Christmas Cutout Cookies Recipe

5 from 1 vote

These Christmas cutout cookies are light, chewy, and hold their shape beautifully in the oven. So fun to decorate with the whole family!

Step-by-step photos can be seen below the recipe card.

Prep Time45

Cook Time10

Chill Time2

Total Time2 55

Course: cookie, Dessert

Cuisine: American

Servings: cookies

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

Storage: Store Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.