Christmas Cookies 2018

This weeks post is going to be short and sweet. No pun intended. I’m in the midst of baking and decorating this years batch(es) of Christmas Cookies. So, I’m just going to share my favorite recipe for cut-out style sugar cookies and some tips to get the best results and then get back to decorating.

So the first thing to note is that I use a shortbread recipe versus a tradition sugar cookie recipe. I prefer the shortbread for a few reasons, there’s fewer ingredients, its simple and consistent and because it doesn’t have any leaveners in it, it reduces the likelihood that cookies will puff up and spread out.  Secondly, make sure to chill the dough for at least an hour before rolling and try to roll the dough between ¼” and ½” thick. Lastly, once you cut out the cookies and lay them out on a baking sheet, chill them for 30 minutes. These steps will help prevent the cookies from spreading out too much and give you a nice smooth top for decorating.

Recipe

3 ½ cups sifted AP flour
1 ¾ cup / 3 1/2 sticks softened room temp unsalted butter
1 cup granulated sugar
½ tsp salt
1 tsp vanilla extract or flavoring of you choice

In a large bowl or stand mixer with paddle attachment, cream butter and sugar together until doubled in volume and becomes a pale yellow. Scrap down the sides of the bowl and add the extract and salt and mix for a few moments. Gradually stir in the flour. Blend on low until flour is well incorporated. The dough may still be crumbly or even loose and that’s ok. Just make sure there are no visible clumps of flour, especially at the bottom of the bowl. Scrap down the sides of the bowl and clean off paddle.

Turn dough out onto waxed paper and form into a 1-2 inch thick disk. Wrap in wax paper and place into a zip top bag and chill in the fridge for at least one hour. To bake, take dough out of the fridge and let warm up for about 15 minutes.

Preheat oven to 325F, roll out dough on a board dusted with powdered sugar. For cut outs I’ll stick to rolling the dough out to between ¼ and ½ inch thick and use a 3” cutter. I’ll yield about 3 dozen cookies. Place cookies on a parchment lined baking sheet and bake for 15 minutes or until the bottom of the cookie starts to turn golden brown. Cool on a wire rack. Cookies need to be completely cooled before decorating.

If you don’t have cookie cutters, no worries. Just use a really sharp knife and cut into bars also jelly jars make decent cutters in a pinch. As for decorating: lightly coat the cookie with corn syrup and apply sanding sugar or sprinkles or dip into white candy melt and use edible markers.

 

 

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