Christmas Cookies 2008: Cut Out Sugar Cookies

Katie and Ashlee are right — these ARE the best sugar cookies! They were super-duper easy to work with, roll out, cut, etc, and they’re very tasty as well!

I wasn’t thrilled with the icing recipe I arbitrarily chose for these guys…so if you have a royal icing recipe that’s tried-and-true, please pass it my way.

You’ll also notice I have no patience for decorating. I like to BAKE. Not DECORATE. This results in my sugar cookies looking like a 4 year old probably iced them :-)

I’m okay with that.

The Most Fabulous Sugar Cookies
(Good Things Catered by way of Ashlee)

1 1/2 cups butter
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 eggs
1 tsp vanilla
1/2 tsp almond extract
1 Tbsp lemon zest
5 cups flour
2 tsp baking powder
1 tsp salt
Powdered sugar, for rolling

Directions
- Preheat oven to 400 degrees.
-Cream butter and sugars in a mixer for 5 minutes.
-Add eggs one at a time, mixing thoroughly.
-Add vanilla, almond, and lemon zest.
-Sift in flour, baking powder, and salt a little at a time.
-Do not over mix, this process should take about one minute.
-Chill dough for up to a week in the fridge, or roll out and cut right away.
-Line a cookie sheet with parchment paper and bake cookies for 7-8 minutes.
-Wait until cookies are cooled before icing.

Ashlee says this makes 80, and Katie got about 30 on the recipe I saw on her blog. I did small-ish cut-outs and got about 50. It really depends on your thickness and the size of your cookie.
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6 Responses to “Christmas Cookies 2008: Cut Out Sugar Cookies”

  1. Joelen Says:

    These look wonderful! Great and colorful too!

  2. Katie Says:

    Yeah, number totally depends on size, which can be so different. But I LOVE your cookies! The colors are vibrant and I’d love to eat one right now! yum! great job!

  3. Menu…Tuesday? « Kelly Cooks…and other Amazing Feats Says:

    […] Baked cookies: hershey kiss blossoms, italian lemon cookies, sugar cookies, cookie dough […]

  4. Lori Says:

    Kelly – There is something called “color flow icing” which you may find helpful. You make a stiff royal icing and outline your shape and then thin out the other icing and kind of “pour” it into the outline. It makes a very beautiful finished product. It’s kind of wet-looking, and holds decorations (sprinkles, dragees, etc.) very well. I’ve used the technique on cakes, but would assume it would also work well with sugar cookies.

  5. Homemade Christmas Roundup! « Kelly Cooks…and other Amazing Feats Says:

    […] Sugar Cookies with Royal Icing […]

  6. A Holiday Cookie Post of Enormous Magnitude | The Great Balancing Act Says:

    […] Click here for Kelly‚Äôs original post 1 1/2 cups butter 1 1/2 cups granulated sugar 1/2 cup powdered sugar 4 eggs 1 tsp vanilla 1/2 tsp almond extract 1 Tbsp lemon zest 5 cups flour 2 tsp baking powder 1 tsp salt […]

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