Christmas Cut-Out Cookies
Submitted by gailm
Classic Christmas cut-out sugar cookies with clean edges that hold their shape. A simple butter-and-shortening dough that rolls thin, bakes crisp, and takes royal icing like a dream.
YIELD
24 servingsPREP
20 minCOOK
10 minREADY
3 hrsThis is the recipe you reach for when it’s time to fill the kitchen with flour dust, cookie cutters, and holiday chaos.
A straightforward dough of butter, shortening, sugar, and vanilla chills until firm, then rolls out thin and clean. The edges hold their shape in the oven, giving you crisp stars, trees, and gingerbread men that actually look like what the cutter promised.
Decorate with royal icing, sprinkles, colored sugar, or eat them plain with a glass of cold milk. They’re that good either way.
Kitchen Tips
- Chill the dough for a full 3 hours. Shortcutting this step gives you cookies that spread and lose their shapes in the oven.
- Roll a small portion at a time and keep the rest cold. Warm dough sticks, tears, and fights you at every step.
- Flour your cutters between each press. This gives you clean edges and easy release from the dough.
- Pull them at 8 minutes if you want soft centers, or push to 10 for a snappier, crunchier cookie that decorates beautifully.
Ingredients
Directions
Beat butter, shortening and sugar until light.
Beat in egg, milk and vanilla.
Sift together flour, baking powder and salt.
Beat dry ingredients into moist a little at a time.
Chill for 3 hours.
Preheat oven to 375℉ (190℃).
Using a little dough at a time, roll out to ⅛ inch thickness.
Cut with floured cutters and bake 8 to 10 minutes on lightly greased cookie sheets.
Let cool.
Comments
Here we go hoping that they will be as good as grandma's
my dough is falling apart when I roll it out help me I ready to cry and thow it all away