The Best Cut-Out Cookie Recipe Ever

December 16, 2015


This is the first Christmas we will be spending at our beach cottage (which you will see a lot more of right here as it undergoes massive renovations) so – even more than usual – everything will have a nautical theme. Including the Christmas cookies. I sourced anchor, sailboat and dolphin cookie cutters on Etsy, and I will use my easy and delicious childhood recipe to make these yummy masterpieces.

Instead of icing, I plan to use red, white and navy blue sprinkles, which resonate with the (pending) cottage palette and this year’s holiday décor color scheme. NOTE: If I were spending Christmas in my NYC apartment, the cookies would be black and white with a touch of red or green, and I would use anchor and heart cookie cutters.



½ pound butter
1 1/8 cup sugar
3 eggs
½ teaspoon baking soda
½ teaspoon baking powder
3 ½ cups flour

Mix all ingredients. Chill overnight. Roll dough ¼” thick. Bake at 375 degrees for 10 minutes.

*Keep dough in refrigerator while working

*If using sprinkles, decorate before baking. If using icing, decorate after baked cookies have cooled.

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2 thoughts on “SEA-INSPIRED SWEETS

  1. Cream the butter and the sugar until light and fluffy. Then add eggs, then dry ingredients and barely mix. Overmixing develops gluten which results in a tough cookie. Chill for at least an hour and then roll cookie dough. Cut out and put back in fridge. This way the cookies hold their shape in baking. I have made 1000’s of these this way.

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