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Blue Ribbon Winner Holiday Cutout Cookies

The scent of almond extract always transports me back to my grandmother’s kitchen, especially during the holidays. I remember standing on a rickety stool, flour dusting my nose as she patiently guided my clumsy hands to roll out dough. We used cookie cutters shaped like stars, snowmen, and gingerbread men, each destined to be adorned with a rainbow of sprinkles and homemade frosting. These cookies weren’t just a treat; they were edible memories, infused with the warmth of family and the magic of the season. This Blue Ribbon Winner recipe, with its delicate almond flavor and crisp snap, reminds me of those cherished moments every time I bake a batch.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 8-10 minutes per batch
Total Time: 4 hours 30 minutes (including chilling)
Yields: Approximately 8 dozen cookies
Dietary Type: Not specified (contains dairy and eggs)

Ingredients

1 cup shortening (Crisco preferred)
1 cup butter, softened
2 cups powdered sugar, sifted
2 teaspoons cream of tartar
2 teaspoons baking soda
4 cups all-purpose flour
2 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract

Equipment Needed

Mixing bowls
Electric mixer
Sifter
Measuring cups and spoons
Plastic wrap or parchment paper
Rolling pin
Cookie cutters
Lightly greased cookie sheets
Cooling rack

Instructions

In a large mixing bowl, cream together the shortening, butter, and powdered sugar until light and fluffy. This step is crucial for achieving a tender cookie, so don’t rush it. Use an electric mixer on medium speed and scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
Add the eggs one at a time to the creamed mixture, mixing well after each addition. This allows each egg to fully emulsify, contributing to a smooth and stable dough. Then, stir in the almond extract and vanilla extract until blended. The almond extract is the key to that unique, unforgettable flavor!
In a separate bowl, sift together the flour, baking soda, and cream of tartar. Sifting is important to remove any lumps and ensure even distribution of these ingredients. Use a whisk to further blend them together. The cream of tartar is what gives these cookies their signature crispy snap!
Gradually add the dry mixture to the wet ingredients, mixing just until incorporated and creamy. Be careful not to overbeat the dough, as this can develop the gluten in the flour and result in tough cookies. Mix on low speed or even by hand for this step.
Wrap the dough in plastic wrap or place it in a covered bowl and chill in the refrigerator for at least 4 hours, or preferably overnight. This chilling time is essential! It allows the gluten to relax, making the dough easier to roll out, and it also prevents the cookies from spreading too much during baking.
Once the dough is thoroughly chilled, preheat your oven to 350°F (175°C).
Lightly flour a clean work surface or use two sheets of parchment paper or plastic wrap to roll out the dough. Keep the unused portion of the dough chilled while you work. Roll the dough out to about 1/8-inch thickness.
Use your favorite cookie cutters to cut out shapes from the rolled dough. Carefully transfer the cut-out cookies to lightly greased cookie sheets.
Bake in the preheated oven for 8-10 minutes. Keep a close eye on them! Do not overbrown. The edges should be very light brown.
Leave the cookies on the cookie sheet for exactly one minute before transferring them to a cooling rack to cool completely. This allows them to firm up slightly and prevents them from breaking. The cookies should have a crisp, melt-in-your-mouth texture.
Once the cookies are completely cool, decorate them with your favorite frosting, sprinkles, or edible glitter.

Expert Tips & Tricks

Don’t skip the chilling step: This is crucial for preventing the cookies from spreading too much during baking.
Use parchment paper or silicone baking mats: This will prevent the cookies from sticking to the baking sheet.
Roll the dough evenly: Uneven dough will result in cookies that bake unevenly.
Don’t overbake: These cookies should be very light brown around the edges. Overbaking will make them dry and brittle.
For extra almond flavor: Add a few drops of almond oil to your frosting.
To prevent sticking: Dip your cookie cutters in flour before each cut.
Make ahead: The dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Thaw completely before rolling out.
If your dough is too sticky: Add a tablespoon of flour at a time until it reaches a workable consistency.

Serving & Storage Suggestions

Serve these Blue Ribbon Winner Holiday Cutout Cookies at your next holiday gathering, cookie exchange, or as a special treat for your family. They are especially delightful with a cup of hot cocoa or a glass of milk.

Store the cooled, decorated cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. Thaw completely before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	797 kcal	N/A
Total Fat	50.5 g	77%
Saturated Fat	21.5 g	107%
Cholesterol	113.9 mg	37%
Sodium	497.6 mg	20%
Total Carbohydrate	78.3 g	26%
Dietary Fiber	1.7 g	6%
Sugars	29.8 g	N/A
Protein	8.3 g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to use a blend that contains xanthan gum to help bind the dough.
Dairy-Free: Substitute vegan butter or coconut oil for the butter.
Egg-Free: Use an egg replacer like applesauce or mashed banana (about 1/4 cup per egg). Keep in mind this may slightly alter the texture.
Extract Variations: Experiment with different extracts, such as lemon, orange, or peppermint, to create unique flavor profiles.
Spiced Cookies: Add 1-2 teaspoons of ground cinnamon, nutmeg, or ginger to the dry ingredients for a warm, spiced flavor.
Chocolate Cookies: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients for a chocolate version.

FAQs (Frequently Asked Questions)

Q: Why is my cookie dough crumbly?
A: This is often due to not enough moisture. Try adding a tablespoon of milk or water at a time until the dough comes together. Also, make sure you cream the butter and sugar together well.

Q: Can I use a different type of shortening?
A: While Crisco is preferred for its consistent texture, you can use other vegetable shortenings. Be aware that the texture might be slightly different.

Q: My cookies spread too much while baking. What did I do wrong?
A: This is usually caused by the dough not being chilled long enough, or the oven temperature being too low. Ensure the dough is thoroughly chilled and the oven is properly preheated.

Q: How do I prevent my cookies from sticking to the baking sheet?
A: Use parchment paper or silicone baking mats. Lightly greasing the baking sheet can also help.

Q: Can I freeze the decorated cookies?
A: Yes, but the frosting may become slightly softer after thawing. For best results, freeze the undecorated cookies and frost them after thawing.

Final Thoughts

Now it’s your turn to create some edible holiday magic! These Blue Ribbon Winner Holiday Cutout Cookies are more than just a recipe; they’re an invitation to create memories, share joy, and savor the simple pleasures of baking. Gather your loved ones, dust off your favorite cookie cutters, and let the aroma of almond and vanilla fill your home. Don’t be afraid to get creative with your decorations and most importantly, have fun! We’d love to hear about your baking adventures and see your beautifully decorated cookies. Share your creations and feedback, and perhaps pair these cookies with a warm cup of spiced cider for the ultimate holiday treat!

Blue Ribbon Winner Holiday Cutout Cookies Recipe