Sugar Cookie Cut-Outs
1 cup unsalted butter, room temperature (2 sticks) 1 cup granulated sugar 2 tsp. vanilla 1 EGG, room temperature 2 EGG YOLKS, room temperature 2-1/2 cups all-purpose flour 1/2 tsp. salt ICING: 2-2/3 cups powdered sugar, sifted 2 Tbsp. meringue powder 4 Tbsp. water
Yields: 4 dozen cookies
- Nutritional Information
Total Fat: 4 g
Saturated fat: 2 g
Polyunsaturated fat: 0 g
Monounsaturated fat: 1 g
Cholesterol: 22 mg
Sodium: 28 mg
Carbohydrates: 16 g
Dietary Fiber: 0 g
Protein: 1 g
Vitamin A: 134 IU
Vitamin D: 5.2 IU
Folate: 13.6 mcg
Calcium: 6.3 mg
Iron: 0.4 mg
Choline: 10.4 mg
BEAT butter, granulated sugar and vanilla in mixer bowl on medium speed until light and fluffy, about 3 minutes. ADD egg and egg yolk; beat on low speed until blended. Gradually ADD flour and salt, beating just until blended.
REFRIGERATE dough, wrapped in plastic wrap, at least 2 hours or up to 2 days.
HEAT oven to 350°F. Work with 1/2 of the dough at a time, keeping remaining dough refrigerated. ROLL out dough on lightly floured surface to 1/4-inch thickness. CUT out cookies using cookie cutters; PLACE 1 inch apart on parchment paper-lined or ungreased baking sheets.
BAKE in 350°F oven until edges are lightly browned, 8 to 10 minutes. COOL on baking sheets 1 minute. REMOVE to wire racks; cool completely.
FOR ICING: COMBINE powdered sugar, meringue powder and water in mixer bowl. BEAT on high speed until light and fluffy, 6 to 8 minutes. If icing is too thick, thin with small amount of additional water.
Buttery soft sugar cookies – a holiday classic! The perfect cookie to decorate! Cut into fun shapes and top with icing and sprinkles!
Chilled dough is easier to handle and holds its shape better.
Prefer your cookies crispy? Roll the dough a bit thinner
Insider trick: roll the dough, cut out the shapes, and put the entire baking sheet in the fridge for a few minutes before baking!
Decorate: Divide icing among small bowls; tint with food coloring, as desired. Ice cookies and sprinkle with colored sugars, sprinkles or nuts.