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Classic Christmas Sugar Cookie Cutouts

Christmas sugar cookie cutouts bake up tender with pale tops and set edges, ready for smooth vanilla icing. Chill the dough before rolling it 1/4-inch thick, then decorate the cooled shapes with red or green icing.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling and setting 2 hours
Total Time 2 hours 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 204
Ingredients Equipment Method Notes

Ingredients
  

Make the cookies
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
Make the icing
  • 2 cup confectioners' sugar
  • 3 tbsp milk
  • 1 tbsp light corn syrup
  • 0.5 tsp vanilla extract
  • 0.25 tsp gel food coloring red or green

Equipment

  • 2 baking sheet

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Beat the butter and granulated sugar in a large bowl until light and creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Mix in the flour mixture on low speed just until a soft dough forms.
  6. Divide the dough in half and shape each half into a disk.
  7. Wrap the disks and refrigerate for at least 1 hour.
  8. Line two baking sheets with parchment paper.
  9. Roll one disk between sheets of parchment to 1/4-inch thickness.
  10. Cut out shapes and place them about 1 inch apart on the prepared sheets.
  11. Reroll the scraps and keep the remaining dough chilled.
  12. Bake for 8–10 minutes, switching the sheets between racks halfway through, until the edges are set and the cookies are still pale.
  13. Bake in batches, letting the sheets cool before adding more dough.
  14. Cool the cookies on the sheets for 5 minutes.
  15. Transfer the cookies to a wire rack to cool completely.
Make the icing
  1. Whisk the confectioners' sugar, milk, corn syrup, and vanilla in a bowl until smooth.
  2. Stir in the food coloring.
  3. Spread or pipe icing onto the cooled cookies.
  4. Let the icing set for at least 1 hour before stacking.

Notes

Chill the dough thoroughly so the cutouts hold their shape; store cookies in an airtight container in the refrigerator for up to 5 days. Freeze undecorated cookies for up to 2 months. For a dairy-free variation, use dairy-free butter and milk.