There’s something about the scent of butter and sugar in the oven that feels like a hug, isn’t there? For me, that feeling is perfectly captured in a batch of these Sugar Cookie Cutouts. They are truly the heart of my holiday baking—a tender, sweet canvas that holds its shape beautifully, whether I’m making playful reindeer or mischievous elf cookies. If you’re looking for the most delightful holiday cookies Christmas can offer, this easy recipe is your perfect starting point.
I consider this dough a cornerstone of all my christmas cookies recipes. It’s wonderfully forgiving, and rolling it out feels like a little bit of kitchen magic, making it ideal for creating all sorts of christmas sweets and easy christmas treats. It’s the foundation for everything, just waiting for you to bring it to life with icing and joy.
Whether you’re planning a whole afternoon of holiday baking or just need a quick batch of something special to share, these cookies are my go-to comfort food tradition. So gather your favorite cutters, maybe some little helpers, and fill your home with the sweet, buttery spirit of the season.
Love Sugar Cookie Cutouts? So do we! If you're into Christmas Cookie or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Sugar Cookie Cutouts
- Holds Shape: No puffy blobs—your reindeer keep their antlers.
- Tender Texture: Melts in your mouth with a delicate crumb.
- Forgiving Dough: Rerolls beautifully without getting tough.
- Decorating Canvas: Classic vanilla flavor lets your icing shine.
Ingredients & Tools
- 3 cups (360 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (226 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract (optional, but highly recommended)
Tools: Stand mixer or hand mixer, rolling pin, assorted cookie cutters, parchment paper, baking sheets, cooling rack.
Notes: Cream cheese adds tenderness without stickiness; real vanilla and almond extract create bakery-worthy flavor.
Nutrition (per serving)
| Calories: | 150 kcal |
| Protein: | 2 g |
| Fat: | 7 g |
| Carbs: | 20 g |
| Fiber: | 0 g |
Serves: 24-36 cookies | Prep Time: 30 minutes | Cook Time: 8-10 minutes | Total Time: 1 hour 30 minutes (includes chilling)
Before You Start: Tips & Ingredient Notes
- Butter Temperature is Everything. Your butter and cream cheese should be softened to a cool room temperature—you should be able to make a slight indentation with your finger, but it shouldn’t be greasy or melted. If it’s too cold, your dough will be crumbly; too warm, and it will be sticky.
- Don’t Skip the Chill. I know it’s tempting to rush, but chilling the dough is non-negotiable. It solidifies the fat, which prevents the cookies from spreading into puddles in the oven. It also makes the dough so much easier to handle and roll out.
- Measure Your Flour Correctly. The easiest way to throw off this recipe is with too much flour. For the most accuracy, spoon your flour into the measuring cup and level it off with a knife. Or, even better, use a kitchen scale.
- The Power of Parchment Paper. Lining your baking sheets isn’t just for easy cleanup. It prevents the bottoms from browning too quickly and ensures your delicate cookies release perfectly every single time.
How to Make Sugar Cookie Cutouts
Step 1: First, whisk your dry ingredients together. In a medium bowl, whisk the flour, baking powder, and salt. You want to do this to ensure the leavening and salt are evenly distributed throughout the flour—this guarantees every cookie bakes up uniformly. Set this bowl aside for now.
Step 2: Now, let’s cream the butter and sugar. In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, cream cheese, and granulated sugar on medium-high speed for a full 2-3 minutes. The trick is to keep going until the mixture is very pale, fluffy, and almost whipped in texture. This step incorporates air, which contributes to a lighter cookie.
Step 3: Add the wet ingredients. Beat in the egg, vanilla extract, and almond extract (if using) until just combined. Scrape down the sides and bottom of the bowl with a spatula to make sure everything is incorporated. The mixture might look a little curdled at this point—that’s perfectly normal, so don’t worry.
Step 4: Gradually add the dry ingredients. With the mixer on low speed, gradually add the flour mixture. Mix only until the flour streaks have disappeared and a soft dough has formed. Be careful not to overmix! As soon as it comes together, stop the mixer.
Step 5: Divide and chill the dough. Turn the dough out onto a clean surface and gently bring it together into a ball. Divide it into two equal discs—this makes it easier to roll out later. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. The dough must be firm to the touch.
Step 6: Preheat and prepare. When you’re ready to bake, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. Take one disc of dough from the fridge and let it sit on the counter for 5-10 minutes—just enough to take the hard chill off so it’s pliable but still cold.
Step 7: Roll it out. On a lightly floured surface, roll the dough to about 1/4-inch thickness. A little goes a long way with the flour—use just enough to prevent sticking. If the dough gets too warm and sticky, pop it back in the fridge for 10 minutes. Use your cookie cutters to cut out shapes, pressing straight down without twisting.
Step 8: Transfer and bake. Use an offset spatula or a flat knife to carefully transfer the cutouts to your prepared baking sheets, leaving about an inch between them. They don’t spread a huge amount, but they need a little breathing room. Bake for 8-10 minutes, until the edges are just barely starting to turn a light golden brown. The centers should still look pale and set.
Step 9: Cool completely. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. They are very soft and fragile when they first come out of the oven, so this brief rest on the pan helps them firm up. Let them cool completely before you even think about decorating.
Storage & Freshness Guide
- Fridge: Store decorated or undecorated cookies in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Dough discs can be frozen for up to 3 months.
- Reviving: If cookies soften, refresh in a 300°F oven for 3–5 minutes to crisp.
Serving Suggestions
Complementary Dishes
- A Charcuterie Board — The sweet, buttery cookies are a fantastic contrast to salty cheeses and cured meats, creating a perfect sweet-and-savory bite.
- Vanilla Bean Ice Cream — Crumble a cookie or two over a bowl of high-quality ice cream for an instant, decadent crunch topping.
- Fresh Fruit Salad — The bright, acidic notes from berries and citrus help cut through the richness of the cookie, making for a wonderfully balanced treat.
Drinks
- Cold Glass of Milk — It’s a classic for a reason. The creaminess is the perfect partner to the crumbly, sweet cookie for the ultimate nostalgic experience.
- Hot Chocolate — Dunking a decorated cookie into a rich, steamy mug of cocoa is a winter ritual that simply cannot be beaten.
- Earl Grey Tea — The bergamot in the tea provides a lovely floral note that complements the vanilla and almond in the cookie beautifully.
Something Sweet
- Lemon Bars — The zesty, tangy punch of a good lemon bar is the ideal palate cleanser after a few sweet sugar cookies.
- Chocolate-Dipped Strawberries — For a fancier dessert spread, these add a touch of elegance and a different kind of chocolatey sweetness.
- Peppermint Bark — The cool mint provides a refreshing contrast and makes the whole platter feel even more festive.
Top Mistakes to Avoid
- Mistake: Using melted or too-soft butter. This is the number one reason cookies spread. The fat melts too quickly in the oven, causing the cookie to slump and lose its shape before it has time to set.
- Mistake: Skipping the chilling step. I’ve messed this up before too, thinking I could save time. The result is always a sticky, difficult-to-roll dough and flat cookies. The chill is your best friend here.
- Mistake: Twisting the cookie cutter. When you twist, you seal the edges of the dough, which can prevent the cookie from rising evenly and can distort its shape. Press straight down and lift straight up.
- Mistake: Overbaking. You’re looking for a hint of gold on the edges, not an all-over tan. They continue to cook on the hot pan, so taking them out when they look slightly underdone is the key to a soft center.
Expert Tips
- Tip: For intricate shapes, pop the entire baking sheet with the cut-out cookies into the freezer for a 10-minute blast before baking. This extra-chill guarantees those fine details will stay perfectly sharp.
- Tip: If your dough becomes too soft while you’re working with it, don’t add more flour. Just slide the dough (on the parchment if you can) onto a baking sheet and chill it for 10-15 minutes. Adding flour will make the cookies tough.
- Tip: Reroll your scraps all at once. Gather the scraps into a ball, roll it out, and cut more cookies. The first batch from the fresh dough will be the most tender, but doing one big reroll minimizes overworking.
- Tip: To achieve a perfectly even thickness, try using rolling pin rings or even two wooden dowels of the same thickness placed on either side of your dough. This prevents you from rolling the edges too thin.
FAQs
Can I make this dough ahead of time?
Absolutely! This dough is a fantastic make-ahead project. You can wrap the discs tightly and refrigerate them for up to 2 days. For longer storage, you can freeze the dough discs for up to 3 months. Just thaw overnight in the refrigerator before rolling. You can also freeze the already-cut, unbaked cookies on a parchment-lined sheet, then transfer them to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time.
Why did my cookies puff up and lose their shape?
This usually happens for one of two reasons. First, your baking powder might be too active or you used too much. Second, and more commonly, the dough wasn’t chilled enough. The warmth causes the fat to melt before the structure sets. Next time, ensure your dough is firm and cold, and double-check your baking powder measurement. Rolling the dough a tiny bit thinner can also help.
Can I omit the cream cheese?
You can, but the texture will be different. The cream cheese adds moisture, tenderness, and a slight tang that balances the sweetness. If you leave it out, you’ll have a more traditional, slightly crisper sugar cookie. You could try substituting it with an additional 4 oz of butter, but the results won’t be identical.
How do I get my icing to be smooth and opaque?
For that professional look, a royal icing is your best bet. The key is consistency. You want a “flood” consistency—thin enough to settle into a smooth surface but thick enough that it doesn’t run over the edges. Outline the cookie with a slightly thicker icing, then thin the rest with a few drops of water at a time until it ribbons off your spoon. Use a toothpick to help guide it into corners.
My dough is too crumbly and won’t come together. What do I do?
Don’t panic! This often means your butter was a bit too cold or you measured the flour a little heavy. The good news is it’s an easy fix. Just sprinkle a teaspoon of cold water over the dough and mix it in with your hands. Repeat if necessary, one teaspoon at a time, until the dough just holds together. Be careful not to add too much water, or the cookies can become tough.
Sugar Cookie Cutouts: Easy Holiday Baking Recipe
Sugar Cookie Cutouts are the perfect easy sugar cookie recipe for holiday baking. This tender, shape-holding dough is a joy to roll out and decorate for festive, shareable treats.
Ingredients
For the Ingredients
-
3 cups all-purpose flour (360 g)
-
1/2 tsp baking powder
-
1/4 tsp salt
-
1 cup unsalted butter (softened, 226 g)
-
4 oz cream cheese (softened, 113 g)
-
1 cup granulated sugar (200 g)
-
1 large egg
-
2 tsp pure vanilla extract
-
1/2 tsp almond extract (optional, but highly recommended)
Instructions
-
First, whisk your dry ingredients together. In a medium bowl, whisk the flour, baking powder, and salt. You want to do this to ensure the leavening and salt are evenly distributed throughout the flour—this guarantees every cookie bakes up uniformly. Set this bowl aside for now.01
-
Now, let's cream the butter and sugar. In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, cream cheese, and granulated sugar on medium-high speed for a full 2-3 minutes. The trick is to keep going until the mixture is very pale, fluffy, and almost whipped in texture. This step incorporates air, which contributes to a lighter cookie.02
-
Add the wet ingredients. Beat in the egg, vanilla extract, and almond extract (if using) until just combined. Scrape down the sides and bottom of the bowl with a spatula to make sure everything is incorporated. The mixture might look a little curdled at this point—that's perfectly normal, so don't worry.03
-
Gradually add the dry ingredients. With the mixer on low speed, gradually add the flour mixture. Mix only until the flour streaks have disappeared and a soft dough has formed. Be careful not to overmix! As soon as it comes together, stop the mixer.04
-
Divide and chill the dough. Turn the dough out onto a clean surface and gently bring it together into a ball. Divide it into two equal discs—this makes it easier to roll out later. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. The dough must be firm to the touch.05
-
Preheat and prepare. When you're ready to bake, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. Take one disc of dough from the fridge and let it sit on the counter for 5-10 minutes—just enough to take the hard chill off so it's pliable but still cold.06
-
Roll it out. On a lightly floured surface, roll the dough to about 1/4-inch thickness. A little goes a long way with the flour—use just enough to prevent sticking. If the dough gets too warm and sticky, pop it back in the fridge for 10 minutes. Use your cookie cutters to cut out shapes, pressing straight down without twisting.07
-
Transfer and bake. Use an offset spatula or a flat knife to carefully transfer the cutouts to your prepared baking sheets, leaving about an inch between them. They don't spread a huge amount, but they need a little breathing room. Bake for 8-10 minutes, until the edges are just barely starting to turn a light golden brown. The centers should still look pale and set.08
-
Cool completely. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. They are very soft and fragile when they first come out of the oven, so this brief rest on the pan helps them firm up. Let them cool completely before you even think about decorating.09
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