These Christmas Cut Out Sugar Cookies are thick, soft, and easy to decorate. They pair perfectly with a simple vanilla icing and bright holiday sprinkles. Cut-out cookies are a holiday tradition for many families, and this recipe includes straightforward make-ahead tips to make baking easier.
Every holiday season I bake a variety of treats to share as gifts and to fill a Christmas cookie box. While I change up flavors from year to year, classic recipes like gingerbread, biscotti, and these Cut Out Christmas Sugar Cookies always make the list. Friends and family consistently say these cut-out cookies are their favorite—soft, substantial, and perfectly festive when topped with icing and sprinkles.
This recipe yields sturdy, tender cookies that hold their shape when baked and look beautiful iced. The vanilla icing adds a glossy finish and the sprinkles bring the holiday sparkle.
Why you’ll love this recipe
- These Christmas cut-out sugar cookies are soft on the inside with lightly crisp edges, and they’re quick to dress up with a simple vanilla icing and festive sprinkles.
- They’re ideal for holiday gatherings and make lovely gifts when packaged in tins or boxes.
- The recipe is tried-and-true and has been used as a holiday staple for years.
- Convenient make-ahead options let you prepare dough or baked cookies in advance to reduce last-minute work.
Recipe ingredients
The ingredient list is short and pantry-friendly. Below are the components you’ll need for the cookies and for the vanilla icing.
- All-purpose flour — spoon into the measuring cup rather than scooping to avoid compacting.
- Unsalted butter — two sticks (16 tablespoons), softened.
- Granulated sugar — for sweetness and structure.
- Eggs — two large eggs to enrich and bind the dough.
- Pure vanilla extract — for flavor.
- Powdered sugar — for the smooth vanilla icing.
- Light corn syrup — helps give the icing a glossy sheen; optional if you don’t have any.
- Sprinkles — sanding sugar or holiday-themed sprinkles for decoration.
The full ingredient amounts are listed in the recipe card further below.
How to make Christmas sugar cookies
Cut-out cookies are straightforward but do require a bit of hands-on time. The dough comes together quickly, needs to chill, and then is rolled and cut into shapes. Baking is brief, and once cooled the cookies can be iced and sprinkled.
Pro tip: Chill the dough. Cold dough is easier to roll and cut. Chill for at least 30 minutes to 2 hours, or refrigerate up to 3 days. You can also freeze dough discs for longer storage.
- Cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla until smooth.
- Whisk together the flour, baking powder, and salt, then add to the butter mixture and mix until just combined.
- Divide the dough in half. Shape each half into a flat disk, wrap in plastic, and chill for at least 30 minutes to 1 hour.
- On a lightly floured surface, roll one disk to the desired thickness—about 1/4″ for thick soft cookies (1/8″ for crispier cookies). Cut into shapes with cookie cutters.
- Place cut cookies on a parchment-lined baking sheet about 1½” apart and bake until the edges are lightly golden. Cool completely on a wire rack before icing.
Recipe FAQs
Yes. The dough can be made up to 3 days ahead and kept refrigerated, or formed into discs and frozen for up to one month (wrapped in plastic and foil). Baked cookies can be stored undecorated or frozen for up to 3 months. Once decorated, store between sheets of waxed paper in an airtight container at room temperature for up to 5–7 days or refrigerate for up to a week.
If the dough is too cold, let it sit at room temperature for 15–20 minutes until it softens slightly. Avoid letting it get too warm or sticky; a brief rest usually does the trick.
Roll to about 1/4″ for thick, soft cookies that hold up to icing. Roll thinner (about 1/8″) for crispier cookies.
Cookies are done when the tops look dry and the edges are just beginning to pale-golden. Avoid letting the tops brown, which will produce a crisper cookie.
Yes. Bake one day and decorate the next if needed. Decorated cookies should be allowed to set at room temperature until the icing firms (about 30–60 minutes).
Recipe notes
- Make in stages: Prepare the dough in advance, chill or freeze the discs, then bake and decorate when convenient.
- If refrigerated dough feels too firm, let it rest 15–30 minutes at room temperature before rolling.
- To freeze dough discs, wrap them in plastic wrap, then in foil. Thaw overnight in the refrigerator before using.
- Decorate over a sheet of waxed paper to keep cleanup simple; store finished cookies between sheets of waxed paper in an airtight container.
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 (kourabiedes)
- Red velvet sandwich cookies
- Seven layer magic cookie bars
Did you try this recipe? If so, leave a review and tag the creator on social media to share your results and photos.
Christmas Cut Out Sugar Cookies
Soft, thick cut-out sugar cookies topped with a glossy vanilla icing and festive sprinkles.
Servings: 48 cookies
Prep Time: 20 mins • Cook Time: 20 mins • Dough chilling time: 1 hr • Total Time: 1 hr 40 mins
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; beat until smooth.
- In a separate bowl, whisk the flour, baking powder, and salt. Add to the butter mixture and beat just until combined.
- Divide the dough in half. Flatten each half into a disk, wrap in plastic, and refrigerate for 1 hour or up to 3 days (or freeze up to one month).
- Preheat oven to 375°F (190°C). Roll one disk on a lightly floured surface to 1/4″ thickness for soft cookies, or 1/8″ for crisp cookies. Cut shapes with floured cutters.
- Place cookies on a parchment-lined baking sheet about 1½” apart. Optionally sprinkle with sanding sugar before baking.
- Bake 6–8 minutes, until edges are lightly golden and tops feel dry. Cool completely on a wire rack.
- For 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 until desired consistency is reached.
- Spread or pipe icing onto cooled cookies and immediately add sprinkles. Let set at room temperature for 30–60 minutes.
Equipment
- Mixing bowl and electric mixer
- Rolling pin
- Cookie cutters
- Parchment paper or silicone baking mat
- Baking sheets and a wire cooling rack
Notes
- Prepare dough ahead and freeze or refrigerate to save time. Thaw frozen dough in the refrigerator overnight.
- Decorated cookies keep well stored between sheets of waxed paper in an airtight container for 5–7 days at room temperature.
- Decorate over waxed paper for easy cleanup.
Nutrition (per cookie, estimated)
Calories: 104 kcal • Carbohydrates: 16 g • Protein: 1 g • Fat: 4 g • Saturated Fat: 2 g • Sugar: 9 g
Nutrition is estimated using a food database and is intended as a guideline only.