15 Delicious Christmas Cookie Cut Outs Recipes
There’s nothing quite like the joy of baking during the holiday season, especially when it involves creating adorable and tasty Christmas cookie cut-outs! Whether you’re a seasoned baker or just starting out, our roundup of 15 delicious recipes is sure to inspire your festive baking adventures. From classic sugar cookies to creative twists on holiday favorites, these recipes are perfect for sharing with loved ones. Let’s dive in and spread some Christmas cheer, one cookie at a time!
Classic Vanilla Christmas Cookie Cut Outs
Baking these Classic Vanilla Christmas Cookie Cut Outs brings a touch of holiday magic to your kitchen, with their buttery aroma and delicate sweetness that captivates the senses. Perfect for festive gatherings, these cookies are as delightful to decorate as they are to devour.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- For decoration:
- 2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp pure vanilla extract
- Assorted sprinkles
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together. Tip: Avoid overmixing to ensure tender cookies.
- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Tip: Keep the other disk refrigerated until ready to use to prevent softening.
- Use cookie cutters to cut out shapes, transferring them to the prepared baking sheets. Tip: Dip the cutters in flour to prevent sticking.
- Bake for 8-10 minutes, or until the edges are just beginning to turn golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together powdered sugar, milk, and vanilla extract until smooth. Decorate the cooled cookies as desired and add sprinkles immediately.
Rich in vanilla flavor with a melt-in-your-mouth texture, these cookies are a festive canvas for your creativity. Serve them stacked on a vintage plate for a charming holiday display or package them in clear bags tied with ribbon for thoughtful gifts.
Chocolate Peppermint Christmas Cookie Cut Outs
Captivating the essence of the holiday season, these Chocolate Peppermint Christmas Cookie Cut Outs blend rich cocoa with refreshing peppermint, creating a festive treat that’s as delightful to make as it is to devour. Perfect for cookie exchanges or as a sweet finale to your Christmas dinner, these cookies promise to be a showstopper on any dessert table.
Ingredients
- For the dough:
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp peppermint extract
- For the icing:
- 2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp peppermint extract
- Red food coloring (optional)
- Crushed candy canes for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and cocoa powder until well combined.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, and peppermint extract to the butter mixture, beating until fully incorporated.
- Gradually mix in the dry ingredients until a cohesive dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
- On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use Christmas-themed cookie cutters to cut out shapes, transferring them to the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set. Tip: For even baking, rotate the baking sheets halfway through.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together powdered sugar, milk, and peppermint extract until smooth. Add red food coloring if desired. Tip: For a thicker icing, add more powdered sugar; for a thinner consistency, add more milk.
- Spread or pipe the icing onto the cooled cookies and immediately sprinkle with crushed candy canes.
Silky smooth icing paired with the crisp texture of the chocolate cookie creates a harmonious contrast, while the peppermint adds a refreshing burst of flavor. Serve these cookies on a decorative platter or package them in clear cellophane bags tied with a ribbon for a thoughtful homemade gift.
Gingerbread Christmas Cookie Cut Outs
Amid the festive cheer of the holiday season, gingerbread Christmas cookie cut outs stand as a timeless tradition, blending the warmth of ginger and cinnamon with the joy of creative decoration. These cookies, with their crisp edges and tender centers, offer a delightful canvas for both novice and experienced bakers to express their holiday spirit.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- For decoration:
- 2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Assorted food coloring (optional)
- Sprinkles (optional)
Instructions
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 3 minutes.
- Add the egg and molasses to the butter mixture, beating until fully incorporated.
- Gradually mix in the dry ingredients on low speed until the dough comes together. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use cookie cutters to cut out desired shapes, re-rolling scraps as needed.
- Place the cut outs on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are just starting to brown. Tip: For evenly baked cookies, rotate the baking sheets halfway through.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together powdered sugar, milk, and vanilla extract until smooth. Divide into separate bowls and tint with food coloring if desired.
- Decorate the cooled cookies with the icing and sprinkles as desired. Tip: Let the icing set for about an hour before stacking or packaging the cookies.
Lightly spiced and richly flavored, these gingerbread cookies boast a perfect balance of chewiness and crispness. Serve them alongside a cup of hot cocoa for a cozy holiday treat, or package them in decorative boxes as heartfelt homemade gifts.
Lemon Glazed Christmas Cookie Cut Outs
Bursting with the bright, tangy flavors of lemon and the sweet, buttery richness of classic Christmas cookies, these Lemon Glazed Christmas Cookie Cut Outs are a festive delight. Perfect for holiday gatherings, they offer a refreshing twist on traditional cookie cutouts, with a glaze that adds a glossy finish and an extra layer of citrusy sweetness.
Ingredients
- For the cookies:
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the glaze:
- 2 cups powdered sugar
- 3 tbsp fresh lemon juice
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a dough forms.
- Roll out the dough on a lightly floured surface to 1/4-inch thickness. Use cookie cutters to cut into desired shapes.
- Place the cutouts on the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, milk, and vanilla extract in a medium bowl until smooth.
- Dip the top of each cooled cookie into the glaze, allowing the excess to drip off. Place on a wire rack set over a baking sheet to catch drips.
- Let the glaze set for about 30 minutes before serving or storing.
With their tender, melt-in-your-mouth texture and vibrant lemon flavor, these cookies are a holiday must-have. For an extra festive touch, sprinkle with colored sugar or edible glitter before the glaze sets.
Almond Flour Christmas Cookie Cut Outs
Captivating the essence of the holiday season, these Almond Flour Christmas Cookie Cut Outs offer a gluten-free twist on a classic favorite, blending delicate textures with rich, buttery flavors for a festive treat that delights the senses.
Ingredients
- For the dough:
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1 tsp vanilla extract
- For decoration:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Assorted sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, and salt until well combined.
- Add the softened butter, honey, and vanilla extract to the dry ingredients, mixing until a cohesive dough forms. Tip: If the dough feels too sticky, chill it in the refrigerator for 30 minutes to make it easier to handle.
- Roll out the dough between two sheets of parchment paper to 1/4-inch thickness. Tip: Using parchment paper prevents sticking and makes cleanup a breeze.
- Cut out shapes with your favorite cookie cutters and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: Keep an eye on the cookies during the last few minutes to prevent overbrowning.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth to create the icing.
- Once the cookies are completely cool, drizzle or spread the icing over them and immediately add sprinkles for a festive touch.
Yielding cookies with a tender, melt-in-your-mouth texture and a subtly sweet flavor, these Almond Flour Christmas Cookie Cut Outs are perfect for holiday gatherings. For an extra special presentation, arrange them on a decorative platter with a dusting of powdered sugar and a sprig of fresh mint.
Red Velvet Christmas Cookie Cut Outs
Perfect for adding a festive touch to your holiday table, these Red Velvet Christmas Cookie Cut Outs combine the rich, velvety texture of classic red velvet with the fun, customizable shapes of cookie cutters. Their deep crimson hue and delicate cream cheese frosting make them as visually stunning as they are delicious, promising to be the highlight of any Christmas dessert spread.
Ingredients
- For the cookies:
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract and red food coloring.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
- Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour to firm up, making it easier to roll out.
- On a lightly floured surface, roll out one portion of the dough to 1/4-inch thickness. Use Christmas-themed cookie cutters to cut out shapes, transferring them to the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Once the cookies are completely cool, spread or pipe the frosting onto each cookie as desired.
How these cookies delight with their tender crumb and tangy cream cheese frosting, a match made in holiday heaven. For an extra festive presentation, sprinkle with edible glitter or top with holiday-themed sprinkles before the frosting sets.
Peanut Butter Christmas Cookie Cut Outs
Amidst the festive cheer, these Peanut Butter Christmas Cookie Cut Outs emerge as a delightful blend of nutty richness and buttery sweetness, perfectly shaped to celebrate the season.
Ingredients
- For the dough:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- For decoration:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Assorted sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
- Roll out the dough on a lightly floured surface to 1/4-inch thickness.
- Use Christmas-themed cookie cutters to cut out shapes, transferring them to the prepared baking sheets. Tip: Dip the cookie cutters in flour to prevent sticking.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies and immediately add sprinkles. Tip: For a thicker glaze, add more powdered sugar; for a thinner consistency, add more milk.
Rich in peanut butter flavor with a tender, melt-in-your-mouth texture, these cookies are a festive treat. Serve them stacked on a vintage cake stand for a charming holiday display.
Oatmeal Raisin Christmas Cookie Cut Outs
Captivating the essence of the holiday season, these Oatmeal Raisin Christmas Cookie Cut Outs blend the comforting warmth of oatmeal with the sweet, chewy delight of raisins, all shaped into festive designs that spark joy on any dessert table.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
- For decoration:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Assorted Christmas-themed sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add to the creamed mixture.
- Stir in the oats and raisins until well combined. Tip: For evenly distributed raisins, toss them in a bit of flour before adding to the dough.
- On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use Christmas-themed cookie cutters to cut out shapes.
- Place the cutouts on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Rotate the baking sheets halfway through for even baking.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies and immediately add sprinkles. Tip: Use a piping bag for precise decoration.
Hearty and wholesome, these cookies offer a delightful contrast of textures, from the crisp edges to the chewy centers. Serve them stacked on a vintage cake stand for a charming holiday display, or package them in clear bags tied with ribbon as thoughtful homemade gifts.
Cinnamon Sugar Christmas Cookie Cut Outs
Yield to the warmth of the holiday season with these exquisitely spiced Cinnamon Sugar Christmas Cookie Cut Outs, a festive treat that marries the comforting aroma of cinnamon with the delicate sweetness of sugar, all encased in a tender, buttery dough.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- For the cinnamon sugar coating:
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for optimal creaming.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until a soft dough forms. Tip: Avoid overmixing to keep the cookies tender.
- On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use cookie cutters to cut into desired shapes.
- In a small bowl, mix together 1/2 cup sugar and cinnamon. Lightly press each cookie into the cinnamon sugar mixture to coat one side.
- Place cookies sugar-side up on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Tip: Rotate the baking sheets halfway through for even baking.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Delight in the crisp edges and soft center of these cookies, where the bold cinnamon sugar crust gives way to a subtly sweet interior. Serve them stacked on a vintage plate for a nostalgic holiday presentation, or package them in clear cellophane bags tied with ribbon for heartfelt gifts.
Pumpkin Spice Christmas Cookie Cut Outs
Brimming with the warm, aromatic flavors of the holiday season, these Pumpkin Spice Christmas Cookie Cut Outs are a delightful twist on traditional festive treats. Perfectly spiced and tender, they offer a cozy embrace of pumpkin and cinnamon, making them an irresistible addition to your holiday dessert table.
Ingredients
- For the dough:
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- For the icing:
- 2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies.
- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Tip: Chilling the dough makes it easier to roll out.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Use cookie cutters to cut out shapes, transferring them to the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheets halfway through for even baking.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar, milk, and vanilla extract until smooth. Decorate the cooled cookies as desired.
Just out of the oven, these cookies boast a soft, cake-like texture with a rich, spiced flavor that deepens as they cool. For an extra festive touch, sprinkle with colored sugar before the icing sets or serve alongside a warm cup of spiced cider.
Coconut Lime Christmas Cookie Cut Outs
Magical in their simplicity yet sophisticated in flavor, these Coconut Lime Christmas Cookie Cut Outs blend the tropical zest of lime with the sweet, creamy undertones of coconut, creating a festive treat that dazzles the senses.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 tbsp lime zest
- 1/4 cup coconut milk
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp lime juice
- 1 tbsp coconut milk
Instructions
- In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 cup powdered sugar.
- Add 1 cup softened unsalted butter and 1 tbsp lime zest to the bowl, mixing until the mixture resembles coarse crumbs.
- Gradually incorporate 1/4 cup coconut milk into the mixture, kneading gently until a smooth dough forms. Tip: If the dough is too sticky, chill it for 30 minutes before rolling.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to 1/4-inch thickness and cut into desired shapes using cookie cutters.
- Place the cutouts on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheets halfway through for even baking.
- While the cookies cool, prepare the glaze by whisking together 1 cup powdered sugar, 2 tbsp lime juice, and 1 tbsp coconut milk until smooth.
- Once the cookies are completely cool, drizzle or spread the glaze over them. Tip: For a thicker glaze, let it sit for a few minutes before applying.
Delicate and crumbly with a vibrant lime kick, these cookies are a delightful contrast of textures and flavors. Serve them on a platter garnished with lime slices and shredded coconut for an extra festive touch.
Maple Walnut Christmas Cookie Cut Outs
Whisking together the warmth of holiday spices with the rich, buttery crunch of walnuts, these Maple Walnut Christmas Cookie Cut Outs are a festive delight that marries simplicity with elegance. Perfect for cookie exchanges or as a sweet finale to your holiday feast, they’re imbued with the comforting flavors of maple and a hint of vanilla.
Ingredients
- For the dough:
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup finely chopped walnuts
- 2 tbsp pure maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and 3/4 cup maple syrup together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Roll the dough out on a lightly floured surface to 1/4-inch thickness and cut into desired shapes using cookie cutters.
- Place the cutouts on the prepared baking sheets, spacing them about 2 inches apart.
- Brush the tops of the cookies lightly with the remaining 2 tbsp maple syrup and sprinkle with chopped walnuts. Tip: For even distribution, gently press the walnuts into the dough.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Delicately crisp with a chewy center, these cookies boast a deep maple flavor accentuated by the nutty crunch of walnuts. Serve them stacked on a vintage cake stand for a touch of holiday whimsy, or package them in clear cellophane bags tied with ribbon for heartfelt homemade gifts.
Espresso Chocolate Chip Christmas Cookie Cut Outs
Amidst the festive cheer, these Espresso Chocolate Chip Christmas Cookie Cut Outs emerge as a sophisticated twist on a holiday classic, blending the rich depth of espresso with the sweet nostalgia of chocolate chips, all encased in a tender, buttery cookie.
Ingredients
- For the dough:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tbsp finely ground espresso
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- For decoration:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Assorted holiday sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the egg, ground espresso, and vanilla extract to the butter mixture, beating until well combined.
- Gradually mix in the dry ingredients until just incorporated, then fold in the chocolate chips.
- Roll the dough out on a lightly floured surface to 1/4-inch thickness and cut into holiday shapes using cookie cutters.
- Transfer the cut-outs to the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies and immediately add sprinkles.
Delightfully crisp at the edges with a chewy center, these cookies offer a harmonious blend of coffee bitterness and chocolate sweetness. Serve them alongside a steaming cup of espresso for an indulgent holiday treat, or package them in decorative boxes as thoughtful homemade gifts.
Cherry Almond Christmas Cookie Cut Outs
Radiating the festive spirit, these Cherry Almond Christmas Cookie Cut Outs blend the tartness of cherries with the nutty warmth of almonds, creating a symphony of flavors that dance on the palate. Perfectly shaped and delicately adorned, they’re a holiday treat that marries elegance with homely comfort.
Ingredients
- For the dough:
- 2 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- For the cherry filling:
- 1 cup dried cherries, finely chopped
- 1/4 cup water
- 2 tbsp granulated sugar
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and almond extract until well combined.
- Gradually mix in the all-purpose flour and almond flour until a soft dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
- On a lightly floured surface, roll out the dough to 1/4-inch thickness and cut into desired shapes using cookie cutters.
- Place the cutouts on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheets halfway through for even baking.
- While the cookies cool, prepare the cherry filling by simmering the dried cherries, water, and sugar in a small saucepan over medium heat until thickened, about 5 minutes. Let cool slightly.
- Once the cookies are completely cool, spread a thin layer of cherry filling on half of the cookies and top with the remaining cookies to create sandwiches.
- For the glaze, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle over the assembled cookies. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time.
Fragrant with almond and bursting with cherry, these cookies offer a delightful contrast between the crisp exterior and the chewy, fruity center. Serve them stacked on a vintage cake stand for a touch of holiday whimsy.
White Chocolate Cranberry Christmas Cookie Cut Outs
Vibrant and festive, these White Chocolate Cranberry Christmas Cookie Cut Outs are a delightful blend of sweet and tart, perfect for holiday gatherings. Their elegant appearance and rich flavors make them a standout addition to any dessert table.
Ingredients
- For the dough:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup dried cranberries, finely chopped
- 1/2 cup white chocolate chips
- 1 tbsp vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually mix in the dry ingredients until a soft dough forms. Tip: Avoid overmixing to keep the cookies tender.
- Roll the dough out on a lightly floured surface to 1/4-inch thickness. Use cookie cutters to cut into desired shapes.
- Place the cutouts on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Tip: Rotate the baking sheets halfway through for even baking.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until smooth.
- Drizzle the melted white chocolate over the cooled cookies and immediately sprinkle with chopped cranberries. Tip: Work quickly before the chocolate sets.
Rich in flavor and texture, these cookies offer a delightful crunch from the cranberries against the smooth white chocolate. Serve them stacked on a festive platter or package them in clear bags tied with ribbon for thoughtful holiday gifts.
Conclusion
Festive and fun, these 15 Christmas cookie cut-out recipes are sure to spread holiday cheer in your kitchen! From classic sugar cookies to creative twists, there’s something for every baker to love. We invite you to try these delightful recipes, share your favorites in the comments, and pin your must-bakes on Pinterest. Happy baking and merry munching!
