I have been making this Christmas Sugar Cookie Cutout recipe since 1986. It is an heirloom recipe brought from Europe and published in The Holidays by cookbook author, John Hadamuscin. The cookie dough is perfect for cutting with traditionally shaped cookie cutters. When my children were young, they use to love to help me make cookies. These sugar cookies are still their favorite cookie of all the cookies I make for Christmas.
Christmas Sugar Cookie Cutout
A family favorite not just to eat, but to help make and decorate.
Recipe shared by: Jovina Coughlin
- 1 cup of sugar
- 2 cups butter ( 4 sticks)
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 cups flour
- Powdered sugar icing (see below)
- red and green colored sprinkles for decoration
- In a large electric mixing bowl, cream the butter and sugar together until light and smooth.
- Separate 3 of the eggs; Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites and use for another recipe, such as the Pignoli cookies below.
- Beat in the vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.
- Preheat the oven to 350 degrees F. Cover the baking sheets with parchment paper.
- Divide the dough into four equal parts. On a lightly floured surface, roll out one-fourth of the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters.
- Transfer cookies to baking sheets. Repeat with remaining dough and re-roll scraps until all the dough is used.
- Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Cool.
- Frost the cookies lightly with the icing and sprinkle with colored sprinkles.
- Store in tightly covered containers for up to one month in a cool place, or freeze for up to 6 months.
POWDERED SUGAR ICING
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
- Mix together to make a thin icing.