Classic Rolled Christmas Sugar Cookie Cutouts

Christmas Sugar Cookie Cutouts with holiday shapes. Cookies covered in vibrant winter colors with gold sprinkles and cookie decorations.

Classic no-spread rolled sugar cookies cut out into iconic Christmas shapes. These flavored Christmas Cutout Sugar Cookies are an easy foolproof sugar cookie dough recipe that doesn't require any chilling or kneading. Easy to work with cookie dough that bakes up thick, soft and chewy cookies with crisp clean edges every time. The BEST holiday sugar cookies decorated with icing and adorned in colorful Christmas sprinkles.

Course Dessert

Cuisine American

Keyword Christmas Sugar Cookies, Cookie Icing, Cutout Cookie Dough Shapes, Rolled Cookie Dough

Prep Time 45

Cook Time 10

Total Time 55

Servings cookies

Calories 218kcal

Author Jessica (swankyrecipes.com)

Ingredients

2 cups (4 sticks) unsalted butter if using salted butter, skip the added salt
2 cups granulated sugar
2 large eggs
2 tbsp vanilla extract
2½ tsp almond extract see notes for more cooking flavors
4 tsp baking powder
6 cups all-purpose flour
2 tsp salt

Sugar Cookie Icing

1¾ cup powdered confectioners' sugar
1 tbsp light corn syrup
2 tbsp water
1/4 tsp almond extract
1 cup several varieties of sprinkles to decorate

Frosting

32 oz containers vanilla frosting see notes for frosting color steps
16 oz red frosting

US Customary - Metric

Instructions

Cream butter and sugar just until mixed. Do not over mix as this will result in spreading.
Beat in eggs and extracts.
In a separate bowl, whisk together flour, baking powder, and salt.
With the mixer on low, slowly beat dry ingredients into wet ingredients.
Mix until incorporated. Scrape down the sides of the bowl and the bottom of the bowl. Turn the mixer back on to mix for a few seconds. Do not overmix the dough. TIP: Dough works best at room temperature. If making ahead and chilling, be sure to return dough close to room temperature before starting.
Cover work surface with parchment paper and dust with a few pinches of flour.
Take a large chunk of dough and roll it into a ball. Slightly push dough flat on the paper then cover the top with another sheet of parchment paper.
Roll dough out to 3/8-inch or just under 1/2-inch thick.
Press cookie cutters into the dough then transfer to a parchment paper-lined baking sheet 1-inch apart. TIP: Freeze sheet pan with dough for no more than 10 minutes to extra prevent any spreading.
Bake in a preheated oven at 350°F for 9-10 minutes or until light golden brown in color.
Allow cookies to cool for 10 minutes then transfer to a cooling rack.
Scrapes of dough can be gathered and rolled out again.

Icing

Combine icing ingredients. Scoop into a ziplock bag with the tip cut off (or piping bag/bottle). Fill cookie tops with icing then decorate in sprinkles. NOTE: To make with premade frosting, see notes for food coloring details.

Notes

Royal Blue

1/3 cup white frosting
9 drops blue food coloring
2-3 drops red food coloring

Dusty Champagne Pink

1/3 cup white frosting
3/4 red food coloring
1/4 brown food coloring
NOTE: I used gel color in a bottle so it was hard to measure. To make the basic color, start with white frosting and add red to it. Next, add a little brown until color desired is achieved.

Tiffany Green

1/2 cup white frosting
13 drops blue food coloring
2 drops red food coloring
3 drops yellow food coloring
3 drops green food coloring

COOKIE FLAVORS:

Fresh vanilla bean paste, peppermint, maple flavoring, butter flavor, cake batter, lemon, orange, cream cheese flavor.

Nutrition