25+ Christmas Cut Out Cookies for Decorating and Gifting

Cut-out cookies are the heart of Christmas baking — one good dough, a counter full of cutters, and an afternoon that ends with tins of trees, stars and snowflakes; these Christmas cut out cookies start with a no-spread base that holds every edge, then run through all the shapes and flavors worth rolling out this year.

Start with the base dough in Item 1 and treat it like a master recipe: make a double batch, chill it well, and work through the shapes in any order you like. This collection of Christmas cut out cookies moves from frosted snowflakes and trees to gingerbread people, stained glass windows and little letter cookies for names and places at the table, so there is something here for careful pipers, small helpers and anyone who simply wants a reliable tray to share.

1. No-Spread Vanilla Cut-Out Sugar Cookies

This is the master dough for the whole list: tender in the middle, clean at the edges and sturdy enough for icing, sprinkles and gift boxes. If you only master one batch of Christmas cut out cookies this year, make it this one and every shape below will be easier.

Ingredients

• 3 cups all-purpose flour, plus more if needed
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 1/2 tsp almond extract (optional)

Directions

1. Cream the butter with both sugars until pale and fluffy, then beat in the egg, vanilla and almond extract if using.
2. Stir in the flour, baking powder and salt until just combined. Divide the dough into two discs, wrap and chill for at least 1 hour.
3. Roll one disc to 1/4-inch thickness between two sheets of parchment, cut out shapes and set them on a parchment-lined baking sheet. Chill the cut shapes for 15 minutes.
4. Bake at 350°F (175°C) for 9 to 11 minutes, until just set with pale edges. Cool on the pan for 5 minutes, then move to a rack. Re-roll the scraps once.

2. Snowflake Cut-Outs

Delicate white snowflakes are the showpiece of any cookie tin, and the no-spread base keeps every point and branch crisp. A little white royal icing is all they need — no two ever look quite the same.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• 2 cups powdered sugar
• 2 to 3 tbsp milk or water
• 1 tsp lemon juice or clear vanilla extract
• White sanding sugar (optional)

Directions

1. Roll the chilled dough to 1/4 inch between parchment and cut with intricate snowflake cutters. Set the shapes on a lined sheet.
2. Chill the cut shapes for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes, until just set. Cool completely.
3. Whisk the powdered sugar, milk and lemon juice into a piping icing. Pipe dots, lines and snowflake arms, add sanding sugar while wet and let dry until set.

3. Christmas Tree Cut-Outs

Green trees with piped garlands are the happiest shapes on the tray and the easiest for kids to decorate. Add the sprinkles as ornaments while the icing is still wet and they will stay put.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• 2 cups powdered sugar and 2 to 3 tbsp milk, for the icing
• Green gel food coloring
• 1/4 cup Christmas sprinkles
• Yellow star sprinkles (optional)

Directions

1. Roll the dough to 1/4 inch between parchment and cut with a tree cutter. Set the shapes on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Tint the icing green, flood or pipe the trees and pipe wavy garland lines across them. Press on sprinkles and a star while the icing is wet.

4. Gingerbread Men Cut-Outs

Warm molasses spice, soft centers and crisp little arms and legs — these are the classic people every Christmas tin expects. White icing smiles and buttons keep them simple and charming.

Ingredients

• 3 1/4 cups all-purpose flour
• 3/4 cup packed brown sugar
• 3/4 cup unsalted butter, softened
• 2/3 cup molasses
• 1 large egg
• 1 tbsp ground ginger and 2 tsp ground cinnamon
• 1 tsp baking soda, 1/4 tsp ground cloves and 1/2 tsp fine salt
• 1 cup powdered sugar plus 1 to 2 tbsp milk, for the icing

Directions

1. Beat the butter and brown sugar, then add the molasses and egg. Stir in the flour, spices, baking soda, cloves and salt, then chill the dough in discs for 1 hour.
2. Roll to 1/4 inch, cut with a gingerbread man cutter and chill the cut shapes for 15 minutes.
3. Bake at 350°F (175°C) for 9 to 11 minutes and cool completely. Pipe icing smiles, buttons and wavy cuffs.

5. Sparkling Star Cut-Outs

Simple stars get their sparkle before they bake, so there is no icing to wait for. Nested cutter sizes make a whole sky of cookies from one roll of dough.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• 1/3 cup coarse sugar or sanding sugar
• 1 tbsp milk, for brushing
• Nested star cutters in 2 or 3 sizes

Directions

1. Roll the dough to 1/4 inch between parchment and cut stars in mixed sizes. Set them on a lined sheet.
2. Chill the cut shapes for 15 minutes. Brush the tops very lightly with milk and shower them with coarse sugar.
3. Bake at 350°F (175°C) for 9 to 11 minutes, until just set. Cool on the pan so the sparkle stays put.

6. Reindeer Cut-Outs

Warm spiced dough, a bright red nose and a fine set of antlers make these instantly recognisable. Use a reindeer cutter if you have one, or turn a gingerbread man upside down and let his legs become the antlers.

Ingredients

• 1 batch gingerbread cut-out dough (Item 4), chilled
• Mini pretzels, broken for antlers (optional)
• Brown and white icing, for antlers and eyes
• Red round candies, for the noses
• Dark icing or mini chocolate chips, for the eyes

Directions

1. Roll the gingerbread dough to 1/4 inch and cut reindeer shapes, or gingerbread men to use upside down. Set them on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Pipe icing antlers or press mini pretzel pieces at the top of each head. Add a red candy nose with a dab of icing and dot on the eyes.

7. Santa Cut-Outs

Red hats, white beards and rosy cheeks turn a simple cutter into the main event of the tin. Keep the piping bags small — a little detail goes a very long way on Santa.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Red, white and pale pink royal icing
• Black icing or mini chocolate chips, for the eyes
• White sanding sugar, for the beard (optional)

Directions

1. Roll the dough to 1/4 inch between parchment and cut with a Santa cutter. Set the shapes on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Pipe a red hat, a pale pink face and a white beard and trim, dusting the beard with sanding sugar while wet. Dot on the eyes last.

8. Snowman Cut-Outs

Friendly snowmen need only white icing, a tiny orange nose and a bright scarf. They are forgiving shapes for beginners, because a slightly wobbly scarf only adds charm.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• White royal icing
• Orange, black and one bright color icing, for the nose, coal and scarf
• Mini chocolate chips (optional, for eyes and buttons)

Directions

1. Roll the dough to 1/4 inch between parchment and cut with a snowman cutter. Set the shapes on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Flood with white icing and let it firm up. Pipe a bright scarf, coal dots for eyes and buttons and a small orange triangle nose.

9. Mitten Cut-Outs

Cosy mittens are made for stripes, polka dots and snowy white cuffs. Bake them in pairs and ice each pair a different colour for a cheerful, mismatched set.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Colored royal icing in red, green or blue
• White royal icing, for the cuffs
• White sprinkles or sanding sugar (optional)

Directions

1. Roll the dough to 1/4 inch between parchment and cut with a mitten cutter. Set the shapes on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Flood the mitten in color, then pipe a white cuff and press ribbed lines into the cuff with a toothpick or a second piping pass. Add dots or stripes to the body.

10. Stocking Cut-Outs

Stockings hung by the icing bag: a bold red stocking with a fluffy white cuff, ready to be dotted, striped or finished with a tiny heel and toe. They pack flat, so they travel well in gift boxes.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Red royal icing
• White royal icing, for the cuff, heel and toe
• Green or gold icing, for small details (optional)

Directions

1. Roll the dough to 1/4 inch between parchment and cut with a stocking cutter. Set the shapes on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Flood the stocking red, pipe a white cuff, heel and toe, then finish with dots, stripes or a tiny gold detail.

11. Candy Cane Cut-Outs

Stripes are the whole point here, piped on in bold red over a clean white cane. Lined up in rows in a gift tin, these look sharp and unmistakably Christmassy.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• White royal icing
• Red royal icing, for the stripes
• 1/4 tsp peppermint extract (optional, added to the dough)

Directions

1. Roll the dough to 1/4 inch between parchment and cut with a candy cane cutter, turning half the canes to face the other way. Set them on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Flood or pipe the canes white and let the surface firm up, then pipe diagonal red stripes, leaving clean white stripes between them.

12. Ornament Cut-Outs

Round ornament cookies are little canvases for jewel colours, zigzags, dots and glitter. A mixed tray of them looks like a box of baubles you can eat.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Jewel-tone royal icings in red, emerald, sapphire and gold
• Edible glitter
• Metallic sprinkles (optional)

Directions

1. Roll the dough to 1/4 inch between parchment and cut with round or ornament cutters. Set the shapes on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Flood each ornament in one jewel color, pipe a small cap at the top, then add zigzags, dots or stripes in a contrasting color. Finish with edible glitter while wet.

13. Angel Cut-Outs

Pale, sparkly angels bring a quiet, pretty moment to a colourful tray. White and gold icing and a dusting of sugar sparkle are all their wings need.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• White and gold royal icing
• Sparkling sugar
• Pearl sprinkles (optional)

Directions

1. Roll the dough to 1/4 inch between parchment and cut with an angel cutter, handling the wings gently. Set the shapes on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Pipe white dresses and wings with fine, delicate lines, add a gold halo and trim, then dust with sparkling sugar while the icing is wet.

14. Christmas Bell Cut-Outs

Golden bells with a tiny red bow ring in nicely among the trees and stars. The warm yellow-gold icing makes them glow without any fussy detail at all.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Gold or warm yellow royal icing
• Red royal icing, for the bows
• Gold sanding sugar (optional)

Directions

1. Roll the dough to 1/4 inch between parchment and cut with a bell cutter. Set the shapes on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Flood the bells gold, dust the edges with gold sugar if using, pipe a clapper dot at the bottom and finish with a small red bow at the top.

15. Holly Leaf Cut-Outs

Deep green holly leaves with bright red berries are one of the fastest shapes to finish on the whole list. Cluster a few around other cookies on a platter and the arrangement makes itself.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Green royal icing
• Red royal icing or red round candies, for the berries

Directions

1. Roll the dough to 1/4 inch between parchment and cut with a leaf cutter. Set the shapes on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Flood or pipe the leaves green, pipe a center vein line down each leaf, then add three red berry dots at the base.

16. Wreath Cut-Outs

A ring cookie piped with green leaves and a bow becomes a wreath you can pack in cellophane or balance on a mug of cocoa. Two plain round cutters are all it takes to shape them.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Green royal icing
• Red royal icing, for the berries and bow
• Christmas sprinkles (optional)

Directions

1. Roll the dough to 1/4 inch between parchment. Cut large rounds, then cut the center out of each round with a small cutter to make rings.
2. Chill the rings for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely — rings are fragile while warm.
3. Pipe small green leaf dabs all around each ring, dot with red berries and finish with a red bow at the top or bottom.

17. Gift Box Cut-Outs

Little square presents with piped ribbon are the natural finish for a list built around gifting. Ice them in the colors of your wrapping paper and let the ribbon lines do all the work.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Colored royal icings in 2 or 3 colors
• Contrasting royal icing, for the ribbon
• Edible glitter (optional)

Directions

1. Roll the dough to 1/4 inch between parchment and cut with a square cutter. Set the shapes on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Flood each square in a base color, then pipe a ribbon cross over the top — one line down, one line across — and two small bow loops in the center.

18. Red Truck Cut-Outs

The beloved red farm truck with a tree in the bed, in cookie form. It takes a touch more piping than most shapes here, but one truck placed on top of a gift box makes the whole present.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Red royal icing
• Black and grey royal icing, for the wheels and windows
• Green royal icing, for the tree in the bed
• White royal icing, for small details

Directions

1. Roll the dough to 1/4 inch between parchment and cut with a truck cutter. Set the shapes on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 10 to 12 minutes — trucks are large and need to be firm. Cool completely.
3. Flood the body red. Pipe grey windows, black wheels with white hub dots, then pipe a green tree standing in the bed with a tiny trunk.

19. Mini Gingerbread House Cut-Outs

All the fun of a gingerbread house, sized for a cookie tin. Decorate the little houses flat for speed, or join tiny panels with thick icing and stand a few minis up for a village scene.

Ingredients

• 1 batch gingerbread cut-out dough (Item 4), chilled
• Thick royal icing for glue: 2 cups powdered sugar plus 2 to 3 tbsp milk
• White royal icing, for snow and details
• Small candies and sprinkles, for decorating

Directions

1. Roll the gingerbread dough to 1/4 inch and cut small house shapes, or the panels of a mini house cutter set. Set them on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 10 to 12 minutes, until firm. Cool completely — warm panels will not stand.
3. Pipe roofs, doors and snowy edges in white icing and add candies. For 3D minis, join the panels with thick icing, hold a minute, and let them set before decorating.

20. Letter Cut-Outs (Names and Words)

Letter cookies turn a baking day into place cards, cake toppers and edible gift tags. Spell a short festive word, a set of initials, or a whole name across the lid of a gift box.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Letter cutters
• Royal icing in piping bags, in assorted colors
• Sprinkles (optional)

Directions

1. Roll the dough to 1/4 inch between parchment and cut letters, lifting thin strokes gently with a thin spatula. Set them on a lined sheet.
2. Chill for 15 minutes, then bake at 350°F (175°C) for 8 to 11 minutes — thin letters bake fast. Cool completely.
3. Outline and flood each letter, add sprinkles to a few, and let them dry hard before arranging words such as JOY and NOEL or piping names onto tags.

21. Chocolate Cut-Out Cookies

A dark cocoa dough that rolls and cuts just like the base, with a deep chocolate flavor that loves white icing. The pale-on-dark contrast is striking with very little effort.

Ingredients

• 2 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/2 tsp baking powder and 1/2 tsp fine salt
• White royal icing, for decorating

Directions

1. Cream the butter and sugar, beat in the egg and vanilla, then stir in the flour, cocoa, baking powder and salt. Chill the dough in discs for 1 hour.
2. Roll to 1/4 inch between parchment, cut any shapes you like and chill the cut shapes for 15 minutes.
3. Bake at 350°F (175°C) for 9 to 11 minutes and cool completely. Pipe white icing outlines, snowflakes or dots so the dark dough shows through.

22. Lemon Cut-Out Cookies

Bright lemon zest in the dough and a tangy glaze on top wake up a rich holiday tray. They cut in any shape, but stars and trees show off the pale gold color best.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Zest of 2 lemons, for the dough
• 1 1/2 cups powdered sugar plus 2 to 3 tbsp lemon juice, for the glaze
• Extra lemon zest, to finish (optional)

Directions

1. Make the base dough, rubbing the lemon zest into the sugars before creaming so the oils perfume the whole batch. Chill in discs for 1 hour.
2. Roll to 1/4 inch between parchment, cut bright shapes, chill the cut shapes for 15 minutes and bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Whisk the powdered sugar and lemon juice into a tangy glaze, dip or spread the tops, and finish with a pinch of fresh zest.

23. Almond Cut-Out Cookies

Almond extract gives these a gentle marzipan warmth that feels made for the season. Keep the icing plain and white so the nutty flavor stays right in front.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• 1 tsp almond extract, added to the dough in place of half the vanilla
• White royal icing
• 1/4 cup sliced almonds, for the edges (optional)

Directions

1. Make the base dough with the almond extract, then chill it in discs for 1 hour.
2. Roll to 1/4 inch between parchment, cut simple shapes, chill the cut shapes for 15 minutes and bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Spread or pipe a thin layer of white icing. While it is wet, press sliced almonds around the edges of a few cookies for a pretty finish.

24. Chai Spice Cut-Out Cookies

Cardamom, ginger, cinnamon and cloves turn the base dough into something warm and fragrant, like a mug of chai in cookie form. A plain or maple glaze is all they need on top.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• Chai spices: 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground cardamom and 1/4 tsp ground cloves
• 1 1/2 cups powdered sugar, 2 tbsp maple syrup and a little milk, for the maple icing

Directions

1. Make the base dough, stirring the chai spices in with the flour. Chill in discs for 1 hour.
2. Roll to 1/4 inch between parchment, cut warm, simple shapes, chill the cut shapes for 15 minutes and bake at 350°F (175°C) for 9 to 11 minutes. Cool completely.
3. Whisk the maple icing until it drips slowly, spread it over the cookies and let it set before stacking.

25. Stained Glass Cut-Outs

The grand finale: cookies with jewel-bright candy windows that glow when the light catches them. They look like little ornaments, keep like sugar cookies and always draw a crowd to the tin.

Ingredients

• 1 batch No-Spread Vanilla Cut-Out Sugar Cookie dough (Item 1), chilled
• About 1 cup hard candies, sorted by color and crushed
• Parchment paper, essential for lining the pans

Directions

1. Roll the dough to 1/4 inch between parchment and cut large shapes. Cut a smaller shape out of the center of each one and set the cookies on a parchment-lined sheet.
2. Chill the cut shapes for 15 minutes. Fill the centers level with crushed candy — do not pile it up or it will overflow.
3. Bake at 350°F (175°C) for 9 to 11 minutes, until the candy has melted and is just bubbling. Cool completely on the pan until the candy windows are hard, then peel away the parchment.

Cut-Out Cookie Rules That Never Fail

The best Christmas cut out cookies come from cold dough and a calm plan. Work in small batches, keep the tray you are not baking in the fridge, and use these four steady rules for every shape on the list.

• Chill three times — the dough disc, the rolled sheet, and the cut shapes; cold dough = sharp edges.
• Roll between parchment so you add no extra flour and the cookies stay tender.
• Bake one test cookie to lock your timing before the whole tray.
• Save scraps for the last roll — overworked dough gets tough, so the prettiest shapes come from the first two rolls.

Final Thoughts

Christmas cut out cookies earn their place at the center of holiday baking because they are as much an afternoon together as a recipe. One dependable dough, a table full of cutters and a few bowls of icing can keep everyone — from the most careful piper to the smallest sprinkle helper — happily busy until the tins are full.

Pick six shapes or commit to all twenty-five, decorate them simply or go all in with glitter and garlands. Either way, these cut-outs freeze well, pack well and disappear fast, so make the double batch. Happy rolling, and happy Christmas baking.

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