These Christmas cutout cookies are easy sugar cookies to make and taste buttery and sweet. Best of all, they hold their shape when you bake them and they come out perfect every time.
Sprinkle some flour on the counter and roll the dough to ¼ inch thickness. Make sure the dough stays well floured so it doesn’t stick to the counter or rolling pin.
04Use cookie cutters to cut into your desired shapes then transfer the cookies to a tray and stick them in the freezer to chill for 30 to 45 minutes. Don't skip this step.
05While the cookies are chilling, pre-heat the oven to 350°F and line a couple of baking sheets with parchment paper or spray them with cooking spray.
06Remove the COLD cookie shapes from the freezer and transfer them to a baking sheet.
07Bake for 9-11 minutes until the edges are a light golden brown.
08Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack.
09For the Icing: Place the powdered sugar, vanilla extract, optional corn syrup along with 2 tablespoons of water or milk in a bowl then stir until well combined.
10Check the consistency of the icing and drizzle in more water if it is too thick. Only add ¼ to ½ teaspoon of water at a time (a little goes a long way).
11The icing should be fairly thick but you should be able to slowly drizzle it off of a spoon. When it falls back into the bowl, it should fall in a ribbon-like pattern and take a couple of seconds before blending back into the rest of the icing.
12Pipe or spread the icing onto the cookies and let it dry completely before storing them.