A family tradition and favorite. These cookies are great with and without frosting, but we prefer with.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Sift together flour, cream of tarter, baking soda, nutmeg, and cinnamon in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Cover and refrigerate dough overnight.

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  • Preheat an oven to 350 degrees F (175 degrees C). Roll out dough on floured surface to 1/2 inch thick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.

  • Bake in the preheated oven until the edges are golden, 8 to 10 minutes. If using cutters that have small appendages, such as reindeer legs, reduce the baking time or they will overcook. Remove cookies to a wire rack to cool completely.

  • Beat the butter and confectioners' sugar with an electric mixer in a large bowl, mixture will be stiff. Add the vanilla and slowly mix in the milk a little at a time until a spreading consistency is reached. Stir in food coloring, if desired. Make sure cookies are completely cool before frosting.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

282.3 calories; 2.6 g protein; 40.7 g carbohydrates; 54 mg cholesterol; 144.7 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2009
This recipe is fantastic. The nutmeg really makes them stand out from traditional xmas cookies. You can make these thin or thick and they are great. When they are thicker they taste just like those soft sugar cookies with thick frosting that you find in your local bakery. This will become a tradition in my family as well. Thanks for sharing!! Read More
(18)

Most helpful critical review

Rating: 1 stars
01/25/2010
I was so excited to try this recipe but it did not work for me. The dough never did get to the consistency of being able to roll out. I then decided to just roll the dough into balls and bake it. Well I found the cookies to be very airy and they didn't have much taste. It was like biting into a tasteles air cookie. The frosting was WAY TOO SWEET. I made a different batch of cut-out cookies and used the frosting recipe and while everyone loved the sugar cookie no one would eat them once frosted because it was too sweet. Someone commented they could go into a diabetic coma after eating one of those cookies (of course they were kidding but still). I wouldn't recommend this recipe. Sorry I was disappointed. Read More
(12)
18 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
12/21/2009
This recipe is fantastic. The nutmeg really makes them stand out from traditional xmas cookies. You can make these thin or thick and they are great. When they are thicker they taste just like those soft sugar cookies with thick frosting that you find in your local bakery. This will become a tradition in my family as well. Thanks for sharing!! Read More
(18)
Rating: 5 stars
12/21/2009
This recipe is fantastic. The nutmeg really makes them stand out from traditional xmas cookies. You can make these thin or thick and they are great. When they are thicker they taste just like those soft sugar cookies with thick frosting that you find in your local bakery. This will become a tradition in my family as well. Thanks for sharing!! Read More
(18)
Rating: 5 stars
12/30/2010
These cookies came out PERFECT! I followed the recipe exactly but for one thing. because of some unexpected things we made the dough one night. and didn't roll and bake them for almost a week later. I also took a few suggestions from Alton Brown's Good eats show and split the dough up into 4 sections before I chilled it then rolled and baked each section using powdered sugar instead of flour. I also used a set of 1/4 inch rolling pin bands so that the dough rolled even and to the right depth. Those made a difference too. They were a huge hit at my daughter's Christmas Party. However I can't speak too the taste of the icing or anything because we simply dusted the cookies with colored sugar and sprinkles. and I honest thing they were perfect that way. I will definatly be making them again maybe even with the icing.... oh my only negative they spread out a bit more than I expected. luckily I was making retty basic shapes but had they been more complicated they would have run together and blurred the shape. but that's about it! Read More
(12)
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Rating: 1 stars
01/25/2010
I was so excited to try this recipe but it did not work for me. The dough never did get to the consistency of being able to roll out. I then decided to just roll the dough into balls and bake it. Well I found the cookies to be very airy and they didn't have much taste. It was like biting into a tasteles air cookie. The frosting was WAY TOO SWEET. I made a different batch of cut-out cookies and used the frosting recipe and while everyone loved the sugar cookie no one would eat them once frosted because it was too sweet. Someone commented they could go into a diabetic coma after eating one of those cookies (of course they were kidding but still). I wouldn't recommend this recipe. Sorry I was disappointed. Read More
(12)
Rating: 5 stars
12/21/2009
These cookies are just sweet enough to eat without icing and when cut a bit thicker so soft! I had a great time cutting Christmas cookies out of the dough. I will definitely be making these again! Read More
(9)
Rating: 4 stars
03/01/2010
I only made a half batch of the icing as I had some leftover icing in the freezer. However the half batch was enoug to ice all of my cookies. I found the cookies to be slightly tasteless so I sprinkled a mixture of cinnamon nutmeg and white sugar on top of the icing and that seemed to make them ore tasty. Read More
(8)
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Rating: 5 stars
02/01/2011
If you take out the butter and use lard they are dairy free. If you take out the wheat flour and use rice/tapioca they become gluten free too! I have been searching for something like this since my son was diagnosed with allergies. To the people that had trouble rolling the dough out... Did you flour the top of the dough and rolling pin. It makes a world of difference. Read More
(7)
Rating: 1 stars
12/27/2010
very blan cookie needs more sugar won't make again......... ever! Read More
(6)
Rating: 2 stars
04/05/2010
The cookies taste great but were terrible for rolling out and using cookie cutters. The dough was really sticky and I had to add tons of flour to make it work. Then I had a problem getting some of the dough out of the cutters. After cooking they were way too soft and fell apart as I took them off the cookie tray. Some of them even lost thier shape. I cooked the next tray for 15 minutes and had somewhat better results. If you want to roll and cut out cookies I would not recommend this recipe. Read More
(5)
Rating: 5 stars
12/03/2014
I liked this recipe a lot. It's easy and tastes great! However I had alot of icing left over. Instead of refrigerateing overnight I just put the dough in the freezer for about five minutes and it turned out fine. Qwick easy and yummy I give it five stars! Read More