Today we are sharing our absolute favorite Christmas Cookie Cutter Cookies recipe. We have made these for many years as gifts and treats for friends and family, and hope you enjoy them as much as we do!
This recipe is perfect for making Christmas cookies from cookie cutters. The dough holds its shape and doesn’t spread when baking.
Christmas Cookies Recipe
Supplies You’ll Need
• 3 tsp. baking powder
• 2 cups unsalted butter
• 2 cups sugar (white granulated)
• 2 eggs
• 2 tsp. vanilla extract, almond or desired flavoring
• 1 tsp. salt
1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
2. Chill dough for 1 to 2 hours.
3. Roll to desired thickness and cut with holiday cookie cutters into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3″ cookies..
• 2 lbs of powdered sugar
• 1/3 cup light Karo corn syrup
• 1-2 TBS of clear vanilla and or clear almond extract (or some of both).
• milk or water to adjust consistency
1. Mix powdered sugar, corn syrup and flavorings together at a low speed until thoroughly blended without any small pockets of powdered sugar. Do not use high speed or you will end up with bubbles. Divide and color with gel.
2. For thicker icing to use for outlining or writing, add additional powdered sugar until you get the desired consistency.
3. For thinner icing to fill in designs, add very small amounts of milk or water until you get the consistency you want.
4. Can be stored in the refrigerator for a week, but should be room temperature again before using.
Icing the Cookies
I make a batch of glaze icing and separate it into lots of different bowls. As I mix each color, I then divide half of that color into another bowl, which I add a few drops of milk or water to, making it thinner.
When I’m ready to ice the cookies, I’ll have 2 bowls for each color (1 with thicker icing for outlines and with 1 thinner icing for filling-in).
Add thicker icing to parchment paper cones or icing bags.
Outline the design onto your cookie with the thick icing. Use thinner icing to fill in the design by spooning or pouring a small amount in and spreading around with a toothpick.
Once the cookies are completely dry, go back with the thicker icing and draw on any additional designs or details you like using a small tip for the tiny details. I use this tip for my detail icing work.
I’d love to see how yours turn out! Feel free to comment or message me with any questions. 🙂