Cut Out Sugar Cookies make holiday baking feel like a breeze, especially with this tried-and-true dough. Passed down from my friend’s grandmother, the recipe chills overnight and delivers cookies that don’t spread or lose their detail. A quick swipe of royal icing on top means they’re just as pretty as they are tasty.
The Story (and Secrets) Behind These Christmas Sugar Cookies
This is a classic sugar cookie recipe that’s always my go-to during the holiday season. Although it takes a full day to chill in the fridge, it’s totally worth it and great for making ahead of time, too.
That overnight chill is what helps these cookies keep their perfect shape, roll out easily, and bake up with that signature soft bite and golden edge.
Rolling out the dough is simple if you work on plastic wrap with a little flour dusted on top. If the dough gets sticky, just chill it again for a few minutes. It will bounce right back. The great thing about this recipe is that you can re-roll the scraps again and again, and the cookies will still bake up tender.
// crushed peppermint //
Once baked, these cookies are topped with royal icing made with meringue powder. It’s a simple mix that gives a smooth, shiny finish. Best of all, it dries in about an hour.
That means you can stack and layer your cookies without worrying about the icing smudging. They’re perfect for piling on a holiday tray next to some festive creamy fudge, sharing with neighbors, or just setting out with a cup of coffee for whoever drops by.
// holiday sprinkles //
Ingredient Notes
You only need a few basic pantry staples to make these cookies. Make sure to check the recipe card for the list.
- Meringue powder: This is the magic ingredient for icing that dries hard and shiny, no raw egg whites needed. Find it near cake decorating supplies or online.
// meringue powder //
The Art of the Perfect Cut Out Cookie
Step One: Mix the Dough
Step Two: Chill the Dough
Step Three: Roll and Cut the Cookies
Work on a lightly floured surface (plastic wrap makes cleanup simple). Roll the dough to your preferred thickness and cut out your shapes. If things get sticky, chill again for a few minutes.
Step Four: Bake
Bake on parchment-lined pans in a hot oven. Pull them when the edges are just turning golden and let them cool on a wire rack before decorating.
For crisp, clean edges: Don’t overwork the dough, and always keep it cool.
Step Five: Whip Up the Royal Icing
Step Six: Decorate and Set
Once you’ve got this dough in your holiday rotation, there’s no going back. The overnight chill keeps the shapes sharp, the texture soft, and the whole process low-stress. Roll, cut, bake, and swipe on that glossy royal icing and you’ve got a tray of cookies that look like they came straight from a bakery. Place them next to some festive shortbread cookies for some variety.
They’re sturdy enough for gift boxes, and pretty enough for a cookie exchange.
Don’t Forget!
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Ingredients
Cookies
- 2 ½ cups flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- 2 eggs beaten
- 1 teaspoon vanilla
Royal Icing
- 4 ½ cups powdered sugar
- 3 tablespoons meringue powder
- ½ cup water
- 1 teaspoon vanilla
Instructions
Cookies
- In a medium bowl, whisk together the flour, baking powder and salt, set aside.
- In a stand mixer cream the butter and sugar on medium-high until light and fluffy, about 3 minutes. Add eggs and vanilla and mix well.
- Slowly add flour, mixing just until incorporated. Separate into 2 portions and wrap in plastic wrap. Refrigerate overnight.
- Preheat oven to 400º. Line cookie sheets with parchment paper.
- Remove cookie dough and sprinkle a little flour onto the plastic wrap. Roll the dough out on the plastic wrap, adding a little flour to keep it from sticking to the rolling pin. If the dough gets too sticky, place it in the refrigerator.
- Use cookie cutters to cut the dough into shapes and place on the prepared pans. Gather the scraps and roll out for additional cookies. Bake for 6-8 minutes until the edges just start to brown. Let cool for a few minutes then remove to a wire rack.
Royal Icing
- Add powdered sugar and meringue powder to the bowl of a stand mixer with the whisk attachment. Whisk to combine. Add the water and vanilla and beat on high for 2 minutes until smooth and slightly thick. If it is too thick add more water, too thin, continue to whip as it will get thicker the longer you whip or add a little more powdered sugar.
Notes
- The icing will thicken as it sits, just add more water as needed.
- Let the royal icing dry completely before stacking.
- Store cookies in an airtight container at room temperature for up to a week. They freeze great, too. Make sure to thaw at room temp before decorating.
