Christmas Cookie Cut Outs

Recipe View In a medium bowl, whisk together the flour, cream of tartar, baking soda, nutmeg, and cinnamon. Set aside. (5 minutes)

Recipe View In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. (3-5 minutes)

Recipe View Add the beaten eggs one at a time, beating well after each addition. Stir in the vanilla extract. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3-5 minutes)

Recipe View Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate overnight, or for at least 2 hours. (2 hours+)

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. (10 minutes)

Recipe View On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Use Christmas cookie cutters to cut out desired shapes. (15-20 minutes)

Recipe View Place cookies 1 inch apart on the prepared baking sheets. (5-10 minutes)

Recipe View Bake in the preheated oven until the edges are lightly golden, 8 to 10 minutes. Reduce baking time for cookies with delicate appendages to prevent overcooking. (8-10 minutes)

Recipe View Transfer cookies to a wire rack to cool completely before frosting. (20-30 minutes)

Recipe View For the frosting: In a large bowl, using an electric mixer, beat the softened butter and confectioners' sugar until smooth and creamy. (3-5 minutes)

Recipe View Add the vanilla extract and gradually mix in the milk, a little at a time, until desired spreading consistency is reached. Stir in food coloring, if desired. (3-5 minutes)

Recipe View Once the cookies are completely cool, frost as desired. (Varies)