What are your all-time favorite Christmas cookies? I adore a lot of them, but the top spot in my heart goes to soft cut-out cookies with fluffy icing. The whole process brings back a lot of happy memories from
my childhood. If my mind serves me right, my mom usually made spritz, snowball, and cut-out cookies at Christmas time. I always loved helping frost the cut-out cookies and eating the icing when my mom wasn’t looking. One Christmas, I ate so much, I ended up with a bad stomach ache. Or maybe that was the Christmas when everyone in our family came down with a nasty bout of gastroenteritis? Nothing says “Merry Christmas” quite like spending the night curled up in the fetal position on the bathroom floor. Happy memories… and a great topic for a food blog.
Anyways, back to these particular cookies…
I used one of my favorite drop cookie recipes for sugar cookies and decided to see if the dough would hold up as cut-outs. Boy, does it ever. The cookies are soft on the inside, but have enough of a sturdy exterior that they can be topped with frosting. And the frosting is just lovely. It’s fluffy, pillowy, and it pairs so well with the cookies.
I should point out that the cookie recipe calls for a lot of vanilla and baking powder, so make sure your pantry is well-stocked. This recipe can also be doubled and it freezes great. It’s perfect for making a few weeks in advance.
I hope you will fall in love with these cookies as much as we did.
Soft Cut-Out Cookies with Fluffy Buttercream Frosting
For the Cookies
- 4½ cups all-purpose flour
- 4½ teaspoons baking powder
- ¾ teaspoon salt
- 1½ cups (3 sticks) unsalted butter, at room temperature
- 1½ cups sugar
- 3 large eggs
- 5 teaspoons vanilla extract
For the frosting
- 3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
- 3 cups powdered sugar, sifted
- 3 tablespoons heavy cream (or milk)
- 2 teaspoons pure vanilla extract
- pinch of salt
1. Make the cookie dough ahead of time: beat the butter and sugar in the bowl of an electric mixer until light and fluffy, about 5 minutes. Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla and mix until combined.
2. In a separate bowl, whisk together the flour, salt, and baking powder. Slowly add the flour to the butter mixture, just until combined. Scrape down the sides of the bowl to ensure the dough is evenly mixed. Chill the dough for a hour.
3. While dough is chilling, make the frosting. Place the butter, salt, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Whip the butter at medium speed until it is pale yellow and fluffy, about 5 minutes. Gradually add in the powdered sugar, about 1 cup at a time until well-combined. Add in the cream and mix well. Add in desired food coloring.
4. When you are ready to bake the cookies, preheat the oven to 350 degrees. Line cookie sheets with parchment paper.Roll out the dough on a lightly-floured surface with a rolling pin until it is about 1/8 inch thick. Cut out with desired cookie cutters. Transfer to baking sheet and dpace the cookies about 2 inches apart. Bake about 8-9 minutes or just until set. Be careful not to overbake – they should barely browned on the bottom. Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely,
5. Decorate cooled cookies with frosting using a knife, offset spatula, or piping tips (I used Wilton 233 tip for the Christmas trees). Top with sprinkles, if desired.