Mini Sugar Cookie Cutouts

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ANOTHER CHRISTMAS COOKIE RECIPE! 

 I was shopping at the grocery store and I came across these mini Christmas cookie cutters, and I just had to buy them!

These cookies take some time and patience, since they are quite tiny, but it you are very detail-oriented I say give it a go! If you are not, I would just stick to normal sized sugar cookies.

Warning: they bake super quick! A sheet of of them bakes at 350°F in about 4-5 minutes! So be careful not to burn them. Everyone at my Christmas party loved them, they are the perfect bite size cookie to satisfy the sweet tooth without going to overboard… unless you are like me and  eat multiple.. oops.

Anyways, I hope you all enjoy the Christmas weekend with your family and may your hearts be filled with the joy and love of Christ!

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Mini Sugar Cookie Cutouts

  • Servings: 100-120 mini cookies
  • Difficulty: medium
  • Print

Ingredients

Cookies

  • 1 cup butter (2 sticks), room temperature
  • 1 cup granulated sugar
  • 1 egg, whole
  • 1 egg, white
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 2 ¾ cup flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • mini sugar cookie cutouts

Icing

  • 1 stick (½ cup) unsalted butter, room temperature
  • 3 Tbsp milk, room temperature
  • 1 tsp vanilla
  • 3-4 cups powdered (confectioners) sugar

Directions

  1. For the Coookies: In a large mixing bowl, cream the butter and sugar.
  2. Beat in 1 whole egg and 1 egg white until combined.
  3. Beat in vanilla and almond extract.
  4. Beat in 2 cups of  flour, in portions.
  5. Once the dough begins to thicken remove the bowl from the stand mixer and stir in remaining flour with a spatula.
  6. Roll dough into ball, cover and chill for 1-2 hours. NOTE: I highly recommend not skipping this step, it helps make the dough firm for rolling.
  7. Once dough is chilled, preheat oven to 350°F. Begin to flour a clean surface and using a rolling pin,  roll out a portion of the dough to be about 1 cm thick.
  8. Cut out shapes, and line them along a baking sheet.
  9. Bake each 13×9 sheet of cookies for 4-5 minutes. Repeat steps 7-9 till all the dough has been used.
  10. Let the cookies cool before icing.
  11. For the icing: Cream the butter, then add in the milk and vanilla. Slowly beat in the powdered sugar. Keep adding powdered sugar to reach your desired consistency.
  12. Tips for decorating: Since these are tiny I used a little spatula, something similar to this: http://www.wilton.com/narrow-silicone-spatula/570-6012.html#q=spatula&prefn1=contentType&sz=30&start=32&prefv1=shop

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