Holiday Cut-Out Butter Cookies

Tested & Perfected Recipes

holiday cut-out butter cookies

I usually think of cut-out cookies as something to admire, rather than eat. They’re typically not that good and, I don’t know about you, but if I’m going to have some cookies, I want them to be worth it! But this recipe from King Arthur Flour is different. The cookies are buttery and tender-crisp with a thin layer of glaze that adds just the right amount of sweetness. They’re as delicious as they are pretty — but even more than that, they’re a dream to make. The dough is easy to work with and tough enough to stand up to rolling, cutting and re-rolling. Trust me, I had a group of four girls over at my house last weekend; they worked this dough to death and the cookies still came out tender and delicious. Finally, the cut dough holds its shape perfectly when baked — no puffing or spreading — so go ahead and break out all those ornate cookie cutters. It’s time to bake some cookies!

ingredients

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.

cookie-dough-1

Beat until smooth.

cookie-dough-2

Add the flour.

cookie-dough-3

Mix on low speed until well combined. The mixture will seem dry at first, but don’t worry, it will come together.

cookie-dough-4

Scrape the dough onto a work surface (if it’s sticky, dust very lightly with flour).

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Divide the dough into 2 discs, then wrap in plastic and refrigerate for at least 2 hours.

cookie-dough-6

When you’re ready to bake, remove the dough from the refrigerator, and let it soften for about 30 minutes. 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 cold.

cookie-dough-7

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 1/8″ – 3/16″ 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. 

cutting-cookies

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.

baked-cookies

While the cookies cool, make the icing.

frosting-1

Combine the sugar, milk, and corn syrup. Stir with a spoon to make a thick but spreadable icing.

frosting-2

If the glaze is too thin, add additional sifted confectioners’ sugar. If too thick, dribble in additional milk 1/2 teaspoon at a time. Using a small spoon, dollop the icing on the center of the cookies and use the spoon and/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.

just-frosted-cookies

Allow the icing to harden before storing the cookies.

ready-to-serve

My Recipe Videos

Holiday Cut-Out Butter Cookies

Servings: About 5 dozen 2-inch cookies
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 40 Minutes, plus 2 hours to chill the dough

Ingredients

For the Cookies

  • 1-1/4 cups Confectioners' sugar
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, at room temperature
  • 1 large egg yolk
  • 3/4 teaspoon salt
  • 1 teaspoon almond extract
  • 2-3/4 cups all purpose flour, spooned into measuring cup and leveled-off with knife

For the Icing

  • 2-1/4 cups Confectioners' sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons + 1 teaspoon milk
  • Food coloring and sugar decorations, optional

Instructions

  1. Combine 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 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. Scrape the dough onto a work surface (if it's sticky, dust very lightly with flour). Shape into a ball and cut in half; form 2 discs, then wrap in plastic and refrigerate for at least 2 hours or overnight.
  2. When you're ready to bake, remove the dough from the refrigerator; let it soften on the countertop for 20-30 minutes. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  3. Work the dough 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 cold. Sprinkle your work surface lightly with flour. Lightly sprinkle the top of the dough and the rolling pin with flour as well. Working with one piece of dough at a time, roll to 1/8" - 3/16" 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 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.)
  4. While the cookies cool, make the icing. Combine the sugar, milk, and corn syrup in a medium bowl. Stir with a spoon to make a thick but spreadable icing. If the glaze is too thin, add additional confectioners’ sugar. If it's too thick, dribble in additional milk 1/2 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.)
  5. 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 icing to harden before storing the cookies.
  6. 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.
  7. Note: The FDA no longer recommends ingesting dragées (the little silver balls I used to decorate these cookies). Read more here. Good thing there are a myriad of other decorating choices. See some options here.
  8. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the disks from the freezer, thaw the dough until pliable, and then proceed with recipe. To Freeze 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.

Nutrition Information

Powered by Edamam

  • 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.

Reviews & Comments

  • Hi Jenn,

    About the glaze, can I leaveout the corn syrup from the recipe? The cookie recipe looks goods by the way. Thanks!

    • — Kaye Estaris on December 4, 2018
    • Reply
    • Hi Kaye, You could omit the corn syrup; the cookies just won’t be shiny — you’ll also need to add a bit more milk to get the icing the right consistency. Another alternative is using an icing like this one. Hope that helps!

      • — Jenn on December 4, 2018
      • Reply
  • Hi! I’m just wondering if I can use a cookie press with this recipe?

    Thanks

    • — Rhea on November 23, 2018
    • Reply
    • Hi Rhea, I’ve never used a cookie press so I can’t be sure, but I think it should work. I’d love to hear how they turn out!

      • — Jenn on November 25, 2018
      • Reply
  • Excellent recipe! I was looking for a recipe for cookies that could be adapted for any holiday. We followed this recipe exactly as stated, to make heart shaped Valentine’s Day cookies. We tinted the icing pink, red, and purple and used butter knives to spread and decorate our cookies. Not only very tasty and crisp, but very kid friendly too. Looking forward to using this recipe to make “Easter cookies”.

    • — Donna on March 2, 2018
    • Reply
  • These cookies are fantastic! Every time I make them, they are gone quickly. It’s fun making different shapes for various holidays.

    • — Sheila J on March 1, 2018
    • Reply
  • I have never had this happen when making these types of cookies. The dough was dry and crumbly and fell apart when trying to roll. I had to add water to the dough to get it to hold together and roll out. The frosting was also very odd- stiff and hard to spread on the cookie. I will go back to my old sugar cookie recipe.

    • — Diane Peck on December 23, 2017
    • Reply
  • This were perfect! I have tried many recipes but this one with the icing was delicious.

    This has become my go to site for all my sweet baking. Have since replaced 2 recipes I have used for years with the ones I found here.

    Thank you!!

  • Ugh I’m so sad! First time I made these they turned out perfect. Second time I made sure to follow the instructions perfectly and let it rest over nt in fridge and the dough never came together.

    Do you have any ideas on how I can salvage this? Some sites recommended adding a little room temp butter at a time u til the dough some together. I am so sad. I was planning on having these for my daughters bday.

    • — Lena on December 20, 2017
    • Reply
    • Hi Lena, So sorry you’re having trouble. Is it possible that you left something out? This should not be a crumbly dough once it’s mixed. I’d let it come to room temperature and then see if you can knead it into a pliable dough (perhaps it was under-mixed?). If you still don’t have any luck, I’d try adding another egg yolk. Hope it works out!

      • — Jenn on December 20, 2017
      • Reply
  • I just made these cookies. They are awaiting the glaze as I write this. I just want to say I am so pleased with how perfectly they cook, with no spreading. The flavor is very mild, a perfect background to any flavor glaze. A super nice basic cookie.

    • — Anne Duax on December 20, 2017
    • Reply
    • Glad you like them, Anne – happy holidays!

      • — Jenn on December 20, 2017
      • Reply
  • Hi Jen, I’ve made many of your recipes and have been thrilled with the result. Thank you! This is the first recipe I’ve made that didn’t work. The dough never “came together” and is dry and crumbly. I’m thinking it is because I didn’t have a paddle attachment as I only have a hand mixer. Is there any adjustment to make it work based on that?

    • Hi Jennifer, I’m sorry to hear you had a problem with these! I don’t think using a hand mixer would cause a problem (although it may take a little more time to come together). It sounds like your dough was either too dry or too cold. Did you use the spoon and level method to measure the flour? Did you work the dough with your hands before rolling to make sure it was supple enough to roll?

      • — Jenn on December 17, 2017
      • Reply
  • Could some of the dough be frozen at the refrigerator step? I have different events I want to make these for that are spread out over the next week and a half and I saw that you said the dough will only keep in the fridge for 3-4 days.

    • — Kaylie on December 16, 2017
    • Reply
    • Yes, Kaylie, it would fine to freeze some of the dough. Hope you enjoy!

      • — Jenn on December 17, 2017
      • Reply
  • These sugar cookies are delicious .
    You are right Jen the dough is very forgiving making them with two children. Didn’t use the silver dragees that you have in your cookie picture because a recent article in USA Today recommends against eating them, use only as decoration. Pre ordered your cookbook. Can’t wait! Thanks for sharing such delicious recipes.

    • — Julie on December 13, 2017
    • Reply
  • Just made these and they are delicious! Very buttery and tender. I was inspired by the pretty ones in your picture. Mine came out looking quite amateurish, but still yummy. I’ll have to keep practicing the decorations (and eating, ha!)

    • — Courtney on December 12, 2017
    • Reply
  • Hi Jenn,

    I was wondering if I could halve this recipe and get the same results? Do I simply divide everything in half excluding the egg? Also, do you have a time reference for how long it takes for the icing to harden? Thank you!

    • — Stacey on December 12, 2017
    • Reply
    • Hi Stacey, yes, it would be fine to halve it. And regarding he egg, I would use half an egg yolk – you don’t need to measure it – just separate the yolk from the white and then use the shell to scoop up half of it. The icing should take a few hours to dry completely. Hope you enjoy!

      • — Jenn on December 13, 2017
      • Reply
  • Several years ago I found a sugar cookie recipe that made a huge batch of dough so that I could actually divide it into 5 discs – froze each- which made about 2 dozen cookies. I cannot find the recipe. Could this particular recipe be multiplied without losing the quality?

    • — Pat on December 12, 2017
    • Reply
    • Yes, I think you could get away with that here. Happy Holidays!

      • — Jenn on December 12, 2017
      • Reply
  • The NYT just ran an article about those little silver decorator balls not being edible! I’m afraid to put them on cookies, since that seems to suggest they are for eating. What do you think?

    • — Another Jenn on December 9, 2017
    • Reply
    • I agree, Jenn – I guess that’s new – Good thing there are lots of other things to decorate cookies with!

      • — Jenn on December 10, 2017
      • Reply
  • I noticed a few people have had issues with altitude. I lived in Colorado for 15 years and never had problems baking. I used the high altitude flour and followed the general guidelines to adjust the recipe to elevation. Usually less sugar, baking powder or soda and increase of liquid.

    • — JLPerdue on December 8, 2017
    • Reply
  • We are having a cookie decorating kids party. I am wondering if I can make the icing ahead of time so minimize the chaos! If I make it mid day, will it harden before using at 6:00pm? How would I store it? I have some plastic squirt bottles, ideally I would put in those and make different colors. Would that work?!
    Love your site and so many of the recipes!
    Thank you
    Stephanie

    • — Stephanie on December 7, 2017
    • Reply
    • Hi Stephanie, It should be fine in sealed squirt bottles at room temp. You can also keep it in bowls covered with plastic wrap directly on the surface of the icing.

      • — Jenn on December 7, 2017
      • Reply
  • I made these cookies and everyone raved about them. So yummy and easy to make.

    • — Sheila on December 4, 2017
    • Reply
  • Everyone loved the cookies. I too had some helping hands to make them. We’ll make them again.

    • — Carol Fedat on December 1, 2017
    • Reply
  • This is the second year I have made theese and they turn out great both times,

    • — Maria Morelli on November 30, 2017
    • Reply
  • Is this recipe available with grams converted to cups?

    If so, please provide. Thank you. Liz

    • — Liz on November 21, 2017
    • Reply
    • Hi Liz, this recipe has both imperial and metric measurements. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy!

      • — Jenn on November 22, 2017
      • Reply
  • I really should have written to you before, but being a grandmother of 4 under the age of 3…..well, I don’t have the free time as much. ANYWAY, I have now made these cookies for special occasions 5 times since reading about it in December/16. I have tried so many cookie cut outs, including my sister-in-laws (who claims to have the best from her farm raised mother…) and these, well, I’ve given the recipe out at least 4 times per occasion are really the best! People are shocked at how good these are…not just pretty to look at! You gave me confidence to bake cookies again. AND…I have since used many other recipes and have not been disappointed!! Thank you for making me a better cook!!!!!!

  • What is the difference between salted butter and unsalted butter when baking cookies?

    • — Kitty on March 19, 2017
    • Reply
    • Hi Kitty, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can reduce the added salt in the recipe as needed.

      • — Jenn on March 20, 2017
      • Reply
  • These are absolutely delicious! Follow the instructions just as written and they come out perfectly. The almond extract makes them magical. This is my new go to Christmas and any other holiday cookie recipe. I received tons of compliments on how delicious they were at Christmas. I tell everybody your website’s wonderful recipes!

    • — Pauline on March 2, 2017
    • Reply
  • I made these cookies for the first time last January kind of in remembrance of my mother who had just passed away. She absolutely loved cut out cookies. She would have loved these. It’s almost Valentines’s Day, so this year when I make them I will make them heart shaped! Thank you for a very easy and delicious recipe. I refrigerate my cookie dough overnight and the dough is very easy to work with and the flavor just really builds in your mouth. When you’re done with one it’s so good you have to have another! Thank you for another recipe that makes me look like an awesome baker!

    • — Karen T on February 12, 2017
    • Reply
  • Hi Jen,

    I made this cookie last year and it turned out great. However, my cookie dough was very crumbly this year and I had to add a couple tbsp of water. Could it be because I didn’t mix the dough long enough? I was afraid over mixing it so I stopped when it resembled a pie mixture.

    • — Lu on December 29, 2016
    • Reply
    • Hi Lu, Yes, you need to mix it more — this dough can handle it.

      • — Jenn on December 29, 2016
      • Reply
  • I am a very experienced baker however also found your recipe yielded a dry mess. I returned to mixer and added butter to make a workable dough. Dryness perhaps more a function of relative humidity rather than elevation since our relative humidity is much lower than that of eastern seaboard, flour therefore much drier. Wouldn’t bother making again.

    • — Johanne on December 26, 2016
    • Reply
  • Baked these months ago for a friend’s birthday, they absolutely LOVED it and ate an entire box (yes, a box!) of them in a few hours.These were so so good. I had a fair share of the cookies as well! I am currently trying the recipe again, and I am baking my last batch of cookies. I bet my family will love this for Christmas as well! 🙂

  • Hi Jennifer can I use my cookie press with this recipe? Thanks!
    Yvonne

    • — Yvonne M. on December 13, 2016
    • Reply
    • Hi Yvonne, I’ve never used a cookie press so I can’t be sure, but I think it should work. I’d love to hear how they turn out!

      • — Jenn on December 14, 2016
      • Reply
  • This was a really difficult dough to work with. I refrigerated overnight and the dough disks were hard as a rock. It took over an hour to become workable. The taste was okay; tasted more like a sweet cracker than a cookie. These were way too much work for such a mediocre result.

    • — Kathleen Tatarek-VanPeursem on December 12, 2016
    • Reply
    • So sorry you didn’t like them, Kathleen. Did you ice them? They are intentionally not too sweet to compensate for the sweet icing.

      • — Jenn on December 12, 2016
      • Reply
    • Looking through the reviews, I see someone else at high altitude had problems as well. I think that may be the issue. I’m in Denver and have always encountered baking problems. Love the website though! I’ve had much success with other recipes I’ve found here. Thanks for sharing.

      • — Kathleen Tatarek-VanPeursem on December 12, 2016
      • Reply
  • I don’t have a stand mixer. Can I use a hand mixer?

    • — Candi on December 11, 2016
    • Reply
    • Yes, that should work Candi. Hope you enjoy!

      • — Jenn on December 12, 2016
      • Reply
  • Hello. I’m wondering what alternatives you’d suggest in replace of corn syrup? Would golden syrup be OK? Thanks

    • — Nicole on December 4, 2016
    • Reply
    • Hi Nicole, I wouldn’t recommend golden syrup here. You could omit the corn syrup; the cookies just won’t be shiny — you’ll also need to add a bit more milk to get the icing the right consistency. Another alternative is using an icing like this one.

      • — Jenn on December 5, 2016
      • Reply
  • Hi!

    I would like to include these in my holiday cookie tray, so I want to prepare these in advance. Do you think the cookies can be baked and frozen (without icing) up to a week before? Thanks!

    • — Liza on December 4, 2016
    • Reply
    • Yes, I think they freeze nicely!

      • — Jenn on December 5, 2016
      • Reply
  • I love this recipie it comes together easy and the result is perfect!! Love ❤️ your recipies and always trust they are going to turn out!

    • — Maria on December 1, 2016
    • Reply
  • Wondering if you have a suggestion for a gluten free version and a substitute for the Almond extract?

    Thank you for your help!

    • — lisa on November 24, 2016
    • Reply
    • Hi Lisa, While I haven’t tried it, I think you could use a gluten-free flour here like this one. And you can just use more vanilla extract in place of the almond.

      • — Jenn on November 25, 2016
      • Reply
  • Can you leave the dough in the fridge overnight? How long will it keep?

    • — D on November 21, 2016
    • Reply
    • Yes, it’s great to refrigerate it overnight and would be good for up to 3 to 4 days in the fridge.

      • — Jenn on November 22, 2016
      • Reply
  • Made these to send hearts to my two far away children. Shipped perfectly, slightly soft. They absolutely loved the salty buttery flavor with the sweet frosting on top. Am making a second batch since it was such a home run! Thanks Jen!!

    • — Irene on February 19, 2016
    • Reply
  • I made these cookies with my 8-year-old daughter for her class Valentine’s Day party. We used heart-shaped cookie cutters and colored the icing pink. I wish I could post a photo here…they were so adorable and the kids (and teacher!) loved them.

    • — Erika on February 15, 2016
    • Reply
  • I made the dough exactly as the recipe says last night. It seemed really dry. Took it out today, let it sit for 30 minutes and when I went to knead it it turned into a nasty crumbly mess. Total loss. I live at 8500′ – could that have contributed to the dryness? I didn’t see any high altitude modifications.

    • — Jen McLaughlin on February 10, 2016
    • Reply
    • Hmmm, not certain, but perhaps the dryness is due to your baking at a higher elevation. Check out these tips for high elevation baking. For this recipe, you could try adding an extra egg yolk to the batter for a little more liquid.

      • — Jenn on February 10, 2016
      • Reply
    • I had the same problem! Followed the directions but still ended up with a crumbly mess and the mixture never came together. Don’t want to just throw it out but no idea how to salvage it. I live in OH so no elevation problems here. I usually love the recipes from this site but this one didn’t work.

      • — Angela on February 15, 2016
      • Reply
      • So sorry you had trouble with the dough being crumbly, Angela. It’s possible you inadvertently added too much flour — did you use the spoon and level method to measure? It really does make a big difference. Also, it’s important to knead the dough a bit first to warm it up, otherwise it’s hard to roll.

        • — Jenn on February 15, 2016
        • Reply
  • Great recipe! This is now going to be my go to sugar cookie recipe. As promised it did not spread during baking, which is always a big problem with other recipes I’ve tried (including one I recently PAID for from a site!). Wondering if I could add cocoa powder to make a chocolate version, and if so, how much would you recommend? Thanks!!!

    • — Cheryl B on February 2, 2016
    • Reply
  • I also have been looking for the perfect cut out cookie and this is it by far! These were heavenly with the icing! The secret to Jen’s recipes are the detailed instructions she includes–that’s what makes all her recipes work so well.

    • — Liza on December 29, 2015
    • Reply
  • Thanks for another great recipe!! I didn’t have almond extract, so I used 2 teaspoons of vanilla extract after reading your comments. Also, I always dust my counter with powdered sugar when rolling, (just a personal preference.) These will definitely replace the sugar cookies I usually make for Christmas. Everyone loved them, and my family had fun decorating them as well:)

    • — Talicia on December 24, 2015
    • Reply
  • Hi Jen! I want to make these cookies and sprinkle some decorators sugar. Would they be too sweet with that and the icing? If yes, can I just add the sugar before baking? Sorry total cookie novice. Thanks!

    • — Yvonne on December 23, 2015
    • Reply
    • Hi Yvonne, The cookies themselves aren’t all that sweet, so it’s fine to add the icing and some sugar — will be pretty 🙂

      • — Jenn on December 23, 2015
      • Reply
  • These cookies are wonderful. In fact, I am going to have to make another batch for decorating because we have been “tasting” them since they were out of the oven this morning.

    • — Lu on December 23, 2015
    • Reply
  • So, I just made this dough and snuck a little taste before I put it in the fridge to chill….it seeemed really salty to me, but I did the 3/4 tsp salt just like the recipe called for.. Will it not be as salty for the finished/cooked product?
    Thanks!!

    • — jamie on December 21, 2015
    • Reply
    • Hi Jamie, There’s a sweet glaze that goes on top of the cookies and that helps to balance out the flavors. Hope you enjoy!

      • — Jenn on December 21, 2015
      • Reply
  • Hi Jenn! About to make these – should that butter be softened?

    • — Amy on December 20, 2015
    • Reply
    • Yes! Thanks for catching that, Amy. It’s been corrected 🙂

      • — Jenn on December 20, 2015
      • Reply
  • Husband loved them!

    • — Julie on December 19, 2015
    • Reply
  • Hi Jen,

    Can I use this icing recipe for decorating gingerbread house? I am trying to find an alternative for raw egg white royal icing. Do you have any suggestions?

    • — Lu on December 19, 2015
    • Reply
    • Hi Lu, Yes, I think it would work well for a gingerbread house. Fun!

      • — Jenn on December 19, 2015
      • Reply
  • Thanks for this recipe, just the best biscuits I think I’ve ever made! The ingredients are simple, but make the dough so silky and soft, and super fast to cook. I’ve made a few of your recipes and they always come out really well, thank you from the UK!

    • — Rebecca on December 15, 2015
    • Reply
  • My dough was crumbly during the entire rolling and cookie cutting process. I was able to make cookies with it, but it was much harder to work with than your description led me to believe. The flattened dough had a cracked appearance and did not look smooth like you dough in your photo. What could I have done wrong? Thanks!

    • — Carina on December 14, 2015
    • Reply
    • Hi Carina, It sounds like your dough was either too dry or too cold. Did you use the spoon and level method to measure the flour? Did you work the dough with your hands before rolling to make sure it was supple enough to roll?

      • — Jenn on December 15, 2015
      • Reply
      • Thanks for the quick reply! I did use the spoon and level method, but I still must have ended up with too much flour. I’m pretty confident I worked the dough well enough before hand, because the dough was no longer cold even though you said that it should have been. The good news is the cookies still tasted great so I’m going to give this another try. Thanks again!

        • — Carina on December 15, 2015
        • Reply
        • Okay, lmk how they turn out 🙂

          • — Jenn on December 16, 2015
          • Reply
  • Very easy recipe, but does take some time , so plan for it. Very light crisp cookie. Thank you.

    • — Susie on December 14, 2015
    • Reply
  • Can these be frozen after baked but before iced?

    • — Katie Yeadon on December 14, 2015
    • Reply
    • Yes Katie, that shouldn’t be a problem. I hope you enjoy them!

      • — Jenn on December 14, 2015
      • Reply
    • These cookies are fabulous, but should be eaten fresh (they do last a few days). I placed some of them in the freezer, but when we ate the ones I had frozen, we all felt that they had acquired a bitter taste; my sense is that the almond extract had somehow reacted badly to the freezing process. What do you think, Jenn? However, fresh they are fabulous, and the icing recipe also perfect!

      • — Ilaria Marchesi on February 5, 2016
      • Reply
      • Hi Ilaria, I’ve never had that experience with almond extract!

        • — Jenn on February 7, 2016
        • Reply
  • Jenn you never miss with a recipe! You have great taste and I haven’t made a recipe of yours that was unsavory! I have to say again thanks to my sister-in-law for finding you!

    • — Vita on December 12, 2015
    • Reply
  • Can i substitute vanilla extract for the almond extract.

    • — Eileen on December 11, 2015
    • Reply
    • Hi Eileen, Yes definitely — use 2 teaspoons vanilla.

      • — Jenn on December 12, 2015
      • Reply
  • how if I don’t have corn syrup? nice recipe, my kids will love it

    • — mala on December 11, 2015
    • Reply
    • That’s fine Mala but your cookies won’t be shiny — you’ll also need to add a bit more milk to get the icing the right consistency.

      • — Jenn on December 12, 2015
      • Reply
      • hi Jen, I just had a chance to try this and they are a keeper. What a great recipe, without so many ingredients, u can still pull out these buttery and crisp cookies. Thanks for sharing.

        • — mala on March 15, 2016
        • Reply
  • Fantastic recipe!

    • — Sonia Chevere on December 11, 2015
    • Reply
  • Growing up in Vermont near KAF, this has been our family’s cut out cookie recipe forever. We were not allowed to ice our cookies, but there’s a lot you can do with sprinkles, sugars, etc. It’s heaven with eggnog, hot tea, hot chocolate, cold milk…. really anything, all year round.
    Deborah

    • — Deborah on December 11, 2015
    • Reply
  • These are beautiful and sound delicious. I’d like to try them without the icing too. Do you think the cookie is sweet enough on its own? Not as pretty but those would be for me!

    • — Renee B on December 10, 2015
    • Reply
    • Yes Renee, I think they are sweet enough to enjoy them without icing. Enjoy!

      • — Jenn on December 11, 2015
      • Reply
  • Beautiful cookies! Shortbread and butter cookies are my favorites. These would be great with a hot cup of tea.

    • — Stephanie on December 10, 2015
    • Reply
  • I can’t wait to try these this weekend with my 6 yr old girls. We are bringing cookies to the teachers next Thursday and what a great alternative to the ones everyone else will be bringing.

    Is it possible to add flavoring or color gel to the icing or mix? I thought lemon might be good but I don’t want to mess anything up. Thanks!!

    • — Jenna on December 10, 2015
    • Reply
    • Yes Jenna, You could add some color gel or flavoring to the icing mixture. I hope your girls enjoy making them!

      • — Jenn on December 10, 2015
      • Reply
  • Can’t wait to try these! How much salt do we use?

    • — Kris on December 10, 2015
    • Reply
    • The recipe calls for 3/4 tsp. salt.

      • — Jenn on December 10, 2015
      • Reply
  • I agree with you–this recipe is the best! A few years ago, I went on an exhaustive hunt for the best cut out cookie recipe. After many, many so-so recipes, I discovered this on the back of the tag for a cookie cutter that I’d bought from KAF. I made it, swooned, and have never looked back! The best.

    • — K. on December 10, 2015
    • Reply
  • OMG! It’s like you are reading my mind. My family have been watching the British Baking Show and I thought the way they make biscuits is very interesting. I have spent days looking all over for a good cut out cookie recipe. We will try your recipe this weekend!

    • — Lu on December 9, 2015
    • Reply

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