Christmas Cut Out Cookies Recipe Easy

What kind of recipe is it?

Christmas cut out cookies are a festive, decorative treat that embodies the spirit of the holiday season.

These cookies are characterized by their buttery, sweet dough that can be shaped into various holiday-themed figures, such as stars, trees, and snowmen, making them perfect for family fun and creativity.

Ideal for bakers of all skill levels, this recipe is great for kids and adults alike, allowing everyone to join in the holiday festivities.

Baking these cookies not only brings joy to those who enjoy them, but also fosters a delightful bonding experience during the holiday season.

Ingredients

This table captures the essential ingredients and their quantities needed for making delightful Christmas cut out cookies. Adjust quantities based on desired serving size or specific dietary preferences.

Cooking Steps

1. Gather and measure all ingredients: 3 cups (375 grams) all-purpose flour, 1 cup (200 grams) granulated sugar, 1 cup (227 grams) softened unsalted butter, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon baking powder, and 1/2 teaspoon salt.

If using for frosting, prepare 2 cups (240 grams) powdered sugar and 2-4 tablespoons milk.

2. Preheat the oven to 180 °C (350 °F). Position the oven rack in the center.

3. In a large mixing bowl, cream together 1 cup (227 grams) softened unsalted butter and 1 cup (200 grams) granulated sugar using an electric mixer at medium speed until the mixture is light and fluffy (about 3-4 minutes).

4. Beat in 1 large egg and 1 teaspoon vanilla extract to the creamed butter-sugar mixture until well combined.

5. In another bowl, whisk together 3 cups (375 grams) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly mixed.

6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined, ensuring not to overmix.

7. Chill the dough for 30 minutes in the refrigerator, wrapped in plastic wrap, to make it easier to handle and prevent spreading during baking.

8. On a lightly floured surface, roll out the chilled dough to approximately 0.5 cm (1/4 inch) thick using a rolling pin.

Use cookie cutters to cut out desired shapes, re-rolling scraps as needed.

9. Place the cut-out cookies onto ungreased baking sheets, leaving about 2.5 cm (1 inch) of space between each cookie.

10. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden, and the centers are set with a slight spring when touched.

11. Remove baked cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

12. If frosting, combine 2 cups (240 grams) powdered sugar with 2-4 tablespoons milk and mix until smooth.

Add food coloring (if desired) to achieve desired color and consistency.

13. Once the cookies are completely cool, frost them with icing and decorate with sprinkles as desired.

Allow the frosting to set for at least 30 minutes before serving.

14. Store baked cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.

Variations

• Chocolate Cut Out Cookies: Replace 1 cup (125 grams) of all-purpose flour with 1 cup (100 grams) unsweetened cocoa powder for a rich chocolate flavor.
• Gluten-Free Cookies: Substitute the all-purpose flour with a gluten-free all-purpose flour blend, ensuring it contains a binding agent like xanthan gum.
• Dairy-Free Cookies: Use 1 cup (227 grams) of vegan butter or coconut oil in place of unsalted butter for a dairy-free alternative.
• Vegan Cookies: Replace the large egg with 1/4 cup (60 ml) of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for an egg-free version.

Tips on plating and presentation

After you’ve baked and decorated your delicious Christmas cut out cookies, it’s time to focus on how you present them.

I love using colorful platters or tiered stands to create height and interest. Garnish with sprigs of fresh greenery or a sprinkle of powdered sugar for a festive touch.

Don’t forget to add some fun labels or tags for a personal feel!

What other dishes can I pair it with?

While your Christmas cut out cookies are delightful on their own, pairing them with complementary dishes can elevate your holiday spread.

I love serving them alongside a rich gingerbread cake or a creamy peppermint dip.

A cheerful fruit platter, bursting with seasonal berries and mandarins, also brings freshness that balances the sweetness of the cookies.

Together, they create a beautifully festive table!

What drinks can I pair it with?

When it comes to pairing drinks with Christmas cut out cookies, I’ve discovered that a warm cup of spiced apple cider complements the sweet flavors perfectly.

For a festive touch, I also enjoy eggnog, whether traditional or non-alcoholic.

If you prefer something lighter, a peppermint hot chocolate hits the spot too.

These drinks enhance the holiday spirit and make every bite even more delightful!

Frequently Asked Questions

Can I Make the Dough in Advance and Refrigerate It?

Yes, you can definitely make the dough in advance and refrigerate it! I usually chill mine for a few hours or overnight. It makes rolling and cutting much easier when I’m ready to bake.

How Long Can I Store These Cookies?

I’ve found that I can store these cookies in an airtight container for about a week at room temperature. If I want them to last longer, I’ll refrigerate or freeze them for up to three months.

Can I Freeze the Baked Cookies?

Absolutely, I freeze my baked cookies all the time! Just make sure to cool them completely, then wrap them tightly in plastic wrap or store them in an airtight container. They’ll stay fresh for months!

What Type of Flour Works Best for These Cookies?

I’ve found all-purpose flour works best for these cookies. It gives them a nice balance of tenderness and structure. If you’re feeling adventurous, you can try almond flour for a unique flavor twist!

Are There Any Egg Substitutes for This Recipe?

Yes, I often use applesauce or mashed bananas as egg substitutes in my baking. Each works great, providing moisture and binding. If neither’s handy, try flaxseed meal mixed with water—it’s fantastic too!