Christmas Cutout Cookies Recipe

5 from 1 vote

These Christmas cutout cookies are light, chewy, and hold their shape beautifully in the oven. So fun to decorate with the whole family!

Prep Time45

Cook Time10

Chill Time2

Total Time2 55

Course: cookie, Dessert

Cuisine: American

Difficulty: Easy

Servings: cookies

Cream the butter and sugar together in a stand mixer. Add in the eggs, vanilla extract, and almond extract and mix to combine.
1 cup unsalted butter, 1 cup granulated sugar , 2 large eggs, 1½ teaspoons pure vanilla extract, ¼ teaspoon almond extract
Add the flour, baking powder, and salt to the wet ingredients, mixing until incorporated.
3¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
Gather the dough into a round ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Roll out the dough to ¼-inch thickness on a floured surface.
Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.
Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool.
To make the icing, use a stand or hand mixer to combine the powdered sugar, milk, corn syrup, and vanilla extract.
3 cups powdered sugar, 2 tablespoons milk, 2 tablespoons light corn syrup, ½ teaspoon pure vanilla extract
If coloring the frosting, divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached.
Gel food coloring
Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours.
Sprinkles

Storage: Store Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.