Holiday Butter Cookies


by: Cali Chef

These cookies use the basic butter cookie dough, but with a little more flour. Without the extra flour, the dough would be too soft to roll.


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serves: 20

1 recipe basic butter cookie dough (made with 1/2 cup more flour)

Nutrition Facts
Holiday Butter Cookies

Servings Per Recipe: 20

Amount per Serving

Calories: 0

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g

how is this calculated?

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1.  Pound the dough to flatten it.

2.  Roll the dough between sheets of waxed paper or parchment paper.

3.  Trim the excess dough around the paper.

4.  Slide the sheet of dough, still on the parchment paper, onto a sheet pan.

5.  Cut the dough into cookie shapes with cookie cutters. Press very hard to completely detach the cutouts.

6.  Pull the cookies away from the surrounding dough - which you can save and roll out again. Chill the cookies and bake until very pale brown.

7.  DECORATING COOKIES WITH ROYAL ICING: There are several ways to use royal icing to decorate cookies. You can spread it out in a baking dish and dip the cookies face dovvn into the icing; you can pipe it with a paper cone; you can color it; and you can paint it onto the cookies with a brush.

8.  Dip a cookie face down into the royal icing. Hold it suspended for a few seconds over the icing to allow excess icing to drip off.

9.  Turn the cookie over. If it isn't evenly coated, rotate it around to distribute the icing.

10.  To create a marbled effect, spread one drop of food coloring in the royal icing with a fork. Dip the cookie face down in the colored icing.

11.  Paint royal icing on cookies with a brush.

12.  Some people prefer painting cookies holding them in one hand, while others like to paint the cookies set on the work surface as shown above.

13.  Here the rim of a star cookie is decorated with yellow royal icing flavored with lemon oil, piped out of a paper cone.

14.  DECORATING COOKIES WITH COLORED SUGAR: Colored sugar, called "sanding sugar", is easy to sprinkle over cookies cut into a variety of shapes. You can create different designs by covering parts of the cookies with waxed paper while sprinkling different colors over them. If you want all the cookies to be the same color, just decorate them right on the sheet pan. But if you're decorating them with different colors or in different ways (such as coating them with royal icing as shown at left), take them one at a time off the sheet pan and decorate them on the work surface so you don't accidentally scatter a little of the wrong color sugar over them. Make sure the dough is very cold - stick the cookies in the freezer as needed - so the cookies don't lose their shape while you're moving them to and from the work surface.

15.  Brush the raw cookies with egg white beaten just enough to loosen it.

16.  Sprinkle the sugar over the cookies.

17.  To make stripes or to use more than one color, cover parts of the dough with strips or pieces of waxed paper while sprinkling the sugar.

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