Classic Christmas Sugar Cookie Cutouts

Prep Time: 60 Min.
Total Time:4 Hr. 10 Min.
Servings: 60

These pretty sugar cookies are a classic addition to the holiday cookie tray. They make great decorations, too!


  • Cookies
  • 1 ½ cups powdered sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 egg
  • 2 ½ cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • Betty Crocker™ Decor Selects candy sprinkles, nonpareils or colored sugars, if desired
  • Frosting
  • 2 cups powdered sugar
  • ½ teaspoon vanilla
  • 2 tablespoons milk or half-and-half


1 Serving: Calories 65 (Calories from Fat 25); Total Fat 3g; (Saturated Fat 2g); Cholesterol 10mg; Sodium 40mg; Potassium 10mg; Total Carbohydrate 9g; (Dietary Fiber 0g); Protein 1g
% Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: ½ Starch; ½ Fat
*Percent Daily Values are based on a 2,000 calorie diet.


  1. In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
  2. Heat oven to 375°F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
  3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

Recipe Tips

  • For melt-in-your-mouth treats, be sure to mix cookies just enough—but not too much. Too much mixing can result in tough cookies.
  • Skip the decorator frosting and use part of a container of ready-to-spread frosting instead. The frosting layer will be a bit thicker this way, but it will be equally delicious!