Christmas Cut Out Sugar Cookies are delicious soft sugar cookies that you can decorate with your choice of designs. Enjoy your Holiday baking with a great cutout Christmas cookie recipe.
Christmas Cut Out Sugar Cookies
When Thanksgiving is over, it’s time to start thinking about Christmas! Many people have a tradition of baking Christmas cookies for parties and cookie exchanges.
Cut out sugar cookies are one of the most popular Holiday cookie recipe, I think because cutting them out and decorating them is fun!
What Makes These Sugar Cookies Great
• Soft and thick with crisp edges and soft centers
• Delicious buttery flavor
• Stay fresh tasting and soft for days
• Smooth surface for easy decorating
• They freeze very well
These are beautiful cookies and look so nice on a Holiday party table. They also taste delicious. The combination of a sugar cookie with a white chocolate frosting and peppermint candy crumbles is so good!
Christmas Cut Out Sugar Cookies don’t even need frosting, but you can also decorate them with royal icing if you want colorful designs. Or buy ready-made colored frosting.
The Steps to Make Cut Out Sugar Cookies
Gather all of your ingredients together. Whisk together dry ingredients and set aside.
Add butter and cream cheese to a bowl. Mix butter and cream cheese together.
Add sugar to the butter mixture. Mix together until fluffy.
Add egg and vanilla and mix it in.
Add the dry ingredients and mix to form a dough.
Roll the dough into a ball and divide in half. Roll both halves on silicone mats or parchment to 1/4 inch thick. Put them on sheet pans and put in the fridge for 15 minutes.
Remove from fridge and cut out the shapes. Put them on a parchment lined baking sheet. Bake the cookies.
East Candy Cane Frosting
You can leave these sugar cookies plain or frost them. They are great either way!
Get some quality chocolate and candy canes. Melt the chocolate and crush the candy canes.
Dip the tops of the cookies in the chocolate. Then sprinkle some crushed candy canes on the chocolate.
Tips for Cut Out Christmas Sugar Cookies
- Roll out the dough before chilling it in the fridge. This way it is already rolled out and will chill much faster!
- Roll the cookie dough out directly on a silicone baking mat or parchment paper. It can be transferred easier to the fridge.
- To help cookies hold their shape – Bake the cookies on a baking sheet that has been lined with a piece of parchment paper or a silicone mat. A greased baking sheet may make sugar cookies spread.
Christmas cut-out cookies make a thoughtful, personal gift for neighbors, teachers, friends, etc.
More Cookie Recipes You Might Like
Easy Snickerdoodles Cookies
Winter Scene Christmas Cookies
Candy Cane Cookies
Chocolate Chip Cookies
Peanut Butter Cookies
If you make these fun and tasty Christmas cookies recipe, please let me know! Just leave a comment below with a star rating. I’d like to know how you liked them.
Christmas Cut Out Sugar Cookies
Equipment
- Bowls
- Hand mixer or stand mixer
- 2 large baking sheets
- Parchment Paper
- Cookie cutters of your choice
Ingredients
- 3 ½ cups All-Purpose Flour
- ⅛ teaspoon Salt
- 1 ½ teaspoon Baking Powder
- 1 cup Unsalted Butter (room temperature, but not too soft)
- 8 oz Cream Cheese (room temperature, but not too soft)
- 1 ¼ cups Granulated Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract
Optional Topping
- 14 oz High Quality White Chocolate, melted
- 4-5 Tablespoons Peppermint Crushed Candy Canes*
Instructions
- In a medium bowl, whisk together the all-purpose flour, salt and baking powder. Set aside.
- In a large bowl soften the butter and cream cheese, using a fork.
- Add the sugar to the butter mixture and beat with a mixer until light and fluffy.
- Add in the egg and vanilla extract, and mix just until combined.
- Fold in the flour mixture and mix until you get a smooth dough. Divide the dough in half and roll out each piece of dough to ¼ inch thick. Cover with plastic and refrigerate for 15 minutes or until firm.
- Preheat your oven to 350° F. Line 2 baking sheets with parchment paper.
- Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheets.
- Bake for about 8-10 minutes or until the edges are just starting to brown. Remove from oven and let the cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Frosting
- Melt the white chocolate in a heatproof bowl resting over a pan of simmering water, or in the microwave, in 25 second bursts.
- Once chocolate is melted, dip the top side of each cooled cookie into melted chocolate and sprinkle with crushed candy canes.
- Place on parchment paper until chocolate is set. Enjoy!
Notes
- Makes about 24-28 cookies, depending on the size of your cookie cutters.
- You can store baked cookies for 6-7 days. Wrap them in plastic and store in an airtight container. Keep them in the fridge or freezer. Allow them to come to room temperature before serving.
- You can also store unbaked dough in the freezer for 3 months.
Did you make this recipe? Let me know!