Yield: Yields about 3 dozen 2-inch cut-out cookies
These classic holiday cookies can be cut into any size and shape, and you can change the flavor of the dough with one of the variations below. Then decorate them with either Royal Icing (pictured) or Basic Glaze, and add whatever sprinkles or dragées you like. Have fun with them! This recipe is easily doubled. See more gorgeous cutout cookie recipes.
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Make Ahead Tips
You can refrigerate the rolled-out dough, wrapped well in plastic, for up to 3 days or freeze for up to 1 month. Thaw at room temperature for 10 to 15 minutes before cutting out shapes.
Baked, undecorated cookies can be frozen in an airtight container for up to 1 month; thaw in the refrigerator before decorating.
Decorated cookies can be kept at room temperature for up to 3 days.
Coffee Dough: Dissolve 1 Tbs. instant espresso or coffee granules in the vanilla paste or extract before adding with the egg.
Almond Dough: Reduce the vanilla paste or extract to 1 tsp. Add 1/2 tsp. pure almond extract and 1/3 cup ( 1-1/2 oz.) finely chopped toasted slivered almonds with the egg.
Chocolate Dough: Reduce the flour to 6-3/4 oz. ( 1-1/2 cups) and add 2 oz. (1/2 cup) unsweetened natural cocoa powder, sifted if lumpy, to the flour mixture. Increase the sugar to 1-1/4 cups.
Lemon Dough: Reduce the vanilla paste or extract to 1 tsp. Add 1-1/2 Tbs. finely grated lemon zest with the egg.
Mint Dough: Reduce the vanilla paste or extract to 1 tsp. Add 1/4 tsp. peppermint extract with the egg.
Orange Dough: Reduce the vanilla paste or extract to 1 tsp. Add 2 Tbs. finely grated orange zest with the egg.
Spice Dough: Add 1-3/4 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/8 tsp. ground nutmeg, and a pinch of finely ground black pepper to the flour mixture. Use vanilla as directed.
For flavor variations, the vanilla amount may vary
I have tried so many roll out cookies and these are by far the best tasting. The dough was frustrating the first time, but there are some tricks. Use flour with a 10-12% protein content. I don't freeze the dough at all. I refrigerate for two-three hours after mixing. Then roll between two sheets of plastic wraps; remove the top plastic wrap and replace with parchment then flip (too difficult to roll between parchment). Place dough, now on parchment in fridge to chill ten minutes before cutting. Since they are on parchment, just remove trim pieces and bake without trying to move the unbaked cut outs. So worth it as these are delicious in their own right.
I accidentally made this recipe instead of the Sugar Cookies by Melissa Murphy. This recipe is sticky and difficult. The Murphy recipe is so easy to work with and the taste is great.
Made these today with my daughter. I decided to refrigerate the dough in disks first. After 30 minutes rolled and cut into shapes and then put them on parchment lined pans. I then put them in the freezer for 20 minutes then baked them. They turned out great! We are decorating them as needed so will freeze some and decorate some tomorrow. Very nice tasting cookie.
Sadly this is recipe is not a keeper. I made the original cookies and the spicy variant. The dough comes out very sticky no matter how long it is refrigerated and they are not tasty enough compensate for the difficulty.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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