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December 15, 2014

Soft Christmas Cut-Out Sugar Cookies with Easy Icing

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These perfectly shaped and decorated sugar cookies are my favorite cut-outs for the Christmas season and any other festive occasion!  Use the simple icing recipe to easily frost the cookies with a delicate smooth finish.

Soft Sugar Cookie Cut Outs for Christmas - holds perfect shape and an easy icing recipe included!We have finally reached the day where I get to share my favorite sugar cookie cut-out recipe with you!  I love this one because the cookies are thick and soft, and the dough is very easy to work with.  It takes just an hour or two of refrigeration, then roll it and cut it – bake it then frost it.  Simple as that.

The frosting recipe is another favorite of mine because it’s extremely easy to mix up with a handheld mixer (or stand mixer) and is very versatile.  It makes plenty so you can divide into separate bowls to use different colors if you wish.  I love the AmeriColor Gel Paste Food Color because it only takes a drop or two to get a nice potent color.

Soft Sugar Cookie Cut Outs for Christmas - holds perfect shape and an easy icing recipe included!There really are no secret tricks to this recipe.  As most recipes that call for room temperature butter, make sure it’s just that.  Not too slimy or melted, but room temperature where a finger poked in the butter dents it easily.

Soft Sugar Cookie Cut Outs for Christmas - holds perfect shape and an easy icing recipe included!

Soft Sugar Cookie Cut Outs for Christmas - holds perfect shape and an easy icing recipe included!After making the dough, divide it in half and wrap each tightly in plastic wrap, in a round flat thick disc shape.  This lets you work with one half at a time so while you are cutting out shapes and baking them, the other half can stay chilled in the fridge.

Soft Sugar Cookie Cut Outs for Christmas - holds perfect shape and an easy icing recipe included!When rolling out the dough, keep it thick at no less than 1/4- to 1/2-inch thick.  Do not try to roll it too thin just to stretch the amount of cut-outs you get, because the thickness is key here.  You’ll get enough cookies, trust me.  I believe I got about 30-40 cookies this last weekend when I made them for my parents’ visit.  I brought half of them to a Christmas party and left the other half at home to munch during the weekend.  Plenty enough.

There were empty plates by the end of each event.  That tells you something.  🙂

Soft Sugar Cookie Cut Outs for Christmas - holds perfect shape and an easy icing recipe included!
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Soft Christmas Cut-Out Sugar Cookies with Easy Icing

These perfectly shaped and decorated sugar cookies are my favorite cut-outs for the Christmas season and any other festive occasion!

Ingredients

For the Sugar Cookies:

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter , at room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • 2 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the Easy Icing:

  • 5 cups powdered sugar
  • 6 tablespoons butter , melted
  • 1 tablespoon pure vanilla extract
  • 6 tablespoons milk
  • Food coloring , optional
  • Sprinkles and other decorations , optional

Instructions

For the Sugar Cookies:

  1. Cream together the sugar and butter with a mixer until light and fluffy, about 2 minutes. Add the egg, then the vanilla and mix until combined. Stir in the sour cream and beat on high speed for 2 minutes, scraping the sides of the bowl at the end.
  2. In another bowl, combine the flour, baking powder, baking soda and salt. Add to the wet ingredients and beat on low until just combined. Divide the dough in half and wrap each half tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3 days.
  3. When ready to roll out, cut and bake: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone liner.
  4. Working with one half of dough at a time and leaving the other chilling in the fridge: On a clean floured surface, roll the dough to about 1/2-inch thick (no less than 1/4-inch thick). I recommend flipping the dough at least once while rolling and adding more flour to the work surface and rolling pin. Use cookie cutters to cut out shapes and carefully transfer to prepared baking sheets. Bake for 10 minutes, or until cookies just start to look dry, rotating pans halfway through the baking time. Do not over-bake! They might not look done, but they are! Let cool on the baking sheet for 10 minutes before transferring to a wire rack. Cool completely before frosting. Frost the cookies using my Easy Icing recipe.

For the Easy Icing:

  1. Beat the sugar, butter, vanilla and 4 tablespoons of the milk in a mixing bowl on low speed until combined. Add the remaining milk, 1 tablespoon at a time until smooth. Switch to high speed and beat until the frosting is a spreadable consistency, but still thick enough so it's not too runny. Add more milk, if needed, 1 tablespoon at a time. If it gets too runny, add more powdered sugar, as needed, 1/4 cup at a time. Use an offset spatula to spread frosting on the cookies, leaving 1/4-inch edge.

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Filed Under: Christmas, Cookies, Family Favorites, Holidays

« Gingerdoodles (Gingerbread Snickerdoodle Cookies)
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Reader Interactions

Comments

  1. Shannon Hayes says

    December 16, 2014 at 10:07 AM

    Where did you get the adorable light sprinkles?

    Reply
    • Nikki Gladd says

      December 16, 2014 at 12:23 PM

      Hi Shannon,
      I actually found them at Walmart in the Christmas section (not the baking aisle). It’s Wilton brand. 🙂

      Reply
  2. Kim says

    July 16, 2015 at 10:59 AM

    Hi,
    Does the frosting dry hard? I am making favors for a shower and usually use royal icing but this sounds yummy.
    Kim

    Reply
    • Nikki Gladd says

      July 16, 2015 at 4:41 PM

      Hi Kim, The frosting dries somewhat soft with a crusted layer.

      Reply
  3. Jessie says

    December 5, 2015 at 1:32 PM

    Hi Nikki, Do you know if I can freeze the dough?

    Reply
    • Nikki Gladd says

      December 6, 2015 at 6:54 PM

      I think you could, but I haven’t tested to be sure.

      Reply
      • Hailey says

        December 23, 2015 at 5:54 PM

        I found this recipe earlier this week, and today I made them! They were so delirious! Thanks for sharing!!

        Reply
        • Nikki Gladd says

          December 27, 2015 at 1:56 PM

          Thrilled to hear it! Thanks, Hailey!

          Reply
  4. Peggy says

    December 13, 2015 at 9:06 PM

    Your cookies are sooo pretty! Thank you for sharing and inspiring the rest of us. Especially me!

    Merry Christmas!

    Reply
  5. Alicia says

    December 14, 2015 at 8:39 PM

    Do the cookies need to be refrigerated since there’s milk in the icing? Never used milk in icing before so just making sure…

    Reply
    • Nikki Gladd says

      December 14, 2015 at 9:14 PM

      I do not refrigerate the cookies, but you can if you’d like to. 🙂

      Reply
  6. Jason Hill says

    December 20, 2015 at 6:54 AM

    My wife, son and I just used your recipe and they turned out great! These taste just like the ones I used to help my mom and grandmother make when I was a child. (1971). Thanks for the memories!

    Reply
    • Nikki Gladd says

      December 27, 2015 at 2:08 PM

      I love this! Thank you for the feedback, Jason!

      Reply
  7. Margie says

    December 21, 2015 at 8:09 PM

    Can you use cream cheese instead of sour cream? And how much?

    Reply
    • Nikki Gladd says

      December 27, 2015 at 2:06 PM

      Hi Margie,
      No, I don’t think you can as they are different consistencies.

      Reply
  8. Anonymous says

    December 22, 2015 at 2:24 PM

    Can I use salted butter?

    Reply
    • Nikki Gladd says

      December 27, 2015 at 2:05 PM

      Yes. But, omit the salt.

      Reply
  9. Amanda Hall says

    December 22, 2015 at 2:33 PM

    Hey Nikki. Question. I put 1 tsp of vanilla extract in the cookie mix and 1 tbs in the icing mix. The icing tasted really strong of vanilla not sure if that was the correct measurement.

    Reply
    • Nikki Gladd says

      December 27, 2015 at 2:04 PM

      Hi Amanda! You used the correct amount. 🙂 It might just be a taste preference. You can definitely use less if you thought it was too strong. I make and enjoy it the way it’s listed. 🙂

      Reply
  10. Flowerfam says

    February 4, 2016 at 12:06 PM

    Omg! My kids and I made this last week as a test run for Valentine’s day cookies and we absolutely love this recipe. Just wondering if you can freeze the dough and if you how long?

    Reply
    • Nikki Gladd says

      February 4, 2016 at 12:57 PM

      That’s great! I’ve never tried freezing the dough, but I’m sure you can for at least a month or two. But, let it thaw in the fridge overnight.

      Reply
  11. mp says

    December 17, 2016 at 7:31 AM

    Is the dough supposed to be a bit sticky before it is chilled?

    Reply
  12. Nancy Dunbar says

    December 18, 2016 at 10:58 AM

    I accidentally used 1tlbs baking power instead of 2 teas. i tried to remove some, maybe 12 teas. what so i do?

    Reply

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