Classic Cut-Out Christmas Sugar Cookies
Introduction
There is no more quintessential holiday baking tradition than the creation of beautiful, customized Christmas sugar cookies. Originating from European traditions, these simple butter cookies became a staple in America, especially cherished for their sturdy texture perfect for cutting into festive shapes—stars, trees, and gingerbread men. This recipe yields a cookie that holds its shape perfectly during baking, providing a clean canvas for royal icing or simple sprinkles. It’s a recipe guaranteed to fill your home with holiday cheer and create lasting memories.
Ingredients
- Unsalted Butter, softened: 1 cup (225g)
- Granulated Sugar: 1 cup (200g)
- Large Egg: 1
- Pure Vanilla Extract: 1 teaspoon (5ml)
- All-Purpose Flour: 3 cups (360g)
- Baking Powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (3g)
Step-by-step Preparation
- Cream Wet Ingredients: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 3-4 minutes). This incorporates air, ensuring a tender cookie.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until the dough just comes together. Tip: Do not overmix, as this develops the gluten and can result in tough cookies.
- Chill the Dough: Shape the dough into two flat discs, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days). Chilling is essential to prevent the cookies from spreading during baking.
- Roll and Cut: Preheat your oven to 375°F (190°C). Lightly flour a clean surface and roll one disc of dough to about 1/4 inch (6mm) thickness. Use your favorite Christmas cookie cutters to cut out shapes. Place the cutouts on baking sheets lined with parchment paper.
- Bake: Bake for 8–10 minutes, or until the edges are very lightly golden. Tip: For soft cookies, pull them out right before the edges brown. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.
Nutritional Information
Based on 40 medium-sized cookies per batch (before icing), each cookie contains approximately 120 calories, 6g of fat, 15g of carbohydrates, and 1g of protein. These sugar cookies are primarily a source of carbohydrates and fats, making them a festive treat best enjoyed in moderation during the holiday season. The primary health benefit is the joy they bring!
Storage
Baked, undecorated sugar cookies can be stored in an airtight container at room temperature for up to 5–7 days. If the cookies are decorated with royal icing, ensure the icing is fully hardened before layering them with parchment paper in the container. The raw dough can be wrapped tightly and frozen for up to 3 months; thaw overnight in the refrigerator before rolling. Baked cookies can also be frozen for up to 6 weeks.
Conclusion
These classic sugar cookies are the perfect vehicle for holiday creativity. Serve them alongside a mug of hot cocoa or spiced cider for a cozy afternoon treat. For a flavor twist, try adding 1/2 teaspoon of almond extract or the zest of one lemon to the dough. Whether you are a master decorator or prefer a simple dusting of sanding sugar, these cookies are a guaranteed hit and a wonderful way to celebrate the Christmas spirit with family and friends.