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The best Christmas cutout cookie recipe

Ingredients

  • 3 ¾ cups flour PLUS one tablespoon spooned into the measuring cup, unpacked and leveled with a knife (the measurement is tricky, IF you happen to have a scale, I suggest measuring to 512 grams instead of cups, but not everybody has a scale)
  • 2 cups powdered sugar
  • 1 teaspoon kosher salt
  • 4 sticks of unsalted butter room temperature (if all you have is salted butter, cut down the salt above to ¼ teaspoon)

Instructions

  • Cut the butter into cubes. Put all the ingredients in to a food processor and pulse until it all comes together, looking like a dough. Turn the dough onto your counter (note - not all of it will be together, you will still have some floury part). Knead the straggling flour into the dough by folding over a few times. Divide the dough into half and working with one of the halves, roll out to about ½ inch thick and cut out with your favorite cutters. Don't have any for Christmas? Use a circle and make them into Christmas ornament cookies.
  • Put the cutout cookies on parchment and put in fridge for at least a half hour.
  • While they are chilling, preheat the oven to 350. Bake the chilled cookies for about 16 minutes. If you roll them thinner, like ¼ inch, they will take less time. Peek at them after about 11 minutes. They are done when the edges are just starting to brown. If you overbake, I promise nobody will notice, they are covered in enough icing and sugars and candies :)