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It’s Sugar Cookie Time so I’ve rounded up all of my top tips to help you make the BEST Cut Out Cookies around! First off, let’s start with the most amazing recipe ever!!

Recipe
- When it comes to Cut Out Cookies we are somewhat biased in thinking that they need to be soft, fluffy and thick enough to hold a layer of icing. Here’s our FAVORITE Recipe! A few reminders to pay attention to in the recipe:
  - COOL THE DOUGH in 2-3 balls. This allows you to work with it in smaller chunks while it’s still cool which means you won’t need to use as much flour when you’re rolling it out. This is good, because your cookies will be softer, fluffier and moist!
  - ROLL OUT TO 1/4 inch thickness. I know this seems thick but it is the trick to getting them to cook thru and still be cake like.
Baking Sheets
- I’ve done some testing and I’m here to say the airbake cookie sheets create the fluffiest, golden brown on the edges but soft everywhere else cut out cookies. And if you like making Molasses Krinkles, these baking sheets are a MUST.
Cookie Cutters
- Collect them! It’s a process and I’m okay with that, so we thrift and look at garage sales and sometimes find cute sets at Ikea but have fun! When you have unique cookie shapes it makes decorating that much more fun.
Cooling Racks
- Cut Out Cookies make a BIG batch. You have 3 options. Freeze half of the dough until you’re ready to bake it. Bake the entire batch and freeze half until you’re ready to decorate them or Make the entire batch, and ENJOY ;) Anyway you cut it, you’re going to need some serious cooling racks and these are my first choice because they stack! Goodbye cookies taking over the ENTIRE kitchen.
Icing + Decorating
- Frosting Bottles: Forget the bags - unless you’re a frosting guru which in that case why are you reading this blog, ha!! The easiest way we’ve found to make decorating cut out cookies fun is to use Frosting Bottles. My favorite is this Frosting Bottle set by Sweet Creations - they’re sturdy, the tops do not pop off, they can withstand the kids squeezing them too hard PLUS you can switch the tips out if you want to do different designs. Or if you need to add a few more bottles to your collection, I also really love these Frosting Bottles by SugarBelle.
- Food Coloring : Get the Gel!! It’s worth the few extra dollars you’ll spend. It doesn’t taste strange, it won’t make your icing ‘curdle’ and the colors are so much more vibrant. This 12 Color Set by Wilton is what we love using!
- When making your icing you want to make it thin enough that it can easily squeeze out of the frosting tips BUT thick enough that it can hold it’s own.
- Save yourself a LOAD of clean up by laying kraft paper down on the table where you’ll be decorating and icing the cookies. I put out extra cookie sheets and cooling racks to hold the finished ones and then when we’re done you simply roll up the paper, throw it in the compost and you’re done!