There’s something so comforting about pressing dough through cookie cutters and watching silhouettes emerge on the countertop. My Holiday Cut-Out Sugar Cookies recipe has become a kitchen ritual after rigorous testing. I learned early on that adding the full 2 tablespoons of milk on the second trial gave the dough just enough give for thin, tender shapes. Now each cut-out bakes up with glossy tops and golden edges, filling the air with a warm vanilla-almond fragrance.
Why You’ll Love Holiday Cut-Out Sugar Cookies
- Lovely edges that stay crisp without overbrowning.
- A tender bite with a silky-smooth surface perfect for decorating.
- Adaptable to seasonal flavors like citrus zest or spices.
- A beloved tradition in European holiday baking, dating back centuries.
A Little Background
My first attempt at cut-out cookies yielded sturdy but dry rounds. On the second trial, I upped the milk to 2 tablespoons and saw a silkier dough that rolled smoothly. By the third run, I discovered that chilling cut shapes for a few extra minutes ensured crisp edges. These Holiday Cut-Out Sugar Cookies are rooted in classic mid-20th-century American baking but echo techniques from German Springerle traditions.
Key Ingredients for Holiday Cut-Out Sugar Cookies
- All-Purpose Flour (3 cups): Provides structure; swap half for white whole wheat for nuttiness.
- Baking Powder (1 teaspoon): Gives a gentle lift without spreading.
- Unsalted Butter (1 cup, room temperature): Creams to airy lightness; use European-style for richer flavor.
- Granulated Sugar (1 cup): Adds sweetness and promotes golden edges.
- Egg & Milk (1 egg, 2 tablespoons milk): Egg binds, milk ensures a tender crumb.
How to Make Holiday Cut-Out Sugar Cookies
- Whisk together 3 cups flour, 1 teaspoon baking powder, and ½ teaspoon salt until uniformly pale. In a mixer bowl, beat 1 cup butter and 1 cup sugar on medium speed until light and fluffy, about 2–3 minutes, with a gentle hum and soft, cloud-like texture.
- Beat in 1 egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until combined. Gradually add the flour mixture, mixing just until coarse crumbs form. Pour in 2 tablespoons milk and stir until the dough comes together with a silky sheen.
- Divide dough into two disks, wrap in plastic, and chill for 1 hour (or overnight) until firm. Preheat oven to 350°F while the dough rests, letting its flavors meld.
- On a lightly floured surface, roll dough to ¼-inch thickness. Cut shapes with your favorite cookie cutter; chilling each tray of shapes on the baking sheet for 5 minutes helps maintain crisp outlines. Bake for 8–10 minutes, until edges show a pale golden rim. Cool on the sheet for 5 minutes, then transfer to a rack.
Pro Tips & Troubleshooting
- My testing showed that chilling cut shapes for up to 10 minutes keeps edges sharp without causing cracks.
- If cookies spread too much, make sure butter is just softened, not warm—pop the dough back in the fridge for 10 minutes before rolling.
- Stir in a pinch of ground cinnamon or cardamom for a seasonal twist that complements the vanilla-almond base.
- To double the batch, mix dough in two separate bowls to keep chilling time consistent; halving works just as smoothly.
Storage & Make-Ahead Guide
Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. In multiple trials, I found that an airtight tin preserved crispness for 5 days. To freeze, layer between parchment in a zip-top bag for up to 3 months, then thaw at room temperature. Always wash hands and utensils after handling raw egg.
Serving Suggestions
Pair these Holiday Cut-Out Sugar Cookies with mulled cider or a spiced latte. Decorate with royal icing in festive hues, sprinkle crushed peppermint, or sandwich two together with a dollop of cranberry buttercream for a playful twist.
Frequently Asked Questions
- How do I prevent sugar cookies from puffing up? Make sure to use fresh baking powder and chill both the dough disks and cut shapes; that temperature contrast keeps cookies flat.
- Can I roll cookie dough ahead of time? Yes. Roll, cut, and freeze on a sheet tray, then transfer to a bag. Bake straight from frozen, adding an extra minute of bake time.
- Why are my sugar cookies too dry? You may have overbaked or added too much flour. Measure flour by spooning into your cup and leveling off, and remove from oven when centers look set but not golden.
- How long will decorated sugar cookies last? Decorated cookies stay fresh up to 5 days in an airtight container; refrigerate for up to a week if using perishable icings.
- Can I substitute almond extract? Vanilla works solo, or try citrus zest for a bright note. Reduce to ¼ teaspoon if swapping in the more potent flavor.
- Is it safe to eat raw cookie dough? This recipe contains raw egg—always bake fully or use pasteurized egg to nibble dough safely.
Final Thoughts
These Holiday Cut-Out Sugar Cookies bring a touch of nostalgia to every gathering, and I love how they invite creativity in decoration. The tender, slightly crisp edges have become my favorite way to wrap up holiday baking sessions. Share your decorated batches and let me know which flavor variation you tried!
More Recipes You’ll Love
- Classic Sugar Cookie Recipe – a straightforward base for cut-outs and decorations
- Gingerbread Cookie Recipe – another festive dough perfect for holiday cutters
- Jello Sugar Cookies – a soft, colorful twist on the traditional sugar cookie
- St. Patrick’s Day Cookies – themed cut-outs that inspire seasonal decorating ideas
Holiday Cut-Out Sugar Cookies
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2 tablespoons milk
Instructions
Make the Dough
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.3 cups all-purpose flour, 1 teaspoon baking powder
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.0.5 teaspoon salt
- Add the egg, vanilla extract, and almond extract; beat until incorporated.1 cup unsalted butter, 1 cup granulated sugar, 1 large egg
- With the mixer on low, add the flour mixture in batches until coarse crumbs form.3 cups all-purpose flour, 1 teaspoon baking powder
- Pour in the milk and mix just until the dough comes together.
Chill & Bake
- Divide the dough into two disks, wrap each in plastic wrap, and chill for at least 1 hour or up to 24 hours.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough to 1/8-inch thickness. Cut out shapes and place 1 inch apart on prepared sheets.
- Bake 8–10 minutes, until edges are just turning golden. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.