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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!

Christmas cookies on wooden board.

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!

What You’ll Need To Make Cut-Out Sugar Cookies

cut out sugar cookies - ingredients

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.

butter, sugar, egg yolk, extract and salt in mixing bowl

Beat until smooth.

beaten butter and sugar mixture

Add the flour.

adding the flour to the dough

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

cut-out sugar cookie dough in mixer

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

cut-out sugar cookie dough on counter

Knead into a ball and then cut it in half.

Ball of dough cut in half.Shape the dough into 2 discs, then wrap in plastic and refrigerate for at least 2 hours.

cut out sugar cookie dough discs in plastic wrap

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.

rolling out cut out sugar cookie dough

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 out shapes in dough

Place the cut-out cookies on parchment-lined baking sheets.

cut out sugar cookies ready to bake

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 cut out sugar cookies

Let cool, then ice the cookies with royal icing, glaze icing (recipe below), or store-bought icing.

cut-out sugar cookies

Photo by Suzana Marinkovic

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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!

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

  • 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

  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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before icing.
  7. 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.
  8. 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.
  9. 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

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.

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Comments

  • 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?

    • Yes, I think you could get away with that here. Happy Holidays!

  • 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?

    • I agree, Jenn – I guess that’s new – Good thing there are lots of other things to decorate cookies with!

  • 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.

  • 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

    • 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.

  • I made these cookies and everyone raved about them. So yummy and easy to make.

  • Everyone loved the cookies. I too had some helping hands to make them. We’ll make them again.

  • This is the second year I have made theese and they turn out great both times,

  • Is this recipe available with grams converted to cups?

    If so, please provide. Thank you. Liz

    • 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!

  • 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?

    • 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.

  • 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!

  • 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!

  • 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.

    • Hi Lu, Yes, you need to mix it more — this dough can handle it.

  • 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.

  • 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

    • 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!

  • 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
    • 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.

    • 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
      • Reply
    • My dough also came out of the refrigerator hard as a rock (I left it in over night). Is that normal? Is the dough still usable?

      • Yes, definitely – just let it warm up at room temperature for a bit and then work it with your hands until it is malleable.

  • I don’t have a stand mixer. Can I use a hand mixer?

    • Yes, that should work Candi. Hope you enjoy!

  • Hello. I’m wondering what alternatives you’d suggest in replace of corn syrup? Would golden syrup be OK? Thanks

    • 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.

  • 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!

    • Yes, I think they freeze nicely!

  • 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!

  • Wondering if you have a suggestion for a gluten free version and a substitute for the Almond extract?

    Thank you for your help!

    • 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.

  • Can you leave the dough in the fridge overnight? How long will it keep?

    • Yes, it’s great to refrigerate it overnight and would be good for up to 3 to 4 days in the fridge.

  • 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!!

  • 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.

  • 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
    • 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.

    • 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.

      • 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.

  • 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!!!

  • 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.

  • 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:)

  • 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!

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

  • 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.

  • 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!!

    • 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!

  • Hi Jenn! About to make these – should that butter be softened?

    • Yes! Thanks for catching that, Amy. It’s been corrected 🙂

  • Husband loved them!

  • 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?

    • Hi Lu, Yes, I think it would work well for a gingerbread house. Fun!

  • 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!

  • 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!

    • 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?

      • 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!

        • Okay, lmk how they turn out 🙂

  • Very easy recipe, but does take some time , so plan for it. Very light crisp cookie. Thank you.

  • Can these be frozen after baked but before iced?

    • Yes Katie, that shouldn’t be a problem. I hope you enjoy them!

    • 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
      • Reply
      • Hi Ilaria, I’ve never had that experience with almond extract!

  • 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!

  • Can i substitute vanilla extract for the almond extract.

    • Hi Eileen, Yes definitely — use 2 teaspoons vanilla.

  • how if I don’t have corn syrup? nice recipe, my kids will love it

    • 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.

      • 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.

  • Fantastic recipe!

  • 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

  • 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!

    • Yes Renee, I think they are sweet enough to enjoy them without icing. Enjoy!

  • Beautiful cookies! Shortbread and butter cookies are my favorites. These would be great with a hot cup of tea.

  • 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!!

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

  • Can’t wait to try these! How much salt do we use?

    • The recipe calls for 3/4 tsp. salt.

  • 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.

  • 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!

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