Cut-Out Sugar Cookies

It's officially time to celebrate the magic of cut-out sugar cookies. They’re a total holiday classic, but really, I think they fit in at just about any celebration—from birthdays and bake sales to potlucks and random Tuesdays that just need a little sparkle. They are so tender they practically melt in your mouth. And the royal icing is so easy to whip up, you can make it in a whole rainbow of colors.

These cookie and royal icing recipes are my go-to anytime I'm in need of decorative, iced sugar cookies. Oh, and by the way, you don't have to sacrifice flavor for good looks. These cookies are just as scrumptious as they are beautiful, thanks to the touch of orange zest and vanilla mixed in! The best part is that you can cut out different shapes depending on the occasion. You could do candy canes for Christmas cookies, colorful butterflies for spring, hearts for Valentine’s Day, or the boots and stars in this recipe any time of year.

How do you keep cut-out sugar cookies from spreading?

It's all about the dough you use. If you've tried to make cut-out sugar cookies with a roll of store-bought refrigerated dough, you know that it tends to spread out in the oven. That’s because it likely contains a higher proportion of butter or oil, which makes the dough softer and causes the cookies to lose their shape as they bake. This homemade version works because it uses a slightly higher flour-to-fat ratio, which creates a sturdier dough that holds clean edges. If you want to take extra precautions against spreading, pop the cut-out cookies in the refrigerator for 10 to 15 minutes to firm up before baking. Chilled dough melts more slowly, helping the cookies keep their shape.

How do you decorate cookies with royal icing?

Different bakers have different techniques, but this is what works for me: I add a portion of the icing to a piping bag and pipe a small border around the edge of each cookie. I also reserve some thicker icing for adding detailed designs (like raised squiggles or polka dots) later on.

Then I take the rest of the icing and add a little water, about a teaspoon at a time, until it's thinned out a bit. When lifted with a whisk, the icing should fall in ribbons, holding its shape for just a few seconds before melting into itself. After the border has dried for a few minutes, I use the thinned icing to fill in the center of the cookie (this is called “flooding”). Let the cookies dry for at least an hour before you attempt any piped decorative designs.

How long do decorated cut-out sugar cookies last, and how should you store them?

Decorated cut-out sugar cookies can be stacked in an airtight container with parchment paper between each layer and stored at room temperature for up to one week. It’s best not to freeze decorated cookies, but you can freeze undecorated baked cookies for up to three months. Let the cookies thaw at room temperature before decorating.

What is the difference between frosting and icing?

This royal icing is made with powdered sugar, pasteurized egg whites, and lemon juice, and it can be made thick or thin, depending on how much liquid you add. Frosting or buttercream often contains butter, whipping cream, or even cream cheese that makes it thick, fluffy, and spreadable. Frosting is at home in a sandwich cookie, on a cake, or smeared on a sugar cookie. It will not, however, harden or be as smooth as icing.