I’ve been making this Cut-Out Sugar Cookies recipe for about 15 years now. I make them every Christmas, and sometimes randomly throughout the year in different shapes, too.
This dough is incredibly easy to make, it rolls out like a dream, and it’s all made using simple ingredients you probably already have in your pantry.
I love how easy this icing recipe is, too. It’s also ridiculously quick and easy to make, and makes icing cookies easy and FUN!
I love to prep this cookie dough, roll the cookies out, and cut them into shapes and freeze them between sheets of parchment paper. I tend to do this weeks in advance, so I can bake them off a few days ahead of Christmas and decorate, for fresh, delicious cookies I share with friends and family.
Looking for a brown sugar version? Check out my Rocky Cookies (inspired by Project Hail Mary), which are basically a nerdily-shaped version of a cut-out sugar cookie made on dark brown sugar!
Coloring and Icing Cut-Out Sugar Cookies
I highly recommend using gel food coloring to color your icing. A tiny bit goes a long way with gel colors, so you don’t have to worry about the coloring ruining the consistency of your icing like with traditional old-style liquid food colorings. You can find gel food dye in craft shops like Michael’s or online here. Of course, if you prefer, you can leave the icing plain (it’ll be white-ish) for a really simple cookie.
I like to make a batch of icing, separate it into bowls, and then thin out most of the icing just a little. Now I have a slightly thicker ‘border’ batch, and a slightly thinner ‘flooding’ batch. The border icing is used for drawing the edges of the design, as well as any designs on top. The flooding icing is for icing the majority of the cookie, so the whole top is covered with icing.
I also recommend investing in a roll of small piping bags. Again, you can find piping bags in craft shops like Michael’s or online here. It really makes icing cookies so much easier! Ziploc bags will also work, but since they’re not designed for pressure like this, they may burst at the seams more easily and make a mess.
Do I Have to Use Corn Syrup in the Icing?
I recommend using the corn syrup as written. It helps make this icing shiny and beautiful. If you really don’t want to buy any, feel free to simply skip it and adjust the milk quantity as needed to thin the icing. Note that icing won’t be as shiny and may not set as nicely for stacking and transporting.
How to Freeze Cut-Out Cookies to Make Ahead of Time
Unbaked cookies freeze well for up to 3 months. I like to roll out and cut the dough into shapes, then freeze on a baking tray between layers of parchment paper, then cover the tray well with plastic wrap and foil (to prevent freezer burn). Thaw overnight in the refrigerator before baking as directed above.
How to Store Cut-Outs
Once the iced cut-outs have dried fully, store inside an airtight container between layers of parchment paper (to prevent sticking – mostly only needed if you’re in a more humid area). Cut-out cookies keep very well much longer than most cookies – at least one week.
More Christmas Recipes to Try:
- Traditional Shortbread – one of my most-requested recipes among friends!
- Nutella Stuffed Brown Butter Cookies
- Dubai Chocolate Chip Cookies
- Homemade Buttery Pie Crust
Cut-Out Sugar Cookies with Easy Icing
Ingredients
For the Cookies:
- 170 grams (1 ½ sticks) butter, at a cool room temperature
- 150 grams (3/4 cup) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 285 grams (2 cups + 3 Tablespoons) all-purpose flour
- 1/2 teaspoon baking powder
For the Icing*:
- 250 grams (2 cups) powdered sugar
- 4 teaspoons (25 grams) milk, any kind
- 4 teaspoons (20 grams) light corn syrup
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- Gel food coloring, in preferred colors, to dye the icing
Instructions
To Make the Cookies:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
- Add the egg, vanilla extract, and almond extract, and beat on medium until fully combined. Scrape down the bowl and mixer attachment.
- Add the flour and baking powder and mix on low until just combined.
- Wrap the dough well in plastic wrap, slightly flattened into a rectangle (this makes for slightly easier rolling later). Chill for at least 1 hour or up to 3 days.
- If baking right away, preheat oven to 350°F / 175°C. Prepare baking sheets with parchment paper.
- On a lightly-floured surface, roll out the dough to about ¼-inch / 0.6cm thickness. Cut into desired shapes, re-rolling the scraps as needed. I like to work with just half the dough at a time, leaving the remaining dough chilled while I roll and cut.
- Bake cut-out cookies for 8-11 minutes, until cookies appear set and lightly golden brown at the edge. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To Make the Icing:
- In a medium bowl, whisk together powdered sugar and milk until smooth. Mix in corn syrup and almond extract to form a thick, shiny icing. Add a splash more milk to thin or a little more powdered sugar to thicken as needed. Feel free to use a stand mixer if preferred, but mixing by hand is fine here.
- Divide into separate bowls, add gel food coloring and mix in to color as needed. Transfer icing to separate small disposable piping bags and decorate cooled cookies as desired.
- Allow cookies to dry for at least a few hours or preferably overnight before stacking and transporting.
