Perfect Sugar Cookies – Cut Out Christmas Shapes

Perfect Sugar Cookies – Cut Out Christmas Shapes takes roughly 1 hour and 6 minutes from beginning to end. This hor d'oeuvre has 155 calories, 1g of protein, and 7g of fat per serving. For 50 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 32. It is brought to you by Life Made Sweeter. It is perfect for Christmas. 128 people were impressed by this recipe. A mixture of vanillan extract, sprinkles, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 6%, this dish is improvable. If you like this recipe, you might also like recipes such as Nana’s Perfect Cut Out Sugar Cookies, Soft Christmas Cut-Out Sugar Cookies, and Elaine's Holiday Cut out Sugar Cookies - Christmas.

Servings: 32

Preparation duration: 30 minutes

Cooking duration: 36 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In an electric stand mixer fitted with the paddle attachment turned to low speed, mix the flour, sugar and salt together until combined.Add the butter, 1 cube at a time, and mix for about 1 to 2 minutes, or until the dough looks crumbly and slightly wet.Add the vanilla and cream cheese. Beat for another 30 sedonds until the dough just begins to form large clumps.Remove 1/2 of the dough from the bowl, form into a disc and place on a large piece of plastic wrap on the counter. Wrap the sides of wrap over the ball, make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for at least 45 minutes (or up to 2 days).Remove and unwrap one dough disc from the fridge. Roll dough between two large parchment papers into 1/8 inch thickness. Remove the top piece of the parchment and cut into shapes using the cutters of your choice,. Place them on one or two parchment lined baking sheets), with a 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking.Preheat oven to 375 F.Bake cookies, one sheet at a time, on the middle rack for 10-11 minutes, rotating pan halfway, or until edges are light golden brown.Allow cookies to cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely.Frost or decorate cookies as desired.

 

Step by step:

1. In an electric stand mixer fitted with the paddle attachment turned to low speed, mix the flour, sugar and salt together until combined.

2. Add the butter, 1 cube at a time, and mix for about 1 to 2 minutes, or until the dough looks crumbly and slightly wet.

3. Add the vanilla and cream cheese. Beat for another 30 sedonds until the dough just begins to form large clumps.

4. Remove 1/2 of the dough from the bowl, form into a disc and place on a large piece of plastic wrap on the counter. Wrap the sides of wrap over the ball, make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for at least 45 minutes (or up to 2 days).

5. Remove and unwrap one dough disc from the fridge.

6. Roll dough between two large parchment papers into 1/8 inch thickness.

7. Remove the top piece of the parchment and cut into shapes using the cutters of your choice,.

8. Place them on one or two parchment lined baking sheets), with a 2" clearance around each one and the edge of sheet.

9. Place sheet with cookies into freezer for 15 minutes before baking.Preheat oven to 375 F.

10. Bake cookies, one sheet at a time, on the middle rack for 10-11 minutes, rotating pan halfway, or until edges are light golden brown.Allow cookies to cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely.Frost or decorate cookies as desired.

Nutrition Information:

covered percent of daily need