Christmas cookies are one of the most beloved holiday traditions-and for good reason. Rolling, cutting, and decorating cookies with the family is an activity just as much as it is a recipe. These classic cut-out cookies hold their shape beautifully in the oven and have the perfect texture for decorating with royal icing or a simple glaze.
Notes
Tips for Success
- Chill the dough thoroughly: Cut-out cookies hold their shape only when the dough is cold. Chill for at least one hour, or overnight. If the dough gets warm while you’re cutting shapes, return it to the fridge for 15 minutes before continuing.
- Roll on a floured surface: Use just enough flour to prevent sticking-too much flour worked into the dough makes cookies tough. Alternatively, roll between two sheets of parchment to avoid adding extra flour entirely.
- Cut shapes close together: Leave as little space as possible between cutters to minimize re-rolling. Re-rolled dough is slightly tougher, so you want to cut as many shapes from the first roll as you can.
- Don’t overbake: The cookies should look barely set and pale gold at the edges when you pull them out-they firm up as they cool on the pan. Overbaked sugar cookies turn brittle and lose their buttery softness.
- Let cookies cool completely before decorating: Even slightly warm cookies will melt icing and cause colors to bleed. Give them a full hour on a wire rack before you start decorating.
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Looking for more helpful family tips? Check out our guides on Creating family holiday traditions, explore everything about Christmas traditions start kids, and don’t miss our practical advice on Save money holiday shopping.
For more holiday inspiration, Good Housekeeping holiday ideas is an excellent free resource families can rely on.
Frequently Asked Questions
Yes-sugar cookie dough keeps well in the refrigerator for up to three days, or in the freezer for up to two months. Wrap it tightly in plastic wrap, then in foil. Thaw frozen dough overnight in the refrigerator before rolling.
Royal icing (made with meringue powder or pasteurized egg whites and powdered sugar) is the gold standard-it dries hard and smooth and holds detail beautifully. A simple glaze made from powdered sugar and milk is easier to work with and great for kids. Buttercream works too but stays soft and doesn’t dry completely.
Once the icing is fully dry (give royal icing at least 8 hours), stack cookies between layers of parchment paper in an airtight container. They keep at room temperature for up to one week, or can be frozen for up to two months before or after decorating.
Cold dough and a cool baking sheet are the two biggest factors. Make sure your butter isn’t too soft when you make the dough, chill it thoroughly before baking, and always start with a room-temperature (not warm) baking sheet for each batch.
Absolutely. Unfrosted baked cookies freeze beautifully for up to two months. Layer them between sheets of parchment paper in a freezer-safe container. Thaw at room temperature for an hour before decorating or serving.
