies Recipe

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Troy
Troy April 5, 2021
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How To Make Holiday Cut-Out Butter Cookies

Add more festivity to your holidays with these butter cookies. They taste as good as they look- with a buttery cookie and a perfectly sweet icing glaze.

Preparation: 30 minutes
Cooking: 10 minutes
Chill Time: 2 hours
Total: 2 hours 40 minutes
Serves:

Ingredients

For Cookies:

  • cupsconfectioners’ sugar
  • 1cupunsalted butter,(2 sticks plus 2 tbsp), at room temperature
  • 1large yolk
  • ¾tspsalt
  • 1tspalmond extract
  • cupsall purpose flour,(spooned into measuring cup and leveled-off with knife)

For Icing:

  • cupsconfectioners’ sugar
  • 2tbsplight corn syrup
  • 2tbspmilk,(plus 1 tsp)
  • food coloring and sugar decorations,optional

Instructions

  1. Combine the confectioners’ sugar, butter, egg yolk, salt, and almond extract in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth.

  2. Add the flour and mix on low speed until well combined. The mixture will seem dry and crumbly at first, but it will come together.

  3. Scrape the dough onto a work surface (if it’s sticky, dust very lightly with flour). Shape into a ball and cut in half; form 2 discs, then wrap in plastic and refrigerate for at least 2 hours or overnight.

  4. When ready to bake, remove the dough from the refrigerator; let it soften on the countertop for 20 to 30 minutes. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

  5. Work the dough with hands for a minute or so, until it feels soft and pliable enough to roll. Be careful not to overwork it; it should still feel cold.

  6. Sprinkle work surface lightly with flour. Lightly sprinkle the top of the dough and the rolling pin with flour as well. Working with one piece of dough at a time, roll to ⅛ inch thick, sprinkling more flour over and under the dough as needed so that it doesn’t stick.

  7. Use cookie cutters to cut shapes. Use a thin metal spatula to lift the cut dough off of the counter and onto the prepared baking sheets (they can be close together; they don’t spread). Re-roll and cut the dough scraps, dusting more flour as necessary so the dough doesn’t stick.

  8. Bake for 10 to 14 minutes, until they’re set and barely browned around the edges. (Note that the cook time will vary depending on the thickness and size of the cookies. Mini cookies might be done in as little as 8 minutes.)

Icing:

  1. While the cookies cool, make the icing. Combine the sugar, milk, and corn syrup in a medium bowl. Stir with a spoon to make a thick but spreadable icing.

  2. If the glaze is too thin, add additional confectioners’ sugar. If it’s too thick, dribble in additional milk, half a teaspoon at a time.

  3. Using a small spoon, dollop the icing on the center of the cookies and use a spoon, knife, toothpick or finger to spread it all the way to the edges.

  4. Sprinkle with colored sugar or other sugar decorations while the icing is still wet. Allow the icing to harden before storing the cookies.

Nutrition

  • Calories: 78.62kcal
  • Fat: 3.14g
  • Saturated Fat: 1.96g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 0.80g
  • Polyunsaturated Fat: 0.14g
  • Carbohydrates: 12.17g
  • Fiber: 0.15g
  • Sugar: 7.68g
  • Protein: 0.64g
  • Cholesterol: 8.18mg
  • Sodium: 30.42mg
  • Calcium: 2.53mg
  • Potassium: 7.96mg
  • Iron: 0.27mg
  • Vitamin A: 26.11µg
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