I’ve been on the hunt for the perfect Christmas cutout cookies for years, and I think I’ve finally nailed the recipe. These cookies are light, chewy, and hold their shape beautifully in the oven– no weird blobs here! I lightly flavored them with vanilla and almond and iced them with a gorgeous shiny royal icing to make them festive. They’re my favorite decorated Christmas cookie to add to my cookie boxes and so much fun for the whole family!
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I love a classic gingerbread cookie, but these Christmas cutout cookies are even more fun to decorate. Topped with a rich and creamy royal icing, they’re beautifully vivid and flavorful, too! The cookies themselves are tender and sweet– a real crowd-pleaser. My family begs me to make these cookies every year, and my kids look forward to decorating them!
What’s in This Christmas Cutout Cookies Recipe?
- Butter: Unsalted butter makes these cookies rich, moist, and tender. If using salted butter, I recommend omitting the kosher salt from the dough.
- Sugar: Granulated sugar sweetens the cookies, while powdered sugar sweetens and thickens the icing.
- Eggs: Help bind the cookie dough and keep the cookies moist.
- Vanilla Extract: Adds warm vanilla flavor to both the cookies and the icing.
- Almond Extract: Adds a touch of nuttiness to the cookies. You can leave it out if you prefer a less pronounced flavor.
- Flour: All-purpose flour gives these cookies structure.
- Baking Powder: Helps the cookies rise so they are not too dense.
- Salt: Kosher salt enhances the overall flavor of the cookies.
- Milk: Helps thin the frosting to the correct consistency. Any kind of milk works here, but I have found that whole milk provides the richest taste.
- Corn Syrup: Light corn syrup helps the frosting turn out shiny and gives it a softer bite. You can leave it out, but you may need to adjust the other ingredients to get the right consistency.
Tips for Success
- Measure the flour using the spoon-and-level method to avoid dense, dry cookies.
- Don’t overmix the cookie dough, or the cookies will turn out tough.
- Lightly flour the work surface and your rolling pin to prevent sticking.
- Press the cookie cutters straight down, and do not twist them to remove them.
- If you need to reroll excess cookie dough scraps, do so gently. You may wish to chill the dough for a few minutes, as rolling can warm it up and make it sticky and hard to work with.’
- If your cookies are losing their shape in the oven, chill the cut-out shapes in the fridge for 10-15 minutes before baking.
- Don’t let the cookies brown in the oven; otherwise, they will turn out too crispy.
- You may need to add more powdered sugar or milk to the icing to get the correct consistency. For the outer lines, I recommend using stiffer icing, and for flooding the cookies, I recommend using a thinner icing.
- I recommend covering the bowls of icing with plastic wrap to prevent them from drying out.
How to Store
Store leftover Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. I recommend placing a piece of wax paper between each layer of cookies to prevent them from sticking together and ruining the icing. Let thaw overnight in the refrigerator before serving at room temperature.
Christmas Cutout Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Cookie Cutters (assorted Christmas shapes)
- Piping Tip Set (optional)
Ingredients
For the Cookies
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 cup granulated sugar 200 grams
- 2 large eggs 100 grams, room temperature
- 1½ teaspoons pure vanilla extract 6 grams
- ¼ teaspoon almond extract 1 gram, optional
- 3¼ cups all-purpose flour 390 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon kosher salt 3 grams
For the Frosting
- 3 cups powdered sugar 339 grams
- 2 tablespoons milk 28 grams
- 2 tablespoons light corn syrup 39 grams
- ½ teaspoon pure vanilla extract 2 grams
- Gel food coloring optional
- Sprinkles optional
Instructions
- Cream the butter and sugar together in a stand mixer. Add in the eggs, vanilla extract, and almond extract and mix to combine.1 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1½ teaspoons pure vanilla extract, ¼ teaspoon almond extract
- Add the flour, baking powder, and salt to the wet ingredients, mixing until incorporated.3¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
- Gather the dough into a round ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Roll out the dough to ¼-inch thickness on a floured surface.
- Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.
- Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool.
- To make the icing, use a stand or hand mixer to combine the powdered sugar, milk, corn syrup, and vanilla extract.3 cups powdered sugar, 2 tablespoons milk, 2 tablespoons light corn syrup, ½ teaspoon pure vanilla extract
- If coloring the frosting, divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached.Gel food coloring
- Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours.Sprinkles
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Christmas Cutout Cookies Step by Step
Mix the Wet Ingredients: Cream 1 cup of unsalted butter and 1 cup of granulated sugar together in a stand mixer. Add in 2 large eggs, 1½ teaspoons of vanilla extract, and ¼ teaspoon of almond extract and mix to combine.
Add the Dry Ingredients: Add 3¼ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt to the wet ingredients, mixing until incorporated.
Chill the Dough: Gather the dough into a round ball, wrap it in plastic wrap, and refrigerate for at least 2 hours. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Cut the Cookies: Roll out the dough to ¼-inch thickness on a floured surface. Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.
Bake the Cookies: Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool completely before icing them.
Make the Icing: Use a stand or hand mixer to combine 3 cups of powdered sugar, 2 tablespoons of milk, 2 tablespoons of light corn syrup, and ½ teaspoon of vanilla extract.
Color the Icing: Divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached.
Ice the Cookies: Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours.
