Desserts
Betty Crocker's cut-out cookies bring nostalgic holiday charm to your kitchen with their perfectly pressed edges and festive shapes. The secret lies in a precise dough recipe that balances butter and sugar for just the right texture—tender centers with crisp edges that hold their shape beautifully.
I've baked these for holiday gatherings for years, and every batch turns out with that classic Betty Crocker quality.
This recipe delivers foolproof results with simple ingredients you likely already have on hand. The dough requires just 15 minutes of prep time, followed by a 30-minute chilling period to firm up for clean cutting.
Once you've rolled, cut, and baked these cookies, you'll have golden-brown treats with perfectly defined edges that stay crisp even after cooling. The flavor is rich but not overpowering, making them ideal for holiday cookie platters.
What makes these cookies special is their versatility—decorate with festive sprinkles for holiday celebrations or keep them simple with a light dusting of powdered sugar. They pair wonderfully with hot cocoa during the winter months or make thoughtful gifts for neighbors and friends.
The process is straightforward, but the results are restaurant-quality holiday cookies that impress every time.
Whether you're baking for a family gathering or treating yourself to a holiday tradition, these cookies deliver the perfect combination of texture and flavor. Let's get started with the recipe that brings holiday magic to your kitchen—step by step.
Ingredients for betty crocker cut out cookie
Simple pantry staples transform into nostalgic holiday cookies with crisp edges and festive shapes.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even mixing |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Packed Brown Sugar 🍚 | ¾ cup | Light brown preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Pure Vanilla Extract 💧 | 2 tsp | High-quality for flavor |
| Baking Soda 🧂 | 1 tsp | Freshly opened for potency |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Festive Sprinkles 🎄 | ½ cup | For holiday decoration |
| Cookie Cutters ✂️ | 1 set | Holiday shapes preferred |
| Powdered Sugar 🍚 | ¼ cup | For dusting finished cookies |
| Heavy Cream 🥛 | ¼ cup | For brushing cookie edges |
The butter makes all the difference here—use cold, cubed butter from the fridge for that classic Betty Crocker texture. Land O'Lakes or Plugrá brands work best for this recipe. The flour should be sifted (I use a fine-mesh strainer) to avoid dense cookies. For the sugars, Domino brand is reliable, but any white and light brown sugar will do. The vanilla extract? Nothing imitation—look for pure vanilla in the baking aisle. If you're short on time, Walmart or Target have good prices on holiday sprinkles and cookie cutters.
No vanilla extract? Vanilla bean paste or even imitation vanilla works in a pinch, though the flavor won't be as rich. Running out of festive sprinkles? Powdered sugar plus a pinch of cinnamon gives a similar sweet look. The baking soda needs to be fresh—if it's more than a year old, swap for 1/4 tsp baking powder plus 1/4 tsp extra baking soda. For cookie cutters, Wilton or Norpro sets are the gold standard, but any holiday-themed cutters will do. The dough should be cool when you roll it out—if it's too sticky, chill for another 15 minutes.
This dough keeps for 3 days in the fridge wrapped tightly. For holiday baking, I portion and freeze dough balls—they bake straight from frozen. Sprinkles and powdered sugar should be stored in airtight containers to prevent clumping. The finished cookies stay crisp for 5 days in a tin, but honestly, they disappear faster than that. Double batches are always worth it for holiday gatherings.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a hurry—just cream the butter and sugars with a wooden spoon until it’s light and fluffy. No fancy equipment, no fuss, just five minutes of elbow grease that pays off with perfect cookies every time.
- Buttery, Caramel-Kissed Magic: That mix of granulated and brown sugar? It’s what makes these cookies irresistible—the crisp edges from the white sugar and the chewy center from the brown, all wrapped up in rich butter. Honestly, I’ve tried fancier recipes, but this one hits the spot without overcomplicating things.
- Holiday or Weeknight: Between us, these are my go-to for Christmas cookie swaps and when I need a quick treat after school pickup. The dough holds its shape like a dream, so I can cut out snowflakes for parties or simple rounds for a snack. (Yes, even on a Tuesday night.)
- Dollar Stretch, Mileage: A single batch makes 36 cookies—enough to share, freeze, or save for later. The ingredients are basic but high-impact, and I’ve never once regretted buying extra flour or sugar. Plus, the leftovers? Still delicious after a week in an airtight container.
Step-by-step instructions for Betty Crocker cut-out cookies
Here's how to create those classic holiday cookies with sharp edges and festive flair.
Cream the Butter and Sugars Together
In a large mixing bowl, combine the 1 cup Unsalted Butter, 0.75 cup Granulated Sugar, and 0.75 cup Packed Brown Sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 3-5 minutes until the mixture is light and fluffy. You'll see it nearly double in volume and turn pale—this incorporates air that helps create those signature crackly edges.
I like to scrape down the sides of the bowl every minute or so to ensure even mixing. The butter should be completely smooth with no lumps remaining. If it feels too soft, chill the bowl in the refrigerator for 10 minutes before proceeding—this helps prevent over-spreading later.
Add Eggs and Vanilla Extract
Add the 2 whole Large Eggs, one at a time, mixing well after each addition. Then stir in the 2 tsp Pure Vanilla Extract. The mixture will look slightly curdled at first, but don't worry—it will come together as we add the dry ingredients. Mix on low speed for about 1 minute until fully combined.
Here's a pro tip: Make sure your eggs are at room temperature. Cold eggs can cause the butter to seize up, making the dough difficult to work with. If your kitchen is cold, let the eggs sit in warm water for 5 minutes before using.
Combine Dry Ingredients and Form the Dough
In a separate bowl, whisk together the 3 cups All-Purpose Flour, 1 tsp Baking Soda, and 0.5 tsp Salt. Gradually add this mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix—once the flour is incorporated, the dough should come together in a soft ball.
Remove the dough from the mixer and turn it out onto a lightly floured surface. Gently knead it just 2-3 times to ensure all the ingredients are evenly distributed. Then divide the dough into 4 equal portions and wrap each in plastic wrap. Chill in the refrigerator for at least 2 hours—this resting period is crucial for developing flavor and preventing spreading.
Roll and Cut the Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper. Take one portion of chilled dough and roll it out on a lightly floured surface to about ¼-inch thickness. Use your cookie cutters to cut out shapes—press firmly but don't twist the cutter, or you'll get ragged edges.
Place the cut-out cookies on the prepared baking sheets, leaving about 2 inches between each one. They'll spread slightly in the oven. Brush the tops with 0.25 cup Heavy Cream and sprinkle generously with 0.5 cup Festive Sprinkles. Repeat with the remaining dough portions, chilling them for 10 minutes between rollings if needed to maintain shape.
Bake to Golden Perfection
Bake the cookies for 8-10 minutes, or until the edges are light golden brown and the centers still look slightly soft. They'll continue firming up as they cool. Rotate the baking sheets halfway through for even baking. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Once cooled, dust the tops with 0.25 cup Powdered Sugar for that classic holiday finish. The cookies should have crisp edges with a tender center—perfect for cutting into festive shapes. Store in an airtight container for up to 5 days or freeze for up to 3 months for holiday gifting.
Pro Tips For Making Betty Crocker Cut Out Cookie
- CHILL THE DOUGH: This recipe’s butter-heavy dough spreads like crazy if you skip this. Wrap the dough in plastic and refrigerate for at least 2 hours—or overnight if you’re baking later in the day. Cold butter = crisp edges, not sad, flat cookies that look like they were flattened by a truck.
- CREAM THE BUTTER WELL: Don’t just mix it until it looks combined. Use a stand mixer (or elbow grease) until the butter and sugars are pale and fluffy—about 3-4 minutes. Under-creamed butter means dense cookies that taste more like cake than the chewy, tender cutouts you want.
- WEIGH YOUR FLOUR: Scooping flour from the bag packs it too tightly, throwing off the ratio. Use a kitchen scale for accuracy—this dough is fussy about flour weight. If you must scoop, fluff the flour first and spoon it in, then level with a knife. Too much flour = dry, crumbly cookies.
- BAKE IN BATCHES: Overcrowding the pan steams the cookies, making them spread unevenly and bake unevenly. Leave 2 inches between cookies and rotate the tray halfway through. Yes, it takes longer, but you’ll get perfect shapes every time—not lopsided, sad little blobs.
Storing and reheating this recipe
Refrigerator Storage
Freshly baked cut-out cookies stay crisp and flavorful in the refrigerator for up to 5 days when stored in an airtight container with a paper towel layer to absorb moisture. I use Rubbermaid Brilliance containers with snap-on lids—they keep cookies fresh longer than plastic bags.
Place cookies in a single layer to prevent sticking, and let them cool completely before sealing. 🍪
Freezer Storage
For holiday baking prep, freeze unbaked dough balls wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Bake straight from frozen by adding 2-3 extra minutes to the baking time.
Alternatively, freeze fully baked cookies in a single layer on a tray before transferring to a bag. This prevents them from sticking together and losing their crisp edges. ❄️
Reheating Baked Cookies
If your cookies lose crispness, revive them by placing on a baking sheet and warming in a 300°F oven for 3-5 minutes. This gently firms up the edges without making them rubbery.
For a quick fix, microwave for 10 seconds on low power—just enough to soften any powdered sugar coating. Avoid high heat, which can turn cookies chewy. 🔥
Decorating After Storage
If you stored cookies without sprinkles, decorate them fresh from the fridge or freezer. Brush edges with heavy cream and sprinkle generously with festive toppings. For extra sparkle, use Wilton's Holiday Sprinkle Mix—it's a crowd-pleaser. Let decorations set for 5 minutes before serving to prevent smudging. ✨
Transporting for Gifts
Pack cookies in clear cellophane bags tied with festive ribbon for gifting. Add a parchment paper liner to prevent breaking during transport. Store in a cool, dry place until ready to give—these cookies stay fresh for 7 days this way. Include a handwritten note for that personal touch. 🎄
Reviving Stale Cookies
If cookies lose crispness after storage, place them in a 300°F oven for 3-5 minutes with a slice of bread on the tray. The steam from the bread helps restore texture.
Alternatively, wrap cookies tightly in foil and microwave for 10 seconds on low power. This works best for cookies stored longer than 5 days**.
Nutrition facts
Frequently asked questions
Why does the dough need to chill before rolling?
Chilling the dough for at least 2 hours prevents spreading during baking and sharpens the edges for clean cutting. The cold butter solidifies, creating those signature crisp edges while keeping centers tender. Skipping this step often results in flat, misshapen cookies that lose their festive look.
Can I use cookie cutters other than holiday shapes?
While holiday shapes are traditional, any cutters work—stars, hearts, or even basic circles. For crisp edges, use sharp cutters and press straight down without twisting. The dough's chilled state ensures clean cuts regardless of shape. Try Wilton or Norpro brands for quality results.
What's the secret to crisp edges with tender centers?
The magic lies in cold butter and precise baking. Cream the butter and sugars until light and fluffy to incorporate air, then bake at 350°F for 8-10 minutes. Overbaking turns cookies tough—remove them when edges are just golden. The baking soda also helps create that classic crackly texture.
Can I make these cookies without butter?
While butter gives the best flavor and texture, you can substitute with vegetable shortening or coconut oil for a vegan option. Use the same amount as butter, but expect slightly less flavor. For a dairy-free alternative, Earth Balance or Country Crock Plant Butter work well. The dough will be softer, so chill longer before rolling.
How do I prevent cookies from sticking to the baking sheet?
Line sheets with parchment paper or silicone baking mats for effortless release. If using bare sheets, lightly grease with flour or nonstick spray. Avoid overcrowding—leave 2 inches between cookies for even baking. Chilled dough also resists sticking better than warm dough.