Desserts
This Pillsbury cut-out cookies recipe transforms holiday baking from stressful to stress-free with foolproof dough, crisp edges, and frosting that stays perfectly piped—no spreading or melting.
The secret lies in chilling the dough just right and using a simple buttercream that sets quickly, so your shapes stay sharp and festive all evening. I’ve tested this exact method for years, and it’s the one my family always requests during the holidays.
What makes these cookies special is how they balance convenience with professional-looking results. You’ll start with Pillsbury’s pre-made dough (cutting prep time in half), then roll, cut, and bake until golden—no fancy techniques required.
The frosting recipe uses powdered sugar and butter for stability, so it holds its shape even in warm rooms. This is the kind of recipe that delivers restaurant-quality cookies without the hours in the kitchen.
By the time you’re done, you’ll have a tray of perfectly shaped, tender cookies with crisp edges and soft centers, all topped with smooth, pipeable frosting that stays put. The dough’s buttery richness pairs perfectly with the sweet, creamy frosting, making these ideal for gift-giving or holiday parties.
They’re also freezer-friendly, so you can prep ahead and bake as needed.
For extra flair, add sprinkles or edible glitter before the frosting sets, or swap the buttercream for a cream cheese frosting for a tangy twist. The possibilities are endless, but the method remains simple—just roll, cut, bake, and decorate. Let’s get started on these holiday crowd-pleasers!
Ingredients for pillsbury cut out cookies
Pantry staples plus a few holiday touches make these cookies perfect for festive gatherings.
| Ingredient | Amount | Notes |
|---|---|---|
| Pillsbury Classic Sugar Cookie Dough 🍪 | 1 package | 16.3 oz refrigerated dough |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for frosting |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth frosting |
| Heavy Whipping Cream 🥛 | ½ cup | Cold for stability |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Milk 🥛 | 1 tbsp | Adjusts frosting consistency |
| Cookie Cutters 🎄 | 1 set | Holiday shapes preferred |
| Granulated Sugar 🍚 | 1 tbsp | For sprinkling (optional) |
| Edible Glitter ✨ | ½ tsp | For festive decoration |
| Sprinkles 🎨 | ¼ cup | Assorted colors |
| All-Purpose Flour 🌾 | 1 tbsp | For dusting |
The dough is the star here—Pillsbury's refrigerated sugar cookie dough saves time and ensures foolproof results. Grab the 16.3 oz package from any grocery store (the one with the red box). For the frosting, Land O'Lakes butter or Plugrá gives the best flavor, but any good brand works. The powdered sugar matters too—Domino is my go-to because it's always sifted and smooth. Don't skip the heavy cream; it keeps the frosting light and stable. If you're short on time, Trader Joe's sells pre-whipped cream in tubs that work perfectly.
No cookie cutters? Use a round glass or a knife to cut circles instead—just keep them about 2.5 inches wide. Short on butter? Cream cheese frosting swaps in beautifully (just add 4 oz cream cheese to the buttercream). The edible glitter and sprinkles are optional but make these feel extra festive. Michael's or Joann Fabrics carry huge selections for holidays. For a tangy twist, swap half the butter for cream cheese in the frosting. The milk is key for adjusting consistency—add it a little at a time until you get that perfect pipeable texture.
Frosting keeps in the fridge for 3 days (covered tightly), but it's best used fresh. The dough can be frozen for 3 months—just thaw in the fridge overnight before rolling. I always make extra dough and freeze it in portions so I can bake as needed. For gift-giving, package cookies in clear cellophane bags tied with ribbon. They stay fresh for 5 days at room temperature if you skip the frosting until serving.
Why You'll Love This Recipe
- No-Rolling Required: I swear by this shortcut—just press the dough into cutters without rolling. No sticky mess, no frustration, and still those perfect shapes every time. My kids love picking their own designs, and honestly? The cookies taste just as good as the "fancy" rolled ones.
- Buttery Frosting Magic: That whipped cream and butter frosting is where it shines—light, fluffy, and not too sweet. The vanilla extract ties it all together, giving each bite that warm, comforting sugar cookie vibe. I’ll be real: I’ve made it without frosting, and I always regret it.
- Holiday or Snack Attack: These work for birthdays, Christmas trees, or just because. Freeze the dough ahead of time, and when you’re ready, bake straight from frozen. No last-minute stress, and they still look like you slaved over them. (Between us, my neighbors think I’m a baking genius.)
- Leftovers? More Like Leftovers: The dough keeps for days in the fridge, and baked cookies stay fresh for a week. I’ve even reheated them in the oven for that fresh-out-of-the-packager crunch. Plus, the ingredients are cheap—you’re basically making gourmet cookies for pennies. Win-win.
Step-by-step instructions for Pillsbury cut-out cookies recipe
Let's create holiday-worthy cookies with perfect frosting that stays piped all season long.
Prepare the Cookie Dough and Bake
Preheat your oven to 375°F and line two baking sheets with parchment paper. Remove the 1 package Pillsbury Classic Sugar Cookie Dough from the refrigerator and let it sit at room temperature for 15 minutes to soften slightly. This makes it easier to roll out without cracking.
On a lightly floured surface, roll the dough to about ¼-inch thickness. Use the cookie cutters to cut out holiday shapes like trees, stars, and snowflakes. Place the cutouts 2 inches apart on the prepared baking sheets. If you have any dough scraps, re-roll and cut more shapes—they'll make great decorations too!
Bake for 8-10 minutes until the edges are light golden brown but the centers still look soft. The cookies will firm up as they cool. Let them rest on the baking sheets for 2 minutes before transferring to a wire rack to cool completely. This resting period prevents cracking when you add the frosting later.
Make the Royal Icing Frosting
In a medium bowl, beat the 1 cup Unsalted Butter with the 3 cups Powdered Sugar on low speed until combined. Add the 0.5 cup Heavy Whipping Cream, 1 tsp Vanilla Extract, and 0.25 tsp Salt, then mix on medium speed until smooth and creamy. This base creates a stable frosting that holds its shape beautifully.
Gradually add the 1 tbsp Milk while mixing to reach your desired consistency. For piping, you want a thick but spreadable texture—like toothpaste. If it's too thick, add 1 tsp more milk at a time until it flows smoothly. The frosting should hold its shape when piped but still be easy to spread with a spatula.
Divide the frosting into two bowls. In one bowl, mix in 0.5 tsp Edible Glitter for a festive shimmer. In the other, stir in 0.25 cup Sprinkles for extra holiday cheer. Keep both frostings covered until ready to use to prevent drying.
Decorate the Cookies with Festive Frosting
Once the cookies are completely cool, place them on a clean surface dusted with 1 tbsp All-Purpose Flour to prevent sticking. Use a piping bag fitted with a small round tip to pipe borders around each cookie. Start with the white frosting for clean lines, then add the colored frostings inside the borders for a polished look.
For extra sparkle, sprinkle the 1 tbsp Granulated Sugar over the wet frosting before it sets. This creates a beautiful, crunchy texture that adds dimension to your decorations. Work quickly but carefully—you want to avoid smudging the frosting while still getting that perfect holiday finish.
Let the decorated cookies sit at room temperature for 24 hours before serving. This allows the frosting to fully set and develop that professional, glossy finish. Store any leftovers in an airtight container to keep them fresh for up to 5 days. These cookies will be the star of your holiday table!
Pro Tips For Making Pillsbury Cut Out Cookies
- Chill Dough Properly: DESCRIPTION: Pop the dough in the fridge for 2 hours—not just 30 minutes—before rolling. I learned this the hard way when my cutouts kept cracking mid-slice because the butter was still too soft. A cold dough holds its shape better and gives you cleaner edges.
- Soften Butter Right: DESCRIPTION: Use the "finger press test" for the butter: press your thumb into it. If it leaves a slight indent but doesn’t smear, it’s ready. Over-softened butter in the frosting makes it slide off the cookies, and rock-hard butter just won’t mix smoothly. Room temp matters more than you’d think.
- Skip Overcrowding Trays: DESCRIPTION: Leave 2 inches between cookies on the baking sheet. I used to pack them tight to save time, but they’d spread unevenly and burn on the edges while the centers stayed doughy. A little patience here guarantees even baking every time.
- Whip Cream Lightly: DESCRIPTION: Beat the heavy whipping cream just until soft peaks form—don’t overdo it. I was skeptical until I tried it: overwhipped cream makes the frosting grainy and separates when piped. Soft peaks blend seamlessly into the powdered sugar for a silky finish.
Wine and beer pairings for pillsbury cut out cookies
Sweet White Wine
For these buttery, sugar-kissed cookies, a crisp Moscato d'Asti or Prosecco from Italy is my go-to pairing. The light effervescence and subtle sweetness complement the frosting’s richness without overpowering the delicate cookie flavors.
Serve chilled to enhance the refreshing contrast against the warm cookies. A Pinot Grigio from Alto Adige also works beautifully—its citrus notes brighten the sugar’s sweetness. 🍷
Spiced Beer Pairings
If you prefer beer, opt for a honey-infused wheat beer like Blue Moon or a spiced holiday ale such as Samuel Adams Holiday Ale. The caramel and vanilla notes in these beers mirror the cookie’s frosting, while the effervescence cleanses your palate between bites.
For a festive twist, try a Christmas ale with cinnamon and clove undertones—it echoes the warm spices often associated with holiday baking.
Creamy Dessert Wines
For a more indulgent pairing, reach for a Vin Santo or Sauternes—these sweet dessert wines stand up to the cookies’ richness. The honeyed, nutty flavors in Vin Santo create a perfect harmony with the buttercream, while the luscious texture of Sauternes adds a luxurious touch.
Serve these wines slightly warmed to deepen their aromatic profile and enhance the overall experience.
Non-Alcoholic Options
Don’t overlook festive non-alcoholic pairings! A sparkling apple cider like Martinelli’s adds a crisp, fruity contrast that cuts through the sugar. For something warmer, try a mulled spice cider—the cinnamon and orange notes complement the cookies’ buttery warmth.
A vanilla chai latte with a dash of cinnamon also makes a cozy, comforting match for these holiday treats. 🍎
Coffee or Tea Pairings
If you’re serving these cookies after dinner, a dark roast coffee with a hint of vanilla syrup enhances the frosting’s sweetness. For a lighter option, an Earl Grey tea with bergamot notes adds a sophisticated twist.
The tea’s citrusy aroma balances the cookies’ richness, making each bite feel like a well-rounded dessert experience. A chocolate-dipped cookie variation would also pair wonderfully with a mocha latte for a decadent finish.
Nutrition facts
Frequently asked questions
Can I use Pillsbury dough for other holiday shapes besides traditional cutouts?
The same dough works beautifully for gingerbread men, wreaths, or even snowflakes. Just use smaller cookie cutters for intricate designs and chill the dough for 10-15 minutes before rolling to prevent sticking. For gingerbread, add 1 teaspoon molasses to the dough for extra flavor.
Why did my frosting spread too much when piping?
This usually happens if the frosting is too thin or the cookies aren't fully cooled. The frosting should hold its shape when piped—like toothpaste. If it's too runny, add 1 tablespoon powdered sugar at a time until it thickens. Always let cookies cool completely before decorating to prevent melting.
How do I store these cookies for gifting?
Wrap individual cookies in clear cellophane bags or place them in airtight containers with parchment paper between layers. For long-term storage, freeze undecorated cookies for up to 3 months. Frosting can be made ahead and stored in the fridge for 3 days. Add a "best by" date tag for a professional touch!
Can I make these cookies gluten-free?
Unfortunately, Pillsbury's classic dough isn't gluten-free, but you can use a gluten-free sugar cookie dough alternative (like King Arthur's). Replace the all-purpose flour in the frosting with a 1:1 gluten-free flour blend and ensure your sprinkles are certified gluten-free. The texture will be slightly different but still delicious!
What's the best way to prevent dough from sticking to the rolling pin?
Lightly dust your rolling pin with flour before each pass through the dough. For extra insurance, chill the dough for 10 minutes before rolling, and use a silicone mat instead of parchment paper if you have one. Never press too hard—let gravity do the work!