Saturday, December 10, 2016

Christmas Sugar Cookies (With NEW VIDEO)

http://www.theslowroasteditalian.com/2012/12/christmas-sugar-cookies.html


Christmas sugar cookies (also known as cut out cookies) are a family tradition. This simple recipe for the perfect dough stays put (doesn't spread) and tastes amazing!  A sweet cookie that is slightly crispy on the edges and soft and chewy throughout with the fabulous flavors of vanilla and almond.  Not to mention, aren't they the prettiest cookies you have ever seen?



CHECK OUT THE VIDEO ABOVE! We picked the perfect song for the video. 

The days are escaping quickly which is a pretty good indication that Christmas is almost here.  Another sign would be the four batches of sugar cookie dough that are chilling in the fridge waiting to be rolled and cut.  Cookies to ship, cookies to go into Christmas gifts and also ones to fill the gratitude baskets we give out each year (to the people who have touched our lives - mail carrier, bank teller, mechanic, neighbor, cashier at Wal-mart.  Anyone who has been special to us this year).

No basket, gift or package would be complete without my sugar cookies (so I am told).  My munchkin has started enjoying in this tradition already.  She looks adorable in her apron, holding a giant rolling pin and rolling out the dough.  Helping cut it out and the most fun has been decorating. But, we will talk more about that later.

This is one of the many popular sugar cookie recipes out there.  More than the base of the recipe, the method will really make a difference.  Chilling the dough before it is rolled and again after it is cut, gives you beautiful and crisp lines on your cookies.  If you have a hard time with sticking try a non stick silicone baking sheet liner with parchment paper on top.  It works perfectly for me.  But, if your cookies do come out of the oven a little poofy, use a flat metal spatula to gently press down on the tops while they are cooling on the baking sheet.

Dough keeps in the fridge for 2 weeks and in the freezer for at least 2 months (from my personal experience).

Good luck and happy baking!  With love from our Simply Delicious kitchen to yours!

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2012/12/sugar-cookies.html

Check out some of our favorite fabulous sugar cookie recipes:  Click on the image or the bold recipe title and it will open each one in a new tab

http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html

Best Tasting Sugar Cookie Icing - 4 ingredients and 5 minutes! People have been begging for this frosting recipe for years. Now you have it! 


http://www.theslowroasteditalian.com/2012/02/elmo-sugar-cookies.html


Elmo Sugar Cookies are perfect for kids parties, holiday favors and anytime fun. Get them just right can be tricky. With this simple step-by-step 'How to Decorate Elmo Cookies' Tutorial you will knock them out in no time at all!

http://www.theslowroasteditalian.com/2015/12/christmas-pinwheel-sugar-cookies-recipe.html
Christmas Pinwheel Sugar Cookies are fun festive and incredibly easy to make. This simple recipe will have you enjoying these tasty treats in no time. It is so easy you can use your favorite recipe or mine. Even store bought dough will work in a pinch.

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CHRISTMAS SUGAR COOKIE RECIPE

Christmas Sugar Cookies (Cut Out Cookies)
makes approximately 36 cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
3-4 cups all purpose flour
1/2 teaspoon salt
Best Ever Sugar Cookie Icing
Pearl Sugar Balls (dragees)
Best Ever Sugar Cookie Icing

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).

Add the eggs, vanilla and almond.  Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.

Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.

Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.

Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)



Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved. 

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81 comments:

  1. Those are just so beautiful - I'm not sure I could eat one!

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  2. I've been looking for a good sugar cookie recipe! Thanks!

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    Replies
    1. Where is the recipe? I've been searching for half an hour. The video doesn't give measurements.

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    2. Don't know how you could miss it. Look right below the picture of the pinwheel cookies. If you start seeing pictures of cookie cutters, you've gone right past it.

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    3. Don't know ! I'm looking as well, the video isn't cutting it for me!

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    4. Scroll up a little bit. It is right there

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    5. scroll up a little bit. It is right there

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    6. You have to click on the words cookie recipe & then it will come up

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  3. Beautiful cookies! I love decorated sugar cookies at Christmastime. :)

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  4. Oh these look stunning my friend! Beautiful and delicious

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  5. So pretty! They look like they belong in Bon Appetit!

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  6. What's the secret to the glossy icing? My Royal Icing always turns a bit flat.

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    Replies
    1. This icing dries glossy. I will share a recipe later in the week. But, if you love your icing, you can also dry your cookies with a heat gun and that will leave a glossy sheen on them. Hope that helps! Happy Baking. XO

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    2. Did you post the royal icing? I can't find a link nor when I do the search?

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    3. Did you post the icing? I cannot find it.

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    4. Do you mean to dry the actual cookie with a heat gun or the icing on the cookie should be dried with a heat gun?

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    5. Dry the icing with a heat gun should leave it glossy. Here is the icing recipe: http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html

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    6. how can you keep it glossy without a heat gun?

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    7. Use this recipe and you do not have to use a heat gun. http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html

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    8. Where's the icing recipe??

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  7. Love this recipe! Will be linking back to this in my upcoming post :)

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  8. Donna, these are GORGEOUS!!! Love the sheen on them, too! Thank you SO much for sharing them at Wicked Good Wednesdays! Hope to see you again tomorrow!

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  9. Hi there! Did you ever share a recipe for your royal icing? I can't seem to find it and I need it desperately! lol

    Thanks!
    ~Wendy

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  10. Hi, are these cookies soft? Thanks! Kalli

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  11. Can I ask why unsalted butter? It's hard to find in my neighborhood stores:(

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    Replies
    1. That is what I use to create recipes. You can certainly omit the salt and use salted butter. Enjoy and let us know how it goes.

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  12. Has anyone tried these with a gluten free flour blend.

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    Replies
    1. I have used Cup4Cup and they were amazing!

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  13. I'm just wondering why your recipe doesn't call for baking powder?
    I thought it was necessary to use along with salt. I think if you use self rising flour you don't have to add it, but your recipe says all purpose...
    ?I know a little about baking but i'm no expert ;)

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  14. No baking powder or baking soda?

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    Replies
    1. I do not use leavening in any cut out cookie recipes. It helps the cookies keep their shape, a tip I picked up from a long time bakery in my town.

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    2. I made these cookies last night and they turned out amazing! I just bought the cookie icing, though.

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    3. I've always used this same recipe, I got it from my mother, except my recipe has 1 1/2tsp baking powder & they are delicious & they keep their shape just fine.

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  15. Ok well making them now as written and they smell yummy! Thanks

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  16. Im going to make these for the soldier boxes at church that we send. Any tip on how to store them when we mail it? Thanks

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    Replies
    1. That is an awesome idea Teresa. When I ship, I package the cookies individually and tape them to a piece of cardboard. The cardboard is wrapped in bubble wrap. You can stack the cardboard sheets, but my friend who owns a cookie shop taught me this and it works so well. Enjoy and Merry Christmas!

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  17. What do you do to the icing to make some of it toothpaste consistency and some of it corn syrup consistency?

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    Replies
    1. I make the original batch thick and then add more liquid to the thin (flood) icing. Hope that helps!

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  18. Does the dough freeze well? Just thinking of making ahead and thawing when ready to make?

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  19. Does the dough freeze well? Just thinking of making it ahead and then thawing when ready to bake as an activity for the kids.

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  20. This sounds like a great cookie. Love the addition of the almond flavoring.

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  21. Could I just use Vanilla extract and not the Almond extract??

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    Replies
    1. Yes you can. They are delicious that way too.

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  22. In the process of making the cookies now. I took the dough out of the fridge after an hour and it's very sticky :/ should I chill it longer or does it sound like I did something wrong?

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    Replies
    1. did you ever get a response on this?

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    2. How much flour did you add, Jessica? If the dough does not come together add more flour until the dough is tacky. I hope that helps.

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  23. Annie Baben Mathai CochinDecember 11, 2016 at 6:46 PM

    Great inputs..Tq so much for sharing live tips.wants to try this..but got to check if I can get good christmas red gel colour in my place..in India.

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  24. Hey I followed this recipe exactly, however the dough is a bit too soft. I manage to roll it out and cut with the cookie cutter, but it's not holding its shape when it's time to transfer to the baking sheet. Help please!

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  25. My dough came out sticky not nice and clean like your video...if I put it in plastic wrap, i will lose half of the dough from sticking to the wrap. Where did I go wrong?

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    Replies
    1. exactly...mine didn't end up a solid mass as in the video.

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    2. Mine came out sticky too! Not sure what or if I did something wrong!!

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    3. I just made the dough & it came out very sticky!! Not sure what I did wrong! Followed recipe!!

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    4. Mine was incredibly sticky as well. I chilled it for over 24 hours and as soon as I started rolling it, it got sticky and fell apart. I even tried rolling it between sheets of wax paper and re-chilling it but it was still a lost cause. Pretty disappointing that there hasn't been a response...

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    5. Just add about another 1/2 cup of flour, little more if needed.

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  26. I made these cookies, and the icing, this weekend, and they came out amazing. Especially considering my limited baking skill set which was pretty much box-mix based. Lol. It was super easy, but I did have a few issues to work through. Getting clean cuts with the cutters, and I had a hard time getting the flood icing to match the outline, in terms of looking seamless. But I am still immensely pleased with both batches I made, and am giving them as gifts!!! I made little tags for the bags with "homemade by Jane, with a recipe from theslowroasteditalian.com!! Thank you!! I'd love to send you a picture!

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    1. Hi Jane! I am so excited to hear about your cookies. Your story filled my heart up and I am gushing with joy. Homemade gifts are absolutely the best gift ever. I would love to see your pictures.

      You can email me at donna {at} tsrifood {dot} com or you can send them via Facebook.

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    2. Hi Donna! I sent a few pics of my cookies to your email. In real life I am Katherine. it's a long silly story, but Jane is a nickname I use online. Thanks again for sharing these recipes! The cookies are delicious, everyone I gave them to raved about how much they loved them.

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  27. I made these last night and they are great! Very easy to make with ingredients that I had on hand. This is much better than the recipe that I have been using for the past forty years! Thanks for this recipe.

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  28. There look amazing! How long do you let the flood icing dry before adding the decorative details? It looks like the dragees are on while it's still wet? What about the decorative icing?

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  29. Can you double the vanilla extract and omit the almond extract for someone who has a tree nut allergy?

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    Replies
    1. I was wondering the same, I'm sure it would be fine.

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  30. Can you use a cookie gun with this Receipe?

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  31. Wheres the
    Recipe

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  32. These are the best sugar cookies I have ever made! They don't even need frosting! Thank you for sharing your recipe!

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  33. I'm making these right now but my dough is sticky. It's nothing like the video. Help please!

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  34. My grand daughter has a milk allergy. Can we make this with a type of margarine?

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  35. My kids are allergic to nuts, so I can't use Almond Extract. Will doubling the vanilla still make a good tasting cookie?

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  36. My kids are allergic to nuts, so I can't use Almond Extract. Will doubling the vanilla still make a good tasting cookie?

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  37. My daughter and I made these last night. WOW, they were amazing! We are saving the recipe. The frosting, that dried perfect. Thank you!

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  38. Oh my gosh these cookies are to die for and so is the frosting! This has definitely become a new Christmas tradition for me to make these! Everyone loves them!

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  39. Hi, um.....your video shows you adding butter and then eggs.
    Somehow the sugar was omitted in the video...for sugar cookies.

    I know it's in there, and you show how to cream the butter and sugar together. But it struck me as odd. Hopefully it's an easy fix if you want to go back and edit that into the video.

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  40. Hello. I have never made cookies from scratch before. I made these, though, and they turned out great. Thank you so much for the great recipe for both the cookies and the icing.

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  41. These are absolutely the most beautiful cookies ever! I must try this. Learning to decorate cookies like a pro is on my culinary bucket list. However, not THIS Christmas! (hee hee). I'll shoot for some awesome Valentine's day cookies instead. Much love for sharing the goodness!

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  42. Help! I followed the recipe exactly the way it was written, I even beat the butter and sugar for 3 minutes like it said. But my dough is still sticky. I have been chilling them since 6:45. Not sure where I went wrong.

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  43. Hello, I made your cookies and used your icing. The cookies came out tasty and beautiful! Thank you for the recipes. I have a long way to go have my cookies look as beautiful as yours but they were 100% better then where I started.

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  44. I made these cookies and the icing listed at Christmastime and now for Valentine's Day. They are wonderful!! I have made them with my teenage brother, who loves to decorate them. We have used these cookies for our cake decorating class too. Excellent recipe! So very glad I found this and tried it. Thank you!

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  45. Ca I reuse the scraps of dough?

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  46. How far in advance can you make the cookies before frosting them? Should I keep in the freezer, or just in a tin/tupperware?

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  47. How far in advance can you make the cookies before frosting them? Will they keep without going stale in a tupperware or should I freeze them?

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