
Sugar Cookie Cut-Outs

BEAT butter, granulated sugar and vanilla in mixer bowl on medium speed until light and fluffy, about 3 minutes. ADD egg and egg yolks; 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 half of the dough at a time, keeping remaining dough refrigerated. ROLL out dough on lightly floured surface to 1/4-inch thickness. CUT out cookie shapes using cookie cutters; PLACE 1 inch apart on parchment paper-lined or ungreased baking sheets. BAKE 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, butter 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 amounts of additional water.
large EGG, room temperature |
1
|
large EGG yolks, room temperature |
2
|
unsalted butter, room temperature (2 sticks) |
1 cup
|
granulated sugar |
1 cup
|
vanilla |
2 tsp.
|
all-purpose flour |
2 1/2 cups
|
salt |
1/2 tsp.
|
powdered sugar, sifted |
2 2/3 cups
|
meringue powder |
2 Tbsp.
|
softened butter |
2 Tbsp.
|
water |
4 Tbsp.
|
Chilled dough is easier to handle and holds its shape better.
Roll the dough, cut out the shapes and put the entire baking sheet in the fridge for a few minutes before baking.
Divide icing among small bowls; tint with food coloring as desired. Ice cookies and sprinkle with colored sugars, sprinkles or nuts.
Calories | 109 |
Total fat | 5 g |
Saturated fat | 3 g |
Polyunsaturated fat | 0 g |
Monounsaturated fat | 1 g |
Cholesterol | 23 mg |
Sodium | 27 mg |
Carbohydrates | 16 g |
Fiber | 0 g |
Sugar | 11 g |
Protein | 1 g |
Vitamin A | 41 mcg |
Vitamin D | 0 mcg |
Folate | 14 mcg |
Choline | 11 mg |
Calcium | 4 mg |
Iron | 0 mg |
Potassium | 11 mg |