Best Soft Christmas Cutout Sugar Cookies

Because time seems to be speeding up instead of slowing down (isn’t it funny how as a kid, Christmas never came fast enough, but now as an adult, it speeds by too quickly), I have been packing in every single Christmas activity/tradition/fun-thing-to-do.

In my family, we are BIG movie people. And there is no exception at Christmastime. We hit all of the amazing classics (sometimes multiple times) aaaand totally love those cheesy but adorable Hallmark Christmas movies (that start in November–Hallmark, you get me).

So, what are your favorite Christmas movies? Are you a Miracle on 34th Street kind of person? Home Alone? Love the Santa Clause sarcasm? For me, picking a favorite is like trying to pick a favorite child. I mean, I don’t have kids so I don’t really know what it’s like to pick a top kid, but from what I hear on the street, picking a favorite child is nearly impossible.

Best Soft Christmas Cutout Sugar Cookies

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 25 cookies

Ingredients

For the cut-out sugar cookies:

• 3 cups (375 grams) Pillsbury BEST™ All-Purpose Flour, spooned & leveled
• 1 cup Crisco® All-Vegetable Shortening or 1 Crisco® All-Vegetable Shortening Baking Stick
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons (30ml) milk
• 1 large egg room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (200 grams) sugar

 For the icing:

• 2 cups (240 grams) powdered sugar
• 1/2 teaspoon vanilla extract use clear for white icing
• 2 teaspoons light corn syrup
• 3-3.5 tablespoons milk use more or less as needed
• Food coloring

Instructions

To make the cookies:

1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In a mixing bowl, whisk together the Pillsbury BEST™ All Purpose Flour, baking powder, and salt. Set aside.
3. In a large mixing bowl using an electric mixer, cream together the Crisco® All-Vegetable Shortening and sugar until well combined. Mix in the egg, milk, and vanilla extract until fully combined.
4. Slowly add the dry ingredients and mix until fully combined. The mixture will be a little crumbly at first but it will come together as you continue mixing it.
5. Divide the dough in half. Roll out each half on a lightly floured surface to ¼-inch thick, then cut with 2 to 3-inch cookie cutters. Re-roll any scrap pieces of sugar cookie dough and cut out more cookies as needed. Place the cookies 2-inches apart on the prepared baking sheets.
6. Bake in separate batches at 350° for 8-10 minutes or until the tops of the cookies are set and very lightly browned.
7. Cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.

To make the icing:

1. In a large mixing bowl, whisk together the powdered sugar, corn syrup, vanilla extract, and milk (start with 3 tablespoons) until well combined. To test the icing, lift the whisk (or spoon) from the mixing bowl, you should still see the ribbons of icing that fall back into the bowl for a few seconds. If needed, add more milk to thin out the icing or add more powdered sugar to make it thicker.
2. Separate the icing into mixing bowls and add food coloring as needed. If the icing becomes thinner because of the food coloring, add a little more powdered sugar until it has reached your desired consistency.

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