The Christmas cookies that I’m sharing with you today are my go-to, my no-fail recipe for sugar cut out cookies that actually hold their shape (they’re also great for any time you’re looking for an awesome sugar cookie recipe!)
There is nothing more frustrating than taking time to lovingly bake a batch of sugar cut out cookies only to have them puff up or loose their shape (or puff up AND loose their shape). Has that ever happened to you? It’s the worst!! What you want is a consistent cookie that is easy to make and turns out every time (and one that is delicious!) Which is exactly what these cookies are: they hold their shape and turn out perfectly every time and are a delicious cookie in-and-of-themselves!
And while I was originally going to call these the ‘best ever sugar cut out cookies’ I realize that everyone probably has their very own favorite recipe (in food blogger circles it’s like saying you have the best recipe for chocolate chip cookies…even if you do, there’s always someone that thinks their recipe is better and will probably make fun of you behind your back 😉 and i most certainly don’t want that lol).
Christmas cookie baking was always part of the holidays when I was growing up. We’d gather around and make what seemed like a bazillion cookies. Frosting isn’t really big in European cookie baking (ok, i could be wrong, but I can honestly say that I do not remember making frosting for sugar cut out cookies – other than chocolate of course, dipping your cookies in melted chocolate doesn’t count, right?) but what is big is adding a bit of lemon zest. It perks the flavor of the cookies right up!
Besides the lemon zest, this recipe is a pretty straight forward sugar cut out cookie recipe. It holds its shape, and one major trick is that after you make your dough, you’ll roll it out, cut out your cookie shapes, and then put them on a lined baking sheet and only then PUT THEM IN THE FREEZER for 10 minutes, then straight into the oven after. No cooling and then rolling. You roll, cut, and then cool!
That is the trick will leave you with perfectly baked sugar cookies cookies with a slightly golden brown color. They’re good by themselves or can be frosting.
I’ve shared mini gingerbread houses made out of graham crackers with a gingerbread house glue that dries in under 10 minutes -I’m so excited for the holidays, how about you? These sugar cookies are a more European sugar cookie,the're subtly sweet, but the cookie itself is not overly sweet. The cookies are perfect for a sweet frosting. If you like a sweeter cookie, add a little extra sugar.[br]If the dough is too crumbly add a teaspoon of water, and if still too crumbly add another teaspoon and knead it.
These sugar cookies are a more European sugar cookie,the're subtly sweet, but the cookie itself is not overly sweet. The cookies are perfect for a sweet frosting. If you like a sweeter cookie, add a little extra sugar.[br]If the dough is too crumbly add a teaspoon of water, and if still too crumbly add another teaspoon and knead it.
Sign up for email updates and get a free eCookbook with our top 25 recipes!