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Holiday Cut-Out Sugar Cookies Recipe

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4.8 from 143 reviews

Classic holiday cut-out sugar cookies that are tender, buttery, and perfect for decorating with royal or glaze icing. These festive cookies are easy to make and can be prepared ahead of time and frozen, making them ideal for holiday celebrations.

Ingredients

Scale

Cookie Dough

  • 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

Icing

  • Royal icing, Easy Glaze Icing (see below), or store-bought icing for decorating

Easy Glaze Icing

  • 2¼ cups confectioners’ sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons milk

Instructions

  1. Mix Dough: In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners’ sugar, butter, egg yolk, salt, and almond extract. Beat on low speed initially to incorporate sugar, then increase to medium and beat until smooth, about 30 seconds. Add flour and mix on low speed until combined, initially crumbly but will form a cohesive dough.
  2. Knead and Chill: Lightly flour a clean work surface, scrape dough onto it and knead into a smooth ball. Divide ball in half, form two discs, wrap in plastic and refrigerate for at least 2 hours or overnight.
  3. Prepare for Baking: When ready, remove dough from fridge and let soften on countertop for 30 to 60 minutes. Preheat oven to 350°F. Line two baking sheets with parchment paper and position oven racks in the center.
  4. Roll and Cut: Knead one dough disc briefly until soft and pliable but not warm. Lightly flour work surface, dough top, and rolling pin. Roll dough to ⅛” to ¼” thickness with additional flour to prevent sticking. Use cookie cutters to cut shapes and transfer with a thin metal spatula to baking sheets. Re-roll scraps as needed with flour.
  5. Bake Cookies: Bake cookies for 10 to 14 minutes or until set with barely browned edges. Mini cookies may bake in about 8 minutes. Let cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.
  6. Decorate: Use royal icing, easy glaze icing, or store-bought icing to decorate cooled cookies. To make easy glaze icing, stir confectioners’ sugar, corn syrup, and milk until thick but spreadable. Adjust consistency with sugar or milk as needed. Spread icing on cookies and sprinkle with colored sugar or decorations. Allow glaze to harden before storing.
  7. Storage and Make-Ahead: Dough can be refrigerated up to 4 days or frozen for up to 3 months. Thaw dough discs before rolling. Baked cookies can also be frozen flat separated with parchment paper and thawed to room temperature before serving. Best eaten within 1-2 days for perfect texture, though they keep longer sealed airtight but soften over time.

Notes

  • Cookies should be rolled between ⅛” and ¼” thick for best texture.
  • Use flour liberally when rolling out dough to prevent sticking.
  • Dough can be frozen for up to 3 months, wrapped tightly.
  • Baked cookies keep longer but will lose crispness over time.
  • Almond extract or vanilla extract can be used according to preference.
  • Adjust glaze icing consistency carefully to avoid overly runny icing.
  • Use a thin metal spatula to lift cookies for easier transfer to baking sheets.

Keywords: holiday sugar cookies, cut-out cookies, Christmas cookies, sugar cookie recipe, easy sugar cookies, decorated cookies

Find it online: https://topreci.com/holiday-cut-out-sugar-cookies-recipe/