Slice & Sugar Cookies

Christmas Sugar Cookies with red and green sprinkles

Course cookies

Cuisine American

Keyword frosted cookies, sprinkles, sugar cookies

Prep Time 2

Cook Time 30

Servings cookies

Calories 225kcal

Author Bruce and Dina Miller

Ingredients

1 cup sugar
1 cup butter
1 egg
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon cream of tartar
1/2 teaspoon soda
1/2 teaspoon salt

For decorating:

1 16 oz. Pre-made frosting
4 tablespoons sprinkles

Instructions

Prepare and refrigerate cookie dough:

Cream the butter and sugar.
1 cup sugar, 1 cup butter
Add vanilla and egg, mix.
1 egg, 1 teaspoon vanilla extract
Mix in dry ingredients.
2 cups flour, 1/2 teaspoon cream of tartar, 1/2 teaspoon soda, 1/2 teaspoon salt
Form into 1 large log. Wrap in wax paper, and refrigerate at least 2 hours, or overnight. Don't worry about the log being perfect, as the cookies spread out a bit when you bake them. If you are wanting to roll out to cut shapes, form 2 balls and wrap in plastic wrap.

Slice or cut out cookies:

Pre-heat oven to 350.
If slicing cookies, unwrap dough and slice 1/8 an inch thick slices and place on un-greased cookies sheet.
If cutting out shapes, remove one ball of dough at a time, and place dough between 2 pieces of parchment. Roll out to about 1/8 thick. Gently remove top piece of parchment.
Using a floured cookie cutter, cut out shapes, and transfer to a cookie sheet, leaving at least 2 inches between shapes, as cookies will spread when they bake.

Bake Cookies:

Bake at 350 degrees for 6 minutes, then turn, and bake for another 6 minutes.
Ovens vary, watch for light brown. Pull cookies out, and put next pan in. When you turn the 2nd set of cookies, at half way point, remove first set with spatula to cooling rack. Repeat this process with 2nd ball of dough. If cookie dough gets too soft, while cutting out cookies, place in freezer or fridge for a few minutes to help dough stiffen up.
Be sure cookies are completely cool before frosting.

Frost cookies:

Stir frosting with a slim spatula or a butter knife.
Frost cookies, leaving an edge. Using striping motion, make diagonal stripes with the colored sugar. Cover cookies with layers of the sprinkles to create designs.

Notes

Frost cookies when cool. Allow to set up for at least 1 hour before putting into storage containers. Use parchment sheets or wax paper between cookies in order to keep them from sticking.

Nutrition