Christmas Sugar Cookies are such a nice way to sweeten up your holiday spirit. The cookies are festive, soft and buttery, with delicious vanilla notes.
In another large bowl, beat butter and sugar until light and fluffy. Then, add egg, milk, and vanilla and beat until combined.
Next, with the mixer on low speed, add flour mix gradually, and beat until fully combined.
Divide the dough into 3 equal parts and place into 3 bowl. Add red gel food coloring to one of the bowl, green to another and leave the third one uncolored.
Either using a mixer or a spatula, combine the gel food coloring with the dough, until smooth and the color is evenly distributed. Roll the dough from each bowl into a ball and press into a thick disk.
Wrap each dough disk in plastic wrap. Refrigerate for about 1 hour.
Preheat oven to 350 degrees F. Cover two baking cookie sheets with parchment paper and set aside.
Cover a flat surface with WAXED paper (no flour). Remove the chilled dough from the fridge. Using your fingers, break pieces of dough (about 1-2 inches big) from each disk and distribute on the prepared waxed paper, close to each other, about 1/2 - 1 inch distance between the pieces. Alternate between colors, and try to form a rectangle with the broken dough pieces.
Cover the pieces with waxed paper, using a rolling pin, roll it over the dough pieces, and form a flat rectangle, and make sure it's about 1/4 inch thick.
Remove the top waxed paper, and use cookie cutters to cut desired forms and shapes. Then transfer the cookies to the prepared baking sheets, leave 1 1 1/2 inches distance between cookies.
Place the cookies in the freezer or refrigerator for about 10 minutes to chill. This will help maintaining the shape while baking.
Bake 8 to 10 minutes in the preheated oven at 350 degrees F, or until golden color.
If desired, after the cookies have been fully cooled, decorate with icing.