Stenciled Sugar Cutouts

Prep 20 m
Bake 10 - 12 m
Chill or overnight



  1. 1 of 6 In medium-size bowl, stir together flour and salt.
  2. 2 of 6 In second medium-size bowl, beat together sugar, butter, sour cream, egg yolk and vanilla until creamy and smooth, about 2 minutes. Stir in flour mixture until blended. Shape into disk; wrap in plastic wrap; refrigerate for several hours or overnight.
  3. 3 of 6 Heat oven to 350 degree F. Lightly coat 2 baking sheets with nonstick vegetable-oil cooking spray.
  4. 4 of 6 Roll out dough on lightly floured surface to 3/8-inch thickness. Cut into rounds with 3-inch scalloped cookie cutter. Reroll scraps; cut out. Place on prepared baking sheets, spacing 1-1/2 inches apart.
  5. 5 of 6 Bake in 350 degree F oven 10 to 12 minutes or until lightly browned at edges. Remove cookies to wire rack; let cool completely. Makes 1-3/4 dozen cookies.
  6. 6 of 6 Using Royal Icing and stencils (see Note), paint holiday designs on cookies by holding stencil flat on top of cookie and, with clean 1/2-inch brush (used by artists), brushing colored icing through stencil onto cookie. Additional features may be painted freehand or piped on with a pastry bag.
Nutrition Information for Stenciled Sugar Cutouts
Servings Per Recipe:
Per Serving:
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/19/2019