Baking Christmas cookies is a great activity to share with your children and grandchildren.
You will be making memories that last a lifetime when you bake these Cut-Out Butter Cookies.
Christmas Cut-Out Butter Cookies Video
When you are decorating cookies, remember to let the kids be creative. I enjoy decorating cookies, but when I decorate cookies with the kids, I keep it simple. I make the Buttercream Frosting for my younger children to use. It is simple to make. It tastes great, and it is easy to use. They use different colored sprinkles to decorate the cookies, which I have learned is a lot more fun for them than using different colored icing. I save the Royal Icing, which requires a steady hand and time to dry, for the older children and myself. Whether you choose the Buttercream Frosting or the Royal Icing, the cookies will turn out great. Have fun, keep it simple, and take lots of pictures when baking these Cut-Out Butter Cookies.Print
- Two cups unsalted butter (1 pound or 4 sticks)
- 2 cups sugar
- Two eggs
- 6 TB whipping cream
- 2 butter extract (or 2 tsp lemon or almond extract)
- 1 TB vanilla
- 6 cups unbleached all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- Preheat oven 350 degrees.
- With an electric mixer, cream the butter and sugar.
- Blend in eggs one at a time.
- Add the whipping cream, vanilla, and butter extract. Always use 1 TB of vanilla with 2-1/2 tsp of your choice of either butter, almond, or lemon flavoring. In these cookies, I used butter flavoring. In a separate bowl, sift the flour and baking powder.
- With the electric mixer on low, add the dry ingredients to the wet ingredients and mix. Roll out to 1/4 inch thick and cut with cookie cutters.
- Sprinkle the cookie dough with a little sugar before rolling it out.
- Dip the spatula in sugar before picking up the cut out cookie. If it gets difficult to pick up the cut out cookies, place the entire tray in the freezer for 5 minutes. The cookies will be easier to pick up.
- Place the cookies on a cookie sheet that has been lined with parchment paper.
- Bake 10 minutes just until the edges start to turn a tan color.
- Cool on a rack.
Both this Royal and Buttercream icing recipes work great on these Butter Cookies.
Royal Icing – Icing recipe is taken from the can of Meringue powder.
- 4 cups powdered sugar, sifted
- 3 TB Meringue powder
- 5 TB warm water
- Three teaspoons butter extract flavoring (use almond or lemon if you used it in the cookie dough)
Beat all ingredients with an electric mixer for 5 minutes on a low speed.
An Easy Buttercream Frosting – If working with young children, this icing is much easier for them to work with.
- 1/2 cup butter, softened
- 5 cups confectioners’ sugar – You want a thick buttercream for these cookies.
- Two teaspoons pure butter extract (or almond, peppermint or lemon extract) depending on what you used in the cookie dough.
- 5 tablespoons milk
- food coloring and sprinkles, optional
Cream the butter, sugar, and vanilla and enough milk to be able to spread the frosting on the cookies.
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