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Perfect Frosted Christmas Sugar Cookie Recipe: Easy Cutouts

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These Perfect Frosted Christmas Sugar Cookie Cutouts are sturdy enough for little hands to decorate, soft enough to bite into without cracking a tooth, and the frosting sets firm so you can stack them in tins. No smudging, no regrets—just the way Christmas baking should feel.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 2 ounces (56g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 3 cups (340g) powdered sugar, sifted
  • ¼ cup (½ stick, 57g) unsalted butter, softened (for frosting)
  • 3–4 tablespoons whole milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon light corn syrup (for frosting)
  • Gel food coloring (red, green, etc.)
  • Sprinkles for decorating

Instructions

  1. Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together on medium speed until smooth and combined, about 1 minute. Add the granulated sugar and beat until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl. Add the egg, vanilla extract, and almond extract, and beat on medium speed until fully incorporated, about 30 seconds. The mixture should look smooth and glossy.
  2. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears—do not overmix. The dough will be soft and slightly sticky.
  3. Chill the Dough: Divide the dough in half. Flatten each half into a disc about 1-inch thick. Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 3 days.
  4. Roll and Cut: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator. Let it sit at room temperature for about 5 minutes. Lightly flour your work surface, rolling pin, and the top of the dough. Roll the dough to ¼-inch thickness. Dip your cookie cutters in flour before each cut. Cut out shapes and transfer to prepared baking sheets, spacing them about 1½ inches apart. Gather scraps, gently press together, re-roll, and cut a…
  5. Bake: Bake for 8-10 minutes, or until the edges are just barely golden. Rotate the baking sheets halfway through for even baking. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 1 minute. Add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined. Add 3 tablespoons of milk, the vanilla extract, and the corn syrup. Beat on medium speed until smooth and fluffy, about 2 minutes. If too thick, add remaining tablespoon of milk; if too thin, add more sifted powdered sugar, ¼ cup at a time. Consisten…
  7. Decorate: Divide frosting into separate bowls for each color. Add gel food coloring a little at a time. Transfer frosting to piping bags fitted with small round tips. Outline each cookie with frosting, then fill in the center (flooding). Use a toothpick to spread frosting into corners and pop air bubbles. While frosting is still wet, add sprinkles. Let decorated cookies sit at room temperature for at least 2 hours, or overnight, until frosting is completely set and hard to the touch.

Notes

Chilling the dough is non-negotiable to prevent spreading. Use cream cheese for tenderness and a subtle tang. For even rolling, use ¼-inch wooden dowels as guides. Dip cookie cutters in flour for clean edges. Do not overmix the dough to avoid tough cookies. Frosting sets firm with corn syrup; let dry completely before stacking. Dough freezes well for up to 3 months.

Nutrition

Keywords: Christmas sugar cookies, frosted sugar cookies, cutout cookies, holiday cookies, easy sugar cookie recipe, no-spread sugar cookies, decorated cookies

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