My Favorite Cookie Memory
I still laugh at that. My grandson once cut out every single cookie in the shape of a dinosaur. We had a baking sheet full of tiny T-Rexes. His smile was so big. That is the real magic of these cookies.
You can make them into any shape you like. Stars, trees, or even dinosaurs. This matters because food should be fun. It is a way to tell a story without words. What was your favorite cookie shape when you were little?
The Secret to the Dough
This dough is a dream to work with. The trick is keeping everything cold. You use chilled butter and chill the rolled dough. This stops the cookies from spreading too much in the oven.
They keep their sharp, pretty edges. That is why the chilling step matters. It is not just waiting. It is making sure your shapes stay perfect. Fun fact: Chilling the dough lets the flour soak up the butter. This makes the cookie tender and crisp.
Rolling and Cutting with Care
Use parchment paper when you roll. It is a lifesaver. No sticky mess on your counter. Just roll it out between two sheets. Doesn’t that sound easier?
When you cut shapes, press straight down. Do not twist the cutter. Twisting can seal the edges. Then the cookie cannot rise as nicely. Do you like to reroll the scraps or snack on the raw dough? I must admit, I sometimes snack.
A Little Cloud of Icing
The royal icing is like sweet glue. It dries hard and shiny. You just mix powdered sugar and egg whites. The mixer does all the work. Watch it turn into glossy, white peaks.
Spreading it on is the best part. You can make them smooth or swirly. The vanilla and almond extract in the cookie smell amazing. They make your whole kitchen smell like a bakery. What scent makes you think of the holidays?
Why We Make These
These cookies are more than a treat. They are a tradition. Making them with someone you love is the real recipe. You talk and laugh. You make a little mess together.
That time together is the sweetest ingredient. It is not in the list, but it is the most important one. Sharing food you made with your hands is a special kind of love. Who will you share your batch with this year?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups (12 ½ ounces/354 grams) | For the cookie dough |
| Granulated sugar | 1 cup (7 ounces/198 grams) | Process in food processor until finely ground |
| Unsalted butter | 16 tablespoons | Cut into ½-inch pieces and chilled |
| Large egg | 1 | For the cookie dough |
| Vanilla extract | 1 teaspoon | For the cookie dough |
| Salt | ¾ teaspoon | For the cookie dough |
| Almond extract | ¼ teaspoon | For the cookie dough |
| Baking powder | ¼ teaspoon | |
| Baking soda | ¼ teaspoon | |
| Confectioners’ sugar | 2 â…” cups (10 â…” ounces/302 grams) | For the royal icing |
| Large egg whites | 2 | For the royal icing |
| Vanilla extract | ½ teaspoon | For the royal icing |
| Salt | â…› teaspoon | For the royal icing |
Simple and Sweet Holiday Cookie Cutouts
Hello, my dear! Come sit at the counter. Let’s make my favorite holiday cookies. They are crisp, sweet, and perfect for cutting into shapes. I’ve been making them since my own children were small. Doesn’t that smell amazing? The vanilla and almond together is pure magic. I still laugh at that. We’d always have flour on our noses by the end. Now, let’s begin. It’s easier than you think.
Step 1: First, get two small bowls. In one, whisk the egg with the vanilla, salt, and almond extract. In the other, whisk the flour, baking powder, and soda. This gets everything ready. My grandson calls this “mise en place.” It just means being prepared. It makes the whole process so much smoother.
Step 2: Now, use your food processor. Grind the sugar for a moment. Then add the cold butter pieces. Process until it looks like a soft, yellow dough. Add the egg mixture and blend. Finally, add the flour mixture. It will look crumbly, like wet sand. That’s perfect! (A hard-learned tip: Make sure your butter is very cold. It makes the cookies hold their shape beautifully.)
Step 3: Turn the crumbs onto your counter. Gently knead them into a smooth dough. Divide it in half. Now, here’s the fun part. Press each piece between two big sheets of parchment paper. Roll it out thin and even. Stack the rolled sheets on a pan. Chill them for at least an hour and a half. This step is so important for crisp cookies. Why do we chill the dough? Share below!
Step 4: Heat your oven to 300 degrees. Peel the top parchment off one dough sheet, then lay it back on. Flip it over and peel off the bottom sheet for good. Now, cut your shapes! Place them on a parchment-lined sheet. Bake until the edges are just golden. Let them cool for five minutes before moving them. You can gather the scraps and roll them out once more for extra cookies.
Step 5: For the icing, use a mixer. Whip the sugar, egg whites, vanilla, and salt together. Start slow, then go faster. Whip until it’s glossy and forms soft peaks. This takes a few minutes. Be patient. It’s worth the wait.
Step 6: Spread the icing onto your completely cooled cookies. Let them dry for about an hour and a half. Then they’re ready to share. Or to sneak just one for yourself. I always do.
Cook Time: 14-17 minutes per sheet
Total Time: About 3 hours (includes chilling & decorating)
Yield: About 3 dozen cookies, depending on cutter size
Category: Dessert, Cookies
Three Fun Twists on a Classic
Once you master the basic recipe, try playing with it. It’s like dressing up a favorite friend. Here are three ideas I love. They make the kitchen smell even more wonderful.
Citrus Sparkle: Swap the almond extract for lemon or orange. Add a teaspoon of zest to the dough. It’s so bright and sunny.
Spiced Sugar: Add a teaspoon of cinnamon or pumpkin pie spice to the flour. It gives a warm, cozy hug in every bite.
Chocolate Dip: Skip the royal icing. Instead, dip half of each cooled cookie in melted chocolate. Let it set on wax paper. So simple, so good.
Which one would you try first? Comment below!
Serving Them Up with Style
These cookies are stars on their own. But I love making them part of a little moment. For a holiday tea, arrange them on a vintage plate. Add some clementines and walnuts in their shells. It looks so pretty. You could also crush a few and sprinkle them over vanilla ice cream. A very happy accident, I promise.
For drinks, a cup of hot cocoa with a peppermint stick is perfect. The adults might enjoy a glass of sweet sherry or a creamy coffee liqueur on ice. Both are lovely with a sweet, crisp cookie. Which would you choose tonight?
Keeping Your Cookie Cutouts Fresh and Happy
Let’s talk about keeping your cookies lovely. Cool them completely first. Then, store them in a tin with parchment between layers. They will stay crisp for a week. I keep mine in the old blue tin my grandson painted.
You can freeze the dough, too. Roll it out between parchment sheets. Stack the sheets on a tray and freeze them flat. Later, just cut and bake frozen dough. It saves so much time during the busy holidays.
Batch cooking lets you enjoy the fun part. Mix and roll the dough one day. Bake and decorate the next. This matters because holiday joy should not feel rushed. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cookie Troubles
Is your dough too crumbly? Your butter might be too cold. Just knead it gently with your warm hands. I once added an extra teaspoon of egg. It brought the dough right together.
Do cookies spread and lose their shape? Your dough was likely too warm. Chilling it firm is the secret. This matters for pretty shapes your friends will admire.
Is the icing too runny? Add a bit more powdered sugar. Too thick? A few drops of water will help. Getting the icing right builds your kitchen confidence. Which of these problems have you run into before?
Your Cookie Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The results will be just as sweet.
Q: How far ahead can I make them? A: The dough chills for five days. Baked cookies keep for a week.
Q: What if I don’t have almond extract? A: Use all vanilla instead. The flavor will still be wonderful.
Q: Can I double the recipe? A: Absolutely. Just mix in two separate batches for best results.
Q: Any fun decorating tips? A: Try a sprinkle of colored sugar before baking. *Fun fact: The first cookie cutters were made from tin!* Which tip will you try first?
From My Kitchen to Yours
I hope you have fun making these cookies. Baking is about sharing joy and making memories. My kitchen always feels warmer with a batch in the oven.
I would love to hear about your baking day. Tell me about the shapes you cut. Have you tried this recipe? Give your experience in the comments below. Happy cooking!
—Grace Ellington.
Simple and Sweet Holiday Cookie Cutouts
Description
Classic, buttery cut-out sugar cookies perfect for decorating with royal icing.
Ingredients
Royal Icing
Instructions
- Whisk egg, vanilla, salt, and almond extract together in small bowl. Whisk flour, baking powder, and baking soda together in second bowl.
- Process sugar in food processor until finely ground, about 30 seconds. Add butter and process until uniform mass forms and no large pieces of butter are visible, about 30 seconds, scraping down sides of bowl as needed. Add egg mixture and process until smooth and paste-like, about 10 seconds. Add flour mixture and process until no dry flour remains but mixture remains crumbly, about 30 seconds, scraping down sides of bowl as needed.
- Turn out dough onto counter and knead gently by hand until smooth, about 10 seconds. Divide dough in half. Place 1 piece of dough in center of large sheet of parchment paper and press into 7 by 9-inch oval. Place second large sheet of parchment over dough and roll dough into 10 by 14-inch oval of even 1/8-inch thickness. Transfer dough with parchment to rimmed baking sheet. Repeat pressing and rolling with second piece of dough, then stack on top of first piece on sheet. Refrigerate until dough is firm, at least 1½ hours (or freeze for 30 minutes).
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Line rimless cookie sheet with parchment. Working with 1 piece of rolled dough, gently peel off top layer of parchment. Replace parchment, loosely covering dough. Turn over dough and parchment and gently peel off and discard second piece of parchment. Using cookie cutter, cut dough into shapes. Transfer shapes to prepared cookie sheet, spacing them about ½ inch apart. Bake until cookies are lightly and evenly browned around edges, 14 to 17 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and let cool completely. Repeat cutting and baking with remaining dough.
- Using stand mixer fitted with whisk attachment, whip all icing ingredients on medium-low speed until combined, about 1 minute. Increase speed to medium-high and whip until glossy, soft peaks form, 3 to 4 minutes, scraping down bowl as needed.
- Spread icing onto cooled cookies. Let icing dry completely, about 1½ hours, before serving.
Notes
- Dough scraps can be patted together, rerolled, and chilled once before cutting and baking. Rolled dough can be wrapped in plastic wrap and refrigerated for up to 5 days.