Crisp Cutout Sugar Cookies

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Crisp Cutout Sugar Cookies – Topped with icing and sprinkles, cutout sugar cookies are one of my favorite Christmas sweet treats. Perfect for your holiday party and dessert table!

Crisp Cutout Sugar Cookies are definitely one of my favorite Christmas desserts. I’ve made these soft sugar cookies every Christmas for as long as I can remember.

What makes this recipe special is that my mom taught me how to make it, just like a lot of recipes I love to make. She is the best at making these yummy Christmas cookies, and she taught me everything I know about baking them.

To make these cookies special, all the Christmas cookie cutters come out, along with my old friend, the rolling pin. We roll and re-roll the dough, cutting out snowmen, Christmas trees, bells, and stars.

After the cookies have baked and cooled, it’s time to decorate, and the kids have so much fun with this. Jaden’s cookies are usually decorated to the hilt; they make my teeth hurt just looking at them. We keep the decorating simple, using butter knives to spread the icing on… Then sprinkle a few of our favorite sprinkles to add a little crunch.

These sugar cookies, along with our favorite mint chocolate crinkle cookies and reindeer thumbprint cookies, usually end up on a plate with a glass of milk come Christmas Eve. And they always disappear, so apparently, Santa likes them too.

Of course, you can also make these cookies for other holidays (like Valentine’s Day) and even in between as an everyday cookie recipe. My boys love using their race car, Bigfoot, and dinosaur cookie cutters too.

Tips for how to make Crisp Cutout Sugar Cookies

• Pre-heat the oven to 425°.
• Sift, then measure the flour.
• Sift again with the baking soda, salt, and sugar.

• Cut the butter into the dry ingredients with a pastry blender until the mixture is as fine as corn meal.
• Combine the milk, slightly beaten eggs, and vanilla in a large mixing bowl.
• Add the dry ingredients to the liquid ingredients, beating until smooth.

• Cover the dough closely with wax paper, and chill in the refrigerator overnight or for several hours.
• When you’re ready to roll out the dough, turn it out on a lightly floured surface, coating it with flour and kneading until it’s less sticky and more pliable; then roll it out to about a 1/4 to 1/2-inch thickness.
• Cut out the cookies with floured cookie cutters.

• Bake on an ungreased cookie sheet at 425° for about 8 to 10 minutes.
• Let the cookies cool on a wire rack.
• Top the cooled cookies with Easy Sugar Cookie Icing and sprinkles.

Looking for more Christmas cookie recipes?

Chewy Gingerbread Cookies

Chocolate Lover’s Christmas Light Cookies

Butter Almond Snowball Christmas Cookies

30 of the Most Scrumptious Classic Christmas Cookies Ever

You can find even more holiday recipes on my list of Best Christmas Recipes for Your Holiday Celebrations!

Kitchen tools you may need to make Crisp Cutout Sugar Cookies

Sifter – to sift the flour and other dry ingredients together.

Pastry Blender – to cut the butter into the dry ingredients.

Mixer – A stand mixer makes mixing up cookie dough so easy peasy.

Rolling Pin – since this is a cutout sugar cookie recipe.

Christmas Cookie Cutters – for cutting out all sorts of festive shapes.

Cookie Sheet – for baking the cookies.

Wire Rack – This will give your cookies a place to cool.

Print the recipe for Crisp Cutout Sugar Cookies

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Crisp Cutout Sugar Cookies

Crisp Cutout Sugar Cookies topped with icing and sprinkles, one of my favorite Christmas sweet treats. Perfect for your holiday party and dessert table!

Cuisine Dessert

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings 10 to 12

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups unsalted butter
• 1/2 cup sour milk or buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• Easy Sugar Cookie Icing

Instructions

1. Pre-heat the oven to 425°.
2. Sift, then measure the flour.
3. Sift again with the baking soda, salt, and sugar.
4. Cut the butter into the dry ingredients until it is as fine as corn meal.
5. Combine the milk, slightly beaten eggs, and vanilla in a large mixing bowl.
6. Add the dry ingredients to the liquid ingredients, beating until smooth.
7. Cover the dough closely with wax paper, and chill in the refrigerator overnight or several hours.
8. When you're ready to roll out the dough, turn it out on a lightly floured surface, coating it with flour and kneading until it's less sticky and more pliable; then roll it out to about a 1/4 to 1/2-inch thickness.
9. Cut out the cookies with floured cookie cutters.
10. Bake on an ungreased baking sheet at 425° for about 8 to 10 minutes.
11. Let the cookies cool on a wire rack.
12. Top the cooled cookies with Easy Sugar Cookie Icing and sprinkles.

Recipe Notes

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