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Mom’s Christmas Sugar Cut-Out Cookies
American

Mom's Christmas Sugar Cut-Out Cookies

Tender, buttery sugar cookies with a hint of almond that hold their shape perfectly for decorating. A treasured family recipe that makes the holidays extra special.
American

Mom's Christmas Sugar Cut-Out Cookies

Tender, buttery sugar cookies with a hint of almond that hold their shape perfectly for decorating. A treasured family recipe that makes the holidays extra special.

9 hrs

Prep Time

15 mins

Cook Time

Medium

Level

Serves 30

Servings

9 hrs

Prep Time

15 mins

Cook Time

Medium

Level

Serves 30

Servings

There’s something magical about homemade Christmas cookies that brings the whole family together. This recipe has been passed down through generations in my family, and what makes these sugar cookies special is the subtle almond flavoring that sets them apart from typical vanilla versions. These cookies hold their shape beautifully when cut, making them perfect for decorating with colorful royal icing. While they do require some patience with the overnight setting time, the results are absolutely worth it – tender, buttery cookies that practically melt in your mouth.

Ingredients

  • confectioners' sugar
    1½
    cups
  • unsalted butter
    1
    cup
  • egg
    1
    large
  • vanilla extract
    1
    teaspoon
  • almond extract
    ½
    teaspoon
  • baking soda
    1
    teaspoon
  • cream of tartar
    1
    teaspoon
  • all-purpose flour
    3
    cups
  • unsalted butter
    ½
    cup
  • egg white
    1
    piece
  • vanilla extract
    1
    teaspoon
  • confectioners' sugar
    2
    cups
  • food coloring

Tips

  1. Lemon Sugar Cookies: Replace almond extract with lemon extract and add 1 tablespoon of lemon zest to the dough.

  2. Chocolate Dipped: Skip the frosting and dip half of each cooled cookie in melted chocolate, then let set on parchment paper.

  3. Spiced Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the flour for a warm, spiced flavor.

  4. Simple Sugar Coating: Roll cookies in granulated sugar before baking instead of frosting after cooling.

Storage

Store decorated cookies in an airtight container at room temperature for up to 1 week. Layer cookies between sheets of waxed paper to prevent sticking. Unfrosted cookies can be frozen for up to 3 months.

Steps:

Prepare Your Workspace
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
Make the Cookie Dough
In a large mixing bowl, use an electric mixer to cream together confectioners' sugar and room temperature butter until light and fluffy. Beat in the egg, vanilla extract, and almond extract until well combined and no butter clumps remain.
Add Dry Ingredients
Slowly mix in baking soda and cream of tartar, followed by the flour. When the mixture becomes too thick for the mixer, switch to mixing by hand, kneading the dough until it comes together completely.
Roll Out the Dough
Transfer dough to a generously floured work surface. Using a floured rolling pin, roll the dough to about ½ inch thickness. The thicker you roll it, the softer your cookies will be. Keep adding flour to prevent sticking.
Cut Out Shapes
Use cookie cutters to cut out as many shapes as possible, fitting them close together to minimize waste. Carefully remove excess dough around the cookies and gather scraps to re-roll for additional cookies.
Transfer and Bake
Gently transfer cookies to prepared baking sheets, leaving at least 1 inch between each cookie. Bake one sheet at a time on the middle rack for 7-8 minutes, until cookies have puffed up but remain white on top. Remove immediately if edges start to brown.
Cool the Cookies
Let cookies sit on the baking sheet for 1 minute, then transfer to a wire cooling rack. Allow to cool completely before frosting.
Prepare Royal Icing
While cookies cool, beat together softened butter, egg white, and vanilla until creamy. Gradually add confectioners' sugar, beating until smooth. Divide into separate bowls and add 2-3 drops of food coloring to each bowl as desired.
Decorate and Set
Apply a thick layer of frosting to each cooled cookie, spreading smoothly with a knife or offset spatula. Place decorated cookies on wire racks, cover with waxed paper, and let sit for 8 hours or overnight until frosting has completely hardened.

Nutritions

  • Calories

    234 kcal

    Energy

    979 kJ

    Protein

    2 g

    Fat

    11 g

    Carbohydrates

    33 g

    Fiber

    1 g

    Sugars

    26 g

    Salt

    0.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Lemon Sugar Cookies: Replace almond extract with lemon extract and add 1 tablespoon of lemon zest to the dough.

  2. Chocolate Dipped: Skip the frosting and dip half of each cooled cookie in melted chocolate, then let set on parchment paper.

  3. Spiced Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the flour for a warm, spiced flavor.

  4. Simple Sugar Coating: Roll cookies in granulated sugar before baking instead of frosting after cooling.

FAQ

Yes! You can wrap the dough tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Let it come to room temperature before rolling if chilled.
Make sure your butter isn’t too warm and that you’re using enough flour when rolling. Also, don’t overbake – these cookies should remain pale and puffy.
The confectioners’ sugar is important for the tender texture of these cookies. Granulated sugar would create a different, crispier cookie.
The royal icing typically takes 8 hours to overnight to completely harden. Don’t stack the cookies until the frosting is completely set.
Yes, you can omit the almond extract or replace it with additional vanilla extract, though the almond flavor is what makes these cookies special.