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Colored Roll-Out Sugar Cookies: Christmas Stars |
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Colorful Christmas Cookies, Made from Scratch. Very Pretty on a Cookie Plate. No Frosting!
Let the Holiday Baking Begin!
For a while now, I’ve tried to find "my" recipe for rolled sugar cookies, the cut-out cookies that add such a festive look to Christmas cookie plates.
Little did I know that the recipe – at minimum, a contender – would come right from my family’s cookbook and my dear Auntie Gloria.
Let me tell you about this wonder woman, my aunt. She tossed off the label of "disabled" even after losing an arm in a childhood accident. Somehow she managed to play tennis and curl; diaper babies (with safety pins, people!); knit, crochet and sew; host huge family dinners and be-costumed parties. Somehow she managed to entwine ropes of sugar cookie dough, one red, one white, to form the prettiest little candy cane cookies you can imagine, a sweet cookie favorite from my own childhood.
Mine? Even made with two arms, my candy cane cookies looked like they were made in a kindergarten classroom.
In the face of crafty-cookie defeat? Improvise!
I’m so glad I did for these little red and white cookie stars are every so pretty, don’t you agree?! They rolled beautifully and kept their shape.
More than that, I think Auntie Gloria will be proud of my adaptation when I deliver a big tin of Banana Oatmeal Cookies, Fat Rascals, Frosty Christmas Trees (my favorite chocolate-y spice-y roll-out cookie recipe), Elise’s Maple Cookies (which caused two grown men and otherwise civilized men to nearly come to blows over the last cookie) and two brand-new recipes to the nursing home where she is convalescing after a long hospital stay.
Let the holiday cookie eating begin!
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COLORED ROLL-OUT SUGAR COOKIES:
especially CHRISTMAS STARS
Chill time: several hours
Hands-on time: 1 hour to bake
Time to table: 6 hours
Makes about 8 dozen mini stars or 4 dozen medium-size cut-out cookies
- 1 cup (2 sticks, 16 tablespoons, 225g) salted butter, room temperature
- 1 cup (200g) sugar
- 1 large egg, room temperature
- 1-1/2 teaspoon almond extract
- 1 teaspoon vanilla
- 2-1/2 cups flour, fluffed to aerate before measuring or 312 grams
- 1 teaspoon table salt
- Food coloring
- 1/4 teaspoon peppermint extract, optional
- Powdered sugar, for rolling
- Silver dragées
MIX With an electric mixer, cream the butter and sugar until light and fluffy Add the egg, almond extract and vanilla and combine well. Gently mix in the flour and salt. Divide the dough in half, mix food coloring and peppermint extract into one half, leave the other half plain as is. Form the two pieces of dough into two disks, cover with plastic wrap and refrigerate until firm.
ROLL & BAKE Heat oven to 375F/190C. Dust a counter with powdered sugar. Break off about a third of one disk, dust all over with powdered sugar. With a rolling pin, roll out that dough, then cut into shapes with cookie cutters. Arrange the cookies on a baking sheet covered with parchment, there's no need to allow for spreading.
FOR STARS Roll a small dab of dough of the other color and place in the center of the star. Top with dragées.
BAKE Bake for 8 to 10 minutes until the edges are just barely beginning to brown. Let cool for a few minutes, then transfer to paper towels to finish cooling.
Since "more flour" makes cookies tough, I like to dust the counter with powdered sugar, not flour, before rolling. The sugar "bakes in" to the cookies and so completely disappears.
FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more.
If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2009/12/colored-roll-out-sugar-cookies.php .
WEIGHT WATCHERS POINTS Sorry, due to technical issues during a laptop conversion, WW points will be updated later.
- THE RECIPE Frosty Christmas Trees Gingerbread spices with a touch of chocolate, easy to handle.
- ANOTHER TAKE No-Chill Cutout Sugar Cookies Just mix and roll, no need to wait.
- THE RECIPE Perfect M&M Cookies First grabbed, first to disappear.
- ANOTHER TAKE Old-Fashioned Chocolate Chip Cookies My husband says these taste "exactly" like his mother's chocolate chip cookies.
- THE RECIPE No-Roll Christmas Sugar Cookies Quick and easy, chewy and buttery, colorful and festive.
- ANOTHER TAKE Colored Roll-Out Sugar Cookies (Christmas Stars) Pretty and easy-to-work-with roll-out sugar cookie dough.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.
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Made the sugar cookie bars and they were great! Decided to look at the roll-out recipe and am wondering how thick to roll them out? Thanks again for your lovely blog and these fantastic recipes
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