Make Ahead

Holiday Cut-Out Cookies

November 26, 2012
Photo by James Ransom
Author Notes

This is my mother’s recipe. She’s a stickler for details, which plays to her advantage when it comes to baking. Her cut-out cookies are always the thinnest and prettiest and have the most restrained amount of decoration. Contrary to the plump and pale versions you often see, cut-out cookies should be very thin with browned edges, so they’re crisp and nutty! - Amanda —Amanda Hesser

Test Kitchen Notes

“These cookies really do improve with age, so it’s a smart idea to make them at least 2 weeks before you want to eat them. This is also a healthy challenge. Be strong!” - Amanda —The Editors

  • Makes 80 cookies (depending on the cookie cutter size; you can halve or quarter the recipe)
Ingredients
  • 1 1/4 pounds unsalted butter, at room temperature
  • 4 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 8 cups all-purpose flour
  • 1 egg white
  • Finely chopped walnuts or sliced almonds (optional)
  • Sanding sugar (optional)
  • Dried citron or candied cherries, finely chopped (optional)
In This Recipe
Directions
  1. A day before baking the cookies: In a stand mixer fitted with a paddle attachment (or by hand, in a bowl with a wooden spoon), cream together the butter and sugar. Add the eggs one by one, mixing after each addition, then the vanilla. Gradually work in the flour until a dough forms. Wrap the dough in waxed paper or plastic wrap and refrigerate overnight.
  2. Heat the oven to 350° F. Whisk together the egg white and 1 tablespoon water in a small bowl. Cut the dough into quarters and keep three-quarters cold while working with the first quarter.
  3. Generously flour your work surface. Lay down the dough. Flour again. Roll the dough into a large circle, about 1/8-inch thick -- and no thicker! Use cookie cutters to cut into shapes. It helps to dip the cutters into flour between every 2 cookies; this will prevent sticking. Place the cookies on ungreased baking sheets. Brush with the egg wash and decorate with chopped nuts, sanding sugar, or diced citron -- whatever you like!
  4. Bake the cookies until they are lightly browned on the edges, 8 to 10 minutes -- I like to turn the baking sheet 180 degrees after 5 minutes to help them bake evenly. Transfer to a rack and let cool completely. (Repeat with the rest of the dough.) Place the cookies in a tin or storage container with a tight lid and let age 1 to 2 weeks to bring out the flavor. (I have eaten them at Easter, 4 months later, and they were still delicious.)

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Review
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.