While my cookies today may not be holiday themed, I will say that I have never made a cookie dough that holds it’s shape for a cut out/cookie cutter better than this one. If you’re planning to make a million different shaped cookies for decorating, this is the way to go!
You will need:
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
3 cups all purpose flour
1/2 teaspoon salt
Start off by creaming your butter and sugar together until light and fluffy (about 3 minutes). Add the eggs, vanilla and almond and combine. Add the salt and flour, beating until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Once dough is firm, pre-heat your oven to 350. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Cut out desired shapes using a lightly floured cookie cutter, and transfer cookies to baking sheet. If you’ve worked the dough a decent amount, you can refrigerate the cut out cookies for about 15 minutes to chill the dough which will prevent the cookies from spreading and losing their shape while baking. If you don’t plan to frost the cookies, you can add some sugar sprinkles to them at this time 🙂
Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cool for a few minutes before moving to a wire rack to cool completely. I used a sugar cooking icing recipe to decorate mine (1 cup powdered sugar, 2 tsp milk, 2 tsp light corn syrup, 1/4 tsp vanilla extract, and whatever food coloring you want!), but these cookies hold up pretty well on their own!