cut out sugar cookie recipe
The Best cut out sugar cookie recipe
What I love most about this recipe is how versatile it is. You can dress them up with royal icing for a birthday or keep them plain with a light sprinkle of sugar for an everyday snack. They’re not overly sweet, which I appreciate, and I’ve even tweaked the recipe over time to use less sugar without sacrificing flavor. Plus, they’re sturdy enough to pack in lunchboxes or mail to family, which is a huge win when you want to send a little homemade love. The dough holds its shape beautifully, so you don’t have to worry about your carefully cut-out stars or hearts spreading into blobs in the oven.
Another reason I keep coming back to this recipe is that it’s a great way to get the kids involved in the kitchen. They love helping with the rolling, cutting, and decorating, and it’s a fun way to spend time together without it feeling like a chore. I’ve also found that using real butter and high-quality vanilla makes a noticeable difference in the taste, so I always stick to those basics. And while they’re not exactly health food, I feel good knowing exactly what’s in them—no weird preservatives or artificial flavors, just simple, wholesome ingredients. Whether it’s Christmas, Valentine’s Day, or just a random weekend, these cookies never disappoint.
Classic Cut-Out Sugar Cookies
A buttery, tender sugar cookie recipe perfect for cutting into shapes and decorating. These cookies hold their shape well during baking and are ideal for holidays, parties, or everyday treats.
🥘Ingredients
- 2 ¾ cups (345g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- Royal icing or buttercream frosting
- Sprinkles or colored sugar
- Food coloring (if tinting dough or icing)
👨🍳Directions
-
1
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. -
2
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. -
3
Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until fully combined. -
4
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Do not overmix. -
5
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). -
6
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. -
7
On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets, spacing them about 1 inch apart. -
8
Bake for 8-10 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. -
9
Decorate cooled cookies with royal icing, buttercream, or sprinkles as desired. Let icing set before serving or storing.
🔧Equipment
- Mixing bowls
- Electric mixer or whisk
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper or silicone mat
- Wire cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cut-Out Sugar Cookies Works
❓ Frequently Asked Questions About Cut-Out Sugar Cookies
1. Can I use margarine instead of butter in my cut-out sugar cookies?
Yes, you can substitute margarine for butter, but keep in mind that it may slightly alter the flavor and texture. Butter typically provides a richer taste and better structure, while margarine can make the dough softer and the cookies slightly more spreadable. For best results, use a margarine with at least 80% fat content and avoid whipped or light versions.
2. Why did my sugar cookies lose their shape while baking?
Cookies can spread or lose their shape due to several factors: the dough may have been too warm when placed in the oven, the butter was too soft, or the baking sheet wasn’t properly chilled. To prevent this, chill the dough for at least 1–2 hours before cutting, use cold butter, and bake on a cool (not warm) baking sheet. Additionally, avoid over-flouring the surface when rolling, as excess flour can cause uneven baking.
3. How do I prevent my sugar cookies from becoming too hard or dry?
Overbaking is the most common cause of dry, hard cookies. Remove them from the oven when the edges are just starting to turn golden (usually 8–10 minutes, depending on size). Let them cool on the baking sheet for 2–3 minutes before transferring to a wire rack. Also, avoid overmixing the dough, as this develops gluten and can make cookies tough. If your dough feels dry, add 1 teaspoon of milk or cream at a time until it comes together smoothly.
4. Can I freeze cut-out sugar cookie dough for later use?
Absolutely! Freezing dough is a great way to save time. Shape the dough into a disk, wrap it tightly in plastic wrap, and place it in a freezer bag. It will keep for up to 3 months. When ready to use, thaw the dough in the refrigerator overnight, then let it sit at room temperature for 10–15 minutes before rolling. You can also freeze pre-cut shapes on a tray, then transfer them to a bag once solid—bake directly from frozen, adding 1–2 extra minutes to the baking time.
5. What’s the best way to decorate cut-out sugar cookies without icing?
If you prefer not to use royal icing or buttercream, there are plenty of creative alternatives! Try sprinkling colored sugar, nonpareils, or edible glitter on the dough before baking. For a simple glaze, mix 1 cup powdered sugar with 1–2 tablespoons of milk or lemon juice and drizzle over cooled cookies. You can also use cookie stamps to imprint designs before baking, or brush warm cookies with a light honey or jam glaze for shine. Sanding sugar or crushed freeze-dried fruit also adds texture and color.
