It isn’t Christmastime until you make and decorate sugar cookies! As I mentioned last year with gingerbread cookies, if you’re planning on using cookie cutters you need to make sure you’re using the right recipe. I’ve always had good luck with Alton Brown’s sugar cookie recipe so that’s my go-to for sugar cookies that I use cookie cutters on.

This recipe is fairly simple but you do need to account for chill time. The nice thing about it is that you can make it ahead of time and since it needs to chill before rolling out you can leave it there for a few days before using. Other than that, it’s very simple to put together and very straight-forward.

I had a little trouble with the gingerbread cookie dough getting too sticky last year, but these seemed to hold their shape a little better. The consistency of these is firm enough to hold and decorate, but soft when you bite into them. Plus they taste delicious! While I used Christmas cookie cutters, you could use any kind of cookie cutter for anytime of the year. I used ready made royal icing from the store since that was easier and these turned out pretty cute but I’m still working on my decorating skills!

Recipe Used: Alton Brown