By Krista Teigen
Published Dec 4, 2024
I’ve been on the hunt for the perfect Christmas cutout cookies for years, and I think I’ve finally nailed the recipe. These cookies are light, chewy, and hold their shape beautifully in the oven– no weird blobs here! I lightly flavored them with vanilla and almond and iced them with a gorgeous shiny royal icing to make them festive. They’re my favorite decorated Christmas cookie to add to my cookie boxes and so much fun for the whole family!
I love a classic gingerbread cookie , but these Christmas cutout cookies are even more fun to decorate. Topped with a rich and creamy royal icing, they’re beautifully vivid and flavorful, too! The cookies themselves are tender and sweet– a real crowd-pleaser. My family begs me to make these cookies every year, and my kids look forward to decorating them!
What’s in This Christmas Cutout Cookies Recipe?
- Butter: Unsalted butter makes these cookies rich, moist, and tender. If using salted butter, I recommend omitting the kosher salt from the dough.
- Sugar: Granulated sugar sweetens the cookies, while powdered sugar sweetens and thickens the icing.
- Eggs: Help bind the cookie dough and keep the cookies moist.
- Vanilla Extract : Adds warm vanilla flavor to both the cookies and the icing.
- Almond Extract: Adds a touch of nuttiness to the cookies. You can leave it out if you prefer a less pronounced flavor.
- Flour: All-purpose flour gives these cookies structure.
- Baking Powder: Helps the cookies rise so they are not too dense.
- Salt: Kosher salt enhances the overall flavor of the cookies.
- Milk: Helps thin the frosting to the correct consistency. Any kind of milk works here, but I have found that whole milk provides the richest taste.
- Corn Syrup: Light corn syrup helps the frosting turn out shiny and gives it a softer bite. You can leave it out, but you may need to adjust the other ingredients to get the right consistency.
Tips for Success
- Measure the flour using the spoon-and-level method to avoid dense, dry cookies.
- Don’t overmix the cookie dough, or the cookies will turn out tough.
- Lightly flour the work surface and your rolling pin to prevent sticking.
- Press the cookie cutters straight down, and do not twist them to remove them.
- If you need to reroll excess cookie dough scraps, do so gently. You may wish to chill the dough for a few minutes, as rolling can warm it up and make it sticky and hard to work with.’
- If your cookies are losing their shape in the oven, chill the cut-out shapes in the fridge for 10-15 minutes before baking.
- Don’t let the cookies brown in the oven; otherwise, they will turn out too crispy.
- You may need to add more powdered sugar or milk to the icing to get the correct consistency. For the outer lines, I recommend using stiffer icing, and for flooding the cookies, I recommend using a thinner icing.
- I recommend covering the bowls of icing with plastic wrap to prevent them from drying out.
How to Store
Store leftover Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. I recommend placing a piece of wax paper between each layer of cookies to prevent them from sticking together and ruining the icing. Let thaw overnight in the refrigerator before serving at room temperature.
Ingredients1x2x3x
For the Cookies
- ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ▢ 1 cup granulated sugar 200 grams
- ▢ 2 large eggs 100 grams, room temperature
- ▢ 1½ teaspoons pure vanilla extract 6 grams
- ▢ ¼ teaspoon almond extract 1 gram, optional
- ▢ 3¼ cups all-purpose flour 390 grams
- ▢ 1 teaspoon baking powder 4 grams
- ▢ 1 teaspoon kosher salt 3 grams
For the Frosting
- ▢ 3 cups powdered sugar 339 grams
- ▢ 2 tablespoons milk 28 grams
- ▢ 2 tablespoons light corn syrup 39 grams
- ▢ ½ teaspoon pure vanilla extract 2 grams
- ▢ Gel food coloring optional
- ▢ Sprinkles optional
Instructions
- Cream the butter and sugar together in a stand mixer. Add in the eggs, vanilla extract, and almond extract and mix to combine. 1 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1½ teaspoons pure vanilla extract, ¼ teaspoon almond extract
- Add the flour, baking powder, and salt to the wet ingredients, mixing until incorporated. 3¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
- Gather the dough into a round ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Roll out the dough to ¼-inch thickness on a floured surface.
- Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.
- Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool.
- To make the icing, use a stand or hand mixer to combine the powdered sugar, milk, corn syrup, and vanilla extract. 3 cups powdered sugar, 2 tablespoons milk, 2 tablespoons light corn syrup, ½ teaspoon pure vanilla extract
- If coloring the frosting, divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached. Gel food coloring
- Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours. Sprinkles
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
- Rolling Pin
- Cookie Cutters (assorted Christmas shapes)
- Piping Tip Set (optional)
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Christmas Cutout Cookies Step by Step
Mix the Wet Ingredients: Cream 1 cup of unsalted butter and 1 cup of granulated sugar together in a stand mixer. Add in 2 large eggs, 1½ teaspoons of vanilla extract, and ¼ teaspoon of almond extract and mix to combine.
Add the Dry Ingredients: Add 3¼ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt to the wet ingredients, mixing until incorporated.
Chill the Dough: Gather the dough into a round ball, wrap it in plastic wrap, and refrigerate for at least 2 hours. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Cut the Cookies: Roll out the dough to ¼-inch thickness on a floured surface. Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.
Bake the Cookies: Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool completely before icing them.
Make the Icing: Use a stand or hand mixer to combine 3 cups of powdered sugar, 2 tablespoons of milk, 2 tablespoons of light corn syrup, and ½ teaspoon of vanilla extract.
Color the Icing: Divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached.
Ice the Cookies: Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours.
More Christmas Cookie Recipes to Try!
Marbled Christmas Butter Cookies Recipe
Christmas Sugar Cookies
Splatter Paint Christmas Cookies
M&M Christmas Cookies
Christmas Cutout Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
- Rolling Pin
- Cookie Cutters (assorted Christmas shapes)
- Piping Tip Set (optional)
Ingredients
For the Cookies
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 cup granulated sugar 200 grams
- 2 large eggs 100 grams, room temperature
- 1½ teaspoons pure vanilla extract 6 grams
- ¼ teaspoon almond extract 1 gram, optional
- 3¼ cups all-purpose flour 390 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon kosher salt 3 grams
For the Frosting
- 3 cups powdered sugar 339 grams
- 2 tablespoons milk 28 grams
- 2 tablespoons light corn syrup 39 grams
- ½ teaspoon pure vanilla extract 2 grams
- Gel food coloring optional
- Sprinkles optional
Instructions
- Cream the butter and sugar together in a stand mixer. Add in the eggs, vanilla extract, and almond extract and mix to combine. 1 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1½ teaspoons pure vanilla extract, ¼ teaspoon almond extract
- Add the flour, baking powder, and salt to the wet ingredients, mixing until incorporated. 3¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
- Gather the dough into a round ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Roll out the dough to ¼-inch thickness on a floured surface.
- Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.
- Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool.
- To make the icing, use a stand or hand mixer to combine the powdered sugar, milk, corn syrup, and vanilla extract. 3 cups powdered sugar, 2 tablespoons milk, 2 tablespoons light corn syrup, ½ teaspoon pure vanilla extract
- If coloring the frosting, divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached. Gel food coloring
- Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours. Sprinkles
Notes
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
