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Mom Snyder's Cut out Christmas Cookies

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“These are the cut out cookies my mom and I made every year round the holidays. They're not overly buttery and good as dunking cookies. My mom always rolled the dough a bit thicker than other cut outs but I think it lends itself to being dunked in milk or coffee. She did the rolling-I did the cutting and sprinkling (no icing ever used in our house-strickly sprinkles). Give em a try-let me know what you think. Serving size is estimated as my mom would always double and triple the batch. Prep time does not include the chilling of the dough.”
24-36 cookies

Ingredients Nutrition


  1. Cream butter and sugar.
  2. Add beaten eggs.
  3. Sift flour, baking soda and cream of tartar together.
  4. Add dry ingredients to wet (flour mix to butter mix); mix together.
  5. Chill several hours or overnight (cover dough with plastic wrap).
  6. Use a mixture of 1 cup flour and a 1/2 cup powdered sugar to dust work surface and rolling pin.
  7. Preheat oven to 350°F.
  8. Roll out to desired thickness, cut out and decorate with colored sugar or jimmies.
  9. Bake 10-12 minutes or until lightly browned.
  10. Remove from pan and cool on brown paper (we always used brown paper bags-cut open and laid plain (inside) side up.
  11. Use all scraps and re-roll dough until used up.
  12. Store in sealed containers.

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