Christmas sugar cookies (also known as cut out cookies) are a family tradition. This simple recipe for the perfect dough stays put (doesn't spread) and tastes amazing! A sweet cookie that is slightly crispy on the edges and soft and chewy throughout with the fabulous flavors of vanilla and almond. Not to mention, aren't they the prettiest cookies you have ever seen?
The days are escaping quickly which is a pretty good indication that Christmas is almost here. Another sign would be the four batches of sugar cookie dough that are chilling in the fridge waiting to be rolled and cut. Along with the Best Ever Sugar Cookie Icing.
Cookies to ship, cookies to go into Christmas gifts and also ones to fill the gratitude baskets we give out each year (to the people who have touched our lives - mail carrier, bank teller, mechanic, neighbor, cashier at Wal-mart. Anyone who has been special to us this year).
No basket, gift or package would be complete without my sugar cookies (so I am told). My munchkin has started enjoying in this tradition already.
She looks adorable in her apron, holding a giant rolling pin and rolling out the dough. Helping cut it out and the most fun has been decorating. But, we will talk more about that later.
This is one of the many popular sugar cookie recipes out there. More than the base of the recipe, the method will really make a difference.
Chilling the dough before it is rolled and again after it is cut, gives you beautiful and crisp lines on your cookies.
If you have a hard time with sticking try a non stick silicone baking sheet liner with parchment paper on top. It works perfectly for me.
But, if your cookies do come out of the oven a little poofy, use a flat metal spatula to gently press down on the tops while they are cooling on the baking sheet.
Dough keeps in the fridge for 2 weeks and in the freezer for at least 2 months (from my personal experience).
Good luck and happy baking! With love from our Simply Delicious kitchen to yours!
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.
Helpful Tips to make Christmas Sugar Cookies:
- Our favorite baker told us years ago that the trick to cut-out cookies keeping their shape was to skip the leavening. Now they are perfect every time.
- We got this brilliant tip for shipping cookies from our friend who owns a cookie shop, and it works so well. Package the cookies individually and tape them to a piece of cardboard. Wrap the cardboard in bubble wrap. You can stack multiple layers of cookies.
- If you are sensitive to almond, you can use all vanilla extract.
What you will need to make Christmas Sugar Cookies:
- Star Cookie Cutter - this is the cookie cutter I have been making snowflake cookies with for over 10 years.
- Christmas Tree Cookie Cutter the size of this cutter is impressive and the comfort grip makes for cookie cutting fun without sore hands.
- Decorating Squeeze Bottle are perfect for icing cookies. Great for the whole family.
- Baking Sheets - Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
- Gel Food Coloring is perfect for baked goods and coloring frosting.
- Silpat Mats are perfect for everything. We use them for rolling out doughs, baking cookies, biscuits and other desserts. They are also great for transporting pans. Just line a baking sheet and place your baking dishes on the mat. It provides a non-slip surface for traveling.
- Cooling Racks -
Enjoy!
With love from our simple kitchen to yours.
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!
Check out more of our favorite cookie recipes:
Christmas Pinwheel Sugar Cookies
3 Ingredient Peanut Butter Cookies
Candy Cane Crinkle Cookies
Spiced Eggnog Cookies
3 Ingredient Peanut Butter Cookies
Candy Cane Crinkle Cookies
Spiced Eggnog Cookies
See how easy this Christmas Sugar Cookies is to make. Watch the video!!!
Yield: approximately 36 cookies
Christmas Sugar Cookies (Cut Out Cookies)
Christmas sugar cookies (also known as cut out cookies) are a family tradition. This simple recipe for the perfect dough stays put (doesn't spread) and tastes amazing! A sweet cookie that is slightly crispy on the edges and soft and chewy throughout with the fabulous flavors of vanilla and almond. Not to mention, aren't they the prettiest cookies you have ever seen?
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 3-4 cups all purpose flour
- 1/2 teaspoon salt
- Best Ever Sugar Cookie Icing
- Pearl Sugar Balls (dragees)
Instructions
- In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
- Add the eggs, vanilla and almond. Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
- Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.
- Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.
- Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.
- Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Those are just so beautiful - I'm not sure I could eat one!
ReplyDeleteI've been looking for a good sugar cookie recipe! Thanks!
ReplyDeleteWhere is the recipe? I've been searching for half an hour. The video doesn't give measurements.
DeleteDon't know how you could miss it. Look right below the picture of the pinwheel cookies. If you start seeing pictures of cookie cutters, you've gone right past it.
DeleteDon't know ! I'm looking as well, the video isn't cutting it for me!
DeleteScroll up a little bit. It is right there
Deletescroll up a little bit. It is right there
DeleteYou have to click on the words cookie recipe & then it will come up
DeleteLooks so inviting, just beautiful! On my list of Christmas Cookies to make this year.
DeleteUnder the photo of the cookie, it says print recipe. When you click "print recipe", the recipe shows.
DeleteBeautiful cookies! I love decorated sugar cookies at Christmastime. :)
ReplyDeleteOh these look stunning my friend! Beautiful and delicious
ReplyDeleteSo pretty! They look like they belong in Bon Appetit!
ReplyDeleteWhat's the secret to the glossy icing? My Royal Icing always turns a bit flat.
ReplyDeleteThis icing dries glossy. I will share a recipe later in the week. But, if you love your icing, you can also dry your cookies with a heat gun and that will leave a glossy sheen on them. Hope that helps! Happy Baking. XO
DeleteDid you post the royal icing? I can't find a link nor when I do the search?
DeleteDid you post the icing? I cannot find it.
DeleteDo you mean to dry the actual cookie with a heat gun or the icing on the cookie should be dried with a heat gun?
DeleteDry the icing with a heat gun should leave it glossy. Here is the icing recipe: http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html
Deletehow can you keep it glossy without a heat gun?
DeleteUse this recipe and you do not have to use a heat gun. http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html
DeleteWhere's the icing recipe??
DeleteGorgeous!
ReplyDeleteLove this recipe! Will be linking back to this in my upcoming post :)
ReplyDeleteDonna, these are GORGEOUS!!! Love the sheen on them, too! Thank you SO much for sharing them at Wicked Good Wednesdays! Hope to see you again tomorrow!
ReplyDeleteHi there! Did you ever share a recipe for your royal icing? I can't seem to find it and I need it desperately! lol
ReplyDeleteThanks!
~Wendy
Hi, are these cookies soft? Thanks! Kalli
ReplyDeleteCan I ask why unsalted butter? It's hard to find in my neighborhood stores:(
ReplyDeleteThat is what I use to create recipes. You can certainly omit the salt and use salted butter. Enjoy and let us know how it goes.
DeleteHas anyone tried these with a gluten free flour blend.
ReplyDeleteI have used Cup4Cup and they were amazing!
DeleteI'm just wondering why your recipe doesn't call for baking powder?
ReplyDeleteI thought it was necessary to use along with salt. I think if you use self rising flour you don't have to add it, but your recipe says all purpose...
?I know a little about baking but i'm no expert ;)
No baking powder or baking soda?
ReplyDeleteI do not use leavening in any cut out cookie recipes. It helps the cookies keep their shape, a tip I picked up from a long time bakery in my town.
DeleteI made these cookies last night and they turned out amazing! I just bought the cookie icing, though.
DeleteI've always used this same recipe, I got it from my mother, except my recipe has 1 1/2tsp baking powder & they are delicious & they keep their shape just fine.
DeleteOk well making them now as written and they smell yummy! Thanks
ReplyDeleteIm going to make these for the soldier boxes at church that we send. Any tip on how to store them when we mail it? Thanks
ReplyDeleteThat is an awesome idea Teresa. When I ship, I package the cookies individually and tape them to a piece of cardboard. The cardboard is wrapped in bubble wrap. You can stack the cardboard sheets, but my friend who owns a cookie shop taught me this and it works so well. Enjoy and Merry Christmas!
DeleteHow long so the cookies stay in fridge to chill
DeleteWhat do you do to the icing to make some of it toothpaste consistency and some of it corn syrup consistency?
ReplyDeleteI make the original batch thick and then add more liquid to the thin (flood) icing. Hope that helps!
DeleteDoes the dough freeze well? Just thinking of making ahead and thawing when ready to make?
ReplyDeleteDoes the dough freeze well? Just thinking of making it ahead and then thawing when ready to bake as an activity for the kids.
ReplyDeleteThis sounds like a great cookie. Love the addition of the almond flavoring.
ReplyDeleteCould I just use Vanilla extract and not the Almond extract??
ReplyDeleteYes you can. They are delicious that way too.
DeleteOk
ReplyDeleteIn the process of making the cookies now. I took the dough out of the fridge after an hour and it's very sticky :/ should I chill it longer or does it sound like I did something wrong?
ReplyDeletedid you ever get a response on this?
DeleteHow much flour did you add, Jessica? If the dough does not come together add more flour until the dough is tacky. I hope that helps.
DeleteGreat inputs..Tq so much for sharing live tips.wants to try this..but got to check if I can get good christmas red gel colour in my place..in India.
ReplyDeleteHey I followed this recipe exactly, however the dough is a bit too soft. I manage to roll it out and cut with the cookie cutter, but it's not holding its shape when it's time to transfer to the baking sheet. Help please!
ReplyDeleteMy dough came out sticky not nice and clean like your video...if I put it in plastic wrap, i will lose half of the dough from sticking to the wrap. Where did I go wrong?
ReplyDeleteexactly...mine didn't end up a solid mass as in the video.
DeleteMine came out sticky too! Not sure what or if I did something wrong!!
DeleteI just made the dough & it came out very sticky!! Not sure what I did wrong! Followed recipe!!
DeleteMine was incredibly sticky as well. I chilled it for over 24 hours and as soon as I started rolling it, it got sticky and fell apart. I even tried rolling it between sheets of wax paper and re-chilling it but it was still a lost cause. Pretty disappointing that there hasn't been a response...
DeleteJust add about another 1/2 cup of flour, little more if needed.
Deleteyes, keep adding flour and mixing until it is not sticky. When I rolled it, I also sprinkled a little four onto the surface and on the rolling pin if it started to stick.
DeleteI made these cookies, and the icing, this weekend, and they came out amazing. Especially considering my limited baking skill set which was pretty much box-mix based. Lol. It was super easy, but I did have a few issues to work through. Getting clean cuts with the cutters, and I had a hard time getting the flood icing to match the outline, in terms of looking seamless. But I am still immensely pleased with both batches I made, and am giving them as gifts!!! I made little tags for the bags with "homemade by Jane, with a recipe from theslowroasteditalian.com!! Thank you!! I'd love to send you a picture!
ReplyDeleteHi Jane! I am so excited to hear about your cookies. Your story filled my heart up and I am gushing with joy. Homemade gifts are absolutely the best gift ever. I would love to see your pictures.
DeleteYou can email me at donna {at} tsrifood {dot} com or you can send them via Facebook.
Hi Donna! I sent a few pics of my cookies to your email. In real life I am Katherine. it's a long silly story, but Jane is a nickname I use online. Thanks again for sharing these recipes! The cookies are delicious, everyone I gave them to raved about how much they loved them.
DeleteI made these last night and they are great! Very easy to make with ingredients that I had on hand. This is much better than the recipe that I have been using for the past forty years! Thanks for this recipe.
ReplyDeleteThere look amazing! How long do you let the flood icing dry before adding the decorative details? It looks like the dragees are on while it's still wet? What about the decorative icing?
ReplyDeleteCan you double the vanilla extract and omit the almond extract for someone who has a tree nut allergy?
ReplyDeleteI was wondering the same, I'm sure it would be fine.
DeleteCan you use a cookie gun with this Receipe?
ReplyDeleteWheres the
ReplyDeleteRecipe
These are the best sugar cookies I have ever made! They don't even need frosting! Thank you for sharing your recipe!
ReplyDeleteI'm making these right now but my dough is sticky. It's nothing like the video. Help please!
ReplyDeleteMy grand daughter has a milk allergy. Can we make this with a type of margarine?
ReplyDeleteMy kids are allergic to nuts, so I can't use Almond Extract. Will doubling the vanilla still make a good tasting cookie?
ReplyDeleteMy kids are allergic to nuts, so I can't use Almond Extract. Will doubling the vanilla still make a good tasting cookie?
ReplyDeleteMy daughter and I made these last night. WOW, they were amazing! We are saving the recipe. The frosting, that dried perfect. Thank you!
ReplyDeleteOh my gosh these cookies are to die for and so is the frosting! This has definitely become a new Christmas tradition for me to make these! Everyone loves them!
ReplyDeleteHi, um.....your video shows you adding butter and then eggs.
ReplyDeleteSomehow the sugar was omitted in the video...for sugar cookies.
I know it's in there, and you show how to cream the butter and sugar together. But it struck me as odd. Hopefully it's an easy fix if you want to go back and edit that into the video.
Hello. I have never made cookies from scratch before. I made these, though, and they turned out great. Thank you so much for the great recipe for both the cookies and the icing.
ReplyDeleteThese are absolutely the most beautiful cookies ever! I must try this. Learning to decorate cookies like a pro is on my culinary bucket list. However, not THIS Christmas! (hee hee). I'll shoot for some awesome Valentine's day cookies instead. Much love for sharing the goodness!
ReplyDeleteHelp! I followed the recipe exactly the way it was written, I even beat the butter and sugar for 3 minutes like it said. But my dough is still sticky. I have been chilling them since 6:45. Not sure where I went wrong.
ReplyDeleteHello, I made your cookies and used your icing. The cookies came out tasty and beautiful! Thank you for the recipes. I have a long way to go have my cookies look as beautiful as yours but they were 100% better then where I started.
ReplyDeleteI made these cookies and the icing listed at Christmastime and now for Valentine's Day. They are wonderful!! I have made them with my teenage brother, who loves to decorate them. We have used these cookies for our cake decorating class too. Excellent recipe! So very glad I found this and tried it. Thank you!
ReplyDeleteCa I reuse the scraps of dough?
ReplyDeleteHow far in advance can you make the cookies before frosting them? Should I keep in the freezer, or just in a tin/tupperware?
ReplyDeleteHow far in advance can you make the cookies before frosting them? Will they keep without going stale in a tupperware or should I freeze them?
ReplyDeleteSo I've read all the comments and if I don't use a heat gun on the icing to dry it will it still come out shiny air drying naturally? You sure have beautiful decorating skills!! These cookies are a work of art!!
ReplyDeleteThanks so much! It will be shiny just letting it air dry. Hope that helps!
DeleteHave you ever stored the cookies in the freezer for a couple weeks to be decorated/frosted later??
ReplyDeleteAfter hours of searching for the "one" I have found the recipe I am SO excited to try :) Thanks for sharing and a BIG thank you for all of you who have left comments, which are always a big help!
ReplyDeleteThanks you, Steph9803! Enjoy and let us know how it goes!
DeleteIs it safe to refrigerate the dough overnight before rolling out, cutting and baking?
ReplyDeleteI always refrigerate the dough overnight and it works perfectly! Hope that helps,enjoy!
DeleteWhat is the shelf life of the cookies decorated and shrink wrapped. Thanks
ReplyDeleteHi, these look absolutely beautiful! I can hardly wait to try making them. Do you know if adding orange or lemon zest would change the stability of the cookie? I've never added zest to a cookie and wondering if it would be good. Thank you.
ReplyDeleteDoes this flour need to be sifted? If so, before or after measuring?
ReplyDeleteThank you :)
Hi Zia, no it does not need to be sifted. Enjoy!
DeleteCan they stay in the fridge for more than an hour?
ReplyDeleteI made two batches of these cookies and by far this is the best recipe for cut out cookies and royal icing. After a few unsuccessful attempts to make cut out cookies over the years, I gave up on making them.
ReplyDeleteUntil now.
After finding this recipe, I decided to try again. This cookie dough is not temperamental. I call dough like this "forgiving." It rolls out well and tastes great without frosting. Most of the cutout cookies I have been given as gifts over the years have been thrown in the garbage because they tasted like a bag of flour and were hard as a rock.
With tips like cutting them out and putting them in the frig on the cookie sheet before baking, the author of this recipe sets the user up for success. I made sure to roll the cookies relatively thin so they didn't puff out and lose their shape.
Even after a few days, the cookies were not hard and tasted fresh. They were positively addicting and I was proud to give them as gifts. I put colored royal icing in various squirt bottles (like the ones they have in restaurants for mustard) to decorate the cookies.
Both the cookie recipe and the royal icing recipe are worth the effort. Thank you Donna!
We are so HAPPY to hear that!!! I am so glad they worked out for you. This is my favorite Sugar Cookie Recipe! Thank you so much!
DeleteI am so glad I found this recipe! It is amazing - the only one I will use from now on and the icing is lovely. I have a hard time rolling dough from the fridge, so instead of making them balls and chilling, I rolled the dough to 1/4 inch between two sheets of parchment paper and put those in the fridge - so much easier cutting out the cookies this way - perfect for people with limited strength in their upper body. Tonight I have just made my fourth batch this Christmas - the whole batch only lasts a day here with my adult men! Never, ever going to another recipe!! Sharon.
ReplyDeleteI’d like to hear a reply about freezing. I need to make 300 for a church event. Can I freeze? Should I freeze cut cookies and then bake or can I freeze baked cookies. Or does it matter.
ReplyDeleteThe recipe calls for 3-4 cups of flour. What is best? 3 or 4 cups?
ReplyDeleteI am also wondering if the cookies can be made & baked ahead of time and freeze to decorate & eat later and/or freezing the dough to be baked later..?
ReplyDeleteThese look awesome! Just wondering, about how many cookies does this recipe make? Thank you so much!! :)
ReplyDeletewhat # tips do you usually use for the thick and thin iciing? rylee.elizabeth@gmail.com
ReplyDeleteAdd a little more milk once you divide the icing. One should be like toothpaste consistency and the flood icing should be consistency of corn syrup. It doesn’t take much milk to get it thinner- try a teaspoon at a time
ReplyDeleteThese cookies were amazing!
ReplyDeleteThe sugar cookies remind me of my childhood. I’ve been searching for this recipe for years. Thank you, so much!!! My family made about dozens upon dozens already in two days.
ReplyDelete