Cut-Out Sugar Cookies

Let classic recipes inspire your own Christmas treat-making party 


Sugar Cookies

Makes 24 cookies


Prep time: 10 minutes


Cook time: 10-12 minutes


Note: Dough must be refrigerated 2 hours before cutting into shapes. These sugar cookies are topped with rolled fondant (purchase store-bought) and embellished with Wilton’s Royal Icing, sanding sugar, silver dragees and white nonpareils.


1 cup butter, softened


1 ½ cups sugar


2 eggs


1 ½ teaspoons vanilla extract


3 ½ cups all-purpose flour


1 teaspoon baking powder


½ teaspoon salt


1. Cream together the butter and sugar. Add the eggs and vanilla and mix well.


2. Combine the dry ingredients in a separate bowl; gradually add to the creamed mixture and combine.


3. Divide the dough in half and wrap in plastic wrap. Refrigerate for 2 hours.


4. Roll the dough out to about ¼-inch thickness and cut with cookie cutters. Leave one inch of space between cookies on the cookie sheet.


5. Bake for 10-12 minutes at 350°F.


6. Cool before icing.



Written and styled by Jacqueline deMontravel

Produced by Diane Sedo

Photography by Mark Tanner