I have posted this recipe in the past, back in 2015. Looking back on the post, it was before I was married and before I had children of my own. Christmas cut outs were such a tradition in my family. Each holiday I would make them and as I got older, we still did. Usually with my older sister, Sarah, and then later with my nieces. To this day, baking and decorating cookies is one of my favorite holiday traditions.

I have been making this exact recipe since I was in college. I think it originally came from Martha Stewart, I feel like I saw her making it on TV. It is HANDS DOWN my go-to cut out sugar cookie recipe and I make it every Christmas, and also every holiday. I just switch up the cut out shapes for the season. These hold their shape so well, yet are soft and irresistible.

This week I rolled and baked these with Dylan and at night we sat down and decorated them. I did not make the homemade icing I shared below, I just did store-bought. Because I need short cuts when it comes to baking with toddlers to make it a bit easier!!! My girls looooove sprinkles. So these are loaded. We had such a blast and these are so yummy!

Hope you enjoy this recipe as much as we have over the years!

Cut-Out Sugar Cookies

• 1/2 cup (1 stick) unsalted butter

• 1 cup white sugar

• 1 egg

• 1/2 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 2 tablespoons milk

Directions: 

1. In a mixer, cream the butter and sugar together until light and fluffy. Add in the vanilla and egg and mix to combine.

2. In a medium bowl, whisk the flour with the salt and baking powder. Gradually add to the butter mixture, beating to combined.

3. Add in the milk, 1 tablespoon at a time. You may need add more milk if the mixture is too dry.

4. Form the dough into a flattened disk and wrap in plastic wrap. Refrigerate 1 hour.

5. When you are ready to make the cookies, sprinkle flour on a clean work surface.

6. Preheat oven to 350 degrees.

7. Flour the rolling pin and roll out the dough to about 1/4 inch thick. Cut out desired shapes and place on a cookie sheet lined with parchment paper.

8. Bake about 9 minutes, or until edge are juuust about to turn golden brown (but not yet golden brown!) Take them out and let them cool 5 minutes on the sheet and transfer to a wire rack. Over-baking these cookies will create a crunchier cookie. Taking them out before golden will ensure these are nice and soft!

9. Once cool, decorate with icing (recipe below)

Cookie Decorating Icing

• 4 cups powdered sugar

• 1/2 cup butter, unsalted and softened

• 5 tablespoons (or more) milk

• 1 teaspoon vanilla extract

  Directions: 

1. Cream together the butter and vanilla until fluffy and creamy. Add in slowly the powdered sugar, little by little. You can start adding in the milk as you alternate adding in the sugar.

2. Beat until becomes a fluffy icing - a few minutes.

3. Divide into bowls and color with desired food coloring.

4. To decorate: Use a pastry bag or Ziploc with a corner cut off, and spoon icing in the bag and pipe onto the cookies.