Christmas Cutout Cookies
The perfect buttery Christmas sugar cookie made to be cutout with cookie cutters. They're not overly sweet so it's a perfect pairing with the buttercream icing.
Ingredients
Cookies
- 3 1 1/2 c Kerrygold salted butter (3 sticks) softened
- 1 1/2 C sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 3 1/2 C flour
- 1 tsp baking powder
- 1/2 tsp salt
Buttercream Frosting
- 1 C Kerrygold salted butter (2 sticks) softened
- 4 C powdered sugar sifted
- 2 tsp vanilla
- 2 1/2 TB milk
Instructions
- Preheat oven to 350 degrees.
- Sift flour, baking powder and salt together. Set aside.
- To a separate bowl or stand mixer cream together softened butter and sugar until fluffy.
- Add eggs and vanilla and continue beating until well incorporated.
- Slowly add the dry ingredients to the wet and beat on low until everything is incorporated.
- Split the dough in half. Shape the dough into two discs, wrap with saran wrap and refrigerate for at least 2 hours.
- Liberally flour the counter, rolling pin and the cookie dough. Roll the dough out to 1/4" thick. I like to mark 1/4" on a toothpick and use that to measure the dough throughout. Just prick all over making sure the dough reaches the mark on the toothpick.
- Flour the cookie cutters every couple cuts. Cut out your cookies. Place on a parchment lined sheet pan and bake in rounds on 350 for 9-10 minutes.
- Reroll out the extra dough and cut more cookies. Follow this process until the dough is all used up. You make need to re-refrigerate the dough.
- While the cookies bake make the icing.
- To a stand mixer with a whisk attachment or to a bowl using a hand mixer, beat softened butter until fluffy. Slowly add half the powdered sugar. Add the vanilla and half of the milk. Continue beating, adding the rest of the powdered sugar and milk. Beat until it's well incorporated, scraping the bowl down as needed.
- Ice cookies once they've completely cooled.
Tried this recipe?Let us know how it was!