Ok, I know I just wrote here that I won’t be writing about or sharing recipes on the blog anymore, but Ivy and I made some cookies yesterday that turned out so great, I feel it’s my duty to share the recipe with you.

That’s right, I’m breaking my own rules in the name of cut-outs.

Some rules are just meant to be broken. Immediately, apparently.

We have been trapped in this house for what seems like forrrr-evuh due to St. Louis’ Icemageddon, and, surprisingly, Ivy didn’t go too stir-crazy. She has, however, been asking to “make.”  (She gets make confused with bake and I don’t really correct her too often, because I think it’s so damn cute.) She also asked to “decorate” what we make, and since I already had the ingredients for sugar cookies and icing, we went for it.

*I would like to note that I am in no way trying to rush Valentine’s Day, but heart cut-outs were the only shapes I had that didn’t resemble Christmas.*

Some of you may remember this recipe that I posted from a few years ago; however, I tweaked it a bit and omitted the almond extract (which I never heard the end of).  These cookies turned out perfect.  They are thick and chewy and sweet – and they did not lose their shape.  Also, I should note that I halved our batch, because we just did this for fun and we still ended up with more than enough cookies to keep Ivy (and myself) occupied while decorating.

Cut-Out Cookie Recipe:

6 egg yolks
4 whole eggs
2 cups of unsalted butter, softened
2 1/8 cups of sugar
7 cups of all-purpose flour
1 T baking powder
1/2 t salt
3 t vanilla extract

Instructions:

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Add vanilla extract and beat until mixed.

Combine flour, baking powder, and salt in separate bowl; stir into the sugar mixture. Cover dough and chill for at least two hours (or even overnight).

Preheat the oven to 375 degrees. Grease cookie sheets.

Using a floured surface, roll the dough out to 1/2 inch thick (or more!) and cut into desired shapes using cookie cutters. (Note: If the dough seems too cold, don’t worry. Split it in half and massage it a bit with your hands. Also, don’t be afraid that the dough is too thick – this is key! The thicker, the better for these cookies!)

[Tip: If you have issues with your dough losing shape (though I don’t have any shape issues at all with this recipe), pop your already cut-out dough on the cookie sheet into the fridge for a few minutes. It firms them up and helps to keep their shape better.]

Place 2 inches apart on to the prepared baking sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. (Note: I baked mine for exactly 9 minutes and they were perfect. If they look a little under-done, that’s ok. They will firm up while cooling on the cookie sheet – and come out chewy!)

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For the icing, I’m not gonna lie: I wing it every time. I mix a large amount of powdered sugar, some milk and a few drops of corn syrup (for shine) until I get the consistency I want. If you want it thicker, add more powered sugar. If it’s too thick, add a bit more milk.

I know… those are totally sucky instructions for icing. Sorry.

Ivy had a blast decorating these. I love watching her, because she makes herself a little assembly line with icing and sprinkles. Although I steer away from actually eating her creations… there’s lots of licking going on.

She takes her “making” very seriously.

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Let me know what you think if you try this recipe!

Or don’t…

Actually, don’t.

I still have scars from the Almond Extract Incident of 2015.

xo,

Jen

{Recipe adapted from All Recipes}