Holiday Sugar Cookies (Soft Cut-Outs That Hold Their Shape)
There’s nothing quite like baking a batch of holiday sugar cookies to bring the whole family together! The smell of vanilla and butter fills the kitchen, and everyone crowds around the counter with cookie cutters in hand, ready to create something special.
Servings: 26 1/4 inch Cookies
Equipment
Ingredients
Sugar Cookies
- 3 cups all-purpose flour 385 grams
- 1 1/4 cups granulated sugar 250 grams
- 2 1/2 4 oz sticks salted butter* room temperature
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking powder for flatter cookies, only use 1/4 teaspoon
Royal Icing
- 1/4 cup meringue powder
- 1/2 cup warm water
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Sugar Cookies
- Preheat and Measure Flour: Heat the oven to 375F. Mix the flour and baking powder in a big bowl. Don't press the flour when measuring. It's better to use a scale for accuracy. Wrong measurements can make cookies spread too much.
- Cream The Butter: Put the soft butter and sugar in a big bowl. Use a mixer (standing or handheld) to beat until it's light in color, about 3-4 minutes. Be careful not to beat too much because it can make the butter too soft.
- Make The Dough: Add eggs and vanilla extract. Mix well. Turn the mixer to low and slowly add the flour mixture. Mix until it turns into dough.
- Roll The Dough: Knead the dough. If it's sticky, use a bit of powdered sugar on the surface. Cut the dough in half. Put each half on parchment paper. Roll it out with a rolling pin. This prevents sticking. Remember, the more you roll, the warmer and softer the dough gets. To avoid this, you can sprinkle powdered sugar on the surface.
- Chill The Dough: Transfer the rolled dough to the fridge for 30 minutes. You can transfer the dough on parchment paper to a baking sheet. It makes cutting easier after chilling.
- Cut & Bake: Take the chilled dough out. Use cookie cutters to make shapes. Put the cookies on a baking sheet, leaving space. Bake for 7 to 9 minutes until the edges start turning brown. If you want softer cookies, take them out at 7 minutes.
- Ice The Cookies: Let the cookies sit on the baking sheet for 1 minute after baking, then move them to a wire rack to cool completely. Ice cookies as desired. Keep them in an airtight container for up to 1 week.
Royal Icing
- Beat The Meringue: In the bowl of a stand mixer with the whisk attachment or a large mixing bowl, beat meringue powder and warm water until frothy on medium-low speed for about 1 minute.
- Add Powder Sugar: With the mixer on low, gradually add confectioners' sugar and vanilla. Once fully combined, increase the speed to medium and whip with the whisk attachment until a glue-like consistency forms. Whip on medium-high for an additional 1 to 2 minutes to achieve stiff peaks for a thicker icing.
- Add Water For Desired Consistency: This is now the base icing, and it's naturally stiff. If it's too rigid, add water gradually (start with 1 teaspoon at a time) until the desired consistency is achieved. Alternatively, you can use a spray bottle for a more controlled thinning process. If the icing is too thin, incorporate powdered sugar in small increments until the desired consistency is restored.
- Add To Piping Bag: Once desired consistencies are reached, add the white icing to a piping bag or place it in bowls and color using gel food coloring.
Consistency Types
- Stiff Consistency: This type of consistency is comparable to buttercream icing. It is used for leaves, detail designs, flowers, and much more. This consistency will hold its shape.
- Piping Consistency: This type of consistency is comparable to toothpaste. It is used for outlining and lettering. This icing count is 25 seconds.
- Flood Consistency: This type of consistency is comparable to honey or shampoo. It is used for filling large areas. This icing count is 8-10 seconds.
Video
Notes
Tips for the Perfect Sugar Cookies
- Don’t overmix or over-knead — once the dough comes together, it’s ready.
- Chill before baking. This prevents spreading and keeps them looking crisp and clean.
- Use powdered sugar instead of flour on your rolling surface to avoid dryness.
- Roll evenly so cookies bake at the same rate.
- Dip cookie cutters in flour if skipping the chill step to prevent sticking.
- Pull early for softer cookies – 7 minutes is the sweet spot!
- Chill your dough for at least 20 minutes and roll it between parchment for no-spread sugar cookies that bake up soft, even, and perfectly shaped every time.
Storage & Freezer Tips
- These freezer-friendly holiday cookies are easy to make ahead. Store cooled cookies in an airtight container for up to a week at room temperature, or freeze undecorated cookies for up to 6 months.
- If you’ve decorated your cookies with royal icing, place parchment paper between each layer before freezing. Thaw at room temperature on parchment before serving – they’ll look and taste freshly baked.
- You can also freeze make-ahead cookie dough for up to 5 months. Wrap tightly in plastic wrap and label it with the date. When you’re ready to bake, let it thaw overnight in the fridge
Nutrition
Serving: 1cookie | Calories: 173kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 91mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 290IU | Calcium: 16mg | Iron: 1mg