This recipe for sugar cookie cut outs is perfect when you want cookies that hold their shape and are easy to decorate. Instead of using icing, these cut-out sugar cookies are brushed with egg wash and finished with colored sanding sugar, making them a simple, festive choice for Christmas cookies and holiday baking.
You can cut the shapes to fit inside each other using two different-sized cookie cutters. This adds color and makes these cookies festive for the holidays!
Why You'll Love This Recipe
- Cut-out sugar cookies that hold their shape
- No icing or piping bags needed
- Easy decorating with sanding sugar
- Soft sugar cookies with crisp edges
- Great for Christmas cookies, bake sales, and holidays
Ingredients in Cut-Out Sugar Cookies
- All-purpose flour
- Baking powder
- Kosher salt
- Cornstarch
- Unsalted butter, cold and cubed
- Granulated sugar
- 1 whole egg
- 1 egg yolk
- Vanilla extract
- Almond extract
- Egg wash (1 whole egg beaten + water)
- Colored sanding sugar
How to Make This Sugar Cookies Recipe
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and cornstarch.
- Add the cold cubed butter and sugar to a mixing bowl. Using an electric mixer on medium speed, mix for 1-2 minutes until smooth but not fluffy.
- Mix in the egg, egg yolk, vanilla extract, and almond extract until combined.
- Add the flour mixture in two additions, mixing on low speed just until the dough comes together. If sticky, add 1-2 tablespoons flour.
- Divide the dough in half. Tint one portion with gel food coloring if desired.
- Roll each portion of sugar cookie dough between pieces of parchment paper to ¼-inch thickness.
- Cut larger shapes from one portion of dough. Cut smaller shapes from the second portion.
- Lightly brush the top of the dough of each large cut-out cookie with egg wash and sprinkle with colored sanding sugar.
- Brush the smaller cut-out shapes with egg wash and sprinkle with sanding sugar, then gently place them into the center of the larger cookies and press lightly so they sit flat.
- Repeat with the remaining dough.
- Bake cookies for 7-9 minutes, until the edges are set but not golden.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Quick Tips
- Use an adjustable rolling pin to take the guesswork out of getting the same thickness.
- Roll the dough between sheets of parchment to prevent it from sticking.
- Lightly brush the tops with egg wash so the sugar sticks.
- Chill the dough for 10 minutes if it becomes too soft to work with.
Decorating with Royal Icing (Optional)
These cookies are designed to be finished with egg wash and sanding sugar, but they can also be decorated with royal icing if you prefer. If you want to go that route, you can make this easy cookie icing with powdered sugar and merignue powder.
Storage
Store baked cookies in an airtight container at room temperature for up to 5 days.
Unbaked dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days. Baked cookies can also be frozen in a freezer-safe container for up to 3 months. Allow cookies to come to room temperature before opening the container to prevent condensation.
More Christmas Cookies
- Molasses Spritz Cookies for warm spice and a classic pressed-cookie look.
- Rum Balls for an easy no-bake option during busy holiday weeks.
- Chocolate Peppermint Cookies for a rich chocolate cookie with seasonal flavor.
- Snickerdoodles for a soft, cinnamon-sugar favorite.
- Peanut Butter Spritz Cookies for small cookie press cookies perfect for any occassion
📖 Recipe
Cut Out Sugar Cookies
Equipment
Ingredients
- 1 cup unsalted butter - cold and cubed
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract - optional
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons cornstarch
- egg wash - 1 whole egg beaten + 1 tablespoons water
- Colored sanding sugar
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and cornstarch.
- Add the cold cubed butter and sugar to a mixing bowl. Using an electric mixer on medium speed, mix for 1-2 minutes until smooth but not fluffy.
- Mix in the egg, egg yolk, vanilla extract, and almond extract until combined.
- Add the flour mixture in two additions, mixing on low speed just until the dough comes together. If sticky, add 1-2 tablespoons flour.
- Divide the dough in half. Tint one portion with gel food coloring.
- Roll each portion of dough between pieces of parchment paper to ¼-inch thickness.
- Cut larger shapes from one portion of dough. Cut smaller shapes from the second portion.
- Lightly brush each large cut-out cookie with egg wash and sprinkle with colored sanding sugar.
- Brush the smaller cut-out shapes with egg wash and sprinkle with sanding sugar, then gently place them into the center of the larger cookies and press lightly so they sit flat.
- Transfer cookies to the prepared baking sheets and bake for 7-9 minutes, until the edges are set but not golden.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use an adjustable rolling pin to take the guesswork out of getting the same thickness.
- Roll the dough between sheets of parchment to prevent it from sticking.
- Lightly brush the tops with egg wash so the sugar sticks without pooling.
- Chill the dough for 10 minutes if it becomes too soft to work with.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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