Easy Christmas Cutout Cookies (That Hold Their Shape)

a cooling rack with decorated sugar cookies

Easy Christmas Cutout Cookies (That Hold Their Shape)

These Christmas cutout cookies are easy sugar cookies to make and taste buttery and sweet. Best of all, they hold their shape when you bake them and they come out perfect every time.

4.67 from 24 votes

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Prep Time: 15

Cook Time: 10

Additional Time: 30

Total Time: 55

Servings: dozen (3-inch cookies)

Calories: 126kcal

Author: Dahn Boquist

Ingredients

1-1/2 cups butter 3 sticks, softened
1-1/2 cups sugar 330 grams
2 eggs
4 teaspoons vanilla extract
5 cups all-purpose flour 600 grams
1-1/2 teaspoons salt

Instructions

Put the butter and sugar in a mixing bowl and beat until light and creamy (about 3 to 4 minutes). Add the eggs and vanilla and beat well. Stop the mixer and scrape down the sides then beat until well combined.
Sift the flour and salt over the butter mixture and stir it in well or use the mixer on low speed.
Sprinkle some flour on the counter and roll the dough to 1/4 inch thickness. Make sure the dough stays well floured so it doesn’t stick to the counter or rolling pin.
Use cookie cutters to cut into your desired shapes then transfer the cookies to a tray and stick them in the freezer to chill for 30 to 45 minutes. DON’T SKIP THIS STEP!
While the cookies are chilling, pre-heat the oven to 350°F and line a couple of baking sheets with parchment paper or spray them with cooking spray.
Remove the COLD cookie shapes from the freezer and transfer them to a baking sheet.
Bake for 9-11 minutes until the edges are a light golden brown.
Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack.

Notes

Most recipes will have you chill the dough before you roll it out. By the time you roll it out and cut the shapes, the dough warms up to room temperature. If you chill the dough after you cut the shapes, the cookies will hold their shape better.
After you roll out the cookie dough and cut your shapes, place them in the freezer for 30 minutes or the fridge for 2 to 3 hours. You can stack them on top of each other if you keep wax paper between them so they don't stick together. When the shaped cookie dough gets cold, you can bake them and they will hold their shape.