Christmas Cut-out Cookies
These are the best cut-out cookies ever, thanks to the addition of one spicy ingredient: nutmeg. My mom used to make these cut-out cookies when I was a kid. It’s become my tradition to make them every Christmas. And some day, I hope my children will take the time to make them with their little ones!
We have always topped these with cream cheese frosting, sprinkles and even cinnamon candies. Add your own decoration ideas, use store-bought frosting, or eat ’em plain. The important part is to invite some loved ones to help you make them. These cookies are an experience, not just a recipe!
- 1¼ c. softened butter (not melted)
- 2 c. sugar
- 2 eggs
- 5 c. flour
- 1 t. salt
- 4 t. baking powder
- 1 t. nutmeg
- ½ c. milk
- In a mixing bowl, cream together softened (not melted) butter and sugar. Then add eggs.
- In a separate bowl, combine flour, salt, baking powder and nutmeg.
- Slowly add dry ingredients to the butter mixture on low speed, alternating with ½ c. milk.
- Roll dough onto a lightly flour surface and use cookie cutters to create various shapes.
- Bake at 375 degrees for 8-10 minutes.
- 1 stick butter
- 16 oz. cream cheese, softened
- 4 c. confectioner sugar
- 2 tablespoons milk
- Cream butter and cream cheese until smooth.
- Add sugar and milk, beat until smooth.
- If desired, divide this creamy white frosting into bowls and add food colorings.
This makes a goodly amount. Half this recipe for one batch of the cut-out cookies. Or, if you're making cookies for a crowd, double the cookie recipe and make one batch of this frosting. You're set!
This frosting is a bit sticky until it sets. I like to put frosted cookies in a single layer on a tray, then freeze for 20 minutes before putting in cookie containers. Separate layers of frozen cookies with waxed paper and keep cool.