I like to keep a recipe or two at the ready when unpredictable winter weather strikes. It should be a little sweet, take a bit of time but not too much effort, and be easy to share with the neighbors. These sugar cookie cut outs are simple to make and fun for the kids to decorate. But, before you tie your apron strings and grab your rolling pin, avoid last minute trips to the store by stocking up on baking staples like flour, unsalted butter, sugar and eggs. Keeping the basics on hand makes last minute baking a fun task that still keeps you safe and sound when the roads get slick. Just keep your designs simple, don’t be afraid to add a few sprinkles, and have some fun!
Sugar Cookie Cut-Outs
Prep time: 15 minutes
Chill time: 2 hours or up to 2 days
Cook time: 8-10 minutes per batch
Yield: 4 dozen cookies
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 1 egg, room temperature
- 2 egg yolks, room temperature
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 2/3 cups powdered sugar, sifted
- 2 tablespoons meringue powder
- 4 tablespoons water
Combine butter, granulated sugar and vanilla in mixer bowl. Beat on medium speed until light and fluffy, about 3 minutes. Add egg and egg yolks; beat on low speed until blended. Gradually add flour and salt, beating just until blended.
Refrigerate dough, wrapped in plastic wrap, at least 2 hours or up to 2 days.
Heat oven to 350°F. Work with 1/2 of dough at a time, keeping remaining dough refrigerated. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut out cookies using cookie cutters; place 1 inch apart on parchment paper-lined or ungreased baking sheets.
Bake in oven until edges are lightly browned, 8-10 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
For icing, combine powdered sugar, meringue powder and water in mixer bowl. Beat on high speed until light and fluffy, 6-8 minutes. If icing is too thick, thin by adding cold water, no more than one teaspoon at a time. Place in separate bowls to color, and use re-sealable bags for individual colors. Cut just a tiny piece of the corner off the bag to pipe the icing. If you’re using more than one color, be sure to let each color dry before adding the next to prevent the colors from running into each other..
Recipe courtesy of the American Egg Board