Mom’s Christmas Sugar Cut-Out Cookies
Classic Christmas sugar cut-out cookies with almond flavor that hold their shape perfectly. Complete with royal icing recipe for beautiful holiday decorating.
Frequently asked questions
＋ − Can I make the dough ahead of time?
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.
＋ − Why do my cookies spread or lose their shape?
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.
＋ − Can I use regular granulated sugar instead of confectioners' sugar?
The confectioners sugar is important for the tender texture of these cookies. Granulated sugar would create a different, crispier cookie.
＋ − How long does the frosting take to set completely?
The royal icing typically takes 8 hours to overnight to completely harden. Don t stack the cookies until the frosting is completely set.
＋ − Can I skip the almond extract?
Yes, you can omit the almond extract or replace it with additional vanilla extract, though the almond flavor is what makes these cookies special.
Mom’s Christmas Sugar Cut-Out Cookies
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Let cookies sit on the baking sheet for 1 minute, then transfer to a wire cooling rack. Allow to cool completely before frosting.
- 8
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.
- 9
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.
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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