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Cookie Cutters

December 25, 2017

Cookie Cutter

By Angie Sutton, www.momsapronstrings.com


Complete your Christmas cookie tray for Santa Claus with these fun and festive cookies!


Classic Shortbread

This simple recipe is a go-to when you’re in a time crunch. I made these first because of the lower oven temperature required. I skip the kneading step and let my Kitchen Aid mixer do the work for me.


2 c. unsalted butter, softened

1 c. packed light brown sugar

4 c. all-purpose flour


1. Preheat oven to 325 degrees F. Line baking sheet with parchment paper.

2. In the large bowl of a stand mixer, cream butter and brown sugar until light and fluffy. Gradually add 3 1/2 to 3 3/4 of the flour and continue to mix until incorporated.

3. Lightly flour a flat surface and turn dough onto it. Knead for about 5 minutes, or long enough to add the remaining flour to form a soft dough.

4. Use a rolling pin to roll the dough out to 1/2-inch thickness. Use a knife or pizza wheel to 1-inch strips. Then cut strips to 1-inch pieces and transfer to the baking sheet. Leave about 1 inch between pieces. Prick each piece several times with a fork.

5. Bake 20 minutes or until lightly browned. Use less time for convection ovens. Do not overbake.

Apron Strings Tips: If your butter is not softened, you can speed the process by running it over a cheese grater. The smaller pieces will soften quickly.


Gingerbread Kids

Oh what fun it is to… make and decorate these little cuties!


3 c. all-purpose flour

2 tsp. ground ginger

1 1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. salt

3/4 tsp. baking soda

1/2 c. unsalted butter, softened

1/2 c. packed light brown sugar

1 large egg

1/2 c. molasses

1 Tbsp. apple cider vinegar


1. In a medium bowl, add flour, ground ginger, cinnamon, ground cloves, salt and baking soda. Whisk until combined.

2. In the large bowl of a stand mixer, beat butter and brown sugar until light and fluffy. Add egg and beat 1 minute. Add molasses and apple cider vinegar and beat until smooth. Gradually beat in dry ingredient mixture. Turn out onto a large sheet of plastic wrap and wrap tightly. Refrigerate for 2 hours.

3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Remove 1/4 of the dough first and on a floured surface use a rolling pin to roll dough to 1/4-inch thickness. Cut with cookie cutter and place on baking sheet 1 inch apart.

4. Bake about 12 minutes for smaller shapes. Add more time for larger pieces. Cookies will be firm to the touch. Remove to a wire rack to cool completely.

Apron Strings Tips: To decorate quickly and easily, melt almond bark for the frosting and use a piping bag to decorate. This frosting will harden quickly and taste great!


Staff Spotlight

Jennifer Carrico, Field Editor

This is my grandma’s sugar cookie recipe. She always had cookies in the cookie jar when we visited her house, which was right across the road from our house. She lived in that house for more than 70 of her 96 years of life. I’m thankful to have this recipe written in her handwriting. I wonder just how many cookies she made over the years.


Grandma’s Sugar Cookie Recipe

Jennifer Carrico

Jennifer says these cookies can be frosted and decorated if desired. During the holidays colored sugars are typically available to make these amazing cookies festive!


1 c. granulated sugar

1 c. confectioner’s sugar

1 c. margarine

1 c. vegetable oil

2 large eggs

4 1/2 c. all-purpose flour

1 tsp. baking powder

1 tsp. cream of tartar

1 tsp. vanilla extract


1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

2. Combine the first four ingredients in the bowl of a stand mixer and beat well. Add eggs and beat again. Add remaining ingredients and mix well.

3. Drop small balls of dough on baking sheet and flatten slightly with a fork or grease the bottom of a glass with margarine and dip in granulated sugar to flatten the dough.

4. Bake for 10 minutes or until edges are golden brown.



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