Christmas Cut-Outs
Festive Christmas cut-outs are buttery, sweet cookies perfect for holiday celebrations. Their delightful flavors and fun shapes make them a favorite for all ages during the season.
Ingredients
Instructions
- In a mixing bowl, sift together flour, baking powder, and baking soda.
- Cut in butter until the mixture resembles cornmeal.
- Beat eggs; add sugar and beat well.
- Combine the egg mixture with the flour and butter mixture.
- Chill the dough.
- On a lightly floured surface, roll the dough to 1/8-inch thickness.
- Cut out shapes and place on a buttered baking sheet.
- Bake in a preheated 375°F oven for 6 to 8 minutes.
Tips & Substitutions
For the best texture, ensure your butter is softened to room temperature before cutting it in, which helps achieve that cornmeal-like consistency. If you're short on time, you can substitute half the butter with shortening for a lighter dough. Consider adding almond extract for an extra flavor boost that pairs beautifully with these festive cookies.
Serving Suggestions
These festive cut-out cookies are perfect for decorating with royal icing or colored sprinkles. Serve them alongside a warm mug of cocoa or coffee for a delightful treat. They also make a wonderful addition to any holiday cookie platter, complementing other favorites like Thumb Print Cookie.
Storage & Reheating
Store the baked cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cut-out cookies before baking. Just thaw them in the fridge overnight before baking to enjoy fresh cookies anytime.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Cut-Outs contains roughly 880 calories, with 7g protein, 70g carbohydrates, and 64g fat. It is an excellent source of calcium (31% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 817mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the cookies may be denser. To maintain texture, try using a blend of half all-purpose and half whole wheat flour to achieve a good balance.
How do I make the cookies softer?
To achieve softer cookies, reduce the baking time slightly and ensure not to overmix the dough. Adding an extra egg yolk can also help create a softer texture.
Can I freeze the dough before baking?
Absolutely! Wrap the dough tightly in plastic wrap and store it in the freezer for up to three months. When ready to bake, simply thaw it in the refrigerator overnight and roll it out as usual.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).