Table of contents
These Christmas Cut-Out Sugar Cookies are a soft, tender butter cookie decorated with royal icing. These cookies are always popular decorated for the holidays, but this versatile recipe can also be used as your “go-to” sugar cookie all year long.
Betty Crocker’s Cooky Book (1963) is your ultimate guide to easy-to-follow, nostalgic cookie recipes that never go out of style. This is an original copy my grandmother passed down to me. With over 150 cookie recipes, this vintage cookbook has a cookie for every occasion like classic drop cookies, to festive holiday ones for Valentine’s Day, Easter, Halloween, and Christmas, and treasured Heritage Cookies. In addition, the “Best Cookies” section will walk you through beloved flavors of mid-century America.
What sets this cookbook apart are the charming, whimsical illustrations, and practical baking tips that made it a staple in kitchens across the country. In fact it was actually just re-published this year in 2025 with the original retro look and feel.
Bite into nostalgia with these original vintage recipes for both Mary’s Sugar Cookies, made with sugar and Ethel’s Sugar Cookies, made with confectioners’ sugar. These nostalgic cookies are by far the most widely shared sugar cookie recipe shared across the globe.
Ingredients to make Sugar Cookie Cut-Outs
Wet Ingredients
- Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
- Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
- Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
- Sour cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
- Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
Dry Ingredients
- All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
- Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
- Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
Royal Icing
- Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
Make your own ingredients
Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
- Both of these original recipes call for leavening. I would reduce to just a 1/2 tsp. baking powder so you don’t create too much spread when baking.
- I would suggest using all butter. Shortening was readily used in mid century baking as a inexpensive, shelf-stable product for baking. However, it has a waxy texture and no flavor. Margarine is made of oil and will cause the cookies to spread.
- I would increase the flavoring to 1 Tablespoon of Vanilla or use a combination of mostly vanilla with a very small amount of another type of extract like almond or lemon.
- You can try one egg plus one egg yolk to yield flat cookies that keep their shape.
- If using all confectioners’ sugar, be aware that it may cause cookies to rise and turn out puffy.
How to make royal icing:
Make these festive for any holiday by rolling in colored sugar, frosting with buttercream, or flood and decorate with royal icing. Buttercream will not crust over and dry solid so you cannot stack them. Royal Icing is made using one of three options: fresh egg whites, meringue powder or dry egg whites. Below I’ve included my Royal Icing which uses fresh egg whites. The vinegar in the recipe pasteurizes the raw egg making the icing safe to eat. The glycerin adds shine and a soft bite to the frosting.
how to decorate sugar cookies:
Always color your plain white frosting first with white food color while it is still in the mixer. This will help set the royal icing so the color won’t bleed. I only use natural gel food color. I only use all-natural decorations like sanding sugar, jimmies or non-perils, read the ingredient labels on pre-made decorations (you’ll see most have artificial flavor) and stay away from those brands.
Baker’s Tips
- Although my signature sugar cookie has vanilla, bourbon, and a hint of nutmeg, you can use other flavors such as fresh lemon zest with a bit of lemon extract. Another popular flavor combination is vanilla with a bit of pure almond extract. When adding flavors to your dough use the best all-natural quality to make a difference in the taste of the cookie.
- For sugar cookies to keep their original cookie cutter shape and ensure less spread, it is really important to chill them 2 times during the process. First chill: After mixing the cookie dough, roll out immediately between 2 sheets of parchment paper into desired thickness 1/4″ or 3/8″ and place the stacks of rolled dough on a baking sheet to chill in the fridge for a few hours or overnight. Second chill: Cut out the dough into shapes and then chill again for 5-10 minutes.
- Use light-colored, aluminum cookie sheets to reflect even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may burn or darken on the edges before they are fully cooked through.
- For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Gluten-Free (no gluten)
- Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
- Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
- Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
- Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Wholesome (minimally processed)
- Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
- Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
FAQ’s
My signature sugar cookie has vanilla, bourbon, and a hint of nutmeg, you can use other flavors such as fresh lemon zest with a bit of lemon extract. Another popular flavor combination is vanilla with a bit of pure almond extract. When adding flavors to your dough use the best all-natural quality to make a difference in the taste of the cookie.
For sugar cookies to keep their original cookie cutter shape and ensure less spread, it is really important to chill them 2 times during the process. First chill: After mixing the cookie dough, roll out immediately between 2 sheets of parchment paper into desired thickness 1/4″ or 3/8″ and place the stacks of rolled dough on a baking sheet to chill in the fridge for a few hours or overnight. Second chill: Cut out the dough into shapes and then chill again for 5-10 minutes.
Use light-colored, aluminum cookie sheets to reflect even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may burn or darken on the edges before they are fully cooked through.
For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.
Christmas Cut-Out Sugar Cookies
Equipment
- baking pan
Ingredients
DRY INGREDIENTS
- 3 c. unbleached flour
- 1 tsp. salt
- ½ tsp. baking powder
WET INGREDIENTS
- 1 c. unsalted butter room temp
- 1 c. sugar
- 1 T. sour cream or milk
- 1 egg + 1 egg yolk
- 1 T. vanilla
ROYAL ICING
- 3 c. powdered sugar
- 2 egg whites
- ⅓ c. water
- 1 T. lemon juice
- 1 T. vanilla
- ½ tsp. cream of tartar
Instructions
PREP
- Line baking sheets with parchment paper.
- Whisk together dry ingredients and set aside.
MAKE BATTER
- Mix together butter, sugar, and powdered sugar until light and fluffy.
- Add egg, egg yolk, sour cream, vanilla and mix until combined.
- Add in dry ingredients and mix well.
- Split dough into 2 sections. Roll out dough to 1/4" or 3/8" between 2 pieces of parchment paper cut to the size of your baking sheets.
- Chill dough for 1 hour to overnight.
BAKE
- Preheat oven to 375°. Remove the top sheet of parchment and use it to line your baking sheets. Cut the chilled dough into shapes, chill again for 5-10 minutes and bake for 10-12 minutes.
- If your going to re-roll any scraps, you will need to follow the same process: re-roll scraps between parchment paper, chill for at least 1 hour, cut shapes and chill once cut for 5-10 minutes before baking.
ROYAL ICING
- Place powdered sugar and meringue powder in mixer with paddle.
- Add water, lemon juice, and vanilla and beat for 5-7 minutes until light and fluffy and stiff peaks form.
- Portion out into 3 bowls and add 1/2 tsp. water and gel food color until desired consistency is reached. Cover right away as it will dry out quickly.
- Place your tipless piping bag into a tall glass with piping bag folded open around the rim of the glass. Pour colored frosting down into the piping bag. Cut a very small hole in the bottom of bag and pipe.
- Let cookies dry on the table with a fan blowing on them for a few hours. Then lay in single layer in a large container, layer with parchment paper. Store in air-tight container or heat seal in individual bags.
Related Recipes
Christmas Cookies
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