Nothing says December baking quite like rolling out buttery, razor-sharp christmas sugar cookies and decorating trees, snowflakes, stockings, and candy canes with glossy royal icing. Unlike dry cut-out cookies that puff out of shape in the oven, this no-spread vanilla-almond butter dough holds crisp cookie-cutter edges while baking up thick, tender, and melt-in-your-mouth soft.
Best of all, we roll the freshly mixed dough straight between two sheets of parchment paper before chilling—so there is zero mess and zero extra flour toughening your cookies.
Why These No-Spread Christmas Sugar Cookies Hold Sharp Edges
- Roll first, chill second: Rolling the soft dough between parchment paper right after mixing is effortless, and a quick 30-minute chill of the flat slabs locks in razor-sharp cut-out shapes.
- Bakery vanilla-almond flavor: Pure vanilla extract paired with 1/2 teaspoon pure almond extract gives these cookies unmistakable bakery depth.
- Foolproof meringue-powder royal icing: Dries with a smooth, satin sheen that lets you stack cookies in gift tins without smudging.
- Soft centers, crisp edges: Baking at 350°F for just 8 to 9 minutes before the edges brown keeps every bite tender.
Ingredients for Christmas Sugar Cookies & Royal Icing
Simple pantry ingredients produce flawless cut-out cookies and glossy icing:
- 3/4 cup (1 1/2 sticks) unsalted butter, softened + 3/4 cup granulated sugar: Creamed just until smooth (avoid over-whipping extra air into the dough).
- 1 large egg + 2 tsp pure vanilla extract + 1/2 tsp almond extract: Binds the dough and infuses warm holiday aroma.
- 2 1/4 cups all-purpose flour + 1/2 tsp baking powder + 1/4 tsp kosher salt: The exact flour-to-butter ratio for zero spreading.
- 3 cups powdered confectioners’ sugar + 2 tbsp meringue powder + 5 to 6 tbsp warm water: Whips in 3 minutes into glossy 15-second flood royal icing (or substitute 2 tbsp light corn syrup + milk for an easy no-meringue glaze).
How to Make Holiday Sugar Cookie Cut-Outs Step by Step
Follow this bakery workflow for stress-free rolling, cutting, and icing:
- Mix the No-Spread Cookie Dough: Beat softened butter and granulated sugar on medium speed for 90 seconds until smooth. Add the egg, vanilla extract, and almond extract and beat until combined. Add flour, baking powder, and salt and mix on low until the dough clumps together and pulls cleanly from the bowl.
- Roll Between Parchment & Chill 30 Minutes: Divide dough in half. Roll each half directly between two sheets of parchment paper to an even 1/4-inch thickness. Slide the flat parchment-sandwiched slabs onto a baking sheet and chill in the fridge for 30 minutes (or freeze 15 minutes).
- Cut Shapes & Bake: Preheat oven to 350°F (175°C). Peel off top parchment, stamp out trees, stars, snowflakes, and gingerbread men, and transfer to parchment-lined baking sheets 1.5 inches apart. Bake 8 to 9 minutes until bottoms are barely matte and tops look pale and set. Cool completely on wire racks.
- Whip Royal Icing & Decorate: Beat powdered sugar, meringue powder, and 5 tablespoons warm water on medium speed for 2 to 3 minutes until ribbons fall back into the bowl and disappear in 12 to 15 seconds. Tint with gel food coloring, outline and flood cooled cookies, and add festive sprinkles!
Decorating Tips & Related Holiday Treats
Love seasonal cut-out baking? Compare our autumn designs in our easy decorated Thanksgiving sugar cookies guide, and fill out your holiday dessert platters with our Christmas cake pops and reindeer Oreo balls.
- Use gel food coloring: Liquid food coloring thins royal icing; concentrated gel colors create vibrant Christmas reds and forest greens without altering consistency.
- Dry uncovered overnight: Let iced cookies dry on wire racks for 6 to 8 hours before stacking in airtight tins.
Frequently Asked Questions
Why did my cut-out sugar cookies spread in the oven?
Using warm butter, over-whipping the butter and sugar, or skipping the 30-minute chill of the rolled dough can cause spreading. Rolling to a full 1/4-inch thickness and chilling the cut shapes for 10 minutes before baking guarantees crisp edges.
Can I make royal icing without meringue powder?
Yes! Whisk 3 cups powdered sugar with 2 tablespoons light corn syrup, 2.5 tablespoons milk, and 1/2 teaspoon vanilla or almond extract for a glossy, stackable cookie icing.
Easy Holiday Sugar Cookie Cut-Outs with Royal Icing
Thick, tender, no-spread Christmas sugar cookie cut-outs flavored with vanilla and almond extract, topped with glossy, stackable royal icing.
Equipment
- Rolling pin
- Holiday cookie cutters
- 2 baking sheets & parchment paper
- Piping bags or zip-top bags
Ingredients
Instructions
- 1In a medium bowl, whisk together all-purpose flour, baking powder, and kosher salt.
- 2In a large bowl, beat softened butter and granulated sugar on medium speed for 90 seconds until smooth and creamy. Beat in the egg, vanilla extract, and almond extract.
- 3Add the flour mixture and mix on low speed until the dough clumps together cleanly.
- 4Divide dough in half and roll each piece between two sheets of parchment paper to 1/4-inch thickness. Chill the rolled slabs flat in the refrigerator for 30 minutes.
- 5Preheat oven to 350°F (175°C). Cut chilled dough with holiday cookie cutters, transfer to parchment-lined baking sheets, and bake 8 to 9 minutes until pale and set. Cool completely.
- 6For Royal Icing: Beat powdered sugar, meringue powder, warm water, and vanilla on medium speed for 2 to 3 minutes until smooth 15-second flood consistency forms. Tint with gel colors, pipe onto cooled cookies, and let dry completely before stacking.
Notes
- The 15-Second Icing Rule: Drizzle a spoonful of icing across the bowl—if the ribbon melts flat in 12 to 15 seconds, it is ready to both outline and flood your cookies.
- Storage: Decorated cookies stay fresh in an airtight container at room temperature for up to 10 days or freeze for up to 3 months.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dessert / Cookies
Cuisine: American
Servings: 24
Keyword: christmas sugar cookies, holiday sugar cookie cut outs, no spread cut out sugar cookies with royal icing
