Perfect Christmas Cut Out Sugar Cookies
- Snack
- Dessert
Ingredients
For the sugar cookies
3 cups all-purpose flour (1 pound)
1 teaspoon baking powder
1 teaspoon salt
2 sticks unsalted butter, room temperature 1/2 pound
1 cup granulated sugar
1 large egg room temperature
1 teaspoon Adams Pure Vanilla Extract
For the royal icing
16 ounces powdered sugar 1 pound
¼ cup plus 1 tablespoon meringue powder
⅓ cup water, plus more if too thick
Crayola Food Coloring, Crayola Colors of Kindness red, blue, yellow, pink and green
Sprinkles, if desired
Preparation
For the cookies
Preheat the oven to 350°F. In a medium bowl, add flour, baking
powder & salt (measuring the flour with a scale is the most accurate).
Using a whisk, stir to combine and get the lumps out. Set aside.
In a large bowl, add butter and sugar. Beat with an electric
mixer for 3 minutes. Add the egg and vanilla and beat another minute. With the
mixer on low, gradually add the flour mixture.
Blend until the dough begins to pull away from the sides of the
bowl. Take the dough out of the bowl and place on a large piece of parchment
paper. Use your hands to knead the dough for a few minutes. Divide the dough
into two sections and wrap with parchment paper.
To roll dough, place another piece of parchment paper on top of
dough and roll with a rolling pin until the dough is between ⅛" and
¼" thick. Cut into shapes and remove the excess dough. Don't move the
shapes, leave them where they are and place on a cookie sheet. Bake for 10-13
minutes or until slightly golden brown around the edges. Let them cool and
decorate with royal icing (or you can freeze them before decorating and keep
them for several months). Makes 20 (2-inch) cookies.
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