The Perfect Christmas Cookie!

Okay so I have been testing out recipes for the perfect roll out Christmas cookie recipe. I was getting discouraged because either they were too dry or ended up really hard, but I came across a recipe in a magazine I was flipping through and it turned out wonderfully!

The recipe is pretty short and super easy! You definitely do not need a degree from a top online college to master this one! Most of these ingredients are ones that you already have in the kitchen. So without further ado, here it is...

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1 3/4 cups all-purpose flour

Directions

1. Line 2 baking sheets with parchment paper. Using an electric mixer, beat the butter and sugar on medium-high until light fluffy (around 2-3 minutes). Beat in the egg, vanilla and salt.

2. Reduce the mixer speed to low and gradually add the flour, mixing until just combined (do not overmix). Shape into a 1-inch thick disk, wrap in plastic wrap and refrigerate for at least 2 hours and up to 3 days.

3. Heat oved to 350 degrees. On a floured surface, roll the dough 1/4 inch thick. Using a lightly floured cookie cutter, cut the dough into shapes, re-flouring the cutters and re-rolling out the scraps as necessary. Place the cookies on the prepared baking sheets.

4. Bake through until edges begin to turn light brown, about 12-15 minutes. Let cool slightly on the baking sheets and then transfer to a wire rack to cool completely.

And thats all you do! These cookies are so perfect for the holidays. They keep their shape and yet are very moist and soft. These cookies melt in your mouth!

Here are some tips to remember...

1. Don't become impatient. Make sure you let the cookies refrigerate for AT LEAST two hours, so that they are easy to roll out and cut.

2. When adding the flour, like I mentioned, do not overmix. Overmixing at this point will cause your cookies to be very dry.