These Christmas Cut Out Sugar Cookies are soft, thick, and tender, finished with a simple vanilla icing and cheerful sprinkles. Cut-out cookies are a holiday classic, perfect for gifting or arranging on a festive cookie tray. This recipe includes tips for making the dough ahead so holiday baking stays stress-free.
Every holiday season I bake a variety of cookies to give as gifts and to fill my annual Christmas cookie box. While I enjoy trying new recipes, this cut-out sugar cookie recipe is one I return to year after year. These cookies have become a family favorite because they capture the classic holiday flavors and look beautiful when decorated.
The dough is easy to make, chills well so you can work in batches, and the baked cookies stay soft while still holding their shape for icing and sprinkles. Follow the make-ahead tips here to simplify your holiday baking schedule.
Why you’ll love this recipe
- These cut-out sugar cookies are soft with slightly crisp edges and are perfectly topped with a smooth vanilla icing and festive sprinkles.
- They’re attractive enough for holiday parties, cookie exchanges, and gift boxes.
- This is a reliable, time-tested recipe that’s become part of holiday traditions.
- Make-ahead options make the recipe convenient for busy holiday schedules.
Recipe ingredients
The ingredient list is short and likely contains items you already have on hand.
- All-purpose flour — spoon into the measuring cup to avoid packing.
- Unsalted butter — two sticks (16 tablespoons), softened.
- Granulated sugar — adds sweetness and structure.
- Eggs — two large eggs for tenderness and lift.
- Pure vanilla extract — for classic flavor.
- Powdered sugar — for the vanilla icing.
- Light corn syrup — optional but gives the icing a nice sheen.
- Sprinkles — choose bright, festive colors for decorating.
See the recipe card below for exact quantities.
How to make Christmas sugar cookies
These cookies are straightforward to make: cream the butter and sugar, add eggs and vanilla, then fold in the dry ingredients. Chill the dough, roll it out, cut shapes, bake briefly, and decorate once cooled.
Pro tip: chill the dough for at least 30 minutes to 2 hours. Chilled dough is much easier to roll and shape. You can also make the dough up to a few days ahead or freeze it for later use.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs and vanilla until smooth.
- Whisk the flour, baking powder, and salt together, then add to the butter mixture and mix until just combined.
- Divide the dough in half, flatten each half into a disk, wrap tightly, and chill in the refrigerator for at least 30 minutes or up to 3 days. For longer storage, freeze wrapped dough for up to one month.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll dough to about 1/4″ thick for thick, soft cookies (or 1/8″ for thinner, crisper cookies).
- Cut into shapes with cookie cutters, place on a parchment-lined baking sheet about 1 1/2″ apart, and bake 6–8 minutes until the edges are lightly golden and the tops are dry.
- Cool completely on a wire rack before icing.
Recipe FAQs
Yes. The dough can be prepared up to 3 days in advance and kept refrigerated, or frozen for longer storage. Baked cookies can be frozen before decorating. Once decorated, store between sheets of waxed paper in an airtight container for up to 5–7 days at room temperature or up to one week refrigerated.
If the dough is very cold it will be too firm to roll. Let chilled dough sit at room temperature 15–20 minutes before rolling so it softens slightly.
For thick, soft cookies that stand up to icing, roll to about 1/4″ thick. For thinner, crisper cookies, roll to 1/8″.
They should look dry on top with very light color at the edges. Avoid browning the tops, which makes cookies crisp rather than soft.
Yes. You can bake the cookies one day and decorate the next, or freeze them for up to three months before decorating.
Store decorated cookies in an airtight container between sheets of waxed paper at room temperature for 5–7 days.
Recipe notes
- Make in stages: Prepare the dough ahead, chill or freeze the discs, bake when convenient, and decorate the day after baking if desired.
- If dough was refrigerated, let it sit 15–30 minutes at room temperature so it is easier to roll.
- To freeze dough, wrap each plastic-wrapped disk in foil and store in the freezer up to one month. Thaw overnight in the refrigerator, then bring to room temperature before rolling.
- Decorate over waxed paper to make cleanup easier.
More Christmas cookies you’ll love
- No-bake chocolate peanut butter oatmeal cookies
- Coconut macaroons
- Chocolate-dipped almond horn cookies
- Gingerbread biscotti
- Gingersnap cookies
- Greek almond cookies
- Greek butter cookies
- Red velvet sandwich cookies
- Seven layer magic cookie bars
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your cookies.
Christmas Cut Out Sugar Cookies
Ingredients
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the vanilla icing:
- 2 cups powdered sugar
- 2–4 tablespoons hot water
- 1 teaspoon light corn syrup (optional for sheen)
- 1 teaspoon pure vanilla extract
Instructions
- Cream the butter and sugar with an electric mixer until light and fluffy. Add eggs and vanilla and beat until smooth.
- Whisk the flour, baking powder, and salt together, then add to the butter mixture and beat just until combined.
- Divide the dough and shape each half into a disk. Wrap and refrigerate for 1 hour or store up to 3 days. For freezing, wrap in foil and freeze up to one month.
- Preheat oven to 375°F. Roll one disk at a time on a lightly floured surface to 1/4″ thickness for thicker cookies or 1/8″ for thinner cookies.
- Cut shapes with floured cutters and arrange on a parchment-lined baking sheet about 1 1/2″ apart. Optionally sprinkle with sanding sugar before baking.
- Bake 6–8 minutes until the edges are lightly browned and the tops feel dry. Cool completely on a wire rack.
- To make the icing, sift powdered sugar into a bowl. Stir in 2 tablespoons hot water, corn syrup, and vanilla until smooth. Add more water 1 tablespoon at a time to reach spreadable consistency.
- Spread or pipe the icing onto cooled cookies, immediately add sprinkles, and allow the icing to set 30–60 minutes at room temperature.
Notes
- Prepare in stages: make dough ahead, bake when ready, and decorate the next day if desired.
- Let refrigerated dough sit 15–30 minutes before rolling so it softens slightly.
- Store decorated cookies between sheets of waxed paper in an airtight container for up to 5–7 days at room temperature.
Nutrition
Serving: 1 cookie — Calories: 104 kcal; Carbohydrates: 16 g; Protein: 1 g; Fat: 4 g; Sugar: 9 g. (Estimated values provided for guidance.)