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My Christmas Cut-Out Sugar Cookie Recipe

I've had this recipe for so long I don't remember where I got it. Sometimes, old-fashioned recipes are the best. This is one of them.

Finished product, ready to eat.

Finished product, ready to eat.

How Do You Like Your Sugar Cookies?

I learned to cook and bake from my mother and other relatives. I also read a lot of cookbooks and watch the cooking shows because I want to learn more about cooking and baking. But, I am old-school at best.

But there's a reason classics are classics. My favorite part about these cookies is how thick and soft they are. That depends on the baker and how you and your family like them. Some do like them thin and a little on the crisp side.

Just remember:

  • thin cookie = crisp cookie
  • thick cookie = soft cookie

Note: I doubled this recipe to get as many cookies as you see in the picture above.


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Cook Time

Prep timeCook timeReady inYields

30 min

10 min

40 min

Yields about 30 cookies


  1. Preheat oven to 350˚F and line a baking sheet with parchment paper. In a large bowl using a hand mixer beat the butter until creamed and smooth, about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
  2. Add the egg and vanilla and beat on medium until fully combined. Whisk the flour, baking powder and salt together in a medium bowl.
  3. Turn the mixer down to low and add half the flour mixture, beating just combined. Add the rest of the flour and continue mixing until just combined. The dough will be soft.
  4. Flour your work space and dump dough onto space. Flour top of dough and rolling pin. Gently roll out the dough to 1/3" thickness or whatever thickness you desire. The thicker the cookies, the softer the cookie. Cut out shapes and use a spatula to transfer to prepared baking sheet. All cookies will not fit on one baking sheet.
  5. When one cookie sheet is full refrigerate for 5 minutes before baking for 10 minutes. Time may vary according to thickness of the cookie. (See above tips and tricks for sprinkling sugar on cookies).

Tips and Tricks for Baking Sugar Cookies

  • If you like a thick dough, the key is to roll out the dough with a light hand on the rolling pin. Little short rolls back and forth. It will make for a more even and thicker dough.
  • Remember not to make it thicker than your cookie cutters.
  • Perfect shapes are made on a well-floured surface. This means table, top of cookie dough and rolling pin.
  • Also with your dry and clean basting brush; brush the tops of the cookies to clean them up a little after you put them in the cookie sheets before you decorate them.
  • If you use only sugar as I did, clean them up before adding the sugar and refrigerate them for 5 minutes before baking them.
  • If you are going to decorate them with icing, then clean them up before you put them in the refrigerator and baking them.

Please Vote

© 2017 Rachel L Alba


Rachel Alba on January 29, 2018:

Hi Citrangada, Nice to hear from you. I appreciate your visits and great comments. Thanks for the visits.

Blessings to you.

Rachel Alba on January 29, 2018:

Hi Kari, thank you for visiting and for the nice comment.

Blessings to you.

Chitrangada Sharan from New Delhi, India on January 17, 2018:

These angel cookies look delicious indeed!

Thanks for sharing the detailed instructions and the helpful pictures. Would love to try it.

Thank You!

Rachel L Alba (author) from Every Day Cooking and Baking on December 24, 2017:

Hi Chris, Linda and Kari, Thank you all so much for taking the time to view my article. I appreciate your comments also.

Merry Christmas to you all.

Rachel L Alba (author) from Every Day Cooking and Baking on December 24, 2017:

Hi Peggy. Thank you for your comment and visiting my article. Thin and crisp are good too.

Merry Christmas.

Rachel L Alba on December 24, 2017:

Hi Linda, Thank you for your visit and always nice comment.

Merry Christmas to you and your family.

Rachel L Alba on December 24, 2017:

Thanks, Chris for the visit.

Merry Christmas to you.

Kari Poulsen from Ohio on December 23, 2017:

MMmm, those cookies look wonderful! I like the recipe also.

Peggy Woods from Houston, Texas on December 21, 2017:

Sugar cookies always look so festive when decorated for Christmas. Thanks for your recipe. I like my cookies thin and crisp.

Wishing you a very Merry Christmas Rachel.

Linda Crampton from British Columbia, Canada on December 21, 2017:

Your cookies are pretty, Rachel. They look like a lovely treat. I hope you have a happy Christmas.

Chris on December 20, 2017:

I'm going to make these on Friday. I was going to look for a recipe but thanks to my sister, i will use hers. :)

Rachel L Alba (author) from Every Day Cooking and Baking on December 20, 2017:

Hi Jackie, Boy, that's so nice to hear, or read. lol I'm glad you are enjoying the Pumpkin Dump cake. I wish you and your family a very Merry Christmas and a healthy and prosperous New Year.

Jackie Lynnley from the beautiful south on December 20, 2017:

Bet you would not believe I am eating your Pumpkin Dump cake this minute! Well...mine, not yours...but your recipe! I love it. Everyone does! It is so good without being too rich. Will try the cookies later.

Used to love watching the cooking shows, mostly Rachel Ray but others too. Is there anything more relaxing?

Here's to good foods, good health and Merry Christmas!

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