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Rich, buttery cookies like these never last long at a party. I use seasonal cutters to celebrate the holidays tastefully. —Lynn Burgess, Rolla, Missouri
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 47 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 43 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.
Originally published as Decorated Christmas Cutout Cookies in Taste of Home Christmas Cookies & Candies , p27
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Reviewed on Dec. 23, 2012 by cae1231
Simple and tasty!
Reviewed on Dec. 22, 2012 by JanCH
Excellent and the dough is easy to work with.
Reviewed on Dec. 10, 2012 by dilbert098
The best sugar/butter cookies ever. I'm usually impartial to these types of cookies but these ones are fantastic. They won't last long!
Reviewed on Dec. 27, 2011 by nicolev
These are the perfect cookies for decorating. They are nice and soft with a great light flavor that goes well by itself or with frosting.
Reviewed on Dec. 17, 2011 by mrsoak
Nice soft texture and classic sugar cookie flavor. I like a more buttery cookie, but this is what you expect when you bite into a sugar cookie. I decorated mine with colored sugars.
Reviewed on Apr. 13, 2011 by Marijke Koken
My Grand Kids love to work with this dough it makes very nice cookies. I will be doing them for Easter this year too.
Reviewed on Dec. 16, 2010 by Summy
Yummy! My children and I would stir up some tinted frosting in a paint consistency, and then use paintbrushes to "paint" the cookies every year. Of course, sometimes faces got painted too. What fun! And, it always helps to have a delicious sugar cookie recipe to start the festivities. :)
Reviewed on Dec. 15, 2010 by grade2teach
These cookies are delicious. I make them for all sorts of celebrations and holidays. I usually get about 2 dozen from a medium/large cookie cutter; not 6-7 dozen as the recipe claims.
Reviewed on Dec. 14, 2010 by familybaker
Since we like almond flavoring, I used that in place of the vanilla. I have already separated the dough and used 1/2 tsp vanilla in 1 half and 1/2 tsp in the other half of the dough. Makes a little more work, but you also have 2 different flavors.
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