Easy Christmas Cutout Cookies
Course: Dessert Cuisine: American
Prep Time: 30 minutes minutes Cook Time: 9 minutes minutes Chill Time: 1 hour hour Total Time: 1 hour hour 39 minutes minutes
Servings: 12 cookies
Calories: 514 kcal
Author: Becky Hardin | The Cookie Rookie
The BEST Sugar Cookie Recipe (aka Santa's favorite cookies) are soft sugar cutout cookies, festively decorated with sweet icing. This Easy Sugar Cookie Recipe checks all the boxes! We call this easy sugar cookie recipe SANTA'S FAVORITE COOKIE RECIPE because it's simple, classic, fluffy, and delicious. We love to decorate them with the kids to leave under the tree for Santa.
For the Cookies 1 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 184 grams (1 stick) 1 cup granulated sugar 200 grams 1 large egg 50 grams 2 tablespoons milk 28 grams 1 tablespoon pure vanilla extract 12 grams 3 cups Pillsbury BEST™ All-Purpose Flour 372 grams 1½ teaspoons baking powder 6 grams ½ teaspoon kosher salt For the Icing 4 cups powdered sugar 452 grams 3 tablespoons corn syrup 60 grams 3 tablespoons milk 43 grams (SEE NOTE) ½ teaspoon almond extract Food coloring
In a large bowl, with a hand mixer, beat the Crisco and sugar on medium speed until smooth and creamy. Beat in the egg, milk, and vanilla until well blended. 1 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, 1 cup granulated sugar, 1 large egg, 2 tablespoons milk, 1 tablespoon pure vanilla extract Combine the flour, baking powder, and salt in medium bowl. Gradually add to the Crisco mixture on low speed until blended. 3 cups Pillsbury BEST™ All-Purpose Flour, 1½ teaspoons baking powder, ½ teaspoon kosher salt Divide the dough into 3 pieces. Wrap each piece in plastic wrap and chill for 1 hour.
Heat oven to 375ºF. Roll 1 piece of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1-inch apart on ungreased baking sheets.
Bake 5 to 9 minutes or until edges begin to brown. Cool 2 minutes. Remove to wire rack to cool completely. Decorate as desired.
For the Icing
Sift the powdered sugar into a mixing bowl.
4 cups powdered sugar
Combine the corn syrup, milk (or water), and flavoring.
3 tablespoons corn syrup, 3 tablespoons milk, ½ teaspoon almond extract
Turn the mixer on low until everything is moist - scrape the bowl often.
Turn the mixer to medium and mix until everything is well blended and smooth.
Divide the icing into as many bowls as you would like, and color with food coloring until you have a wide array of Holiday colors (don't forget to leave one bowl white!) Food coloring Decorate the cookies as desired.
Using Crisco helps keep these cookies from spreading and losing their shape in the oven.
Milk: You can use water in place of the milk in the icing. You can use vanilla extract in place of the almond extract in the icing.
Decorating Tip: We don't have the white and red stripes touch because they'll eventually bleed into each other as the cookies sit. I love the separated stripes for a fun and clean look! Storage: Store Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. Serving: 1 cookie | Calories: 514 kcal | Carbohydrates: 85 g | Protein: 4 g | Fat: 18 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 7 g | Trans Fat: 2 g | Cholesterol: 16 mg | Sodium: 164 mg | Potassium: 52 mg | Fiber: 1 g | Sugar: 61 g | Vitamin A: 33 IU | Calcium: 46 mg | Iron: 2 mg