Holiday Cut-Out Cookies
One of the keys to these cookies is making sure that they're very thin, so about ⅛ inch thick, when you're rolling out the dough. This results in the best texture by far and will make cutting and shaping them easier. The best part is that you can make these cookies well ahead of time. Amanda, the developer, made them for the holidays, then stored them in a container with a tight-fitting lid, and was then able to eat the cookies for Easter, four months later, and they were still as good as the day she made them. Pretty amazing, right? So go ahead and bake and shape as many cookies as your sweet-lovin' heart desires.
Ingredients
- 3 sticks (1 1/2 cups) unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 4 cups all-purpose flour, plus more for rolling
- finely chopped walnuts or sliced almonds (optional)
- sanding sugar (optional)
- dried citron or candied cherries, finely chopped (optional)
Directions
- A day before baking the cookies: In a stand mixer fitted with the paddle attachment (or by hand, in a large bowl with a wooden spoon), mix the butter and sugar until smooth and creamy, about 3 minutes. Add the eggs one by one, mixing until incorporated after each addition, then mix in the vanilla and salt. Gradually work in the flour and mix just until incorporated; avoid overmixing. Divide the dough into halves and shape each dough into a disk. Wrap in plastic wrap and refrigerate overnight.
- Heat the oven to 350°F. In a small bowl, add some cold water. Take out one disc of dough.
- Generously flour your work surface. Turn out the dough, then flour again. Roll the dough about ⅛ inch thick—and no thicker! Use cookie cutters to cut into shapes. It helps to dip the cutters into flour between every 2 cookies; this will prevent sticking. Place the cookies on parchment-lined baking sheets about 1 inch apart. Brush with a bit of water and decorate with chopped nuts, sanding sugar, or diced citron, whatever you like!
- Bake the cookies for 8 to 10 minutes, until lightly browned on the edges; I like to turn the baking sheet 180 degrees after 5 minutes to help them bake evenly. Transfer to a wire rack and let cool. Repeat with the remaining dough. Place the cookies in a tin or storage container with a tight lid and let age 1 to 2 weeks to bring out the flavor. (I have eaten them at Easter, 4 months later, and they were still delicious.)
