Classic Cut Out Cookie Recipe
will fill the cookie jar this month. This classic cut out cookie recipe is an easy basic cookie that most everyone will like.
This month’s fill the cookie jar theme for January was to make a healthy cookie or something that makes you think of a new start. Well winter is the new start to this year, and yes it’s cold and snowy this time of year so we made mitten cut out cookies and a couple of snowmen. I would have chosen a healthier cookie but since the boys were home from school on holiday they wanted to help and their choice was a sugar cookie again! How could I say no?
Actually, this recipe is not considered a sugar cookie, but it turned out just right and with the icing it’s sweet enough for kids of all ages to enjoy.
This easy classic cut out cookie recipe only took 10 minutes or so to prepare. We had to chill the dough for a while. I usually prefer not to chill dough when baking with the kids as they do become a bit impatient. However, while the dough was chilling I had a plan for us to search cookie images for decorating ideas. This was a great way to have a little more fun while the boys were deciding on their decorations.
- 2 cups unbleached all purpose flour
- 1½ tsp. baking powder
- ½ tsp. kosher salt
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 tsp. cream (or half & half)
- In a small bowl whisk the dry ingredients, flour, baking powder, salt, to blend.
- Using either a stand mixer or hand held mixer, in a large bowl beat the butter and sugar on medium/high speed until well creamed.
- Add in the egg and continue to mix until the mixture is light and fluffy. Next add in the vanilla and cream and mix just until well combined.
- Reduce the speed to low and gradually add in the flour mixture, mixing just until the flour is well blended.
- Cut the dough into 3 sections, wrap each section in plastic wrap and chill until the dough is firm enough to roll out.
- Cut out cookie shapes approximately ¼" thick, gently place them on to parchment lined cookie sheets and bake for 9-11 minutes, or just until the edges being to turn golden brown (the cookies will be very light, only the edges will have a little color).
- Continue to roll out the dough, using the scraps as well and bake each cookie tray separately.
- Let cookies cool on wire racks.
- Decorate the cookies when they are completely cooled.
- You can freeze the baked cookies before decorating and save them for another rainy day to decorate.
I made royal icing for decorating the cookies with different colors using meringue powder, it’s very easy, directions are on the container. I then made a simple sugar glaze for the drizzling and of course we added lots of sparkling sugar. Kids of all ages enjoy cookies with color and glitz, even if I do say so myself.