Today we’re sharing our favorite recipe for Rolled & Decorated Christmas Cutout Cookies. Easy to make; wonderful to share. Memories made with ingredients we usually have on hand – pantry items, inspiration, laughter, gratitude – and given away with joy and goodwill toward others. Downloadable recipes below.

COOKIE DOUGH RECIPE

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well.

In a separate bowl, combine flour, baking powder and salt; gradually add to creamed mixture and mix well.

Chill until firm, 1 hour minimum; better still, overnight. (Chilling this dough is important – it allows butter fats to solidify, making them full-bodied and chewy. Don’t skip this!)

After chilling, roll out dough to 1/4-in thickness on a lightly floured surface. Cut out shapes with your favorite Christmas cookie cutters. Using a floured spatula or nimble, well-floured fingers, transfer cookies to greased baking sheets. Bake in preheated 375° oven until lightly browned, 8-10 minutes. Cool completely on wire racks before decorating.

Yield: 48-60 cookies (depending on size of cutters used).

ROYAL ICING RECIPE

Royal icing is a sweet, hard icing perfect for decorating sugar cookies or gingerbread houses and takes your cookie creations “next level.” Three ingredients, food coloring optional, perfect for “outlining” or “flooding” (full coverage iced) cookies, it’ll make your cookies look like they came straight from the bakery. Royal icing will finish a cookie as intricately or simply as you’d like. They dry shiny and look fantastic!

Ingredients

• 3 egg whites
• 1 pound confectioners’ sugar (450g)
• 1 teaspoon vanilla extract

Directions

In the bowl of a stand mixer or large mixing bowl, beat egg whites on medium-low speed until frothy, about 1 minute.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well.

Once fully incorporated, increase speed to medium-high and beat until stiff shiny peaks form.

Divide icing among small bowls, and dye with gel food coloring if desired. (Keep any icing not being immediately used covered with plastic wrap; it dries out quickly.) Transfer to piping bags and decorate cookies.

Notes: When using royal icing to decorate cookies, pipe icing first, then flood it. “Outlining” means piping a thin outline of the cookie with thicker icing; “flooding” means filling the middle with thinner icing. Piping an outline first keeps icing from sliding off cookies.