It's cut-out cookie season.
Teaming up with Adams Extract® inspired me to create a new cut-out cookie variation.
What are Extreme Vanilla Cut-Out Cookies?
Have you seen ADAMS BEST® Twice as Strong Vanilla? The story behind it...and the company as a whole...is a fun one. In the early 1900s, most vanilla was sold to pharmacies, often labeled "Do not bake or freeze." The short version is that John Adams' (not the President) wife asked him if he could make a vanilla that wouldn't bake out. And he did it! For years, the family sold it door to door with a full money-back guarantee.
Adams Extract® also has a strong connection to Texas and the University of Texas, which I love (I say that even as an alum of the University of Oklahoma).
How to Make Extreme Vanilla Cut-Out Cookies
The process is simple. Start by whisking the dry ingredients.
Cream butter and sugar, then the egg and vanilla. Once combined, the dry ingredients get added in.
Roll the dough to 1/4-inch thickness and cut with cookie cutters.
This is the gingerbread boys cookie cutter and stamp I used. You don't need a cookie stamp to make these cookies, but they are awfully cute! To use: stamp first, then cut.
The recipe keeps its shape very well without spreading. Two keys: using COLD butter and freezing the shapes for 10 minutes before baking.
Have I mentioned how much I LOVE parchment paper SHEETS? It's such a little luxury that I appreciate every time I bake!
Once the cookies have cooled, make the cookie glaze with powdered sugar, corn syrup, milk, and ADAMS BEST® Twice as Strong Vanilla. Pour over the cookies.
Spooning the glaze over a rimmed cookie sheet is a must! It makes for super easy clean-up!
The glaze will set with a satin sheen.
Extreme Vanilla Cut-Out Cookies
YIELD: varies with cookie size; expect approximately 12-15 large cookies and 36 mini cookies
PREP TIME: 30 minutes
BAKE TIME: 10 minutes/per batch
for the cookies:
3 cups unbleached, all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 cup cold salted butter, cut into chunks
1 cup granulated sugar
1 egg
3 teaspoons ADAMS BEST® Twice as Strong Vanilla
for the glaze (optional):
2 1/4 cups powdered sugar
3 tablespoons milk
2 tablespoons light corn syrup
2 teaspoons ADAMS BEST® Twice as Strong Vanilla
Preheat oven to 350. Line cookie sheets with parchment paper.
Whisk flour and baking powder together. Set aside. Cream butter and sugar until light and fluffy. (This will take a bit longer using cold butter.) Beat in egg and vanilla. Scrape down bottom and sides of bowl.
On low speed, add dry ingredients in three additions, scraping sides and bottom of bowl as needed. Mix just until combined and dough is cohesive. Knead in any dry bits of flour, if needed.
Roll dough on a lightly floured surface to 1/4-inch thickness. Dip cookie cutters in flour and cut out shapes. Knead scraps together and reroll. Freeze shapes for 10 minutes before baking.
Bake 10 minutes for more 3.5-inch cookie shapes. Start checking mini shapes at 8 minutes. Four-inch plus cookies will take longer. The cookies should not brown.
Let sit on baking sheet for 1-2 minutes, then remove to a wire cooling rack to cool.
Meanwhile, whisk powdered sugar, milk, corn syrup, and vanilla until smooth with no lumps. Adjust desired thickness with more milk or sugar.
With cookies on a wire cooling rack set over a rimmed cookie sheet, spoon glaze over the cookies. Use the back of a spoon to smooth.
Let set at least an hour until the glaze is dry to the touch.
If you'd rather decorate cookies with royal icing, I have some cookie decorating ideas for you!
