Classic Mom's Christmas Sugar Cut-Out Cookies
When I think about the holidays, my mind immediately jumps to the kitchen floor, dusted in a layer of flour, with a dozen mismatched cookie cutters scattered around. My mom made these cookies every December without fail. They weren't fancy, but they were buttery, crisp on the edges, and just soft enough in the center. The secret really comes down to the temperature of the butter and giving the dough enough time to chill before you touch a rolling pin.
I’ve spent years tweaking her original handwritten note to make sure these hold their shape perfectly in the oven. If you skip the chilling stage, the cookies will spread into sad, unrecognizable blobs, so don't be tempted to rush it. These cookies are sturdy enough to handle heavy icing, yet they melt in your mouth once you take a bite. It is the kind of recipe that makes the whole house smell like vanilla and warm sugar, turning even the most stressful holiday week into something manageable.
Frequently asked questions
＋ − Why do my cookies lose their shape in the oven?
This usually happens because the butter in the dough gets too warm before baking. Always chill your rolled-out dough for 15 minutes in the freezer before putting it in the oven.
＋ − Can I make the dough ahead of time?
Yes, you can keep the wrapped dough in the refrigerator for up to three days. Let it sit on the counter for 10 minutes to soften slightly before rolling it out.
Classic Mom's Christmas Sugar Cut-Out Cookies
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Beat the softened butter and sugar together in a large bowl until the mixture is light and fluffy.
- 2
Add the eggs and vanilla, then beat until well combined.
- 3
Whisk the flour, baking powder, and salt in a separate bowl.
- 4
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
- 5
Divide the dough in half and flatten into two discs, then wrap in plastic wrap and chill for at least two hours.
- 6
Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- 7
Roll the dough out on a floured surface to about a quarter-inch thickness.
- 8
Cut into desired shapes using cookie cutters and place them on the prepared sheets.
- 9
Bake for 8 to 10 minutes until the edges are barely golden.
- 10
Cool on the pan for five minutes before moving to a wire rack.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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