Christmas cutout sugar cookies

Yield 32–36 cookies



  1. Place flour in large mixing bowl. Add baking powder and salt. Stir until well combined.
  2. Using stand mixer with paddle attachment, cream butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then add vanilla extract. Mix well. Blend one more minute.
  4. Slowly add in dry ingredients, 1 cup at a time. The dough will come together and turn into a ball.  Be patient: This is a slow process.
  5. Smooth freshly mixed dough into a ball. Cut into thirds.
  6. With a rolling pin, roll first portion of dough between 2 sheets of parchment paper to 1/4-inch thickness. Place sheet of dough in refrigerator. Repeat with remaining thirds of dough.
  7. Chill sheets of dough overnight.
  8. Preheat oven to 350F.
  9. Line 2 baking trays with parchment paper.
  10. Cut out cookies with cookie cutters, and place on cookie sheet. Return to refrigerator until ready to bake.
  11. Roll any dough scraps and cut out additional cookies. Continue until all dough is used.
  12. Ovens vary, but total baking time will be approximately 11–12 minutes. The size of the cookies makes a difference; cooking time will be less for smaller cookies. Tip for most even baking: Halfway through cooking time, move cookie sheet on oven's upper rack to lower rack, and move sheet from lower rack to upper rack.
  13. After baking, allow cookies to cool on cookie sheet for 5 minutes, then move them to wire rack to cool completely.
  14. When cool, frost as desired with royal icing.

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Recipe by Grateful | at