Traditional Cut-Out Sugar Cookies

Christmas season has not truly arrived until I host “Cookie day”. Also known as the day my kitchen becomes encased in sticky children’s hands, icing and sprinkles.

• 

• 

• 

In my house, sugar cookies are never “Instagram worthy”, pastel, coordinated or beautiful, except in the way that Mothers tell their children all of their art is beautiful. But Santa has never complained! I like to think of our cookies as authentic. Most importantly, everyone has fun making them, eating them, and causing endless destruction to my floors.

• 

• 

• 

This sugar cookie recipe is my favourite. The cookies actually have flavour, and are not just cloyingly sweet. I have also included a traditional Royal icing, which has uncooked egg whites in it. If you are pregnant or nervous about raw eggs, you can substitute milk or cream, but it will not be quite the same consistency.

Traditional Cut-Out Sugar Cookies

From The Kitchn

Makes 2-3 dozen cookies, depending on the size

2 sticks (8 ounces, 1 cup) butter, at room temperature for 1 hour
2 ounces cream cheese, at room temperature
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp freshly granted lemon zest
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

Cream the butter, cream cheese and sugar in the bowl of a stand mixer fitted with the blade attachment, and beat for several minutes until light and fluffy.  Beat in the egg, vanilla, almond extract and lemon zest.  Place the flour, baking powder, and salt in a large bowl and whisk together.  With the mixer on low speed, gradually add to the wet ingredients and beat until fully incorporated and a soft dough has formed.  Divide the dough into 2 balls, chill completely (at least 1 hour) or freeze for later use.

Preheat the oven to 350F and line prepared baking sheets with parchment paper.  Roll out the dough to 1/4 inch thick and cut out the cookies into desired shapes. Bake until set, 8 to 12 minutes, depending on the thickness of the cookie.  Let cool for 5 minutes on the cookie sheet and then transfer to a wire rack to cool completely before icing or decorating.

Royal Icing

3 large egg whites
1/2 tsp cream of tartar
4 cups icing sugar

Beat the egg whites and cream of tartar on medium-high until foamy, about 1 minute.  Reduce the speed to low and gradually add the sugar, beating until incorporated.  Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 7 minutes.

To Create the Beautiful and totally authentic cookies depicted here: Place 1/2 cup of Royal icing in various bowls and add food colouring to each bowl to create different colours of icing.   [We use red, green, yellow, white, brown, and blue.]  Place various sprinkles in small bowls. Let your little ones ‘go to town’.  Beware- extreme mess ensues. Roll with it.