Holiday Cut-Out Sugar Cookies
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These holiday cut-out butter cookies are a dream to make, and they’re as delicious as they are pretty!
Photo by Suzana Marinkovic
I usually think of cut-out sugar cookies as something to admire rather than eat, but this recipe from King Arthur Flour is different. The cookies are buttery and tender-crisp, and the frosting adds just the right amount of sweetness. They’re also a dream to make. The dough is super easy to roll out and cut—and the cookies won’t puff up or spread out in the oven, so go ahead and break out all those ornate cookie cutters!
If you’re looking for another delightful holiday baking project, be sure to check out the Christmas wreath cookies. They’re equally fun to make and add a charming touch to your holiday dessert spread.
“I just made these cookies for the first time and loved them!! The dough was easy to work with and the cookies taste so good!!!”
What You’ll Need To Make Holiday Cut-Out Sugar Cookies
- Confectioners’ Sugar: Sweetens the dough. Confectioners’ sugar is used instead of granulated sugar as it gives the cookies a wonderfully tender texture.
- Butter: Adds moisture and helps create a flavorful cookie.
- Egg Yolk: Contributes to the dough’s structure and adds richness.
- Almond Extract: Adds a distinct, aromatic flavor to the cookies. If you don’t have almond extract, substitute with vanilla extract.
- All-Purpose Flour: Provides the base for the cookies. To ensure you’re using the correct amount of flour, spoon it into the measuring cup and level it off.
- Royal Icing, Easy Glaze Icing, or Store-Bought Icing: Used for decorating the cookies and adding a sweet, decorative finish. The recipe for easy glaze icing can be found below.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the confectioners’ sugar, butter, egg yolk, salt, and almond extract in the bowl of an electric mixer fitted with the paddle attachment.
Beat until smooth.
Add the flour.
Mix on low speed until well combined. The mixture will seem dry at first but don’t worry, it will come together.
Scrape the dough onto a work surface (if it’s sticky, dust very lightly with flour).
Knead into a ball and then cut it in half.
Shape the dough into 2 discs, then wrap in plastic and refrigerate for at least 2 hours.
When you’re ready to bake, remove the dough from the refrigerator, and let it soften for 30 minutes to 1 hour. Work it with your hands for a minute or so, until it feels soft and pliable enough to roll. Be careful not to overwork it; it should still feel cool.
Sprinkle your work surface lightly with flour. Lightly sprinkle the top of the dough and rolling pin as well. Working with one piece of dough at a time, roll to between 1/8″ and 1/4″ thick.
Use cookie cutters to cut shapes, then use a thin metal spatula to lift the dough off of the counter and onto parchment-lined baking sheets (they can be close together; they don’t spread). Re-roll and cut the dough scraps.
Place the cut-out cookies on parchment-lined baking sheets.
Bake the cookies in a preheated 350°F oven for 10 to 14 minutes, until they’re set and barely browned around the edges. Note that the cook time will vary depending on the thickness and size of the cookies. Very small cookies might be done in 8 minutes.
Let cool, then ice the cookies with royal icing, glaze icing (recipe below), or store-bought icing.
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Holiday Cut-Out Sugar Cookies
These holiday cut-out butter cookies are a dream to make, and they’re as delicious as they are pretty!
Ingredients
- 1¼ cups Confectioners' sugar
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, at room temperature
- 1 large egg yolk
- ¾ teaspoon salt
- 1 teaspoon almond extract (or 2 teaspoons vanilla extract)
- 2¾ cups all purpose flour, spooned into measuring cup and leveled-off with knife
- Royal Icing, Easy Glaze Icing (see recipe below), or store-bought icing, for decorating
Instructions
- Combine the confectioners' sugar, butter, egg yolk, salt, and almond extract in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed at first to incorporate the sugar, then increase the speed to medium and beat until smooth, about 30 seconds. Add the flour and mix on low speed until well combined. The mixture will seem dry and crumbly at first, but don't worry—it will come together into a cohesive dough.
- Lightly dust a clean work surface with flour. Scrape the dough onto the work surface and knead into a smooth ball. Cut the ball in half and form 2 discs, then wrap each disc in plastic and refrigerate for at least 2 hours or overnight.
- When you're ready to bake, remove the dough from the refrigerator and let it soften on the countertop for 30 minutes to 1 hour. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set two oven racks in the centermost positions.
- Begin with one disc of dough, kneading it with your hands for about a minute until it becomes soft and pliable, similar in consistency to play dough. Remember, the longer the dough has been refrigerated, the more kneading it may require. Aim for a dough that’s neither crumbly nor cracking at the edges, yet be cautious not to over-knead; it should retain a cool temperature. If it becomes too warm or soft at any point, feel free to pop it back in the fridge for a bit.
- Sprinkle your work surface lightly with flour. Lightly sprinkle the top of the dough and the rolling pin with flour as well. Roll to between ⅛" and ¼" thick, sprinkling more flour over and under the dough as needed so that it doesn't stick. Use cookie cutters to cut shapes. Use a thin metal spatula to lift the cut dough off of the counter and onto the prepared baking sheets (they can be close together; they don't spread). Re-roll and cut the dough scraps, dusting more flour as necessary so the dough doesn't stick. Bake the cookies for 10 to 14 minutes, until they're set and barely browned around the edges. (Note that the cook time will vary depending on the thickness and size of the cookies. And mini cookies might be done in as little as 8 minutes.)
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before icing.
- Note: The cookies are best eaten within a day or two, when they are perfectly tender and crisp. They'll keep much longer stored in an airtight container, but they'll soften up.
- Make-Ahead/Freezer-Friendly Instructions: The cookie dough can be made up to 4 days ahead of time and refrigerated, or frozen for up to 3 months. To freeze, wrap each dough disc securely in plastic wrap, and place in a sealable bag. When ready to bake, remove the disks from the freezer, thaw on the counter until pliable, and proceed with recipe. The cookies can also be frozen after baking. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
- To Make Easy Glaze Icing: Combine 2¼ cups confectioners' sugar, 2 tablespoons light corn syrup, and 2 tablespoons milk. Stir with a spoon to make a thick but spreadable glaze. If the glaze is too thin, add additional confectioners’ sugar. If it's too thick, dribble in additional milk ½ teaspoon at a time. (You'll know the consistency is right when a ribbon of glaze dribbled from the spoon will sit atop the glaze in the bowl briefly, before settling and disappearing. Be careful not to make it too thin, or it will drip right off the cookies and make a sticky mess.) Using a small spoon, dollop the icing on the center of the cookies and use a spoon, knife, toothpick or your finger to spread it all the way to the edges. Sprinkle with colored sugar or other sugar decorations while the icing is still wet. Allow the glaze to harden before storing the cookies.
Nutrition Information
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- Serving size: 1 cookie
- Calories: 82
- Fat: 4g
- Saturated fat: 2g
- Carbohydrates: 12g
- Sugar: 7g
- Fiber: 0g
- Protein: 1g
- Sodium: 2mg
- Cholesterol: 12mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Another great recipe from Jenn Segal! You are my go-to cooking hero! Every recipe of yours has turned out great. I made these for Hanukkah and they were delicious! Not only were they very pretty, but they got rave reviews from all! Now I’m making again for Valentine’s Day. Thank you!
These are delicious, buttery, crisp little cookies! I followed the recipe exactly, and the only small issue I had during the first bake was that the cookies spread quite a bit for me, sticking all the cookies together. My three-year-old and I did take quite a while rolling and cutting all the shapes out, so I figured maybe the dough was too warm by the time it hit the oven. The second round, we popped the pan of cut cookies in the freezer for about 10-15 mins before putting them in the oven, and they came out perfect. Either way, they tasted delicious! And such a fun way to include the kids.
I read the reviews after I made these cookies. So to make this recipe work, several people had to alter the recipe, not making Jenn’s recipe any longer. I had the same problem with the crumble. After reading, not to be worried it would come together, it didn’t. I’ve made several of your recipes and had wonderful results, this one was not one of them. (Just sad that I had to trash it 🙁
just a note; I am not in a high altitude area, I used the metric measurements to get an accurate amount of each ingredient, and I’m not a beginner.
I feel bad giving 2 stars
I’ve read other recipes that state that if you don’t use a high powered mixer (such as a Kitchen Aid with the paddle attachment) that this can be a result because the flour doesn’t get incorporated into the butter/sugar as much – the solution is simply to use a bit less flour.
These were fantastic and tasted amazing! Will be using this recipe a lot. Thank you for another great recipe!
Only the best and easiest butter cookie roll out recipe I have ever used!!! Thank you!
I have been looking for a good butter cookie. Do I have to make these as a cut-out cookie? I just wanted a drop cookie or a sliced-from-a-roll type cookie, like a shortbread. These sound so good! Thank you!
Hi Janet, I think these would work as a sliced cookie. They may take just a bit longer in the oven so keep a close eye on them. Hope you enjoy!
Before I go on about how delicious these cookies are, I must relay what happened the first time I made them. To start, I doubled the recipe-exactly doubling all the ingredients, as I needed to make a lot of cookies. The dough was super dry but I went ahead and refrigerated it in disks, even though they were pretty cracked. When I brought them out the next day and brought the dough to room temperature there was no change in consistency. So I added two more egg yolks but the dough still was too dry to roll out. So I dumped it and started over. The second time I just made a single batch and stopped at 2 1/2 cups of flour instead of 2 3/4 c because I could tell by the consistency that 2 3/4 cups was too much flour. The dough was firm enough that I just rolled it out immediately instead of refrigerating it first. I made my cookies a little thicker because I’m using them for favors for a shower and they’re going to be individually wrapped. I baked them for about 17 minutes, put them on a rack to cool and just tasted one. Flavor is absolutely delicious, consistency between soft and crisp. They are substantial and are going to hold up well to royal frosting I believe. Thank you Jenn for yet another delicious recipe!
Hi Jenn,
I’m making 3-4” cut outs for baby shower favors. Each cookie will be wrapped individually. Will this recipe work if I make the cookies thicker- like at least 1/4”? I’m going to be using royal icing to decorate. Thanks,
Gail
Sure, Gail – you’ll just need to increase the cooking time a bit. 🙂
Hi there!
Need help, I’d like to make cookies for Valentine’s Day with a cotton candy buttercream frosting. Do you think these would work? Any changes you would recommend? Would the almond extract still be okay? Or just a bad idea to begin with? ☺️
Hi Julie, that should work, but I’d suggest making the cookies a bit thicker so that they are substantial enough for the buttercream frosting. 🙂
Thank you!
I want to use this recipe to make cactus shaped cut outs for a baby shower. Would your other ‘Royal Icing’ recipe work to decorate these sugar cookies? I need a sturdy icing for the detailing.
Yes, definitely. 🙂