Cut Out Cookies

 1/2 pound (2 sticks) unsalted butter, at room temperature

 1/2 cup packed light brown sugar

 2 1/4 cups all-purpose flour, plus more for dusting

 1/2 teaspoon kosher salt


  1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about 3 minutes. Add the flour and salt, mixing until just combined, about 30 seconds.
  1. Remove the dough from the bowl and form it into a 1/2-inch-thick rectangle. Wrap in plastic and refrigerate until cold, about 30 minutes.
  1. Heat the oven to 350°F.
  1. Remove the dough from the refrigerator, unwrap it, and dust with a sprinkling of flour. Roll it out to a 1/4-inch thickness with a rolling pin on a floured surface. Using cookie cutters, cut out shapes and carefully transfer to a lined or nonstick baking sheet. (Work quickly; the colder the dough, the easier it is to cut, transfer, and bake.)
  1. Bake the cookies for 8 to 10 minutes, until slightly golden around the edges. Cool completely on the baking sheet before glazing and decorating.
  1. With a knife, palette knife, or piping bag fitted with a small round tip, outline or frost the top surface of each cookie. Decorate with sprinkles before the frosting hardens.


GLAZES


1 tablespoon of liquid (see suggestions below)

½ cup confectioner’s sugar

Food coloring (optional)

Our favorite flavors!

Apple juice

Orange juice

Lemon juice

Root beer

Peanut butter + a splash of milk 

Chocolate syrup + a splash of milk 

Milk + a splash of vanilla extract

Milk + a splash of mint extract

Strawberry milk



Mix!

In a small bowl, combine your chosen liquid, combine with the confectioners’ sugar, and whisk until smooth.

Glaze cookies!