A super simple and soft cut-out cookies with slightly crisp edges and a bunch of room for decorating fun. Sugar cookies are one of our favorite things to make around the Christmas season! How about you?!

 

This recipe is super simple without the extra ingredients to over complicate. You already may have these ingredients on hand in your own kitchen without the extra unwanted sugar than most conventional treats. Growing up, around Christmas time, I remember making these with my mom and siblings and we would have a bunch of fun creating. And now this activity has been passed onto my children with our own creations to display. Although it can get quite messy, we have so much fun creating and decorating these delicious homemade treats. Get creative in the kitchen and have fun decorating with colorful icing and sprinkles.

 

 

 

 

 

SERVES: about 15-18

 

INGREDIENTS:

3/4 cups unsalted butter

1/3 cup sugar in the raw, or light brown sugar

1 large egg

2 1/4 cups flour

1/2 tsp baking powder

1 tsp vanilla, pure

1/4 tsp sea salt

 

INSTRUCTIONS:

 

Preheat oven 350 degrees.

 

In a large bowl, either using a hand mixer or heavy duty mixer, beat the sugar and butter together: about 1-3 minutes, or until blended. Scrape down the sides of the bowl if needed. Add the egg and vanilla: let beat on high until combined for about 2 minutes.

In a separate bowl, combine and whisk the flour, baking powder and salt. Set aside.

Add the dry ingredients to the wet mixture in the bowl. Do it in batches with the flour and mix in between, on low speed, until combined. If it feels too soft add in a tbsp more flour for better rolling.

Divide the dough into 2 equal parts. Roll each portion out on parchment or silicone mat. Now, the amount of batches will determine on how large/small you cut the cookies. You may need to double the recipe for a larger group of people. Let the dough chill in the refrigerator for about 2 hours while covered completely. You may chill for up to 2 days.

Remove one of the dough portions and slice and roll into desired shape with cookie cutters. Transfer the shaped dough onto the cookie sheet. Re-roll the remainder of the dough and continue until all utilized.

Bake the cookies for about 9-11 minutes, or until the edges are slightly browned and top of cookie is colored. Allow to cool on the sheet for 5 minutes, then transfer to wire rack to cool completely before icing.

 

TIPS: Unfrosted cookies freeze well up to 3 months, then thaw overnight in refrigerator before using. Always use room temperature eggs if butter is used for the same temperature.

 

 

 

NUTRITIONAL CONTENT: calories 140; cholesterol 29mg; sodium 71mg; potassium 27mg; total carbohydrates 14.7g; sugars 2.7g; protein 2g.

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