Best Cookie Recipe for Using Cookie Cutters: Festive Shapes With Sandpaper Crunch

This cookie recipe for using cookie cutters delivers the perfect balance of festive shapes and sandpaper crunch—a texture that makes every bite irresistible. 💛 I developed it after years of testing holiday cookies, focusing on a dough that holds its shape beautifully while creating that satisfying crunch between the teeth.

The secret lies in the texture: just enough butter and brown sugar for richness, but with a touch of cornstarch for that signature crunch.

The dough is simple to prepare with just 7 ingredients, including vanilla and a pinch of salt to enhance the flavors. Chilling the dough for at least 2 hours ensures clean cuts with your cookie cutters, and baking at 350°F guarantees evenly golden edges.

Whether you're making gingerbread men, stars, or snowflakes, this recipe adapts perfectly to any festive shape while keeping the texture you love.

What sets these cookies apart is their ability to hold intricate designs without crumbling, making them ideal for holiday baking or themed parties. The sandpaper crunch comes from the cornstarch and proper baking time, while the butter ensures they stay tender inside.

Once cooled, they're ready for decorating with royal icing, sprinkles, or even a dusting of powdered sugar.

This recipe is designed for foolproof results, whether you're a beginner or a seasoned baker. The dough is forgiving, and the instructions are straightforward—no complicated techniques required. Perfect for gifting, decorating, or simply enjoying with a glass of milk, these cookies are sure to become a holiday favorite.

Ingredients for best cookie recipe for using cookie cutters

Seven simple ingredients transform into festive cookies with that addictive sandpaper crunch you crave.

The butter is non-negotiable—use European-style if you can find it, but Land O’Lakes unsalted works perfectly. Brown sugar packs differently, so tap the measuring cup firmly to avoid air pockets. For the cornstarch, Bob’s Red Mill is my go-to brand—it’s finely milled and gives that signature texture. If you’re baking for holiday parties, double the batch: these cookies disappear fast. The vanilla extract? Nothing but pure vanilla—skip the imitation stuff, trust me on this.

No cornstarch? Arrowroot powder at the same amount works in a pinch, though the crunch won’t be quite as dramatic. Running short on butter? Coconut oil melted and chilled mimics the texture, but butter’s richness is worth the extra trip to the store. For the sugar, Turbinado sugar adds subtle crunch if you want extra texture—just reduce the granulated sugar by 2 tbsp. And if you’re decorating, Wilton royal icing is foolproof for beginners, but homemade (powdered sugar + meringue powder + water) gives pro-level shine.

Wrap the dough in plastic and chill for at least 2 hours—this isn’t optional. The cookies will hold their shape beautifully and cut cleanly. Store dough balls in an airtight container for up to 3 days in the fridge, or freeze for 3 months. Baked cookies stay fresh for 5 days in a tin, but honestly? They’re best the day they’re made. Pro tip: Dust cooled cookies with powdered sugar right before gifting—they look stunning and taste even better.

Step-by-step instructions for festive cut-out cookies with sandpaper crunch

Here's how to make the perfect holiday cookies that hold their shape and deliver that coveted crunch.

In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (cold and cubed) with the 1 cup light brown sugar and 0.5 cup granulated sugar on medium speed for 3-4 minutes. You're looking for a light, fluffy texture that nearly doubles in volume and becomes pale in color. This creaming process incorporates air that creates those beautiful crackly tops and helps the cookies maintain their shape during baking.

Here's the thing—don't rush this step. The butter needs time to fully emulsify with the sugars. I like to scrape down the sides of the bowl with a spatula every 30 seconds to ensure everything gets properly incorporated. The mixture should look like thick, pale ribbon when you lift the paddle—this is your signal that you're on the right track.

Add the 2 whole large eggs (room temperature preferred) one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. Then add the 2 teaspoons pure vanilla extract and mix for another 10 seconds. The mixture might look slightly curdled after adding the eggs, but don't worry—once you incorporate the dry ingredients, everything will come together smoothly.

This is where the magic happens for those perfect cut-out shapes. The eggs provide the structure that allows the cookies to hold their festive forms while baking. I always use room temperature eggs because they blend more easily and create a smoother dough. If your eggs are cold, the dough will be tougher and more difficult to roll out evenly.

In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.25 cup cornstarch, 0.5 teaspoon diamond crystal kosher salt, and 1 teaspoon ground cinnamon (if using). The cornstarch is what gives these cookies that signature sandpaper crunch—it's the secret ingredient that makes them different from regular sugar cookies.

With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined—you should still see a few flour streaks. This prevents overmixing which develops gluten and makes cookies tough. I usually stop mixing when the dough just comes together and the flour is mostly incorporated. Then remove the bowl from the mixer and fold in any remaining flour by hand using a silicone spatula.

Divide the dough in half and flatten each portion into a 1-inch thick disk. Wrap each tightly with plastic wrap and refrigerate for at least 1 hour (I prefer 2 hours or even overnight). Chilling is absolutely critical for these cut-out cookies—it firms up the butter so the shapes hold their form during baking and prevents excessive spreading.

Here's a pro tip: I like to press the dough disks directly against the plastic wrap before sealing. This prevents them from sticking to the wrap when you go to roll them out later. The colder the dough, the easier it will be to handle and roll out evenly for those perfect cut-out shapes.

Preheat your oven to 350°F and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of chilled dough to about 1/8-inch thickness (use a rolling pin or pasta machine for even thickness). Cut out your favorite holiday shapes using cookie cutters and transfer them to the prepared baking sheets, leaving 2 inches between cookies.

Here's where it gets fun—arrange the cut-outs on the baking sheets with the edges touching just slightly. This creates a beautiful pattern when they bake and gives you that professional bakery look. Bake for 8-10 minutes until the edges are golden brown but the centers still look slightly underdone. They'll continue cooking on the hot pan after you remove them from the oven.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. While they're still warm, dust the tops generously with the 1 cup powdered sugar using a fine-mesh sieve. This creates that beautiful snowy finish that makes these cookies look extra festive.

Let the cookies cool completely before storing in an airtight container. They'll keep well at room temperature for up to 5 days, though I promise they won't last that long with their irresistible sandpaper crunch and sweet vanilla flavor. These cookies are perfect for holiday parties, gift-giving, or just enjoying with a cold glass of milk during the festive season.

Make-ahead tips for this dish

Dough Prep Ahead

Roll the dough into 1-inch-thick disks, wrap tightly in plastic, and refrigerate for up to 3 days or freeze for 3 months. I like to label them with the date and shape type—gingerbread stars, snowflakes, etc.—so I can grab what I need without digging through everything.