Cut Out Holiday Sugar Cookies with Icing
How to make Thanksgiving & Christmas sugar cookies with an easy roll out cookie dough and DIY icing for decorating.
Ingredients
Cut Out Sugar Cookie Dough
- 2¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup butter softened/room temperature
- ¾ cup Truvia® Sweet Complete™ All-Purpose Sweetener
- 1 egg room temperature
- 1 tsp vanilla extract
Decorating Icing
- 1 cup Truvia® Confectioners Sweetener
- 1 Tbsp milk of choice adjust to desired texture
Instructions
To make & roll dough:
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In stand mixer with the paddle attachment (or using a hand mixer), beat together butter and Truvia® Sweet Complete™ on high speed until smooth and creamy, for about 2 minutes.
- Add egg and vanilla extract and beat on high until combined, for another minute or so. Scrape down the sides and beat again as needed.
- Gradually add dry ingredients into the wet mixture, mixing on low speed until integrated. (The dough should be relatively soft—but if it seems too sticky to roll it out, mix in another 1-2 Tbsp of flour.)
- Remove dough from stand mixer or bowl and shape into a ball, then divide dough ball into 2 pieces.
- Add half of dough onto a lightly floured sheet of parchment, sprinkle dough with flour, and place another piece of parchment on top. Roll out dough between the sheets of parchment, until about ¼-inch thick. Set aside, leaving flattened dough between parchment.
- Repeat and roll out other piece of dough. Place one sheet of rolled dough on top of the other and refrigerate for 1-2 hours, or up to 2 days, before cutting into shapes.
Options for freezing dough:
- Option 1: Divide dough ball into 2 pieces and shape each piece into a round disc shape. Wrap each piece in plastic and freeze. The day before you want to bake, transfer frozen dough discs into fridge to thaw. Roll out as directed.
- Option 2: After rolling out dough between parchment, stack rolled sheets of dough and wrap in plastic. Freeze until ready to use. The day before you want to cut and bake, transfer frozen dough sheets into refrigerator to thaw.
To cut & bake cookies:
- Preheat oven to 350°F (180°C).
- Working with one sheet of dough at a time, place on a flat surface and remove top sheet of parchment. Using desired cookie cutter shapes (I used fall/Thanksgiving and Christmas shapes), press into dough to cut and peel away outer edges of dough to reveal cookie shapes. Transfer cut cookies onto prepared baking sheets, lined and sprayed with cooking spray.
- Collect and re-roll any scraps until remaining dough is used. Repeat with other refrigerated sheet of dough.
- Bake in preheated oven for 11-12 minutes, until lightly browned.
- Allow to cool for 5 minutes on the pan, then transfer to a wire baking rack to cool completely before decorating.
- Decorate with icing (see below) and finish with festive sprinkles!
- Cover decorated cookies or store in an airtight container. Refrigerate for up to 10 days.
- To freeze, allow icing to set completely then layer decorated cookies between sheets of parchment in a freezer-safe container. Thaw in the fridge or at room temperature.
To make decorating icing:
- Add Truvia® Confectioners Sweetener to a large bowl with a splash of milk of choice.
- Whisk to combine, adding additional milk as needed to adjust texture for decorating.
- Option: Add food coloring or gel coloring into batches of icing to create unique colors.
- Dough yields 25-28 sugar cookies, depending on size of cookie cutter shapes.
Video
Nutrition
Calories: 48kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 42mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Calcium: 16mg | Iron: 1mg