Introduction

These Easy Christmas Cookie Cut Outs are a festive and fun treat to make with family or friends. Soft buttery cookies with a sweet, colorful icing make them perfect for holiday celebrations. Enjoy decorating these classic cookies with your favorite shapes and vibrant colors.

The image shows five decorated cookies on a white plate set on a white marbled surface. The largest cookie in the form of a Christmas tree is covered with green icing, decorated with small yellow dots and red diagonal stripes. To the right is a candy cane-shaped cookie with smooth white icing and thick red stripes wrapping around it. There is a plain star-shaped cookie sprinkled with colorful confetti-like specks, and next to it is a star-shaped cookie fully covered in shiny yellow icing. Below the tree is a snowflake-shaped cookie with a white base and a blue snowflake pattern in the center. All cookies have a light, slightly speckled dough layer visible on the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks (1 cup) butter, softened
1/2 cup granulated sugar
2 1/2 cups unbleached all-purpose flour
1/2 tsp vanilla extract (optional)
2 cups powdered sugar
2 tsp light corn syrup
2–3 tbsp whole milk
1/4 tsp pure vanilla extract
Gel food coloring
1/4 cup nonpareil sprinkles (optional)

Instructions

Step 1: Preheat your oven to 325°F (165°C).
Step 2: In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Gradually add the flour, about 1/4 cup at a time, mixing until the dough pulls together.
Step 4: Divide the dough in half. Leave one half in the bowl, and place the other half on a lightly floured surface.
Step 5: Roll out the first half of the dough to about 1/4 inch thickness.
Step 6: Dip cookie cutters in flour and cut out desired shapes. Place them about 1 inch apart on a non-greased baking sheet.
Step 7: Add 1/4 cup nonpareil sprinkles to the dough remaining in the bowl and mix until evenly distributed. Roll out and cut shapes from this second portion of dough, placing on the baking sheet as before.
Step 8: Bake cookies for 20–25 minutes, or until they are slightly browned at the edges.
Step 9: Remove cookies from the oven and transfer to wire racks to cool completely before icing.
Step 10: To make the icing, whisk together powdered sugar, corn syrup, 2 tablespoons milk, and vanilla extract in a large bowl until smooth and lump-free.
Step 11: Check the consistency by lifting the whisk; the icing should ribbon and then disappear back into the bowl. If too thick, add milk 1/2 tablespoon at a time; if too thin, add powdered sugar 1 tablespoon at a time until desired thickness is reached.
Step 12: Divide the icing evenly into small bowls and add 1–2 drops of gel food coloring to each bowl, stirring until you reach the desired colors for decoration.

Tips & Variations

For extra flavor, add a teaspoon of almond extract to the dough or icing.
Try rolling the dough between two sheets of parchment paper for easier handling and less flour use.
Use different shaped cookie cutters to create a variety of festive designs.
If you prefer softer cookies, bake a few minutes less and store them in an airtight container with a slice of bread.

Storage

Store cooled and decorated cookies in an airtight container at room temperature for up to one week. For longer storage, freeze undecorated cookies in a sealed container for up to 3 months; thaw and decorate when ready to serve. Reheat briefly in a warm oven if you prefer them slightly soft.

How to Serve

A white plate holds five festive cookies on a white marbled surface with red tissue paper underneath. The largest cookie is a gingerbread man shape with light beige dough speckled with colorful dots. Next to it, a candy cane-shaped cookie has a smooth white icing base with thick red stripes. A Christmas tree cookie is coated with bright green icing decorated with small yellow dots and thin red lines as garlands. A star-shaped cookie has a shiny orange icing covering its surface, while a small snowflake cookie features white icing with a detailed blue design. A small angel-shaped cookie with the same colorful speckled dough is next to the Christmas tree cookie. In the background, there is a clear glass filled with frothy milk, decorated with green and red holly patterns. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for these cookies?

Yes, you can use salted butter; just reduce or omit any additional salt in your recipe if it calls for some. The cookies might have a slightly saltier flavor but will still be delicious.

How can I make the icing harder for stacking cookies?

Add a little more powdered sugar to your icing to thicken it. Allow decorated cookies to dry completely at room temperature for several hours or overnight before stacking to prevent sticking.