Christmas Sugar Cookie Cutouts
These foolproof Christmas Sugar Cookie Cutouts deliver perfectly shaped, deliciously soft cookies with crisp edges that hold their decorative detail beautifully. Whether you're continuing a generations-old tradition or starting a new one, these cookies strike the perfect balance between simplicity and spectacular results.
Equipment
- Stand Mixer or Hand Mixer
- Baking Sheets
- Parchment Paper
- Rolling Pin
- Cookie Cutters
- Cooling Rack
- Piping Bags and Tips
Ingredients
Cookie Dough
- 3 cups all-purpose flour (375g), for gluten-free option substitute with a 1:1 gluten-free baking blend
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (226g), softened but still cool to touch
- 1 cup granulated sugar (200g)
- 1 large egg room temperature
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract optional but adds wonderful flavor depth
Royal Icing
- 3 cups powdered sugar (360g)
- 2 tbsp meringue powder
- 5-6 tbsp warm water
- 1/2 tsp vanilla extract use clear vanilla for white icing
- food coloring as desired
Instructions
- Begin by gathering all ingredients and allowing butter and egg to reach room temperature. The ideal butter texture should give slightly when pressed but not be so soft that it loses structure.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed. For extra-tender cookies, sift these ingredients together instead of whisking.
- Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat butter and sugar on medium speed for 3-4 minutes until light and fluffy. You'll notice the mixture changing from yellow to a pale, almost white color when properly creamed.
- Beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated, about 1 minute. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop as soon as no dry flour remains visible to avoid overmixing.
- Divide the dough in half and form each portion into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firms up the butter, making the dough easier to handle and helping cookies maintain their shape during baking.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to ¼-inch thickness.
- Cut into desired shapes using cookie cutters. Transfer cutouts to prepared baking sheets, spacing them about 1.5 inches apart. Gather scraps, re-roll, and continue cutting until all dough is used.
- Bake for 10-12 minutes until edges are just beginning to turn golden. The centers should look slightly underdone - they'll continue cooking on the hot baking sheet.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the royal icing: In a stand mixer fitted with the whisk attachment, combine powdered sugar and meringue powder. Add water and vanilla, then beat on low speed until combined. Increase to medium-high and beat for 5-7 minutes until stiff peaks form. Divide and tint as desired.
- Transfer icing to piping bags fitted with small round tips. Outline cookies first, then fill (flood) with slightly thinned icing. Add sprinkles or additional decorations before icing dries. Allow decorated cookies to set completely before stacking or storing.
Notes
- For softer cookies, bake for 9-10 minutes; for crispier cookies, bake for 12-13 minutes.
- Royal icing needs 24 hours to dry completely before stacking cookies.
- Undecorated cookies can be stored at room temperature for up to 1 week or frozen for up to 3 months.
- Cookie dough can be refrigerated for up to 3 days or frozen for 2 months.
- For healthier alternatives, try replacing half the flour with white whole wheat flour, reducing sugar to ¾ cup, or using coconut sugar instead of granulated sugar.
- Royal icing needs 24 hours to dry completely before stacking cookies.
- Undecorated cookies can be stored at room temperature for up to 1 week or frozen for up to 3 months.
- Cookie dough can be refrigerated for up to 3 days or frozen for 2 months.
- For healthier alternatives, try replacing half the flour with white whole wheat flour, reducing sugar to ¾ cup, or using coconut sugar instead of granulated sugar.
Nutrition
Calories: 175kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 55mgFiber: 0.5gSugar: 12g
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