This is the recipe that started it all! I started making these cookies during the pandemic to bring some joy to a very strange holiday season. I remember telling Gene my idea, and hoping that I might sell 10 cookies kits that year. I ended up selling over 100!
Since then, my little cookie biz has only grown more. I’ve made over 8,000 of these cookies between cookie kits, private orders, school parties, and more. AND I’ve met so many fantastic people from my community, simply through cookie kits! I’ve loved seeing these cookies incorporated into your family traditions and getting to enjoy all your pictures of your families decorating cookies together.
BUT – no gate-keeping here! I’m ready to spill ALL my baking secrets (and the real secret is that these cookies are not difficult to make). I’m going to show you step-for-step how I’ve made every single one of those 8,000 cookies, and I hope you give it a go in your own kitchen!
This recipe is just for the cookies, but you can find my royal icing recipe here!
And the instructions are correct – do not chill this dough!
Ingredients
2 cups unsalted butter, room temperature
2 cups granulated sugar
2 eggs
1 tbsp almond emulsion
4 tsp baking powder
6 cups all purpose flour
Instructions
- Preheat oven to 350 degrees.
- Start by creaming together your butter and sugar in your electric mixer with the paddle attachment.
- Once butter and sugar is light and fluffy, add in eggs and almond emulsion, mix until combined.
- Add in your baking powder, then add flour 2 cups at a time. Mix well each time you add flour.
- When you’ve added your last 2 cups of flour, the dough may be stiff. You may need to take it out of your bowl and mix by hand.
- Once dough is completely combined, lightly dust a clean work surface with flour and roll out your dough. I like to work with about 1/4 of the dough at a time. If you work with too much at one time it will be difficult to roll out.
- Roll dough to about 1/2 inch thickness and cut with desired cookie cutters
- Transfer to baking sheet, and bake for 6-7 minutes, depending on oven and preference. I never bake mine longer than 7 minutes. If the edges are starting to turn golden brown you’ve baked a little too long!
- Cool completely before decorating.
I can’t wait for you guys to try these! Leave a comment and let me know what you think.
Any good sugar cookie needs a good icing to finish it off! Whether you top these with royal icing or buttercream, you can’t go wrong! I’ve linked both below, so be sure to check them out!
Christmas Sugar Cookie Cutouts
Course: DessertDifficulty: Easy36
servings20
minutes7
minutesThese classic sugar cookie cutouts are perfect every time. This is a no-chill recipe and the dough never spreads! Perfect for your holiday cookie decorating.
Ingredients
2 cups unsalted butter, room temperature
2 cups granulated sugar
2 eggs
1 tbsp almond emulsion
4 tsp baking powder
6 cups all purpose flour
Directions
- Preheat oven to 350 degrees.
- Start by creaming together your butter and sugar in your electric mixer with the paddle attachment.
- Once butter and sugar is light and fluffy, add in eggs and almond emulsion, mix until combined.
- Add in your baking powder, then add flour 2 cups at a time. Mix well each time you add flour.
- When you’ve added your last 2 cups of flour, the dough may be stiff. You may need to take it out of your bowl and mix by hand.
- Once dough is completely combined, lightly dust a clean work surface with flour and roll out your dough. I like to work with about 1/4 of the dough at a time. If you work with too much at one time it will be difficult to roll out.
- Roll dough to about 1/2 inch thickness and cut with desired cookie cutters
- Transfer to baking sheet, and bake for 6-7 minutes, depending on oven and preference. I never bake mine longer than 7 minutes. If the edges are starting to turn golden brown you’ve baked a little too long!
- Cool completely before decorating.
