Best Cutout Christmas Cookies Recipes

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CHRISTMAS CUTOUT SUGAR COOKIES



Christmas Cutout Sugar Cookies image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 24 cookies

Number Of Ingredients 11

4 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
2 eggs
3/4 cup butter (1 1/2 sticks)
2 teaspoons vanilla extract
Colored Icing, recipe follows
1/2 cup confectioners¿ sugar
1 1/2 tablespoons water
3 to 4 drops food coloring, plus more as needed
Colored sprinkles, optional

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
  • In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
  • Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.

DECORATED CHRISTMAS CUTOUT COOKIES



Decorated Christmas Cutout Cookies image

Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. -Lynn Burgess, Rolla, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen (2-1/2-inch cookies).

Number Of Ingredients 8

3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Tinted frostings, colored sugars, edible glitter and nonpareils

Steps:

  • In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.

Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 43mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

THE BEST CHRISTMAS SUGAR CUTOUT COOKIES



The Best Christmas Sugar Cutout Cookies image

Our Christmas tradition is to get together with family and friends several weekends in a row and bake, bake, bake. Cutout sugar cookies are a must, and my best friend, Alice came up with this fantastic recipe. One secret to great taste is to roll the cookies out on powdered sugar instead of flour. The taste is fantastic!

Provided by Suze K

Categories     Dessert

Time 1h36m

Yield 3 dozen

Number Of Ingredients 8

1 cup granulated sugar
1 egg
1 cup softened butter (NO MARGARINE!!)
1 teaspoon orange juice
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
powdered sugar, for rolling

Steps:

  • Sift together flour and baking powder in separate bowl.
  • In second bowl, beat together sugar and egg until it becomes lemon-colored.
  • Add butter, orange juice and vanilla.
  • Mix until thoroughly incorporated.
  • Slowly begin adding flour mixture (about 1/2 cup at a time) and blend; continue until all flour is used.
  • Form into 2 flattened rectangles, wrap in plastic wrap, and chill for at least 1 hour.
  • When ready to roll, set oven to 400 deg F.
  • Cover baking sheets with parchment paper (can be reused from batch to batch).
  • Sprinkle powdered sugar onto rolling surface as you would flour.
  • Roll out one rectangle into desired thickness and cut out; place on baking sheet, making sure not to let cookies touch.
  • Re-form scraps and roll again (may have to add more powdered sugar for rolling); continue until all dough is used.
  • Once baking sheet is full, place into oven and set timer for 6 minutes.
  • Depending on cookie thickness, baking time can range from 6-10 minutes, so check at the 6-minute mark to determine whether you need to bake longer.
  • When light golden in color, remove cookies from baking sheet and place on cooling racks or flat surface covered with parchment.
  • Cool to room temperature and frost with favorite frosting.
  • If decorating, I recommend the following frosting (also appears in recipezaar under "Cutout Cookie Decorator Icing":.
  • 1 cup confectioners sugar.
  • 2 tsp milk.
  • 2 tsp light corn syrup.
  • 1/4 tsp vanilla.
  • food coloring.

GRANDMA'S CHRISTMAS SUGAR CUTOUT COOKIES



Grandma's Christmas Sugar Cutout Cookies image

This recipe came from my husband's grandmother who is not with us anymore. This is his favorite Christmas cookie.

Provided by mjwalter

Categories     Dessert

Time 8m

Yield 6 Dozen, 72 serving(s)

Number Of Ingredients 8

3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1 cup shortening or 1 cup margarine
3 eggs
1 teaspoon vanilla extract
ground pecans (Optional, ground pecans for added flavor. This is how Grandma always mixed hers) (optional)

Steps:

  • Sift dry ingredients together.
  • Add shortening or margarine using a fork to combine with dry ingredients.
  • Add unbeaten eggs and vanilla.
  • Mix well.
  • Add ground pecans for added flavor. (This is how Grandma always mixed hers).
  • Whisk the dry ingredients together, add alternately with the eggs and vanilla.
  • Mix well.
  • Roll out thin on floured board and cut with floured cookie cutters.
  • Decorate with sugar.
  • Bake at 375°F for 8 minutes.
  • Makes about 6 dozen.

Nutrition Facts : Calories 60.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 8.8, Sodium 16.1, Carbohydrate 7.5, Fiber 0.1, Sugar 3.5, Protein 0.8

CUTOUT CHRISTMAS COOKIES



Cutout Christmas Cookies image

These old-fashioned Christmas cookies have been a holiday tradition in my family for many years. It was a joy to make these cookies for my children, and now my little granddaughter will soon be enjoying them, too. -Carolyn Moseley, Dayton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 6 dozen (2-inch cookies).

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Frosting or confectioners' sugar, optional

Steps:

  • In a bowl, cream butter and sugar. Add eggs and vanilla. Combine flour, cinnamon, baking powder salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Chill for at least 1 hour. , On a lightly floured surface, roll dough, a portion at a time, to 1/8-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges begin to brown. Remove to wire racks to cool completely. Decorate as desired with frosting or confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

Nutrition Facts : Calories 116 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 95mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

CUTOUT CHRISTMAS TREE COOKIES



Cutout Christmas Tree Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 dozen

Number Of Ingredients 1

Cutout Cookie Dough

Steps:

  • On a large sheet of parchment paper, lightly flour both sides of 1 disk green dough, cover with more parchment, and roll out to about 1/8 inch thick. Repeat with second disk. Remove top sheets of parchment.
  • On a lightly floured work surface, roll pieces of red dough into thin snakes. Arrange on top of green dough in desired pattern. (If dough gets too soft to work with, refrigerate 10 minutes before continuing.)
  • Roll yellow and plain dough into pea-size balls and arrange on top of green dough in desired pattern.
  • Preheat oven to 350 degrees. Top dough with more parchment and gently roll over dough until decorative pieces are flush with green dough.
  • Carefully remove top sheets of parchment. With a 4-to-5-inch-tall tree-shaped cutter, cut dough. Transfer dough on parchment to baking sheets and freeze until firm, 15 minutes.
  • Remove cutouts from excess dough and transfer to newly lined baking sheets. Bake until set, 12 minutes. Let cool on sheets on wire racks.

Nutrition Facts : Calories 287 g, Fat 13 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g

MINTY CHRISTMAS TREE CUTOUT COOKIES



Minty Christmas Tree Cutout Cookies image

Adding mint to classic holiday cookies makes them extra special. These are tender, but hold their shape when baked, so they're ideal for cutting out the delicate points of a Christmas tree.

Provided by Food Network Kitchen

Categories     dessert

Time 7h

Yield 4 dozen cookies

Number Of Ingredients 15

2 cups plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook's Note)
1/8 teaspoon baking soda
1/8 teaspoon fine salt
1 teaspoon pure mint or peppermint extract
1 teaspoon pure vanilla extract
1 large egg
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners' sugar
8 ounces (about 1 2/3 cups) confectioners' sugar
1/4 cup meringue powder
2 tablespoons green food coloring
20 drops red food coloring
48 mini nonpareil-covered chocolate candies
White nonpareils, for sprinkling

Steps:

  • For the cookies: Whisk together the flour, baking soda and salt in a medium bowl. Mix the mint and vanilla extracts with the egg in a small bowl with a fork.
  • Beat together the butter, granulated sugar and confectioners' sugar in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using an electric hand mixer, beat about 2 minutes.) Increase the speed to medium and beat, stopping halfway to scrape the bowl, until slightly creamy, about 1 minute (about 3 minutes with a hand mixer).
  • Reduce the speed to low, slowly add the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
  • Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours and up to overnight.
  • Remove one of the dough squares from the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Dust a piece of parchment with flour. Dust the dough square with flour and roll it out on the parchment to a thickness of about 1/4 inch. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out Christmas trees with a 2-inch cutter as close together as possible and transfer them to the prepared baking sheets, leaving 1 inch between the trees. Gather together the scraps and roll and cut more cookies. Chill the cookies on the baking sheets in the freezer for 10 minutes before baking.
  • Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown, 18 to 20 minutes. Cool the cookies about 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely, about 30 minutes.
  • Meanwhile, remove the second dough square from the refrigerator to soften until just pliable but still cool and firm, about 15 minutes. Repeat the rolling, cutting, chilling and baking procedures with the second dough square.
  • For the green royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with an electric mixer on low speed until the frosting thickens. The icing should be pure white and thick but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Add the green and red food coloring and beat until evenly distributed and the color is a deep hunter green. Put the icing in a resealable plastic bag and snip the corner to make a tiny opening (or put the icing in a piping bag with a 1/16-inch tip).
  • To decorate: Pipe a dot of icing onto the top point of each tree. Stick a chocolate nonpareil candy on each dot. Pipe the icing onto the cookies in zigzags to make a tree design. Sprinkle white nonpareils around the icing as snow. Let the icing set at room temperature, at least 1 hour.

GINGERBREAD CUTOUT CHRISTMAS COOKIES



Gingerbread Cutout Christmas Cookies image

Turn your cookie platter into a winter wonderland. One classic gingerbread boy cookie cutter can make a big batch of Christmas characters. -Donna Sasser Hinds, Milwaukie, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 3 dozen.

Number Of Ingredients 16

1/2 cup butter, cubed
1/2 cup sugar
1/2 cup molasses
2 teaspoons white vinegar
1 egg, lightly beaten
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
REINDEER DECORATIONS:
Ganache Icing (see below), green decorating icing, colored sprinkles, Tiny White Mighty Mint candies and red M&M's Minis
ELF DECORATIONS:
Ganache Icing (see below), white and black decorating icings, red and green Fruit Roll-Ups, holly berry quins, AirHeads Xtremes Sour Belt candies, red jimmies and yellow M&M's Minis
SANTA DECORATIONS:
Canned vanilla frosting, vanilla frosting tinted with red food coloring, black decorating icing, red-colored sugar, red nonpareils, snowflake sprinkles, white large dot quins, black licorice twists, white sugar pearls and yellow diamond-shaped sprinkles

Steps:

  • In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk; wrap in plastic. Refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired.

Nutrition Facts :

CONFETTI CHRISTMAS CUTOUT COOKIES



Confetti Christmas Cutout Cookies image

What's the confetti secret? Candy sprinkles are mixed into this easy cookie mix cookie dough.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, softened
2 tablespoons Gold Medal™ all-purpose flour
1 egg
2 tablespoons Betty Crocker™ red, green and white candy sprinkles
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, butter, flour and egg until dough forms. Sprinkle candy sprinkles over dough; gently kneed into dough.
  • Roll dough on floured surface until about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet.
  • Bake 7 to 9 minutes or light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
  • Decorate with frosting and additional candy sprinkles as desired.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 18 g, TransFat 2 g

GRANDMA'S CHRISTMAS CUTOUT COOKIES



GRANDMA'S CHRISTMAS CUTOUT COOKIES image

Categories     Cookies     Dessert     Bake     Christmas     Kid-Friendly

Number Of Ingredients 11

3/4 pound butter
2 cups sugar
2 egg yolks (save whites for frosting)
3 teaspoon vanilla
1 teaspoon salt
6 cups flour
1/2 cup milk
Icing:
2 egg whites (strain out thick part)
4 cups sifted powdered sugar
1/2 teaspoon cream of tartar

Steps:

  • Cream butter and sugar. Add yolks, vanilla and salt. Alternately add flour and milk until well mixed. Chill dough. Roll out 1/4 inch thick and cut into shapes. Bake in 350 degree oven for 7-10 minutes. (bake one alone to see how long it takes) After cookies are done and cool: Beat icing ingredients together until thick, add food coloring if desired. To keep frosting moist, cover with damp cloth. Leave cookies out until frosting dries. Store in airtight container.

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