Holiday Cut-Out Cookies
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(8)
Ingredients
5 dozen
- 4 cups [568 g] all-purpose flour, plus more for dusting
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups [3 sticks or 339 g] unsalted butter, at room temperature
- 3 tablespoons refined coconut oil, at room temperature
- 1 ¾ cups [350 g] granulated sugar
- 1 large egg plus 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 2 cups [240 g] confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3 to 6 tablespoons [45 to 80 g] water
- Food coloring (optional)
- 1 cup [200 g] granulated sugar
- 1 to 2 cups [32 to 64 g] freeze-dried berries, such as strawberries or raspberries
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Preparation
Step 1
In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
Step 2
In the bowl of a stand mixer fitted with a paddle, mix the butter on medium speed until creamy.
Step 3
Add the coconut oil and mix again on medium speed until smooth.
Step 4
Add the granulated sugar and mix again on medium until light and creamy, 3 to 5 minutes.
Step 5
Add the egg, yolk, and vanilla and mix again on low speed until combined.
Step 6
Add the flour mixture and mix on low speed until completely combined.
Step 7
Divide the dough in half; it can be used immediately or wrapped in plastic and refrigerated for up to 4 days (let the dough come to room temperature before rolling).
Step 8
Adjust an oven rack to the middle position and preheat the oven to 350ºF [180ºC]. Line several sheet pans with parchment paper.
Step 9
On a floured surface, roll out the dough somewhere between 1/8 in [4 mm] and ¼ in [6 mm] thick.
Step 10
Use cookie cutters to cut out shapes, then transfer the shapes to the sheet pans, leaving 1 in [2.5 cm] of space between the cookies.
Step 11
Chill the pans of cookies in the refrigerator for 15 minutes before baking.
Step 12
Bake the cookies, one pan at a time, until cooked through, 12 to 16 minutes.
Step 13
For the glaze: Place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, salt, and 3 tablespoons of water and stir to combine.
Step 14
Add food coloring, if using. If the mixture is very thick, add 1 tablespoon of water at a time until the desired consistency is reached.
Step 15
Spread the glaze over the cooled cookies.
Step 16
For the freeze-dried sugar coating: Place the freeze-dried berries and granulated sugar in a food processor, and process until the berries are finely ground.
Step 17
Sprinkle the tops of the just warm cookies (after baking) with the berry-sugar mixture, gently rubbing it into the surface, and shaking off any excess.
Step 18
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Chef's notes
Reprinted from Baking for the Holidays:
50+ Treats for a Festive Season by Sarah Kieffer with permission from Chronicle Books, 2021. Photographs © Sarah Kieffer.
*Throughout my recipes posted on this website, 1 cup of flour equals 142g. Different brands of flour have varying levels of protein, which can result in different outcomes when baking.
