Friday, December 6, 2013

Soft Christmas Cut-Out Cookies

When it comes to Christmas cut-out cookies, this has been my go-to recipe for years.
My cookies might not be the most beautifully decorated Christmas cut-outs, but they are soft and flavorful. To me it's more about flavor and a soft, melt in your mouth cookie than how elaborately it is decorated.
 After mixing your dough according to the recipe, cover and chill overnight or for several hours. I take a knife and score my dough into four equal parts while it's still in the bowl. At this time if you don't want to bake all your cookies at once you can freeze part of your dough if you like.
The dough will still be sticky so flour your surface and rolling pin generously.
Roll out one quarter of the dough at once. You want to keep it at least 1/4 inch thick.
Usually I use all different shapes of cut-outs but today because it was snowing, I decided to do snowflakes. Bake at 350 degrees for 8-9 minutes or lightly browned.
If you don't have buttermilk on hand you can substitute 1 Tablespoon lemon juice or vinegar plus milk to make 1 cup. Let stand for 5-10 minutes.
If you like your cookies soft like I do, make sure you don't roll them out too thin and don't overbake them. If you like them crispier, roll the dough out thinner and bake a little longer.
 Now I know Royal Icing is what most people use to decorate their cookies, and is necessary if you are doing a lot of detail, but trust me on this......Butter Cream Icing is the best! 
By the time I get my cookies mixed, chilled, and baked, I just don't have a lot of time left for decorating so I keep it real simple and just sprinkle them with sanding sugar.

Soft Christmas Cut-Out Cookies

2 cups sugar
2 sticks butter, room temperature
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 eggs
6 cups flour
1 cup buttermilk
2 Tbsp. vanilla

Cream butter, add sugar and beat well. Add eggs. Add dry ingredients alternating with buttermilk. Add vanilla. Chill several hours or overnight. Roll out on well floured surface about 1/4 inch thick and cut. Bake at 350 for 8-9 minutes. Don't overbake. Let cool on cookie sheet for a minute or two before removing.

Butter Cream Icing:
1 stick butter, very soft but don't melt.
4 cups powdered sugar
2 tsp vanilla
4 Tbsp very hot water
Mix until smooth adding more water or powdered sugar until the desired consistency.


  1. Very pretty, you do lovely cookies. Like you feel, buttercream icing is the best.
    Cher Sunray Gardens

  2. I have never tried a cookie recipe with buttermilk. Curiosity will get me to try your recipe instead of my regular one!
    I am sooo with you on not the elaborate decorating, I just don't have the patience. Lately I have been glazing more. Dip it in, and done! I do miss the flavor of the buttercream, though.

  3. My sister called from Canada the other day in a dilemma about having lost her favorite cut-out recipe ever. All of my recipes have something about them she doesn't like. I remembered this recipe, and linked it over to her. She read through it, and it past her inspection (she is very fussy!), and she baked them. She was very pleased, so I do believe you provided her new go-to cut-out recipe!

  4. Awesome! I've been using this one for years.

  5. I am going to pin this, so I remember this next Christmas. I very much do like them chewy and soft! Yours are beautiful!!