Today was the day! Cookie day at the Brouwer house!
Our favorite cookies to make are the roll-out, cut-out, frost, sprinkle, devour kind…. you know the ones.😉
Luckily, I have simple recipe with a quick frost method that makes these little treats champs (not chores). The final product is a soft and chewy, buttery cookie with frosting that hardens so they are not messy to eat and easy to store!
Kristy’s Christmas Cut-Out Cookies
Makes 45 frosted cookies
Preheat oven to 400°F
Whisk until fluffy:
1 cup butter, very soft (NO SUBSTITUTES)
1 cup sugar
1/2 tsp vanilla
1 tsp almond extract
In a seperate bowl mix together:
3 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Slowly add dry mix into butter mix and stir until completely combined. Cover bowl and put in fridge for 2 hours.
Roll out chilled dough on floured countertop, approximately 1/4″ thick and cut desired shapes.
These cookies don’t really rise or spread much, so just roll them to your preferred thickness.
Line a room temperature baking sheet with parchment paper. Place cut-outs 1″ apart on baking sheet.
The baking sheet MUST be cooled back to room temperature before placing any cut-outs. This will ensure cookies remain in the desired shape and stay soft throughout. Also, do not grease your baking sheet or parchment.
Bake at 400°F for 4 minutes (convection ovens) or 4-5 minutes (standard ovens). Cool cookies completely on wire racks.
Don’t forget to cool your baking sheet on a seperate wire rack too!
For the frosting, whisk together:
3 cups confectioner’s sugar, MUST be sifted
6 Tbsp milk
3 Tbsp light corn syrup
1 tsp almond extract
Seperate frosting into 4 or 5 flat bottomed bowls. Stir in desired food colorings.
A little goes a long way with this frosting. It should be slightly thinner than honey but should still be sticky and glossy. If your frosting is too stiff, add 1/2 tsp of milk at a time to achieve proper consistency.
Line countertop with parchment paper and place wire racks on top of paper.
Lining will protect your counter from frosting run-off that will soon be coming from the post-frosted cookies as they dry.
To frost, simply drop the cookie top-side facedown into the frosting bowl. Quickly pick up the cookie and allow the excess frosting to drip off back into frosting bowl. Place frosted cookie on wire rack and top with sprinkles before icing sets.
Let cookies sit for at least 2 hours to set or you can put them in the fridge to speed up this process.