So it’s a few days until Christmas so I wanted to make one more type of cookie. This Christmas cut out cookie recipe is light, buttery, and so good you’ll want to eat them all! You know can’t though right, or at least you shouldn’t! The thing I love about these cookies is that they stay soft, and are so simple and quick to prepare. I actually made half of the batch last night, and have some cookie dough leftover in my fridge to make today. You may want to freeze your dough too if you don’t have time to make them all the same day. Let’s get started with how I made them.
1 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
sprinkles, edible sugar pearls, French dragees
Makes about 2 1/2 dozen cookies
In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour. This makes the dough easier to roll out later on.
Next on a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted holiday cookie cutters and place at least 2 inches apart on prepared baking sheets. Bake for 10 minutes, or until edges are very lightly browned. Let your cookies cool for 2 minutes on baking sheet. Remove from pans with your spatula and cool completely on wire racks.
To ice your cookies, you can use this recipe below, or use frosting from a can and add food coloring. That is what I did. I used cream cheese frosting and added my food coloring. You can make your frosting as light or as dark as you like.
Edible Paint Icing:
- 1/4 cup cold water
- 3 tablespoons meringue powder
- 2 cups confectioners’ sugar
- Food coloring, optional
In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners’ sugar until smooth. Add food coloring, if desired. Use immediately.