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Holiday Sugar Cookie Cutouts
Chill: 1 hr
Cool: 1 min per batch
Bake: 6 mins to 7 mins at 375°F per batch
Ingredients
- Basic Sugar Cookie Dough
- 3 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla or 1/2 teaspoon peppermint, rum or almond extract
- Assorted colors of paste food coloring
- Clear or white edible glitter, pearl sugar, fine sanding sugar and/or coarse sugar
Directions
1. Prepare Basic Sugar Cookie Dough. Divide dough in half and tightly wrap each half with plastic wrap and chill for 1 hour or until dough is easy to handle.
2. On a lightly floured surface, roll half the dough (keep remaining dough in refrigerator) until 1/8 to 1/4 inch thick. Using assorted 2-1/2- to 3-inch cookie cutters, cut dough into desired shapes. Place about 1-1/2 inches apart on ungreased cookie sheets.
3. Bake in a 375 degree F oven for 6 to 7 minutes or until edges are firm and bottoms are lightly brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.
4. To decorate, in a medium bowl, combine powdered sugar, milk and vanilla. Stir in additional milk, 1 teaspoon at a time, until glazing consistency. If you like, tint with paste food coloring. Glaze cookies with white or tinted icing. Sprinkle with glitter or sugar. Let set before serving. Makes 48.
5. In large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
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Storage:
To Store:
Place plain cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.
Ingredients
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 1 cup butter, softened
- 1 3 ounce package cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon vanilla
Directions
1. In a medium bowl, combine flour and cornstarch; set aside.
2. In large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
