Slice and Bake Christmas Cookies

Step 1

Add butter, sugar and vanilla extract to a large mixing bowl (or stand mixer). Beat at medium speed until light and fluffy, about 3 minutes.

Step 2

Add in eggs one at a time, mixing just until combined.

Step 3

In a separate bowl, whisk together the flour, baking powder and salt.

Step 4

Add the dry ingredients to the wet ingredients in 3-4 batches, until the dough comes together. Add 1-2 tablespoons more flour if needed if the dough is too wet. If you used natural food coloring, you will likely need to add in the additional flour.

Step 5

Remove about about 10 ounces (~1/of the dough and place in a separate bowl. Add in several drops of food coloring and mix until combined.

Step 6

Place the colored dough in the freezer for 5-10 minutes, then roll out into a rectangle about 1/2-inch thick on a lightly floured surface. Return to the freezer for 30 minutes. This will make it much easier to cut out your chosen shape.

Step 7

Use a small cookie cutter (roughly 1.5" across) to cut out your shape. Dip a finger in a little bit of water and rub on the floured side of the cookie before adhering to another cut out shape. This helps them stick together, but don’t overdo the water, you only need a tiny amount. Repeat with all cut out shapes until you have a log about 10 inches long.

Step 8

Return the log to the freezer for 2 hours, or until frozen solid. (We typically make these over two days and leave the log in the freezer overnight.) Remove from freezer and press the plain cookie dough directly onto and around the shape. Make sure to really press it in so you don’t end up with any gaps. We like to leave the ends open so we can see how much dough we need to make an even circle around the shape. Roll into a smooth log on a lightly floured surface.

Step 9

Wrap the log in plastic wrap and chill in the fridge for at least 30 minutes.

Step 10

Preheat your oven to 350˚F and line 2 baking sheets with parchment paper.

Step 11

When you’re ready to bake, slice the dough into 1/4” rounds, then space 2 inches apart on the baking sheets. Bake for ~12 minutes, or until the bottoms are light golden brown. Remove from the oven and let cool.