Oh, Christmas cut-out cookies. They’re buttery, soft, and perfectly decorated—so yeah, they taste amazing. But let’s not pretend they’re fun to make. It’s a slow, tedious process of rolling, cutting, baking, cooling, and decorating, all while my kitchen looks like a flour bomb went off. And don’t even get me started on how I have to fight off my own family, who seem to think these cookies are bottomless.
I make these with the plan of taking them to a party or event (you know, sharing), but by the time I’m done, I’m guarding the last tray like it’s made of gold. No, I’m not whipping up another batch. This is it. Enjoy them at the event, not as you sneak them off the cooling rack like cookie thieves.
Ingredients (Because Yes, They Taste Amazing)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but adds flavor)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 cups all-purpose flour
Optional Royal Icing:
- 3 cups powdered sugar
- 2 tablespoons meringue powder
- 4–6 tablespoons water
- 1/2 teaspoon vanilla or almond extract
- Gel food coloring for festive flair
Instructions (The Slow, Tedious Process)
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Preheat the oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats because cleanup is already bad enough.
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Make the dough:
- Cream the butter and sugar together until fluffy. Add the egg, vanilla, and almond extract.
- Slowly mix in the baking powder, salt, and flour.
- Try not to think about how much work this will involve from here on out.
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Roll and cut:
- Roll out the dough on a floured surface to 1/4-inch thickness. Use cookie cutters to cut out festive shapes because, apparently, just making round cookies would be too easy.
- Place on baking sheets, spacing them 1 inch apart.
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Bake:
- Bake for 8-10 minutes, just until the edges are barely golden. Let them cool for 5 minutes before transferring to a wire rack.
- Start preparing for the “Can we eat these now?” questions from every direction.
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Decorate (if you’re still sane):
- Whisk together powdered sugar, meringue powder, and water until smooth. Separate into bowls, add food coloring, and pipe designs onto your cookies.
- Spend more time on this than you’d like to admit, only for someone to inhale the cookies in 3 seconds flat.
Why I Hate Making These
They’re gorgeous and delicious, but they require a ridiculous amount of effort for something that disappears in minutes. While I plan to take them to a party, I’m inevitably fighting off the cookie vultures in my house who can’t grasp the concept that more cookies do not magically appear.
So yes, they’re worth the struggle. But if anyone dares complain that there aren’t enough, they’re officially off the cookie list next year.