Christmas Cut Out Cookies
A basic sugar cookie that is easy and fun for kids to cut out with their favorite cookie cutter shapes. My grandkids like all the different types of cookies we make for Christmas but these are by far their most fun! This is my 14th and final cookie recipe I am posting for Christmas. I will post my Cut Out Cookie Buttercream Frosting in another post.
Cream the butter and sugar until combined. I use
the mixer on medium speed or you can do this by hand.
Add the eggs one at a time and mix
well after each added egg.
Add the vanilla extract and mix.
Whisk together the flour, cream of tartar,
baking soda and salt.
Gradually add the flour mixture to
the batter until combined.
Divide the dough in half and form each half
into a ball. Wrap tightly with plastic wrap and
refrigerate for about 15 – 30 minutes, mixture will
be wet but you can add a little flour if too wet.
Lightly flour the surface you will be working on.
Roll out one of the balls of dough.
Keep the other one in the refrigerator.
Using cookie cutters, cut the shapes into the dough.
Place the dough shapes onto ungreased cookie
pans using a spatula. Roll the leftover cookie dough
into a ball and repeat. Then repeat with the second
dough ball in the refrigerator.
Bake in a preheated 375 degree oven for 7 – 10
minutes, depending on the thickness of the cookies. .
Using a spatula remove the cookies from the
pan right away and place the hot cookies flat on a
sheet of foil until cool. Store in a plastic bag until
you are ready to frost your cookies.
Christmas Cut Out Cookies
- 1 cup butter, softened (2 sticks)
- 1½ cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 3½ cups all purpose flour, plus more for dusting the surface
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 375 degrees.
- Mix the butter and sugar with a mixer on medium speed or by hand until combined. Add the vanilla extract and mix.
- Add one egg at a time mixing well after each addition.
- In a small bowl whisk together the flour, cream of tartar, baking soda and salt.
- Gradually mix the dry mixture into the batter until combined.
- Divide the dough into two pieces and wrap tightly with plastic wrap, then refrigerate for about 15 – 30 minutes.
- Lightly dust a flat surface with flour. Place one of the dough balls on the floured surface, turn the dough over to get flour on that side too.
- Roll the dough to your desired thickness and cut the shapes into the dough. Using a spatula place the shapes onto an ungreased cookie pan 2” apart. Any leftover pieces can be rolled into a ball and more shapes can be cut until use up. Repeat with the other ball of dough in the refrigerator.
- Bake for 7 – 10 minutes depending on the thickness of your dough. Using a spatula, immediately remove the cookies from the pan and place on a sheet of foil on your counter until cool. Once cool, seal tightly in an airtight bag until ready to frost, or you can eat them plain.