Mirand Sugar Cookie Cutout Recipe
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It wasn’t a birthday or holiday without my dad’s cutout cookies growing up. He’d make them in different shapes depending on the occasion, and I remember bringing them into school and sharing them with friends. My sister and I left these out for Santa, and I vividly remember seeing the crumbs left behind on Christmas morning. My dad would ship them to me while I was away at college to enjoy with my friends. He’d even throw a $20 bill at the bottom of the box for an extra treat. Everyone always loves these, I know you will too. They’re unlike any others I’ve had and way better than store-bought. They are a labor of love, but surely you’ll enjoy these as much as we do. He was kind enough to share the recipe with me to share with you! Be sure to let us know if you end up making them.
COOKIE DOUGH INGREDIENTS:
2 sticks of unsalted butter, softened
2 cups of granulated sugar
3 large eggs
1 1/2 teaspoons of baking soda
2 tablespoons of milk or half + half
1 1/2 teaspoons of cream of tartar
1 teaspoon of salt
1 teaspoon of vanilla extract
3 1/2 cups of flour
FROSTING INGREDIENTS:
2 sticks of unsalted butter (softened)
1 teaspoon of vanilla extract
3 cups of confectioners sugar
2-3 tablespoons of milk or half + half
COOKIE DOUGH DIRECTIONS:
Preheat your oven to 400 degrees
Using a mixer (a handheld mixer and a large bowl work too), cream your room temperature butter and sugar together. After mixed, add in your eggs.
In a separate bowl, mix your baking soda and milk together. Once combined, add into butter and sugar mixture and stir.
Add in your cream of tartar, salt and vanilla extract. Stir to combine.
Adding one cup at a time, add in your flour slowly, mixing it in until all flour is in.
Chill your dough in the fridge for at least two hours, up to overnight.
Once dough is chilled, you can use a rolling pin to get your dough about a 1/4-1/2 inch in thickness. Use whatever cookie cutters you have or like for your desired shapes, my dad prefers the metal ones.
Put your cutout cookies on a parchment paper lined baking sheet, at least an inch apart from each other.
Bake for 8-9 minutes, keeping an eye on them to make sure they don’t burn or get crunchy. They are best when they’re on the softer side (not completely brown on the bottom). Cooking times may vary depending on your oven.
Once cooked, place cookies on a cooling rack and allow them to cool completely before frosting.
FROSTING DIRECTIONS:
Combine your butter, vanilla and confectioners sugar in your mixing bowl with a mixer. While combining, splash in your milk for a fluffy frosting.
Frost your cookies with an angled spatula or knife. Sprinkle with whatever you like! My dad uses ones like these, these and these.
One batch should make about 35 cookies, depending how thick you roll the dough out. My dad usually makes 3-4 batches at once around the holidays. Store them in airtight containers in the fridge, they freeze well too.
