Easy and delicious cut out Vanilla Sugar Cookies that hold their shape and don't spread in the oven, decorated with Christmas stencil on top!Slightly crispy on the edges and soft inside, these Christmas Cookies will melt in your mount and if you change the stencil decor, they are perfect for any occasion!Click here to get the stencil I've used for these cookies!
1 tspunsweetened cocoa powdersifted, for the decoration on top
Instructions
In a large bowl place butter, caster sugar, salt, vanilla and mix with a hand mixer or a whisk for few minutes until smooth, creamy and combined.
Add the egg and mix just until well combined.
Gently yncorporate the the flour in 2 times using a spatula. Pay attention that the flour amount could vary a bit, mostly if you use an egg larger or smaller than mine. You should get a soft dough but not sticky at all. Do not overmix flour and touch with your hand as little as possible.
Sprinkle a small amount of flour onto a parchment paper sheet, place the cookie dough on top, cover with plastic wrap and roll the dough until 0,6cm-1/4 inch thick.
Place the dough in refrigerator to chill for at least 30 minutes. Do not skip this step to get perfect shaped cookies.
Bring your dough out of the fridge and quickly cut out cookies: I've used a 6,5cm-2,5inch diameter round shape cookie cutter.
Using a thin spatula, transfer your cookies 2cm-3/4inch apart onto a lined baking sheet.
You can transfer your cut out cookies into refrigerator while you knead leftover cookie dough, roll it using the same method, and cut out all your cookies. If you work quickly and if you live in a cold climate, you don't need to chill the cut out cookies in refrigerator while you cut out all your cookies.
Place the stencil on top of your cookies and using a small brush (I've used a cleaned eye-shadow make up brush), brush a small amount of cocoa powder on top. Do not use too much cocoa to get neat decor.
Gently remove the stencil. Procede to decorate all the cookies.
Bake in preheated fan oven (upper+lower heat) at 170°C-340°F for 8 to 10 minutes. The cookies are ready when the sides start to bring a very pale brown color.
Cool down completely onto the baking sheet. Do not remove the cookies from the baking sheet for at least 10-15 minutes, so they keep on baking in the center without bringing too much color.
Video
Notes
Store cookies into a tin cookie box at room temperature for about 1 week.