These soft and buttery Christmas cutout cookies hold every detail of your favorite cutters, with no spreading or puffing. The dough is simple, reliable, and makes the perfect canvas for icing and sprinkles.

They taste like the classic sugar cookies you remember, with a tender crumb and clean vanilla flavor. Sturdy enough for royal icing but delicate enough to eat plain, this is the recipe I return to every holiday season.

What Makes These Cutouts So Good

The dough is forgiving, even if you are rolling cookies with kids. It chills into a firm, easy-to-handle slab that rolls out smoothly with just a light dusting of flour.

Because there is no baking powder or baking soda, the cookies keep their exact cut edges. The buttery vanilla taste is pronounced but not overpowering, so it pairs with any kind of frosting or glaze.

Ingredients

2 1/2 cups (312 g) all-purpose flour: spooned and leveled, not scooped
1 cup (227 g) unsalted butter, softened: cool room temperature, not greasy
1 cup (200 g) granulated sugar: fine baker’s sugar works best
1 large egg: at room temperature
2 tsp vanilla extract: pure extract gives the cleanest flavor
1/2 tsp fine sea salt: cuts the sweetness

Variations and Substitutions

Almond or peppermint extract: swap half the vanilla for a holiday note
Lemon zest: add 1 teaspoon to the butter and sugar while creaming for a bright cookie
Dairy-free: use a good vegan butter stick and an egg replacer like flax egg (1 tbsp ground flax + 3 tbsp water)
Gluten-free: use a 1-to-1 gluten-free baking flour blend that contains xanthan gum

Christmas Stocking Cookies You Can Decorate is next on our list if these cookies are your kind of dessert.

How to Make Soft and Buttery Christmas Cutout Cookies

Step 1: Cream the Butter and Sugar

In a large bowl with an electric mixer, beat the softened butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape the bowl halfway through so everything gets worked in.

The mixture should look pale and have visible air pockets. This step builds the cookie’s tenderness, so don’t rush it.

Step 2: Beat in the Egg and Vanilla

Add the egg and vanilla extract, then beat on low until completely combined, about 30 seconds more. The dough may look a little curdled at first but will come together.

If your egg came straight from the fridge, let it sit in warm water for 5 minutes first. Cold egg can seize the butter.

Step 3: Stir in the Dry Ingredients

Add the flour and salt all at once. Mix on the lowest speed just until no dry streaks remain, then stop immediately. Overmixing makes the cookies tough.

The dough will be soft and a little sticky at this point. That texture is a good sign you will get tender cookies after baking.

Step 4: Chill the Dough

Divide the dough into two equal pieces, shape each into a flat disk, and wrap tightly in plastic wrap. Chill for at least 1 hour, or up to 2 days.

Cold dough is what keeps your reindeer and snowflakes from turning into puddles. The butter must be cold when it hits the oven.

Step 5: Roll Out the Dough

Lightly flour your work surface and a rolling pin. Roll one disk of dough to an even 1/4 inch thickness, then cut shapes with your favorite cookie cutters. Place them on a parchment-lined baking sheet, leaving an inch of space.

If the dough starts to stick, slide a thin spatula or bench scraper underneath. Gather scraps into a pile and reroll once. Too much handling makes cookies tough.

Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C). Bake one sheet at a time for 8 to 10 minutes, rotating the pan halfway, until the edges are just barely golden. The centers will look soft.

Let the cookies rest on the hot sheet for 5 minutes before transferring to a wire rack. They firm up as they cool.

Step 7: Decorate the Cookies

Make sure the cookies are completely cool. Spread or pipe royal icing, a powdered sugar glaze, or softened buttercream on top. Add sprinkles, sanding sugar, or small candies while the icing is still wet.

Let the icing set at room temperature for about 1 hour, then stack the cookies between layers of parchment. Decorated cookies keep at room temp for up to a week.

Tips for Cutout Cookies That Keep Their Shape

Keep the remaining dough disk in the fridge while you work with the first one.
Bake on the middle rack of your oven. Too close to the bottom coil browns the bottoms too fast.
If your cutters stick, dip them in flour between cuts.
For super clean edges, chill the cut cookies on the sheet pan for 10 minutes before baking.
Use gel food coloring if you are tinting icing. Liquid coloring can thin it out.

Bake times by dough thickness:

Thickness	Bake Time at 350°F (175°C)
1/8 inch (thin)	6 to 8 minutes
1/4 inch (standard)	8 to 10 minutes
3/8 inch (thick)	10 to 12 minutes

Storing Leftover Cookies

Room temperature: Store undecorated cookies in an airtight container for up to 1 week. Decorated cookies also keep about 1 week, layered with parchment.
Freezer (baked): Freeze undecorated cookies in a zip-top bag for up to 1 month. Thaw at room temp and decorate.
Freezer (raw dough): Wrap the disk of dough in plastic, then foil. Freeze for up to 3 months. Thaw overnight in the fridge before rolling.

Frequently Asked Questions

Why did my cookies spread in the oven even after chilling?

The butter may have been too warm when you started, or the dough wasn’t chilled long enough. Try chilling the cut cookies on the sheet pan for an extra 10 minutes before baking.

Can I use salted butter?

Yes, just reduce the added salt to 1/4 tsp. Taste will be slightly different but still good.

How do I keep the cookies from sticking when I roll them out?

Use a light dusting of flour on the surface and the rolling pin. Roll between two sheets of parchment if you want zero sticking.

Can I double this recipe?

Yes, double all ingredients. You will likely need to chill the dough in three disks and bake in more batches.

My cookies came out dry. What went wrong?

That usually means too much flour was used. Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag.