The 12 Days of Christmas Cookies: Cut Outs & Stamps
Welcome back to my 12 Days of Christmas Cookies celebration! There is nothing more traditional than holiday-shaped cookie cutters and frosted sugar cookies so break out the flour and prepare to get messy.
Cookie stamps are a great way to get the kids excited about baking. I have a 4-piece set of hand made Christmas cookie stamps that were gifted to me a couple years ago with assorted Santas, reindeer and Christmas trees molded into them.
Using a 12-piece set of Target Christmas cookie-cutter shapes, the kids and I have created an assortment of stamped and shaped masterpieces.
For this year's cut-out cookies we made shapes of stockings, Christmas bells, Santa hats, Christmas trees, stars, snowmen, gingerbread men and more. My oldest helped roll out dough and taste test while the younger one stamped his favorite shapes and sample frosting. Each year making Christmas cookies together is a big production, but it is so worth the mess. Make sure you have an apron for everyone and a clean flouring surface.
Merry Christmas! Get to baking.
Cut Out Sugar Cookies
1 1/2 Cups Powdered Sugar
2 Sticks Margarine
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1 Large Egg
2 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Corn Starch
3 Cups Powdered Sugar
1/3 Cup Cold Butter
1 Tablespoon Milk
1 Teaspoon Vanilla Extract
Sprinkles
Food Coloring
In a large mixing bowl or stand mixer, add powdered sugar, margarine, vanilla and almond extract. Beat until smooth. Add egg and blend until well mixed. In a separate mixing bowl add flour, baking soda, baking powder and corn starch. Mix together with a spoon. Add flour mixture to sugar and stir until well combined. Place cookie dough in the refrigerator to chill for 2 hours, covered.
Preheat oven to 350 degrees. On a floured surface, add a portion of cookie dough. Using a floured rolling pin and floured cookie cutters, roll out dough until a thin round sheet forms. If dough gets too sticky, add a pinch of flour. Using the sharp side of each cookie cutter, punch out shapes into the dough and place each on a greased cookie sheet. Place each sheet in preheated oven fr 7 minutes. Remove from oven and place onto a cooling rack until room temperature.
To make frosting, add 3 cups powdered sugar to a medium-sized mixing bowl or stand mixer. Add cold butter and blend on a low speed until well mixed and crumbly. Add milk and stir until smooth. Add vanilla extract and stir until completely smooth. Drop desired food coloring into frosting (about 10 drops per color) and place frosting into a piping bag and squeeze over completely cool cupcakes. Add desired sprinkles, decorations and frosting to complete your sugar cookie experience.
(About 12 Servings- About 5 dozen sugar cookies)
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Blog, Photos & all Recipes Copyright ©Amorie Keys, 2014 . Sugar Cookie and frosting recipe modeled from ©Betty Crocker. (©Honey, I'm Home, & ©Leftover Legacies, ©Humbly Homemade, ©Broke Momma Cooks). All Photos and recipes are subject to copyright. Follow Honey, I'm Home on Facebook, Pinterest, Instagram & Twitter.
My favorite kind of cookie!
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