Christmas Cut Out Cookies

It’s not Christmas without Christmas Cut Out Cookies! These rolled sugar cookies promise to be easy to cut out and bake up crisp on the outside and soft on the inside. Top with my favorite easy buttercream frosting!

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I feel like roll out sugar cookies are a must-have Christmas treat. I look forward to making them every year with my kids, creating memories and enjoying that special time together.

My perfectionist nature doesn’t lend itself well to having four little helpers who also love making Christmas cut out cookies. I’ve learned my lesson though, and make one “kid” batch where they can eat (almost) all the dough they want and decorate them with the craziest sprinkles we can find, then I make a batch by myself with a little more care (read: hygiene).

With the size of our family now I’d say two batches are necessary anyways. The amount of cookies will vary depending on what size cookie cutters you use.

Cut out cookie ingredients

• Flour
• Baking powder
• Butter
• Granulated sugar
• Egg
• Vanilla extract

How to make cut out cookies

1. In a medium bowl combine flour and baking powder.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on low speed.
3. Add the egg and vanilla and mix.
4. Gradually add the flour mixture and beat just until combined, scraping down the bowl as needed.
5. The dough should look crumbly. Turn it out onto a clean work surface and knead until soft and smooth.
6. Roll the dough on a floured work surface to about ¼″ thick and cut into shapes. You can take the scraps and gently form them into another ball to roll and cut again, but be careful not to add too much flour or work the dough a lot or your cookies will become tough and dry.
7. Place the cut out cookies on a baking sheet lined with parchment paper or a Silpat and bake 10-12 minutes at 350ºF. Let cool a few minutes on the sheet, then transfer to a cooling rack to cool completely before frosting.

Cut out cookie frosting ingredients

• Powdered sugar
• Butter
• Vanilla extract
• Milk

How to make cut out cookie frosting

• In a large bowl combine butter and powdered sugar using a hand mixer on low speed.
• Add vanilla and mix again on low.
• Scrape down the bowl and add the milk a few drops at a time until desired consistency is reached, mixing on medium low and scraping the bowl occasionally.
• Use immediately or divide and tint, then use to frost cooled cookies.

Tips for the best Christmas cut out cookies

Should I use salted or unsalted butter for cut out cookies?

I usually only keep salted butter on hand, so that is what I usually use. If you prefer to control the amount of salt in your baked goods, use unsalted butter and add salt to suit your tastes. I would start with ½ teaspoon of salt int the cookie dough and just a pinch in the frosting.

What kind of cookie cutters to use for Christmas cut out cookies

My hands down favorite cookie cutter is the snowflake (here’s an affiliate link to one similar to mine) because it’s big, which gives you a soft center and lots of frosting. I also like using a big biscuit cutter because they’re easy to frost and can be made to look like snowballs, ornaments, etc. if you’re feeling creative.

Can I make Christmas cookies without cookie cutters?

If you don’t own any cookie cutters, don’t worry! You could use a glass to cut the cookies into rounds, or get in there with a knife and create something of your very own.

Should I cut out cookies before or after baking?

Always cut out your cookies before baking. This will give you defined, crisp edges and soft cookie centers.

How to keep rolled sugar cookies from spreading while baking

You’ll want to work quickly and keep your cookie dough from getting warm when rolling and cutting before baking. Your cookies will spread more if your dough is warm.

If your dough becomes too warm while working with it, divide it into two parts and refrigerate one half while preparing the other half, or refrigerate all of the dough for 30 minutes before rolling out.

How to get soft sugar cookies

I used my grandma’s cut out cookie recipe for years, but it was a very crisp cookie and I prefer a soft one. I’ve tried dozens of others over the years and I’ve finally hit on a winner so you only need to make this one recipe to get it right the first time!

This recipe isn’t all that different from my grandmother’s recipe, but do you want to know what makes them soft? I’ve added a little extra sugar and baking powder give it a nice soft puff.

The best buttercream frosting for Christmas cookies

I did stick with the original frosting recipe from my grandma’s box. Add more milk and you have a glaze that I put on absolutely everything from cinnamon rolls to quick breads.

I will literally bake something just to have an excuse to eat this frosting. I think my kids now feel the same way.

What to do with cookie dough scraps

You might notice in some of these pictures I used a few scraps to roll into little roses, which also look like cinnamon rolls. They bake up just like the cookies and can be frosted or dusted with powdered sugar. It’s a fun way to use up any little bits that aren’t big enough for a full cookie.

Tips for customizing:

• I’ve made them dairy free with great success by using a vegan buttery spread and almond milk
• Make them gluten-free by using a gluten-free flour blend
• Add extra flavor to the frosting by swapping the vanilla extract for peppermint extract, almond extract, or cinnamon (you may need to adjust quantities – add a little to start with and add more as necessary)
• Add a touch of nutmeg to the cookie dough for a lightly spiced cookie

More Christmas treats

• Giant Ginger Cookies
• Gingerbread Bars
• Chocolate Pistachio Christmas Star Bread
• Dark Chocolate Salted Caramel Cups
• Almond Butter Cups
• Pretzel Cookie Dough Truffles
• Gingerbread Energy Balls
• Single Serving Crustless Pumpkin Pie
• Peanut Butter Blossoms

If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Christmas Cut Out Cookies

These soft sugar cookies are the perfect cut out cookies for Christmas!

4.20 from 10 votes

Print Pin Rate SaveSaved!

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 16

Calories: 364kcal

Author: Lindsay Moe

Ingredients

Christmas Cut Out Cookies

• ▢ 3 cups unbleached all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 cup butter, (2 sticks) cold and cut into chunks
• ▢ 1 cup granulated sugar
• ▢ 1 egg
• ▢ 2 teaspoons pure vanilla extract
• ▢ Pinch salt, optional

Buttercream Frosting

• ▢ 3 cups powdered sugar
• ▢ ⅓ cup butter, softened
• ▢ 1 ½ teaspoons pure vanilla extract
• ▢ 2-4 tablespoons milk
• ▢ Pinch salt, optional

Instructions

Christmas Cut Out Cookies

• Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat. Set aside.
• In a medium bowl combine flour and baking powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on low speed. Add the egg and vanilla and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl as needed.
• The dough should look crumbly. Turn it out onto a clean work surface and knead until soft and smooth.
• Roll the dough on a floured work surface to about ¼" thick and cut into shapes. You can take the scraps and gently form them into another ball to roll and cut again, but be careful not to add too much flour or work the dough a lot or your cookies will become tough and dry.
• Place the cut out cookies on the prepared baking sheet and bake 10-12 minutes. Let cool a few minutes on the sheet, then transfer to a cooling rack to cool completely before frosting.

Vanilla Buttercream Frosting

• In a large bowl combine butter and powdered sugar using a hand mixer on low speed.
• Add vanilla and mix again on low.
• Scrape down the bowl and add the milk a few drops at a time until desired consistency is reached, mixing on medium low and scraping the bowl occasionally.
• Use immediately or divide and tint, then use to frost cooled cookies.

Notes

 

Tips for customizing Christmas cut out cookies

• I’ve made them dairy free with great success by using a vegan buttery spread and almond milk
• Make them gluten-free by using a gluten-free flour blend
• Add extra flavor to the frosting by swapping the vanilla extract for peppermint extract, almond extract, or cinnamon (you may need to adjust quantities – add a little to start with and add more as necessary)
• Add a touch of nutmeg to the cookie dough for a lightly spiced cookie

Adapted from Bake at 350

 

Nutrition

Calories: 364kcal | Carbohydrates: 53g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 140mg | Potassium: 85mg | Sugar: 34g | Vitamin A: 485IU | Calcium: 33mg | Iron: 1.2mg

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