‘Tis the season for cut-out cookies! I needed to make up a quick batch of dough to be baked and ready to decorate for this weekend. I grabbed down one of my hundreds (yes hundreds) of cookbooks and whipped this recipe up.
It is your basic, old fashioned, cut out cookie. It did not spread or bubble up. It is a good one to keep around for this time of year.
Christmas Cut-out Sugar Cookies
3/4 cup Butter
1 cup Granulated Sugar
1/2 tsp flavoring-vanilla, almond, lemon or a combination
2 3/4 cup Flour
1 tsp Baking Powder
1 tsp Cream of Tartar
3/4 tsp Salt
2 Tb milk, if needed
- Cream the sugar and butter until very light and fluffy. Add your eggs and flavoring and beat until very well combined. Make sure to scrape down the bowl at this point.
- Add your flour, baking powder and salt and mix until a dough forms. Try to mix just until it forms a dough as this dough can get tough if you over beat. If dough seems to thick, add a splash of milk to soften it up.
- Warp dough in plastic wrap and chill for 1 hour.
- While dough is chilling, preheat oven to 400 and prepare your cookie cutters and a space to work the dough
- Roll dough in sections to 1/8 inch and place on ungreased baking sheets. Make sure to keep same sized cookies on the same cookie sheets as this will help with over or under baking.
- Bake cookies for 6-8 minutes or until cookies are a very delicate golden brown.
- Allow cookies to cool before decoration. These cookies will freeze very well.