These are fan-favorite cut-out Christmas sugar cookies! My recipe for sugar cookies promises flavorful cookies with soft and thick centers, slightly crisp edges, and flat tops for decorating. The dough comes together with 7–8 simple ingredients, and the cookies hold their cookie cutter shape in the oven. Decorate them with my easy glaze cookie icing, a wonderful alternative to royal icing. Get out your rolling pin and favorite cookie cutters and have fun!
I originally published this recipe in 2014 and have since added new photos, a video tutorial, a few more success tips, and a list of helpful tools.
The holiday season and a batch of decorated Christmas sugar cookies go hand-in-hand. Today’s recipe is a classic staple, and has been a popular favorite since I first published it many years ago. It’s basically my favorite sugar cookie recipe, but all dressed up for the holidays. And I love that you don’t need to mess with royal icing! The cookie icing below is unfussy and low maintenance, which is definitely appreciated if you’re baking a lot of cookies in December. 😉
Here’s Why You’ll Love These Christmas Sugar Cookies
- Soft, thick centers with slightly crisp edges
- Irresistible buttery vanilla flavor
- Made from simple ingredients
- Leave plain or flavor with extras like maple, cinnamon, peppermint, and more
- Hold shape while baking
- Icing is manageable for young bakers and beginners
- Freeze beautifully
- Easy-to-follow recipe used by beginner and expert bakers alike
By the way, if you love sugar cookies, but aren’t up for decorating with icing, you’ll enjoy my stained glass window cookies, Christmas sparkle cookies, pecan sugar cookies, or drop Christmas sugar cookies instead.
How to Make Christmas Sugar Cookies
You need 7–8 ingredients for the dough. With so few ingredients, it’s important to follow the recipe closely, because each one has an important job. Creamed butter and sugar form the base of the dough. Egg and flour provide structure, and vanilla adds flavor. I almost always add a touch of almond extract for additional flavor, and highly recommend that you try it too! You could also use peppermint extract or another flavor extract instead. Baking powder adds lift, and salt balances the sweet.
So many little ingredients doing big jobs to create a perfect cookie:
Success Tip: Make sure you start with proper room temperature butter. Room temperature butter is cool to the touch and about 65°F (18°C), which may be cooler than your kitchen. To test the butter to make sure it’s ready to cream, poke it with your finger. Your finger should make an indent without sinking down into the butter. The butter should not be shiny or greasy.
This is a recipe that requires some planning ahead.
After you make the cookie dough, it must chill for 1–2 hours, and up to 2 days. Chilling is a mandatory step. Without chilling, these cookie cutter sugar cookies won’t hold shape. You don’t want your snowman-shaped cookie turning into the Stay-Puft Marshmallow Man (though that could work for Halloween cookies).
Also, the icing recipe below needs at least 24 hours to dry/set (but you can certainly eat them prior to the icing drying!). This is much longer than royal icing, which usually dries in 2 hours. So even though we’re not messing with finicky royal icing, we do have to wait longer to stack/transport the cookies.
After you make the cookie dough, divide it in half:
And then roll out each portion of dough before chilling:
Let’s talk about rolling out this dough, because it’s an unusual order of steps.
3 Tricks to Rolling Out Christmas Cookie Dough
- Trick #1: Pay attention to the order of the steps. Notice how I roll out the dough BEFORE chilling it in the refrigerator? That’s the most important trick! Let me explain why I do this. Just like when you’re making chocolate chip cookies, to prevent the cookies from over-spreading, the dough must chill. If you’ve ever tried rolling out chilled sugar cookie dough, you may remember how difficult it is to roll out cold, stiff dough. So, roll out the dough while it’s still soft (right after mixing it together), and then chill the rolled-out dough.
- Trick #2: Divide the dough in half before rolling it out. Why? Smaller sections of dough are easier to roll out.
- Trick #3: Roll out the cookie dough directly on a silicone baking mat or parchment paper so you can easily transfer it to the refrigerator. Pick the whole thing up, set it on a baking sheet, and place it in the refrigerator. If you don’t have enough room for two baking sheets in your refrigerator, simply stack the pieces of rolled-out dough on top of each other, with parchment paper or silicone baking mat in between. You can see me doing this in the video tutorial below.
After the rolled-out dough chills for at least 1–2 hours, use cookie cutters to cut out shapes, and re-roll your scraps. Remember, you have two slabs of dough.
Arrange cookies on a lined baking sheet. I usually get about 2 dozen 3-inch cookies from this recipe. Here’s some of the cookies before baking:
And after baking:
Use My Easy Cookie Icing
My easy cookie icing recipe below is a great alternative to traditional royal icing. It’s like a very thick opaque glaze and comes together quickly with a fork and a mixing bowl. This is one of my favorite ways to decorate sugar cookies because it’s low maintenance, but still delivers pretty (and tasty) results. I have a separate cookie icing page dedicated to it, and it can be used on pretty much any cookie cutter cookies like gingerbread cookies, brown sugar cut-out cookies, chocolate sugar cookies, Valentine’s Day cookies, or Easter cookies.
(I also have a recipe for thick cookie buttercream, if you’d like that option!)
Here’s why you’ll love the cookie glaze icing:
- 5 basic ingredients
- Can tint the icing different colors
- Can use squeeze bottle or piping tips to decorate
- Manageable for everyone
- Doesn’t dry into hard cement texture
- After it dries, you can stack, freeze, and transport cookies
You need confectioners’ sugar, water, vanilla extract (replace with water to keep the icing stark white), a touch of corn syrup, and a little salt. The corn syrup gives the icing sticking power and creates a beautiful sheen when the icing dries. The icing sets after 24 hours, so you can easily stack these Christmas sugar cookies for storage, transport, or even shipping.
Yes, you can create gourmet-looking Christmas cookies like the ones above without royal icing! For more decorating inspiration, see my video tutorial on how to decorate sugar cookies.
Christmas Sugar Cookie Tools
Before I leave you with the recipe, let me suggest some useful sugar cookie tools. These are the exact products I use in my own kitchen:
- Electric Mixer: stand mixer or handheld.
- Baking Sheets: I use and love these baking sheets.
- Parchment or Baking Mats: silicone baking mats or parchment sheets (for rolling out & transferring the rolled-out dough, and for baking the cookies).
- Rolling Pin: This is my favorite rolling pin. If you have difficulty evenly rolling out dough, try this adjustable rolling pin. It’s really helpful!
- Cookie Cutters: If you’d like suggestions for cookie cutters, I love Ann Clark brand. (Not sponsored, just a genuine fan!) The pictured shapes came from this holiday cookie cutter set.
- Food Coloring: Liquid food coloring can alter the consistency of the icing, so I recommend gel food coloring. I like Americolor brand.
- Squeeze Bottle: To make decorating a breeze, use a squeeze bottle. They’re less intimidating than piping tips and very easy to use. If you want to use a piping tip, I love Wilton #4 for decorating sugar cookies. (You’ll also need a disposable or reusable piping bag if using a piping tip.)
These baking tools would be great to add to your holiday wish list. And while you’re at it, be sure to check out my guide of Holiday Gifts for Bakers. Lots of fun ideas in there, either for yourself or other baker friends! You can also review my recommended Best Cookie Baking Tools and Cookie Decorating Supplies for even more suggestions.
Craving More Christmas Cookies?
- Peanut Butter Blossoms (same base dough as these peanut butter cookies!)
- Gingerbread Cookies
- Lace Cookies
- Homemade Gingerbread House
- Spritz Cookies
- Butter Cookies and Chocolate Butter Cookies
- Snowball Cookies
- Pinwheel Cookies
- Hot Cocoa Cookies
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.
Christmas Sugar Cookies Recipe with Easy Icing
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours, 10 minutes
- Yield: 24 3-inch cookies and 1.5 cups icing
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Cut-out Christmas sugar cookies with crisp edges and soft centers. This icing recipe is so simple, making decorating hassle-free!
Ingredients
Cookies
- 2 and 1/4 cups (281g) all-purpose flour (spooned and leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)*
Easy Icing
- 3 cups (360g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract (omit and replace with water for stark white icing)
- 2 teaspoons light corn syrup*
- 4.5–5 Tablespoons (67–75ml) room temperature water
- pinch salt*
- optional: gel food coloring & sprinkles for decorating
Instructions
- Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely set. If enjoying right away and hardened icing isn’t a concern, you’ll only need about 3–4 hours to make these.
- Make the cookie dough: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg, vanilla, and almond extract (if using), and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1–2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with second piece of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
- Arrange cookies on baking sheets about 3 inches apart. Bake for 11–12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating. No need to cover the cookies as they cool.
- Make the icing: Using a fork, stir the confectioners’ sugar, vanilla, corn syrup, and 4.5 Tablespoons (67ml) of water, and optional salt together in a medium bowl. It will be very thick and almost impossible to stir. Switch to a whisk and whisk in 1/2 Tablespoon (8ml) more of water. If you lift the whisk and let the icing drizzle back into the bowl, the ribbon of icing will hold shape for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use. If it’s too thick (sometimes it is), whisk in another 1/2 Tablespoon (8ml) of water or a little more until you reach the proper consistency.
- If you’re tinting the icing another color, stir in the food coloring. You can pour some icing into different bowls if using multiple colors. When tinting icing, use only 1–2 drops at first, stir it in, then add more as needed to reach your desired color. Remember, color darkens as icing dries.
- Decorate the cookies: You can dip the cookies into the icing or use squeeze bottles or piping bags (reusable or disposable) fitted with piping tips (I usually use Wilton Piping Tip #4). Decorate your cookies as desired. If using the squeeze bottles or piping tips, I usually outline cookies with icing first, then fill in the middle. If adding sprinkles on top of the icing, add them right after applying icing on your cookie.
- Let icing dry/set: Feel free to enjoy cookies before icing completely dries. Icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it’s helpful, decorate the cookies directly on a baking sheet so you can place the entire baking sheet in the refrigerator to help slightly speed up the icing setting. Once the icing has dried, these cookies are great for gifting or for sending.
- Cover and store decorated cookies for up to 5 days at room temperature or up to 10 days in the refrigerator.
Notes
- Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 4, divide in half, flatten both halves into a disc as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the discs in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 5, then chill rolled-out dough in the refrigerator for 45 minutes–1 hour before cutting into shapes and baking.
- Make-Ahead Instructions & Storing Icing: If not decorating right away, cover the icing tightly and keep in the refrigerator for up to 2 days. You can store in piping bags (with clips or rubber bands to seal ends), in squeeze bottles, or covered in bowl or container. Bring to room temperature before using. If icing has thickened up, add a few drops of water and mix in to thin out. Depending how you stored the icing (squeeze bottle/piping bag/container or bowl) shake squeeze bottle to mix/massage piping bag to mix/whisk in bowl or container to mix.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Sheets | Rolling Pin or Adjustable Rolling Pin | Holiday Cookie Cutter Set | Cooling Rack | Squeeze Bottle | Piping Bag (Disposable or Reusable) | Americolor Soft Gel Paste Color Kit | Couplers | Wilton Tip #4
- Room Temperature Butter: Room temperature butter is essential. If the dough is too sticky, your butter may have been too soft. Room temperature butter is actually cool to the touch. Room temperature egg is preferred so it’s quickly and evenly mixed into the cookie dough.
- Flavors: I love flavoring this cookie dough with 1/2 teaspoon almond extract as listed in the ingredients above. For lighter flavor, use 1/4 teaspoon. Instead of the almond extract, try using 1 teaspoon of maple extract, coconut extract, lemon extract, or peppermint extract. Or add 1 teaspoon pumpkin pie spice or ground cinnamon. If using lemon extract, you can also add 1 Tablespoon lemon zest.
- Corn Syrup: Corn syrup gives the icing sticking power and creates a beautiful sheen on the dried icing. I don’t recommend skipping it, but you can if absolutely needed.
- Salt: I know salt isn’t a typical ingredient in cookie icing, but it helps offset its sweetness. You need just a small pinch.
- Yield of Icing: This amount of icing is enough for icing 2 dozen cookies. You’ll have plenty if you want to divide it and tint the batch multiple colors, too. Icing can easily be halved by halving all of the ingredients. (Still add a tiny pinch of salt.)
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
I used your recipe or softer Royal Icing. It was fine at first but became thinner as time passed. Did I make it too thin to being with? Does it usually get thinner the longer it sets? Ended up looking like water colors on my cookies.
Hi Teresa, did you use this recipe or the royal icing? This icing recipe is softer, for sure. If you made the royal icing, there could have been too much water in the mixture which made the icing thin and runny. It usually thickens as it sits.
Hi I have one question. When it says light corn syrup is that an optional or is that required to make the icing?
Hi Yvonne, Corn syrup gives the icing sticking power and creates a beautiful sheen on the dried icing. We don’t recommend skipping it, but you can if absolutely needed.
Hello, I have a question about the icing. It tastes great and is very easy to work with but whenever I do beading, it collapses in the top w a little hole. That’s the only time it collapses on me is w the beads. How can I avoid that? I love to do some beading along the outer edge on some cookies. I’d appreciate your wisdom! Thank you!
Hi Barb, it sounds like the beads are maybe a bit too heavy for the thinner icing. You can try adding more confectioners’ sugar to the icing to help thicken it up to see if that helps. Or, if you are doing the beading around the edges of the cookies, you could try simply piping a very small dot of icing on the back of the bead and then placing along the edge of the cookie. Hope this helps!
Hi Kim,
I have a corn allergy so I’ve never been able to use the corn syrup called for in this recipe. However I’ve made this recipe numerous times and never needed it. Baking for Valentine’s Day and now I may actually try to use honey this time thanks for the recommendation below!
Sally, can I double this recipe? I need 150 cut out sugar cookies for my grand children’s’ school and need to make ahead.
Thank you! I LOVE your recipes and so does my family!
Hi Bonnie, yes, you can double this sugar cookie recipe!
This is the BEST recipe! It’s my go to. I have a question. I froze dough and going to make the cut outs. Can I then refreeze the baked cookies? Thank you!
Hi Barb, yes, absolutely. So glad you love them!
I love this icing or is it a glaze. How do you store this icing please and how long is it good for
Hi Anita! If not decorating right away, cover the icing tightly and keep in the refrigerator for up to 2 days. You can store in piping bags (with clips or rubber bands to seal ends), in squeeze bottles, or covered in bowl or container. Bring to room temperature before using. If icing has thickened up, add a few drops of water and mix in to thin out. Depending how you stored the icing (squeeze bottle/piping bag/container or bowl) shake squeeze bottle to mix/massage piping bag to mix/whisk in bowl or container to mix.
How long would it take icing to set in the fridge?
Hi Bekah, the exact amount of time will vary based on the temperature of your refrigerator, how heavily the cookies are iced, etc., but it will be just slightly quicker than the 24 hours at room temperature.
could i make these cookies and add strawberries icing?
Absolutely!
can’t wait to get started
I live in a country where this type of cookies is not traditional, but having a toddler granddaughter I decided to try to make some for her enjoyment. The recipe was easy to follow and it worked like a charm! Couldn’t find corn syrup in supermarkets here so substituted it with agave syrup and it worked! The icing was easy to work with and I am surprised how lovely decorated cookies look despite me not being artistically inclined at all lol.
Loved this recipe! It is the best one I have found yet! All of my family loved the cookies! The frosting turned out beautiful! Although a little messy! I didn’t have tips so I improvised and used ziplock bags and cut the end! The only thing I noticed is that after chilling the cookies when finished with icing them, the icing turned a whitish color. I’m not sure if this is because I put them in the fridge too soon?
Very nice recipe! I recommend!
Learning to bake sugars cookies
Hello! I made this frosting to decorate cookies with the kids for the first time.. when I pour the icing into squeeze bottles, should it pour out nicely or need to be scooped out? I think I didnt thin it enough and it was hard to decorate with. Did I need to add more water if it didn’t pour nicely?
Hi Jenny, the icing should be thin enough to squeeze out of the bottles. You can add more water to reach a thinner consistency.
these did not turn out well 🙁 i followed the recipe exactly. my cookies were burnt. i adjusted the cooking time to 8-9 minutes after the first batch and that helped. they were not soft or chewy. the icing was sickly sweet and I ended up not using it. I ate one of the cookies and it was ok, but the almond flavor was too strong and they are too crunchy. i’ve made a few successful recipes from this blog but this one didn’t work out
I used “cornstarch egg” and earth balance butter and it turned out great. Happy baking!
This is my go to recipe for sugar cut outs. It’s perfect. I recommend doubling the recipe as this yields only 24. In my house that is not going to fly.
I just made these last night and baked this morning and they were delicious. Not too crumbly perfect for cookie cutters and rerolling
This recipe was so dry. I measured the flour as it said too but it still seemed dry . But I added extra egg white and a dash of milk and it was fine!
Glad you found a workaround, Victoria! Make sure you are spooning and leveling the flour for this one. Perhaps the flour was packed in too tight. Thank you for your feedback!
I think in the recipe there should be more butter possibly? In your pic above it shows 1 cup+ butter. But in the recipe it only says 3/4 cup butter. Just a thought 🙂
Hi Victoria! The butter amount is correct. The photo shows 3/4 cup (1 stick is 1/2 cup of butter).
Hi Sally! I’m going to make these today for friends and family for Christmas but I have one question! I want to use your royal icing instead so that it dries faster(im making about 2 dozen cupcakes and 60 cookies). Is your royal icing too thick to use squeeze bottles or should I pipe them all?
Hi Amanda, you can use squeeze bottles for my royal icing. Not a problem.
Hi Amanda, royal icing works in squeeze bottles, too!
Not sure what the heck I did but followed everything exactly to a T. I’ve been baking for years and these turned out terrible for me but tasted amazing.
Dough rolled out and cut into shapes fine….. But the baking part did not go so good. Instead of retaining their shape they flattened out into huge blobs of dough and got super thin when cooled.
The first batch 2 batched I made the dough was extremely crumbly and would not form even when adding a little milk to give moisture. Then the third batch dough was perfect but the issues when baking were a huge disappointment. Not sure what I could have done differently. I will give 5 starts because the taste of the blobs were super tasty but looked ugly haha.
I wish i knew what went wrong =(
Hi John, be sure that your dough is cold (very cold!) when going in the oven. If you are cutting out shapes and the dough has been sitting for a while, don’t be afraid to pop the already cut out shapes back in the refrigerator so they are cold going in the oven! Also, see this post (especially #s 4, 5, and 6) on preventing cookies from spreading. Let us know if we can help troubleshoot further.
can i subsitute almond extract with something
You can leave it out!
Can I substitute corn syrup with something else?
The corn syrup is what gives the icing fabulous shine. You may leave it out if you aren’t concerned about shiny, glossy icing. Or you could try honey in it’s place.
You were right, the Almond Extract takes these cookies to another level!
(Didn’t use the icing recipe) cookies turned out lovely. Definitely recommend cooking by eye and not a timer – as soon as they’re golden brown on the edges, take them out. I thought they were very undercooked but didn’t want the edges to burn, but as soon as they cool they harden a little with soft centres. Taste very sweet and melty.
I’ve been baking for 50 years and have tried and rejected many cut-out cookie recipes. This one is the keeper! Followed the exact directions and measured ingredients in grams. Beautiful silky dough that was simple to work with once chilled.
I have avoided cut outs because i am intimidated by them. I glaringly give “side eye” to my rolling pin each year as I reach for my cookie scoop. My dad loves cut outs with a crisp snappy edge. Unfortunately, drop sugar cookies are cakey & do not give the same mouth feel that a cut out does. When my mom passed away; my dad gave me her cutters. He has yet to see those familiar treats at Christmas Dinner. This recipe reminds me of mom’s cookies so i decided to try it. I followed it to the letter & they turned out perfectly! A nice crisp edge with a soft center. Absolutely NO Spreading ! Richly flavored without being too sweet or tasting like floured cardboard. The directions & tips demystified the cookie process. Although my rolling & icing skills still need practice; I have crossed the first hurdle. Thank you for sharing this recipe! I know my dad will be pleasantly surprised this year!
Hi I want to make the dough the night before and bake them the next day, can I take them out the frig and let them thaw out a little bit before rolling them out to cut and bake,
Hi Kartina! To chill overnight, we recommend rolling the dough first, then chilling overnight, then cutting and baking the cookies the next day (see step 5). If you chill the unrolled dough, it will be very hard and difficult to roll out. Hope they’re a hit!
Hello, I was wondering what the measurements would be to make a smaller batch of these cookies?
Hi Kayla! For a smaller batch, you can halve all the ingredients.
The first time I made these, they turned out amazing! The shapes were beautiful and the cookies were delicious. But the second time, they bulged out in the oven and lost their shape (i.e. looked like odd fat snowflakes). The first time, I chilled them in the fridge overnight, and the second time for 6 hours. I know the recipe says a minimum of 1-2, so either time should have been fine. Any idea what could have gone wrong?
Hi Carley, be sure that your dough is cold when going in the oven. If you are cutting out shapes and the dough has been sitting for a while, don’t be afraid to pop the already cut out shapes back in the refrigerator so they are cold going in the oven! Also, see this post (especially #s 4, 5, and 6) on preventing cookies from spreading.
Thanks so much! I was wondering if perhaps with the re-shaping and rolling my hands were heating the dough back up. I pulled each piece from the fridge and cut right away, but next time I will try popping them back into the fridge to be extra careful. I appreciate the feedback!