My Favorite Cut-Out Sugar Cookies
My Favorite Cut-Out Sugar Cookies is the holiday recipe for super soft cut-outs I’ve been using since I was a little kid. You won’t find a better way of making them for Christmas or any special occasion!
It’s about time I shared my cut-out sugar cookies recipe with you all. I make these every year (except for last year because I got super lazy) and it has never ever failed me. This recipe is nostalgic for me because they were always my favorite cookie recipe to make with my mom growing up.
We would take a weekend day and my brother Justin, myself, and my mom would make an endless amount of these cut-out sugar cookies and decorate them in all kinds of fun colors and sprinkles.
Admittedly, I found a better frosting recipe over the years (sorry Mom). The one we always used in my family was great tasting, but I was looking for something a bit thicker and more flavorful. This buttercream frosting complimented the cookies just perfectly. I could not stop eating them and feel I finally have mastered the cut-out sugar cookie!
These babies are buttery and lightly sweet and the cookie dough holds its shape when you bake it, which I love. They have an almost melt-in-your-mouth quality to them. Your family will love these cookies! I like to roll them out pretty thick and I highly recommend that you do that.
Do you have fun holiday traditions in your family? My favorite will forever be making cookies with my mom and decorating the house for Christmas. I loved it so much that when I got my own house, I’ve been known to decorate for Christmas as early as mid-October. The beauty of having your own house is nobody can tell you what to do! I also looked forward to making my Walnut Snowball Cookies with my mom and Italian Chocolate-Dipped Almond Horns.
So, maybe our neighbors think I’m crazy, but I can live with that. Totally. I sit here in the first week of November playing Christmas music, staring at my beautifully decorated Christmas tree, and eating one (or five) of these cut-out sugar cookies.
If celebrating Christmas in early November is wrong then I don’t want to be right!
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup unsalted butter
- 1 large egg
- 11/2 teaspoons baking powder
- 1½ teaspoon vanilla extract
- ½ teaspoon sea salt
- 2 cups powdered/confectioner sugar
- ½ cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 1½ - 2 Tablespoon milk (more if needed to reach desired consistency)
- food coloring, if desired
- sprinkles, for decoration, if desired
- In the bowl of a mixer, cream butter and sugar together until light and fluffy.
- Mix in egg and then the vanilla extract, scraping the sides of the bowl as needed.
- Whisk together the flour, salt, and baking powder in a separate mixing bowl.
- In small increments, add this to the butter/sugar mixture and mix on low until incorporated.
- Chill the dough for at an hour or more.
- When dough is chilled, preheat oven to 350ºF.
- Roll out dough to your preferred thickness. Don't make them too thin or they will get hard when baking.
- Cut out shapes using your favorite cookie cutters.
- Place the cookies on a parchment-lined or silicone mat lined baking sheet.
- Bake for 8-10 minutes until just golden around the edges. Check at 8 minutes.
- Remove from oven. Let cool on the cookie sheet until firm enough to transfer to a wire cooling rack.
- In the bowl of a mixer, cream sugar, butter, vanilla together until light and fluffy.
- Add milk a little at a time until frosting is spreadable and desired consistency.
- Dye with food coloring, if desired.
- Spread on cookies. Decorate with sprinkles, if desired.