One Dozen Cut Out Sugar cookies, so cute and perfect! Use any shape cutter you like!
The third most-requested cookie recipe from y’all last week was cut-out sugar cookies. I shared this recipe last year, and I’m so happy to share it again because I happen to think it’s the cutest recipe on this site. I may be biased, but I’m also right.
Today is a perfect day to stay home and roll out sugar cookies because we just got our first snow here in north eastern Kansas. There’s no way they would let someone like me on the road today: I have a California driver’s license and Texas license plates on my car. I get disqualified from driving in snow automatically. Not to mention, there’s no way I could keep my eyes on the road because I cannot stop staring at the snow. I love it when the wind blows flurries of snowflakes! Our yard looks like a Christmas card. When the snow plows came through the neighborhood at 2am last night, I hopped out of bed like a kid who heard Santa in the chimney. Only a Southerner would marvel at such things.
So, for the safety of everyone, I’ll stay home and bake. If anyone should slide down into our cul-de-sac and not be able to get out, they’ve got cookies awaiting. I’m worried about the 5 deer that live in woods behind our house. What do animals do in the snow? Maybe they’d like some cookies too?
The Mrand I are off to Dallas for the first part of Christmas, then head to Georgia for the rest. There’s no doubt I’ll be posting photos on Instagram. Don’t worry, he’s driving us to Dallas.
One Dozen Cut-Out Sugar Cookies
3/4 cup flour, plus extra for rolling
1/2 teaspoon baking powder
pinch of salt
1/4 cup unsalted butter, softened
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla
? teaspoon almond extract
For the icing:
11/2 cups powdered sugar
3-5 teaspoons milk
a few drops of vanilla
a few drops of red food coloring (optional)
In a small bowl, whisk together the flour, baking powder and salt.
In a medium bowl, beat together with an electric mixer the butter and sugar. Once light and fluffy, add the egg yolk and extracts. Once well incorporated, sprinkle over half the flour mixture and beat gently until combined, then sprinkle over the rest. Beat until no streaks of flour remain, but be careful not to over-mix.
Dust a clean counter top with flour, and dump the dough out onto it. Gather it into a ball and press it into a 2? thick round disk. Flour your rolling pin, then roll out the dough out big enough to cut out about 8 shapes. Place the shapes on a baking sheet lined with parchment paper or a silicone mat. Gather the dough scraps and re-roll to cut out 4 more shapes and place them on the cookie sheet.
Place the cookie sheet in the freezer for 5 minutes while you preheat the oven to 350.
Bake the cookies for 10-12 minutes, until the edges of the cookies just start to turn brown. Let them sit on the sheet a few minutes before moving them a wire rack to cool completely.
Once the cookies are completely cool, make the icing by whisking together all ingredients. Start with 3 teaspoon milk, and add more to achieve a slightly runny consistency. Ice your cookies by outlining the shape using a squeeze bottle or small piping bag with a tip, then flood the icing within the borders to fill it in. To make the little hearts, scoop a small amount of the frosting into a separate bowl and add red food coloring until you get the desired color. Use a toothpick to make heart shapes.
Christina Lane is the author of 3 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is her favorite holiday.