Holiday Swirled Sugar (Cutout) Cookies
As a mom, I have some pretty big cookie critics in my home. I have tried many different sugar cookie/cutout cookie recipes only to find them dry, too sweet, or somewhat bitter. THIS recipe, however, is a slam dunk. The cookie is actually sweet enough to skip the royal icing.
Level: Easy | Total: 4 hr (includes chilling and cooling times) | Active: 1 hr | Yield: 24 cookies
2 3/4 cups all-purpose flour (see Cook’s
1/2 teaspoon baking powder
1/4 teaspoon fine salt
2 sticks (1 cup) unsalted butter, at room
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
Confectioners’ sugar for dusting
One 1-pound box confectioners’ sugar
2 tablespoons meringue powder
Red and green gel food coloring
Optional: Edible glitter or sprinkles for decorating
2-inch round cookie cutter
- Whisk together the flour, baking powder and salt in a medium bowl.
- Beat the butter and granulated sugar with an electric mixer on medium speed in a large bowl until light and fluffy, about 4 minutes.
- Increase the mixer speed to medium-high, add the vanilla and egg and beat until incorporated.
- Reduce the speed to low, add the flour mixture in 2 batches and beat until just combined.
- Shape the dough into a disk. Wrap and refrigerate until firm, about 1 hour.
Rolling and Cutting the Dough
- Line 2 baking sheets with parchment paper. Generously dust a work surface with confectioners’ sugar. Roll out the dough to a thickness of 1/2 inch, dusting with more confectioners’ sugar as needed. (Return the dough to the refrigerator if it gets too soft.)
- Cut out shapes with a 2-inch round cookie cutter and arrange 2 inches apart on the prepared baking sheets. Reroll the scraps and cut out more cookies.
- Refrigerate the cookies until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- Bake the cookies, rotating the pans halfway through, until lightly browned around the edges, 9 to 11 minutes.
- Let cool completely on the baking sheets.
- Combine the confectioners’ sugar and meringue powder in a large bowl.
- Add 7 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 8 tablespoons water if necessary, to make a smooth icing that thickly coats the back of a spoon.
- Line a baking sheet with parchment and set a cooling rack on top.
- Spoon or pour 1/4 cup icing into each of 2 small bowls. Add 9 drops red food coloring to one bowl and stir until evenly combined. Add 2 drops green food coloring to the second bowl and stir until evenly combined.
- Pour the remaining white icing into a clean rimmed baking sheet and spread or shake to evenly coat it.
- Drizzle the red icing all over the white, then drizzle the green icing over both. One at a time put the cookies face-side down in the baking sheet icing.
- Take the cookies out one at a time, shaking gently to let excess icing drip off, and place right-side-up on the prepared cooling rack.
- Decorate with edible glitter or sprinkles if desired.
- Let the icing harden completely before serving, about 1 hour.
Recipe courtesy of The Food Network.