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My review
Christmas Cookie Cut Outs
4
KATHARINENOLA
"A family tradition and favorite. These cookies are great with and without frosting, but we prefer with."
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Ingredients
10 h 40 m servings 282Original recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sift together flour, cream of tarter, baking soda, nutmeg, and cinnamon in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Cover and refrigerate dough overnight.
- Preheat an oven to 350 degrees F (175 degrees C). Roll out dough on floured surface to 1/2 inch thick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. If using cutters that have small appendages, such as reindeer legs, reduce the baking time or they will overcook. Remove cookies to a wire rack to cool completely.
- Beat the butter and confectioners' sugar with an electric mixer in a large bowl, mixture will be stiff. Add the vanilla and slowly mix in the milk a little at a time until a spreading consistency is reached. Stir in food coloring, if desired. Make sure cookies are completely cool before frosting.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1516 Ratings
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Most helpful positive review
12/18/2009
This recipe is fantastic. The nutmeg really makes them stand out from traditional xmas cookies. You can make these thin or thick and they are great. When they are thicker, they taste just lik...
Most helpful critical review
1/24/2010
I was so excited to try this recipe, but it did not work for me. The dough never did get to the consistency of being able to roll out. I then decided to just roll the dough into balls and bake i...
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12/18/2009
This recipe is fantastic. The nutmeg really makes them stand out from traditional xmas cookies. You can make these thin or thick and they are great. When they are thicker, they taste just lik...
12/23/2010
These cookies came out PERFECT! I followed the recipe exactly but for one thing. because of some unexpected things we made the dough one night. and didn't roll and bake them for almost a week la...
1/24/2010
I was so excited to try this recipe, but it did not work for me. The dough never did get to the consistency of being able to roll out. I then decided to just roll the dough into balls and bake i...
12/19/2009
These cookies are just sweet enough to eat without icing and, when cut a bit thicker, so soft! I had a great time cutting Christmas cookies out of the dough. I will definitely be making these ag...
3/1/2010
I only made a half batch of the icing as I had some leftover icing in the freezer. However, the half batch was enoug to ice all of my cookies. I found the cookies to be slightly tasteless, so I ...
1/31/2011
If you take out the butter and use lard they are dairy free. If you take out the wheat flour and use rice/tapioca they become gluten free too! I have been searching for something like this since...
12/24/2010
very blan cookie needs more sugar won't make again......... ever!
4/2/2010
The cookies taste great, but were terrible for rolling out and using cookie cutters. The dough was really sticky and I had to add tons of flour to make it work. Then I had a problem getting so...
12/23/2018
The dough is sticky but will roll out when chilled well and with plenty of flour on your counter, sadly they bake up puffy instead of crisp neat edges. Will not use this recipe again for cut out...