Cutout Christmas Cookies Recipe

5 5 3
Cutout Christmas Cookies Recipe
Cutout Christmas Cookies Recipe photo by Taste of Home
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Cutout Christmas Cookies Recipe

Read Reviews
5 5 3
Publisher Photo
These old-fashioned cookies have been a holiday tradition in my family for many years. It was a joy to make these cookies for my children, and now my little granddaughter will soon be enjoying them, too. —Carolyn Moseley, Dayton, Ohio
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Frosting or confectioners' sugar, optional

Directions

In a bowl, cream butter and sugar. Add eggs and vanilla. Combine flour, cinnamon, baking powder salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Chill for at least 1 hour.
On a lightly floured surface, roll dough, a portion at a time, to 1/8-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges begin to brown. Remove to wire racks to cool completely. Decorate as desired with frosting or confectioners' sugar.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.
Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed. Yield: about 6 dozen (2-inch cookies).
For Colored Sugar Variation: Brush baked cookies with beaten egg white; sprinkle with colored sugar. Bake 3-5 minutes longer or until lightly browned.
Originally published as Cutout Christmas Cookies in Taste of Home December/January 1994, p63

Nutritional Facts

2 cookies (calculated without frosting and confectioners' sugar): 116 calories, 5g fat (3g saturated fat), 25mg cholesterol, 95mg sodium, 15g carbohydrate (6g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Frosting or confectioners' sugar, optional
  1. In a bowl, cream butter and sugar. Add eggs and vanilla. Combine flour, cinnamon, baking powder salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Chill for at least 1 hour.
  2. On a lightly floured surface, roll dough, a portion at a time, to 1/8-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges begin to brown. Remove to wire racks to cool completely. Decorate as desired with frosting or confectioners' sugar.
  3. To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.
  4. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed. Yield: about 6 dozen (2-inch cookies).
For Colored Sugar Variation: Brush baked cookies with beaten egg white; sprinkle with colored sugar. Bake 3-5 minutes longer or until lightly browned.
Originally published as Cutout Christmas Cookies in Taste of Home December/January 1994, p63

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Reviews forCutout Christmas Cookies

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MY REVIEW
HomeChefColleen User ID: 7305751 237594
Reviewed Nov. 18, 2015

"Yum! Great start to my Christmas cookie baking season! Love the nutmeg, cloves, and cinnamon flavour. Thanks!"

MY REVIEW
Summy User ID: 1386846 2885
Reviewed Dec. 9, 2011

"I have to admit, I'm not a fan of making cutout cookies, but I'd make these again anytime. The flavor was delectable, and the texture crisp and perfect. Thank you for a cutout cookie worth the effort!"

MY REVIEW
jmkasprak User ID: 2880256 2008
Reviewed Nov. 24, 2010

"These cookies have a little more flavor than more traditional "sand tart" dough."

MY REVIEW
foodygirl1979 User ID: 3126489 584
Reviewed Dec. 5, 2008

"You can freeze almost any cookies for up to 6 months, just use a corregated box lined with foil and layer cookies placing waxed paper between each layer. Top with waxed paper and foil and put the lid on. Place the box into a bag and freeze; to thaw just remove from the plastic bag and leave out on the counter with the lid on. I have been doing this for years and never have a problem. Hope this helps you. Happy Holidays!"

MY REVIEW
KristinKochan User ID: 3375330 2739
Reviewed Nov. 17, 2008

"After baking how long can you freeze these cookies?

KK in ALlen Park, MI"

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