Soft, buttery sugar cookies with colorful icing
Holiday Sugar Cookie Cutouts
Prep Time
35 min
Cook Time
10 min
Total Time
45 min
Servings
30
30 cookies
Difficulty
Medium
Cost
Budget
$
Holiday Sugar Cookie Cutouts
Soft, buttery sugar cookies with colorful icing
★4.6(24)
Soft, buttery sugar cookies that hold their shape perfectly for holiday cutouts. Topped with smooth royal icing in festive colors for a classic Christmas baking tradition.
35m
Prep Time
10m
Cook Time
45m
Total Time
30
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These sugar cookies are the perfect canvas for holiday decorating—they bake flat, hold clean edges, and have a tender, melt-in-your-mouth texture. The simple vanilla dough tastes as good plain as it does decorated.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 3 cups all-purpose flour
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 oz cream cheese, softened
- 1 egg
- 1 1/2 tsp vanilla extract, 1/2 tsp almond extract
Instructions
- 1
Beat butter, cream cheese, and powdered sugar until light and fluffy, about 3 minutes.
- 2
Add egg, vanilla, and almond extract and mix until combined. Gradually add flour mixed with 1/4 tsp salt until dough forms.
- 3
Divide dough in half, flatten into discs, wrap, and refrigerate for at least 1 hour.
- 4
Roll to 1/4-inch thickness and cut with holiday cookie cutters. Place on parchment-lined sheets and chill 10 minutes.
- 5
Bake at 350°F for 9-11 minutes until edges are barely golden. Cool completely before decorating with royal icing.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Cream cheeseExtra 2 tbsp butter
Slightly crispier cookie without the tangy softness
Almond extractLemon zest (1 tsp)
A bright, citrusy twist on classic sugar cookies
Tips & Storage
Pro Tips
Chill cut cookies on the baking sheet for 10 minutes before baking to maintain sharp edges.
Use gel food coloring instead of liquid for vibrant icing colors without thinning the consistency.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store undecorated cookies for 1 week or decorated for 5 days in an airtight container.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (20mg) · 30 servings
Calories120
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates6g
Fat15g
Fiber60mg
Sugar0g
Sodium7g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why do my cookies spread?
- The dough is too warm. Chill between batches and chill cut shapes before baking.
- How far ahead can I make these?
- Bake and freeze undecorated cookies for up to 2 months. Decorate after thawing.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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