Classic Christmas Sugar Cookie Cutouts Recipe - BettyCrocker.com

Classic Christmas Sugar Cookie Cutouts Recipe - BettyCrocker.com

Prep Time Prep: 1h Total Time Total: 4h10m

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Dessert

  • 1 1/2 cups powdered sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • Betty Crocker™ Decor Selects candy sprinkles, nonpareils or colored sugars, if desired
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk or half-and-half
  1. 1
  2. In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
  3. 2
  4. Heat oven to 375°F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
  5. 3
  6. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  7. 4
  8. In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

Ingredients

  • 1 1/2 cups powdered sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • Betty Crocker™ Decor Selects candy sprinkles, nonpareils or colored sugars, if desired
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk or half-and-half

Instructions

  1. 1
  2. In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
  3. 2
  4. Heat oven to 375°F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
  5. 3
  6. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  7. 4
  8. In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.