sugar cookie recipe for cutting
The Best sugar cookie recipe for cutting
These cookies are versatile enough for any occasion—packed in a lunchbox for a school day, tucked into a gift basket for a holiday, or just sitting on the counter for a quick pick-me-up. They don’t require fancy ingredients or complicated techniques, making them a great way to keep things simple in the kitchen. Plus, they’re light enough to feel like a treat without being overly heavy, and they pair well with anything from vanilla ice cream to a simple glass of milk. My family loves them year-round, but they’re especially perfect for fall and winter gatherings, when you want something warm and nostalgic. And honestly? They’re a great way to sneak in a little extra sugar if you’re feeling indulgent—just a few bites won’t leave you feeling too guilty.
Classic Sugar Cookie Recipe for Cutting
A simple, buttery sugar cookie recipe perfect for decorating with royal icing or sprinkles. These cookies are soft, sweet, and ideal for holiday baking.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, whisk together flour, baking soda, and salt. -
2
Cut in the softened butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. -
3
Gradually add the sugar and mix until combined. Stir in the egg and vanilla extract until fully incorporated. -
4
Roll the dough into a 1-inch thick log, wrap in plastic, and chill for 30 minutes. -
5
Slice the dough into 1/2-inch thick rounds. Place on a baking sheet lined with parchment paper, spacing them 1 inch apart. -
6
Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden.
🔧Equipment
- Mixing bowl
- Stand mixer or hand mixer
- Rolling pin
- Cutting board
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sugar Cookie Recipe for Cutting Works
❓ Frequently Asked Questions About Sugar Cookie for Cutting
1. What’s the best way to store homemade sugar cookie dough before baking?
Wrap the dough tightly in plastic wrap or transfer it to an airtight container with a layer of parchment paper. Store at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze in a single layer on a tray, then transfer to a bag or container. Thaw overnight in the fridge before rolling or baking.
2. Can I use a different type of flour for these sugar cookies?
Standard all-purpose flour works perfectly, but for a slightly softer texture, consider a mix of all-purpose and cake flour. Avoid whole wheat or gluten-free blends unless you’re intentionally targeting a specific dietary need—these cookies rely on the flour’s structure to hold shape when cut into shapes. If using a blend, ensure it’s well-mixed and doesn’t contain extra fat or moisture.
3. Why do my sugar cookies spread so much when baking?
Sugar cookies spread due to the butter’s fat content and the cookies’ low sugar content, which prevents them from holding shape. To reduce spreading, chill the dough for at least 30 minutes before baking. For extra control, use slightly cooler butter (about 60°F) or roll the dough into slightly thicker rounds before cutting. Bake on the lower rack of your oven for a shorter time if needed.
4. Can I make these cookies ahead of time and bake them later?
Yes! Roll out the dough, cut shapes, and place them on a baking sheet lined with parchment paper. Bake as directed. Once cooled, store them in an airtight container at room temperature for up to five days. For longer storage, freeze the baked cookies in a single layer on a tray, then transfer to a bag or container. Thaw at room temperature before serving.
5. How do I prevent my sugar cookies from getting too hard or crumbly?
To keep cookies tender, avoid overbaking—check them at the lower end of the suggested time (usually 8–10 minutes for 12-inch racks). Let them cool on the baking sheet for 2 minutes before transferring to a wire rack. If the dough is too stiff, slightly underbake them for a softer texture. For a glossier finish, brush the tops with a mix of melted butter and a little milk once they’re out of the oven.
