20 Festive Christmas Cut Out Sugar Cookies Recipes Delightful

‘Tis the season for rolling, cutting, and decorating! Whether you’re a sugar cookie pro or a first-time baker, these 20 festive Christmas cut-out recipes will fill your kitchen with holiday cheer. From classic vanilla to peppermint twists, each buttery bite is a canvas for your creativity. So grab your sprinkles and cookie cutters—let’s bake some merry memories together!

Classic Vanilla Christmas Sugar Cookies

These Classic Vanilla Christmas Sugar Cookies are buttery, lightly spiced, and perfect for decorating—your holiday cookie tray isn’t complete without them!

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 3 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ tsp ground nutmeg (optional, for warmth)

1. Cream butter & sugar: Beat 1 cup (2 sticks) softened butter and 1 cup granulated sugar in a large bowl until fluffy, about 3 minutes. Add 1 large egg and 2 tsp vanilla extract; mix until smooth.
2. Combine dry ingredients: Whisk together 3 cups flour, 1½ tsp baking powder, ½ tsp salt, and ½ tsp nutmeg (if using) in a separate bowl.
3. Mix dough: Gradually add dry ingredients to the butter mixture, mixing just until combined. Divide dough into 2 disks, wrap in plastic, and chill for 1 hour.
4. Roll & cut: On a floured surface, roll dough to ¼-inch thickness. Cut into shapes with cookie cutters, rerolling scraps as needed.
5. Bake: Arrange cookies on parchment-lined sheets and bake at 375°F for 8–10 minutes, until edges are just set (centers will look soft). Cool completely before decorating.

The nutmeg adds a subtle warmth that makes these cookies stand out—plus, they hold their shape beautifully for intricate designs!

Tip: For extra sparkle, brush unbaked cookies with a light egg wash (1 egg + 1 tbsp water) and sprinkle with coarse sugar before baking.

Peppermint Swirl Cut Out Cookies

These peppermint swirl cut-out cookies are buttery, festive, and perfect for holiday cookie swaps—plus, the marbled dough is easier to make than it looks!

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 3 cups all-purpose flour, plus extra for rolling
• 1/2 tsp baking powder
• 1/4 tsp salt
• Red gel food coloring (not liquid)

1. In a large bowl, beat the butter and 1 cup sugar until fluffy. Add the egg, 1 tsp vanilla, and 1/2 tsp peppermint extract; mix until combined.
2. Whisk together 3 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually add to the wet ingredients, mixing just until a dough forms.
3. Divide dough in half. Knead red food coloring into one half until evenly tinted (start with 3–4 drops). Leave the other half plain.
4. Roll each dough portion between parchment into 1/4-inch-thick rectangles. Stack the red dough on top of the plain, then tightly roll into a log. Chill for 1 hour.
5. Preheat oven to 350°F. Slice the log into 1/4-inch rounds or roll out and cut shapes. Bake for 10–12 minutes until edges are just set.

The swirl effect creates stunning cookies without any fuss—just slice and bake! For clean cuts, use dental floss to slice the chilled log.

Tip: Gel food coloring gives vibrant streaks without altering dough consistency.

Gingerbread Christmas Cut Out Cookies

These gingerbread Christmas cut-out cookies are a holiday classic—warmly spiced, perfectly crisp, and just begging to be decorated with royal icing and sprinkles.

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract

1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
2. In a large bowl, beat the butter and brown sugar until fluffy (about 2 minutes). Add the egg, molasses, and vanilla extract, mixing until combined.
3. Gradually add the dry ingredients to the wet, mixing just until a smooth dough forms. Divide into two disks, wrap in plastic, and chill for at least 2 hours (or overnight).
4. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface and cut into shapes. Transfer to parchment-lined baking sheets.
5. Bake for 8–10 minutes until edges are set. Cool completely before decorating.

The deep molasses flavor and spicy-sweet balance make these cookies irresistible—plus, the dough holds its shape beautifully for intricate designs. Tip: For extra-sharp edges, freeze cut-out shapes for 10 minutes before baking!

Eggnog Flavored Sugar Cookies

These buttery, spiced cookies taste like holiday cheer in every bite—soft, fragrant, and just sweet enough to satisfy your eggnog cravings without the glass.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground nutmeg
• ½ tsp ground cinnamon
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 tbsp eggnog (plus extra for brushing)

Instructions:

1. Prep: Whisk together flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a bowl. Set aside.
2. Cream: Beat butter and sugar until fluffy (2–3 minutes). Add egg, vanilla, and eggnog; mix until smooth.
3. Combine: Gradually add dry ingredients to the wet, mixing just until no flour streaks remain.
4. Chill: Roll dough into 1-inch balls, place on parchment-lined sheets, and chill for 30 minutes.
5. Bake: Preheat oven to 350°F. Flatten balls slightly, brush with eggnog, and bake for 10–12 minutes until edges are lightly golden.

The eggnog glaze gives these cookies a subtle richness, while the nutmeg and cinnamon make them taste like a spiced holiday hug. Perfect for cookie swaps or cozy nights by the fire!

Tip: For extra flair, dust warm cookies with a mix of powdered sugar and nutmeg.

Chocolate Dipped Christmas Sugar Cookies

These festive cookies are buttery, crisp, and extra special with a rich chocolate coating—perfect for gifting or leaving out for Santa!

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 8 oz semi-sweet chocolate, chopped
• 1 tbsp coconut oil (or shortening)
• Sprinkles or crushed candy canes (optional)

Instructions

1. Make the dough: Whisk together 2 1/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt. In a separate bowl, beat 3/4 cup butter and 3/4 cup sugar until fluffy. Mix in egg and 1 tsp vanilla. Gradually add dry ingredients until just combined.
2. Chill & cut: Divide dough in half, flatten into discs, wrap in plastic, and chill for 1 hour. Roll out to 1/4″ thickness on a floured surface and cut into shapes. Bake at 375°F for 8–10 minutes until edges are lightly golden. Cool completely.
3. Dip: Melt 8 oz chocolate with 1 tbsp coconut oil in 30-second intervals, stirring until smooth. Dip half of each cookie into chocolate, shake off excess, and place on parchment. Add sprinkles immediately if using. Let set at room temp (or chill for 10 minutes to speed up).

The contrast of the tender cookie and glossy chocolate shell makes these irresistible—plus, the coconut oil gives the coating a dreamy snap!

Tip: For clean dips, hold cookies by the edges and let excess chocolate drip off sideways.

Cinnamon Spiced Cut Out Cookies

These buttery, warmly spiced cookies hold their shape beautifully and fill your kitchen with the coziest aroma—perfect for holiday decorating or anytime cravings!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. In a large bowl, beat 1 cup (2 sticks) softened butter and 1 cup granulated sugar until fluffy, about 3 minutes. Add 1 large egg and 1 tsp vanilla extract; mix until combined.
2. Whisk together 3 cups flour, 2 tsp cinnamon, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until the dough comes together.
3. Divide dough in half, flatten into disks, wrap in plastic, and chill for 1 hour (or up to 2 days).
4. Preheat oven to 350°F. Roll dough to 1/4″ thickness on a floured surface, cut into shapes, and transfer to parchment-lined baking sheets.
5. Bake for 10–12 minutes until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to a rack.

The cinnamon adds a subtle warmth that pairs perfectly with royal icing—and the dough rolls out like a dream!

Tip: For extra sparkle, sprinkle cookies with coarse sugar before baking.

Lemon Glazed Christmas Sugar Cookies

These buttery sugar cookies get a festive twist with a zesty lemon glaze—perfect for holiday cookie swaps or cozy winter baking sessions.

Ingredients

• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Whisk together 2 ½ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt in a bowl. Set aside.
2. In a large bowl, beat 1 cup softened butter and ¾ cup granulated sugar until fluffy. Add 1 egg and 1 tsp vanilla extract; mix until combined.
3. Gradually add the dry ingredients to the wet, mixing just until a dough forms. Divide dough in half, flatten into disks, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll dough to ¼-inch thickness on a floured surface and cut into shapes. Bake for 10–12 minutes until edges are lightly golden. Cool completely.
5. Whisk 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest until smooth. Drizzle over cooled cookies and let set.

The bright lemon glaze cuts through the rich cookie, making these irresistibly tangy-sweet—ideal for gifting or stacking on a holiday dessert tray.

Tip: For extra sparkle, sprinkle glaze with edible glitter or colored sugar before it sets!

Almond Frosted Cut Out Cookies

These buttery, tender cut-out cookies get a delicate crunch from a glossy almond glaze—perfect for decorating and sharing with friends!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 1/2 cups powdered sugar
• 2 tbsp milk
• 1/4 tsp almond extract (for frosting)
• Sliced almonds, for garnish (optional)

Instructions

1. Beat butter and 3/4 cup granulated sugar until fluffy, about 2 minutes. Add egg, 1 tsp vanilla, and 1/2 tsp almond extract; mix until combined.
2. Whisk flour and salt in a separate bowl, then gradually add to butter mixture. Dough will be soft but not sticky. Divide in half, flatten into disks, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface and cut into shapes. Bake for 10–12 minutes until edges are just golden. Cool completely.
4. Whisk powdered sugar, milk, and 1/4 tsp almond extract until smooth. Spread over cookies and immediately top with sliced almonds (if using). Let set for 30 minutes.

The almond glaze firms up slightly for a crackly-sweet finish that pairs beautifully with the melt-in-your-mouth cookie base.

Tip: For clean edges, dip cookie cutters in flour before pressing into dough.

Candy Cane Striped Sugar Cookies

These festive cookies are as fun to make as they are to eat, with their playful red-and-white stripes and classic vanilla sweetness.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp red gel food coloring

Instructions:

1. In a large bowl, beat 1 cup unsalted butter and 1 cup granulated sugar until fluffy. Add 1 large egg and 1 tsp vanilla extract, mixing until combined.
2. Whisk together 2 3/4 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until a dough forms.
3. Divide dough in half. Knead 1/2 tsp red gel food coloring into one half until evenly tinted; leave the other half plain.
4. Roll each portion into a 12-inch log. Cut each log lengthwise into 4 strips. Alternating colors, press strips together to form a checkerboard pattern, then roll gently to smooth seams.
5. Chill dough for 1 hour, then slice into 1/4-inch-thick rounds. Bake at 350°F for 10–12 minutes until edges are just set.

The stripes stay vibrant after baking, making these cookies a showstopper on holiday cookie trays.

Tip: For cleaner stripes, chill the dough logs for 30 minutes before slicing.

Red Velvet Christmas Cut Out Cookies

These festive cookies bring the rich flavor of red velvet to your holiday cookie tray, with a soft texture and just the right hint of cocoa.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring (gel preferred)
• 1/2 cup powdered sugar (for rolling)

Instructions:

1. In a medium bowl, whisk together 2 1/4 cups flour, 1/4 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
2. In a large bowl, beat 3/4 cup butter and 3/4 cup granulated sugar until fluffy. Add the egg, 1 tsp vanilla, and 1 tbsp red food coloring, mixing until fully combined.
3. Gradually add the dry ingredients to the wet, mixing just until a smooth dough forms. Divide dough in half, shape into discs, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll out dough to 1/4″ thickness on a surface lightly dusted with powdered sugar. Cut into shapes and transfer to parchment-lined baking sheets.
5. Bake for 8–10 minutes until edges are set. Cool on sheets for 5 minutes, then transfer to a wire rack.

The deep red color and subtle cocoa flavor make these cookies stand out—perfect for pairing with cream cheese frosting or gifting in festive tins.

Tip: For extra sparkle, sprinkle unbaked cookies with coarse sugar before popping them in the oven.

Orange Zest Sugar Cookies

These citrusy sugar cookies are buttery, bright, and just the right amount of sweet—perfect with a cup of tea or as a cheerful homemade gift.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 2 tbsp freshly grated orange zest (from about 2 medium oranges)
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup coarse sugar (for rolling)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. Add the egg, 2 tsp vanilla extract, and 2 tbsp orange zest; mix until combined.
3. Whisk together 2 1/2 cups flour, 1/2 tsp baking powder, and 1/2 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until the dough comes together.
4. Scoop 1-tbsp portions of dough, roll into balls, then coat in 1/4 cup coarse sugar. Place 2 inches apart on baking sheets. Flatten slightly with the bottom of a glass.
5. Bake for 10–12 minutes until the edges are lightly golden. Let cool on the sheets for 5 minutes before transferring to a wire rack.

The orange zest adds a sunny, aromatic twist to classic sugar cookies, while the coarse sugar gives them a delightful crunch. Tip: For extra citrus punch, add 1/2 tsp orange extract with the vanilla.

Pumpkin Spice Cut Out Cookies

These Pumpkin Spice Cut Out Cookies are tender, warmly spiced, and perfect for decorating—just like your favorite holiday memories, but edible!

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

1. In a bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp salt, and 1 ½ tsp pumpkin pie spice. Set aside.
2. Beat ½ cup softened butter and ¾ cup granulated sugar until fluffy. Add ½ cup pumpkin puree, 1 egg, and 1 tsp vanilla extract; mix until smooth.
3. Gradually add the dry ingredients to the wet, mixing just until combined. Divide dough in half, flatten into disks, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll dough to ¼-inch thickness on a floured surface, cut into shapes, and transfer to parchment-lined baking sheets.
5. Bake for 10–12 minutes until edges are lightly golden. Cool completely before decorating.

The pumpkin keeps these cookies soft for days, while the spice blend adds just the right cozy kick—no frosting required (though we won’t stop you!).

Tip: For crispier cookies, roll the dough slightly thinner and bake an extra minute.

Maple Glazed Christmas Sugar Cookies

These festive cookies are buttery, spiced, and drizzled with a rich maple glaze—perfect for holiday cookie swaps or cozy December baking sessions.

Ingredients

• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup pure maple syrup
• 1 cup powdered sugar

Instructions

1. Prep dough: Whisk together 2 ½ cups all-purpose flour, ½ tsp baking powder, ¼ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg in a bowl. Set aside.
2. Cream butter & sugar: Beat 1 cup softened butter and ¾ cup granulated sugar until fluffy (2–3 minutes). Add 1 egg and 1 tsp vanilla; mix until combined.
3. Combine: Gradually add dry ingredients to wet, mixing just until a dough forms. Chill dough for 1 hour.
4. Bake: Roll dough to ¼-inch thickness, cut into shapes, and bake at 350°F for 10–12 minutes until edges are lightly golden. Cool completely.
5. Glaze: Whisk ½ cup maple syrup and 1 cup powdered sugar until smooth. Drizzle over cookies and let set (15 minutes).

The warm spice blend and maple glaze create a cozy twist on classic sugar cookies—just sweet enough with a hint of wintery depth.

Tip: For extra sparkle, sprinkle cookies with flaky sea salt before the glaze sets.

White Chocolate Drizzled Cut Out Cookies

These buttery, melt-in-your-mouth cookies are a festive blank canvas—perfect for decorating with a dreamy white chocolate drizzle.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup white chocolate chips, melted
• Sprinkles (optional)

Instructions:

1. Preheat oven to 350°F. In a large bowl, beat 1 cup softened butter and 3/4 cup granulated sugar until fluffy, about 2 minutes. Add 1 large egg and 1 tsp vanilla extract; mix until combined.
2. Whisk together 2 1/2 cups flour and 1/2 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until the dough comes together.
3. Roll dough to 1/4-inch thickness on a floured surface. Cut into shapes and transfer to parchment-lined baking sheets. Bake for 8–10 minutes until edges are lightly golden. Cool completely.
4. Melt 1/2 cup white chocolate chips in 15-second intervals, stirring until smooth. Drizzle over cookies with a fork or piping bag. Add sprinkles immediately if using.

The tender crumb and delicate white chocolate finish make these cookies feel extra special—ideal for gifting or holiday cookie swaps!

Tip: For clean cuts, chill the dough for 30 minutes before rolling.

Coconut Snowflake Sugar Cookies

These Coconut Snowflake Sugar Cookies are buttery, tender, and rolled in sweet coconut flakes for a festive twist on a classic holiday treat.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup sweetened shredded coconut, plus extra for rolling

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 1 cup granulated sugar until light and fluffy. Add 1 large egg and 1 tsp vanilla extract; mix until combined.
3. Whisk together 2 1/2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until combined. Fold in 1 cup shredded coconut.
4. Scoop dough into 1-tbsp balls, then roll each in extra shredded coconut to coat. Place 2 inches apart on prepared sheets and flatten slightly with your palm.
5. Bake for 10–12 minutes until edges are lightly golden. Cool on sheets for 5 minutes before transferring to a wire rack.

The coconut flakes toast lightly in the oven, adding a delicate crunch to these melt-in-your-mouth cookies—perfect for cookie swaps or gifting!

Tip: For snowflake shapes, press a floured cookie cutter halfway into the dough balls before baking.

Cherry Flavored Christmas Cut Out Cookies

These festive cookies pack a punch of fruity cherry flavor and hold their shape beautifully—perfect for decorating with royal icing or a simple dusting of powdered sugar.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp almond extract
• 1 tsp cherry extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Red gel food coloring (optional, for vibrant hue)

Instructions

1. In a large bowl, beat 1 cup unsalted butter and 3/4 cup granulated sugar until fluffy, about 2 minutes. Add 1 large egg, 1 tsp almond extract, and 1 tsp cherry extract; mix until combined.
2. Whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing until a smooth dough forms. For a pink tint, knead in red gel food coloring (2–3 drops).
3. Divide dough into two disks, wrap in plastic, and chill for 1 hour (or up to 2 days).
4. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface and cut into shapes. Bake for 8–10 minutes until edges are just set (centers should stay pale). Cool completely before decorating.

The almond extract deepens the cherry flavor, making these cookies taste like a holiday classic with a playful twist. Tip: For extra sparkle, brush unbaked cookies with a light egg wash and sprinkle with coarse sugar before baking.

Caramel Swirl Sugar Cookies

These buttery sugar cookies get a dreamy upgrade with a sweet caramel swirl—perfect for when you want a simple treat with a little extra wow factor.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup thick caramel sauce (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1 1/2 cups granulated sugar until fluffy. Add 1 egg and 2 tsp vanilla extract, mixing until combined.
3. Whisk together 2 3/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing just until a soft dough forms.
4. Drop tablespoon-sized scoops of dough onto the baking sheets. Drizzle each with 1/2 tsp caramel sauce, then use a toothpick to gently swirl it into the dough.
5. Bake for 10–12 minutes until the edges are lightly golden. Let cool on the sheets for 5 minutes before transferring to a rack.

The caramel creates pockets of gooey richness in every bite, while the cookie stays crisp-edged and tender—like a sugar cookie and a caramel square had the best possible collab.

Tip: For cleaner swirls, warm the caramel slightly to make it easier to drizzle.

Peanut Butter Christmas Cut Out Cookies

These festive cookies blend rich peanut butter with a tender, buttery dough—perfect for decorating with the family while holiday tunes play in the background.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Instructions:

1. In a large bowl, beat together 1 cup creamy peanut butter, 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until fluffy (about 3 minutes). Mix in 1 large egg and 1 tsp vanilla extract.
2. Whisk together 2 1/2 cups flour, 1 tsp baking powder, and 1/2 tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing until just combined.
3. Divide dough into 2 disks, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface, cut into shapes, and transfer to parchment-lined baking sheets.
5. Bake for 10–12 minutes until edges are lightly golden. Cool completely before decorating.

The peanut butter adds a subtle nutty depth to these classic cut-outs, making them stand out from traditional sugar cookies. Plus, the dough holds intricate shapes beautifully!

Tip: For extra sparkle, brush unbaked cookies with a light egg wash and sprinkle with coarse sugar before baking.

Raspberry Jam Filled Sugar Cookies

These buttery sugar cookies hide a sweet surprise—a dollop of tangy raspberry jam that oozes with every bite. Perfect for gifting or a cozy afternoon treat!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup raspberry jam
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 3/4 cup granulated sugar until fluffy. Add 1 egg and 1 tsp vanilla extract; mix until combined.
3. Whisk together 2 1/2 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until a soft dough forms.
4. Roll dough into 1-inch balls and place 2 inches apart on baking sheets. Press your thumb into the center of each to create a well. Fill each with 1/2 tsp raspberry jam.
5. Bake for 12–14 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack. Dust with 1 tbsp powdered sugar while warm.

The jam caramelizes slightly in the oven, giving these cookies a gooey center that contrasts beautifully with the crisp edges. A dusting of powdered sugar makes them look as pretty as they taste!

Tip: For neat jam filling, use a piping bag or a small spoon—it’s less messy than spreading with a knife.

Hot Cocoa Flavored Cut Out Cookies

These hot cocoa-flavored cut-out cookies taste like a cozy winter night in dessert form—rich cocoa, a hint of marshmallow, and just the right amount of sweetness.

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup mini marshmallows, chopped

1. In a large bowl, beat 1 cup unsalted butter and 1 cup granulated sugar until fluffy, about 3 minutes. Add 1 large egg and 1 tsp vanilla extract, mixing until combined.
2. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, and 1/2 tsp salt. Gradually add to the butter mixture, mixing just until a dough forms.
3. Fold in 1/2 cup chopped mini marshmallows, then divide the dough in half. Shape into discs, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface, cut into shapes, and place on parchment-lined baking sheets.
5. Bake for 10–12 minutes until edges are set. Cool completely before decorating.

The marshmallows melt slightly into the dough, giving these cookies a nostalgic hot cocoa swirl—perfect for holiday cookie swaps or snowy-day baking projects.

Tip: For extra cocoa flavor, dust cooled cookies with a mix of powdered sugar and cocoa powder before serving.

Conclusion

With 20 festive Christmas cut-out sugar cookie recipes, there’s something here for every baker to love! Whether you’re craving classic gingerbread or fun peppermint twists, these treats will make your holidays sweeter. Don’t forget to try a recipe (or three!), share your favorites in the comments, and pin this roundup for next year’s baking spree. Happy holidays and happy baking!