
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.
Serves:
Ingredients
For Cookies:
- 1¼cupsconfectioners’ sugar
- 1cupunsalted butter,(2 sticks plus 2 tbsp), at room temperature
- 1large yolk
- ¾tspsalt
- 1tspalmond extract
- 2¾cupsall purpose flour,spooned into measuring cup and leveled-off with knife
For Icing:
- 2¼cupsconfectioners’ sugar
- 2tbsplight corn syrup
- 2tbspmilk,(plus 1 tsp)
- food coloring,optional
- sugar decorations,optional
Instructions
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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.
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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.
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Scrape the dough onto a work surface. Shape into a ball and cut in half; form 2 discs, then wrap in plastic and refrigerate for at least 2 hours or overnight.
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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.
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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.
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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 â…› inch thick, sprinkling more flour over and under the dough as needed so that it doesn’t stick.
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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. Re-roll and cut the dough scraps, dusting more flour as necessary so the dough doesn’t stick.
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Bake for 10 to 14 minutes, until they’re set and barely browned around the edges.
Icing:
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Combine the sugar, milk, and corn syrup in a medium bowl. Stir with a spoon to make a thick but spreadable icing. 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.
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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.
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Sprinkle with colored sugar or other sugar decorations while the icing is still wet.
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Allow the icing to harden, then serve and enjoy!
Nutrition
- Calories:Â 78.62kcal
- Fat:Â 3.14g
- Saturated Fat:Â 1.96g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 0.80g
- Polyunsaturated Fat:Â 0.14g
- Carbohydrates:Â 12.17g
- Fiber:Â 0.15g
- Sugar:Â 7.68g
- Protein:Â 0.64g
- Cholesterol:Â 8.18mg
- Sodium:Â 30.42mg
- Calcium:Â 2.53mg
- Potassium:Â 7.96mg
- Iron:Â 0.27mg
- Vitamin A: 26.11µg
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