The strangest thing happens in Cedar Rapids during the holiday season, no it doesn’t have anything to do with Sugar Cookies, the population more than doubles. Or at least that is how it seems. The roads are packed with cars anytime of the day or night. The stores are crammed full of people. Between Thanksgiving and Christmas it looks more like Los Angeles than Cedar Rapids. So here’s my question…..
Where are all of these people hiding during the rest of the year? They must come from somewhere, but where? If the parking lots were filled with out of state license plates it would explain it, but they are not! In Iowa the license plates list the county where you live, and the majority of the plates in the parking lots say LINN county. Are there really thousands of people living here that only shop during the holidays? If anyone knows the answer, please let me know.
Are you ready to talk cookies? Cut-out Sugar Cookies to be exact!! Each year I make two batches, one with colored sugars and one with frosting and sprinkles. They are a bit time consuming, but the dough can be made ahead of time and left in the refrigerator for several days or even frozen for up to three months. This year I even made them with a simple glaze….
Winter is Coming! 😉 Get it? Anyway…..
How to Make Cut-Out Sugar Cookies:
Beat the butter, shortening, eggs, and vanilla together in a large bowl…..
Blend in flour, baking powder, and salt…..
Cover or wrap in plastic wrap and chill for at least 1 hour.
When ready to bake, remove the dough from the refrigerator…..
Preheat the oven to 400 degrees. Line three baking sheets with parchment paper and set aside.
Cut the dough in half, set the other half off to the side, and roll the dough 1/8th-inch thick on a lightly floured surface…..
Cut into desired shapes making sure to keep the cuts as close as possible…..
Remove the excess dough and carefully remove the cut-outs…..
Place on the prepared baking sheets and sprinkle with sugar and/or sprinkles, if using…..
Leave plain if you will be frosting your cookies.
Bake for 6 – 8 minutes or until lightly browned on the edges…..
Do Not over bake your cookies unless you like crunchy cookies!
Remove cookies from the baking sheet and place on a cooling rack. Cool completely before frosting…..
I dare you to just eat one! 😉
These Cut-out Sugar Cookies are crisp around the edges, and soft and tender on the inside…YUM!!
Notes:
- If your cookies are thicker than 1/8th inch they will take longer to bake, so keep an eye on them!
- My cookies took 6 minutes to cook, 7 minutes was darker than I wanted.
- Once you have cut out your shapes, roll unused dough into a ball and set aside. Continue cutting shapes out of the remaining fresh dough. Re-roll all of the used dough together and cut out additional shapes. The more your roll your dough, the tougher your cookies will be so keep those cuts close together to minimize your scraps.
Additional Holiday Cookies that your family will love:
Candy Cane Cookies – Show above
Snowballs aka Russian Teacakes – Shown above
Chocolate Mocha Cookies – Shown above and in desperate need of new images!
Caramel Cream Sandwich Cookies
Triple Chocolate Peppermint Cookies
I pointed out all of my other favorite holiday cookies, but Cut-out Sugar Cookies are perfect anytime of year! Pink hearts for Valentine’s Day, bunnies and eggs for Easter, spiders and pumpkins for Halloween, the possibilities are endless!!
How do I frost my Cut-out Sugar Cookies?
This is my favorite Buttercream Frosting recipe that I use on cookies and cupcakes!
How do I glaze my cookies?
Recipe coming soon. 🙂
How do you like your Cut-out Sugar Cookies? Frosting? Sugar? Glaze?
Enjoy!!
Cut-out Sugar Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup shortening (you can omit the shortening and use all butter if preferred)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
Instructions
- Beat the butter, shortening, eggs, and vanilla together in a large bowl.
- Blend in flour, baking powder, and salt.
- Cover or wrap in plastic wrap and chill for at least 1 hour.
- When ready to bake, remove the dough from the refrigerator. Preheat the oven to 400 degrees. Line three baking sheets with parchment paper and set aside.
- Cut the dough in half, set the other half off to the side, and roll the dough 1/8th-inch thick on a lightly floured surface.
- Cut into desired shapes making sure to keep the cuts as close as possible.
- Remove the excess dough and carefully remove the cut-outs. Place on the prepared baking sheets and sprinkle with sugar and/or sprinkles, if using. Leave plain if you will be frosting your cookies.
- Bake for 6 – 8 minutes or until lightly browned on the edges. Do Not over bake your cookies unless you like crunchy cookies!
- Remove cookies from the baking sheet and place on a cooling rack. Cool completely before frosting.
Notes
- If your cookies are thicker than 1/8th inch they will take longer to bake, so keep an eye on them!
- My cookies took 6 minutes to cook, 7 minutes was darker than I wanted.
- Once you have cut out your shapes, roll unused dough into a ball and set aside. Continue cutting shapes out of the remaining fresh dough. Re-roll all of the used dough together and cut out additional shapes. The more your roll your dough, the tougher your cookies will be so keep those cuts close together to minimize your scraps.
- Nutrition Facts do not include frosting/glaze/sugar toppings.
Nutrition
This recipe will be partying at these link parties!
G’day and how cute, true!
It wouldn’t be Christmas or Christmas in July without sugar cookies too!
Cheers! Joanne
Foodie Friends Party
Cheers! Joanne