basic sugar cookie recipe for cut out
The Best basic sugar cookie recipe for cut out
I also like that sugar cookies are surprisingly versatile when it comes to health. They’re naturally gluten-free if you skip the flour, and you can adjust the sugar or butter for a lighter version if you prefer. Plus, they’re a great way to sneak in a little extra flavor without overdoing it—like adding a pinch of cinnamon or a dash of vanilla for extra warmth. They’re not just for special occasions; they’re a daily staple in my kitchen because they’re foolproof, fun to make, and always a hit with kids. And honestly? Nothing beats the smell of fresh-baked cookies filling the house.
Classic Sugar Cookies for Cutting Out
A simple, timeless recipe for soft, buttery sugar cookies that hold their shape when cut into shapes for holidays and celebrations. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 egg
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, whisk together flour, baking soda, and salt. -
2
Cream butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla. -
3
Gradually add the dry ingredients and mix until just combined. The dough will be thick. -
4
Chill dough for 30 minutes. Roll out on a lightly floured surface to ¼-inch thickness. -
5
Cut into shapes and place 2 inches apart on a baking sheet lined with parchment paper. -
6
Bake in the preheated oven until edges are golden, about 8–10 minutes.
🔧Equipment
- Mixing bowl
- Stand mixer or hand mixer
- Rolling pin
- Cutting tools (cookie cutters)
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sugar Cookies for Cutting Out Works
❓ Frequently Asked Questions About Sugar Cookies for Cutting Out
What’s the best way to store sugar cookies before baking?
Keep them in an airtight container at room temperature for up to three days. If they’re fresh from the fridge, let them sit out for about 15 minutes before rolling so they’re not too cold to handle.
Why do my cookies spread so much?
Overmixing the dough or using too much flour can cause spreading. Also, if your oven isn’t preheated properly, the cookies may start baking too quickly on the bottom. For even baking, place a baking sheet on the middle rack and bake until the edges are just golden.
How do I prevent my cookies from cracking when cutting?
Chill the dough for at least 30 minutes before rolling and cutting. This makes the dough firmer and easier to shape without cracking. If they still crack slightly, press the cutter down gently but firmly while cutting.
Can I use store-bought shortening instead of butter for this recipe?
Yes, you can substitute store-bought shortening for butter in a one-to-one ratio. However, butter adds flavor and moisture, so the cookies may be slightly denser. If you do use shortening, ensure the dough is chilled well before cutting to maintain shape.
What’s the ideal temperature for baking sugar cookies?
Most sugar cookies bake best at 350°F (175°C). Check them frequently—edges should be lightly golden but centers should still be soft. Overbaking can make them tough, so pull them out when they’re just set.
