Holiday Cut-Out Sugar Cookies

Buttery holiday cut-out cookies are the recipe my family returns to every December for a festive baking afternoon. These classic treats have a tender crumb and are made for decorating as wintry stars or cheerful trees. They are perfect for gifting and gathering around the kitchen table.

I first baked these with my grandmother coaxing the soft dough into reindeer and bells. Every year we make it a cold-weather tradition swapping stories as we spread icing and sprinkle sugar.

Ingredients

• All-purpose flour: gives the cookies structure choose a brand that feels silky between your fingers for the most tender crumb
• Unsalted butter: brings the signature richness buy high-quality for the best flavor and ensure it is at room temperature for easy mixing
• Granulated sugar: sweetens each bite and helps achieve the classic crisp edges
• Large egg: binds the dough and adds slight chew
• Pure vanilla extract: sets the warm base flavor use real extract for a bigger aroma
• Almond extract (optional): offers a delicate holiday nuance choose pure extracts for no bitterness
• Baking powder: ensures a gentle rise and light texture check for freshness as old powder can make cookies flat
• Salt: balances sweetness and sharpens other flavors
• Royal icing or powdered sugar glaze: creates a glossy finish for decorating fresh confectioner's sugar is best for a smooth texture
• Colored sprinkles or sanding sugar: add fun and crunch look for vibrant shades and avoid clumping

Instructions

Combine Dry Ingredients:

Whisk together the flour baking powder and salt in a medium bowl so everything is evenly distributed. Sifting helps make sure the cookies are delicate in texture.

Cream Butter and Sugar:

Beat the butter and sugar in a large bowl with an electric mixer for a full two to three minutes until the mixture turns pale and fluffy. This step is crucial for creamy smooth cookies with just the right crumb.

Mix in Egg and Extracts:

Add the egg vanilla and almond extract if using to the creamed butter. Beat until everything is thoroughly combined and the mixture looks silky.

Incorporate Dry Ingredients:

Gradually add the flour mixture to the wet ingredients mixing on low speed. Stop as soon as the dough comes together to avoid tough cookies.

Shape and Chill Dough:

Split the dough in half flatten each into a disk and wrap tightly in plastic. Chill in the refrigerator for at least one hour so the dough firms up and is easy to roll.

Prepare Baking Sheets and Preheat Oven:

Line your baking sheets with parchment paper and heat your oven to 350 degrees Fahrenheit so everything is ready the moment dough is rolled.

Roll and Cut Dough:

Place one disk on a lightly floured surface and roll out to about one quarter inch thickness. Use floured cookie cutters to press out your chosen shapes lifting them carefully to your baking sheet.

Bake Cookies:

Arrange cookies about one inch apart on prepared sheets. Bake for eight to ten minutes watching for edges to just start turning golden.

Cool Cookies:

Leave cookies on the baking sheet for five minutes before transferring to a wire rack. This makes them sturdy enough not to break.

Decorate:

Once cooled spread royal icing or glaze onto each cookie. Top with sprinkles or other edible decorations and let set until dry before storing.

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The flour is my favorite part since the right choice can make cookies so tender my little one always insists on sifting it herself and then giggles as the soft pile grows. I remember a snowy evening when my daughter mastered her first tree by herself and insisted we display it front and center on the dessert table.

Storage Tips

Store cooled decorated cookies in an airtight container for up to one week. Layer with wax paper to prevent sticking. If frosting is still tacky leave cookies uncovered for a few hours to air dry before stacking.

Ingredient Substitutions

Swap almond extract for orange zest or lemon extract for a citrus twist. If baking dairy free use a quality vegan butter and check your icing ingredients. Gluten free flour blends substitute well but choose a blend designed for baking.

Serving Suggestions

Pile these cookies on a festive tray for parties or package in gift bags for neighbors. Add a mug of hot cocoa or spiced tea for a wintry treat. They make beautiful edible ornaments if you punch a small hole in the dough before baking.

Cultural and Historical Context

American holiday cookies often feature buttery cut-outs for celebrating Christmas Hanukkah or New Year gatherings. Sharing decorated cookies traces back to German and Scandinavian traditions brought to the United States in the nineteenth century. Nowadays every family has their own favorite shapes and sprinkle rituals.

Seasonal Adaptations

Choose autumn leaf or snowflake cutters for different holidays Tint icing in pastel hues for springtime celebrations Try cinnamon or nutmeg in the dough for added warmth during winter I have found that chilling the dough overnight deepens the flavors and makes the rolling completely fuss free so morning baking goes quickly.

Success Stories

Friends new to baking say this is their go-to for party contributions because the dough never fails to roll out evenly. My sister started making these for a work cookie swap and won first prize three years running. There is always a little competition for who decorates the most creative cookie and laughter makes the memories sweeter.

Freezer Meal Conversion

Shape raw cookies and arrange them on a baking tray lined with parchment. Freeze flat until solid then transfer to freezer bags for storage up to two months. Bake directly from frozen adding a minute or two to the baking time.

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Cookie dough is forgiving and can be rerolled up to two times without toughening Use a thin metal spatula to transfer shapes to the tray for less breakage Mixing colors into icing in advance saves decorating time during parties

Recipe Questions & Answers

→ How do I prevent cookies from spreading?

Chilling the dough thoroughly and using cool baking sheets helps cookies maintain sharp edges while baking.

→ Can I make the dough in advance?

Yes, the dough can be refrigerated up to 2 days or frozen for up to 2 months before rolling and baking.

→ How thick should I roll the dough?

Roll dough to approximately 1/4-inch thickness for cookies that are sturdy but still tender.

→ What icing is best for decorating?

Royal icing forms a crisp surface ideal for intricate decorations, while powdered sugar glaze offers a softer finish.

→ Can I make cookies without almond extract?

Absolutely; almond extract adds flavor but is optional. Vanilla alone works beautifully for a classic taste.

→ How do I achieve vibrant icing colors?

Use gel food coloring for vivid shades without thinning the icing, creating a bright finish for decorations.