Christmas Cookie Cutouts (No Futzing With Frosting)

Name: Christmas Cookie Cutouts (No Futzing With Frosting)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE TOPPERS:; 1/2 pounds White Fondant; Assorted Gel Food Coloring; FOR THE COOKIE DOUGH:; 2-1/4 cups All-purpose Flour; 1/2 cups Dutch Processed Cocoa Powder; 1 teaspoon Baking Powder; 1/4 teaspoons Fine Salt; 1 cup Unsalted Butter, Softened; 1 cup Granulated Sugar; 1 Egg; 1 teaspoon Pure Vanilla Extract

Servings: persons

FOR THE TOPPERS:
1/2 pounds White Fondant
Assorted Gel Food Coloring
FOR THE COOKIE DOUGH:
2-1/4 cups All-purpose Flour
1/2 cups Dutch Processed Cocoa Powder
1 teaspoon Baking Powder
1/4 teaspoons Fine Salt
1 cup Unsalted Butter, Softened
1 cup Granulated Sugar
1 Egg
1 teaspoon Pure Vanilla Extract

1
Note: Cookie dough needs to chill in the fridge (for a minimum of 1 hour) before baking so plan accordingly.
2
For the toppers:
3
Knead fondant until pliable, then color with gel food coloring. Roll it out on a sheet of wax paper to 1/16-inch thickness. Cut with desired plunger cutters, being sure to plunge (press) the design impression into the cutout. Peel away scraps and set aside to firm up so the cutouts won't get distorted when handling (optionally, you can pop them in the fridge for a couple minutes). Set fondant toppers aside until needed (can be rolled and cut a day or more in advance-store in a cool, dry location).
4
For the cookies:
5
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 30 seconds. Add egg and vanilla; beat to combine. Add reserved flour mixture and beat until incorporated.
6
Remove dough from mixer bowl and wrap well with plastic wrap. Chill in the refrigerator for 1-3 hours.
7
Remove dough from fridge and unwrap. Preheat oven to 375 F. Roll the dough to 3/16-inch thickness on a lightly floured surface. I roll the cookie dough between 2 pieces of plastic wrap. No extra flour is needed and you can re-roll the scraps multiple times without it affecting the quality of the cookies. Cut out desired shapes with floured plunger cutters, without plunging the design into the cutout. Pop the cut dough in the fridge to chill so the dough hardens before transferring the cutouts to a sheet pan-this will keep the cutouts from distorting.
8
Place cookies 2-inches apart on a Silpat-lined sheet pan. Bake for 6-8 minutes. Remove from oven and while still warm, top with fondant cutouts that have the design pressed into them (the residual heat from the cookies will slightly melt the fondant toppers so the two fuse together). Cool completely before serving.
9
Store in an airtight container between layers of wax paper.
10
Note: Recipe makes 40-60 cookies, depending on size of cutters. Fondant cutouts can be made a day or more in advance if stored on wax or parchment paper in a cool, dry location. If cookies cool before fondant toppers are added, warm the cookies for a few seconds in the microwave.

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE TOPPERS:, 1/2 pounds White Fondant, Assorted Gel Food Coloring, FOR THE COOKIE DOUGH:, and more.

Yes, Christmas Cookie Cutouts (No Futzing With Frosting) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!