Classic Christmas Cut-Outs Cookies
Classic Christmas Cut-Outs Cookies recipe
Yield
72 servingsPrep
5 minCook
0 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
cornstarch
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | large |
eggs
oor 2 egg yolks |
|
| 3 | tablespoons |
milk
or cream |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter, unsalted
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 59 | ml |
cornstarch
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | large |
eggs
oor 2 egg yolks |
|
| 45 | ml |
milk
or cream |
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter, unsalted
softened |
|
Directions
Mix flour, cornstarch, baking powder, and salt in a medium bowl.
Mix egg, milk, and vanilla extract together in a small bowl or a measuring cup.
Cream sugar with butter until lightened and smooth.
Beat egg mixture into creamed butter until just combined.
Add dry ingredients and beat until mixture begins to clump together, 18 to 20 seconds on lowest speed of electric mixer. Do not over mix. Or you can use hand to finish this step as well.
Turn dough out onto a lightly floured board and knead gently to shape into a soft dough.
It can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.
Working with ¼ of the dough at a time, roll to about ⅛ inch thick on a well-floured work surface.
Use cookie cutter of your choice to cut out shapes.
Using a spatula, transfer cut-outs to prepared baking sheets, placing about 1-inch apart.
Bake at 350℉ (180℃) degrees until golden, 10 to 12 minutes.
Repeat with remaining dough.
Transfer to a wire rack and cool to room temperature.
Decorate cookies with your favorite icing if desired.
