There is no better memory than making cutout sugar cookies and decorating them during the holiday season. With my recipe, you’ll have perfectly shaped cookies every time and cookies that actually taste delicious. 😌 This recipe’s sugar cookie base is the same as my Christmas Sugar Cookie Bites. I knew that recipe would be perfect for these cookies as well. I just love how soft and buttery they are and how simple they are to make! These cutout sugar cookies are the latest addition to my holiday cookie series. If you’ve missed them, be sure to check out my other festive holiday cookie recipes.
What are cutout cookies?
Simply put, cutout cookies are generally made with a sugar cookie dough base, that has been rolled out, chilled, and then cut into shapes using cookie cutters. They’re commonly seen during the holidays, but also for birthday parties and events Gingerbread Cookies are another fan-favorite cutout cookie!
Why This Recipe Works
The powdered sugar is what sets my sugar cookies apart! In my recipe testing, I found the powdered sugar (vs. granulated sugar) resulted in a smoother cookie dough texture, softer cookies, and the cookies do not spread. Cold butter: I found using cold butter makes the dough easier to handle and reduces spreading. Even when using the cold butter, you’ll still need to chill the dough for 2 hours or overnight (freeze for 20-30 minutes if you’re in a pinch!) Festive & fun. Mix up the frosting colors and sprinkles as you wish – the possibilities are endless! Easy to decorate with the kiddos! Let them pick which color frostings and sprinkles to use – they’ll love the freedom to make them their own! They have soft, thick centers and golden brown edges. They’re so perfect every time!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
Cold butter (unsalted): This cookie dough calls for using cold butter, straight from the fridge. Cut the butter into cubes for easier incorporation with the rest of the cookie dough ingredients. If using salted butter, simply omit the added salt listed later in the ingredients. Powdered sugar: Gives the cookies their sweet, delicious taste! Vanilla & almond extract: The almond extract is optional, but personally I think it really enhances the flavor of these cookies, especially how it complements the vanilla extract. I don’t bake with almond extract often (my husband is allergic to nuts) but really love the taste when I do use it! 1 egg + 1 egg yolk: I like using an extra egg yolk to help bind the dough, and it also adds some richness and softness. Milk: After mixing, if the dough feels a bit dry or crumbly, add a splash of milk to help hydrate it. Other ingredients needed: all-purpose flour (spooned and leveled of course!), baking powder, and salt (unless using salted butter, then omit the extra salt) For the easy icing: you’ll need more powdered sugar, light corn syrup, warm water, vanilla extract, and a pinch of salt.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Success Tips
If frosting or decorating cookies isn’t your thing, simply dust them with powdered sugar; they’ll look just as beautiful! Cut the shapes close together to reduce scraps. I only like to reroll the dough up to 2-3 times. Overworking it can lead to tough cookies. Use a sharp-edged cookie cutter for clean cuts and dip the cutter in flour between uses to prevent sticking. Allow the cookies to cool completely before icing them. Use my easy icing recipe below, royal icing, or store-bought cookie icing. Gluten-free: while I haven’t personally tested yet, I’ve successfully used a 1:1 gluten-free flour blend in most other recipes.
📸 Photos by Megan McKeehan of The Broke Girl Table
