RECIPE
Cutout Sugar Cookies
Cutout cookies are my favorite cookie. These cookies have so many memories for me. I remember standing on a chair and making these cookies with my mom. My favorite part was always adding the jimmies and still my favorite part. In case you didn’t know, I have a love for jimmies and sprinkles.
This recipe is based on my mom’s recipe with some tweaks. My mom always added nutmeg and so I add a little bit of nutmeg. I love the flavor of a nutmeg in these cookies. It really has that comfort Christmas feeling. I know at Christmas time we all want the feeling of comfort and love. These cookies are perfect for Christmas.
So a few tips about baking cutout cookies. There are 3 keys to help your cutout cookies from spreading. First you don’t want room temperature butter. You want it slightly cooled. Second, you also don’t want to beat the butter light and fluffy, you just want to beat it on medium speed for about 3 minutes, just to cream the butter. Third after you roll and cut the cookies out, put them on a tray line with parchment paper and place the tray in the refrigerator for 10 minutes. You want the cookies to get a chill back to them. By doing these three things, it will help you bake the perfect cutout cookie.
Merry Christmas from my Kitchen to your Kitchen ????
Billie-Jo
Ingredients
- 3 ⅓ cups all purpose flour
- 1 tsp salt
- ½ tsp baking powder
- ¼ tsp nutmeg
- 1 cup unsalted butter room temperature, not to soft
- 1 ⅓ cups sugar
- 1 tbsp vanilla extract
- 1 large egg room temperature
- 2 tbsp milk
Directions
- In a large bowl whisk together the flour, salt, baking powder and nutmeg, set aside.
- In a large mixing bowl, on medium speed cream the butter and sugar for 3 minutes, light in color.
- Add the egg, milk and vanilla and cream for about 1 minute.
- On low speed slowly add the dry ingredients to the mixing bowl and mix until combined.
- Divide the dough into two discs and wrap each one with parchment paper or plastic wrap and place in the refrigerator for at least one hour.
- Preheat the oven to 350
- Line cookie sheets with parchment paper.
- If adding sprinkles to your cookies, mix 1 egg and 1 tbsp of milk together.
- Mix ¼ cup powdered sugar and ¼ cup of flour, sprinkle on mat, rolling pin and dip cookie cutters into the mixture.
- Unwrap one disc of dough and slowly roll out. Start in the center and work your way out. DO NOT ROLL back and forth, by starting in the center and working your way up and down and side to side, it will help keep your dough even. Use more flour mixture if needed.
- Place cookies on a cookie sheet.
- Using a pastry brush, egg wash each cookie and add sprinkles to the cookies.
- Put the tray of cookies in the freezer for 10-15 minutes.
- Bake for 10-12 minutes, or until cookies are done. You want the edges to get slightly brown.
Cookies will stay fresh in an airtight container for one week or in the freezer for 2 months.
