I have finally found the secret to easy Christmas Cut-Out Cookies —eliminating the frosting. *gasp* I know, I know, it’s not the same, but friends if you despise the frosting process as much as I do then this method is your ticket to Christmas cookie happiness. All the deliciousness of the sugar cookie with the fuss of frosting. (Plus, frosted cookies are a pain to transfer or store without destroying your hard work.)
Here’s the deal.
Step 1) Make the dough for these Vanilla Almond Sugar Cookies. Please, please, please don’t make any other sugar cookie than these ever again. Bridgette from Bake @ 350 is on to something with this perfect recipe. Butter, vanilla & almond extracts & sugar. What a beautifully pure sugar cookie.
Step 2) Roll out the dough and cut into pretty Christmas shapes. (Other shapes are acceptable. Let’s not lock ourselves into some Christmas mold here.)
Step 3) Arrange cut-outs on a baking sheet. Oh, yeah, and make sure the oven is preheated to 350. I’m assuming you did that in Step 1 because you were following the recipe, right?
Step 4) Pour 2 Tbsp of milk into a small dish. Use a pastry brush to thinly coat the top of each cookie with milk. You want them damp, not puddled.
Step 5) Sprinkle with colored sugars until your heart is content.
Step 6) Bake for 8-10 minutes or until edges are set. Let cool a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Step 7) Store in an airtight container and/or EAT!
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