This simple cut out sugar cookie recipe delivers soft, buttery cookies that hold their shape beautifully, making them perfect for holiday decorating. With just a few pantry staples and easy steps, you’ll have delicious cookies ready to frost and share in under an hour.
This is a comprehensive guide about cut out sugar cookie recipe.
Key Takeaways
- Simple Ingredients: Uses common pantry items like flour, sugar, butter, eggs, and vanilla—no fancy tools required.
- Perfect Texture: The dough is soft yet firm enough to roll and cut without spreading during baking.
- Great for Decorating: Holds intricate shapes and provides a smooth surface for royal icing, sprinkles, or edible glitter.
- Make-Ahead Friendly: Dough can be chilled, frozen, or baked ahead of time for stress-free holiday prep.
- Kid-Friendly Activity: Fun for families—kids love rolling, cutting, and decorating these festive cookies.
- Customizable Flavor: Easily add lemon zest, almond extract, or spices to match your holiday theme.
- Consistent Results: Follow the tips for rolling and baking to ensure evenly baked, golden cookies every time.
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Why This Cut Out Sugar Cookie Recipe Is a Holiday Must-Have
There’s something magical about the smell of sugar cookies baking in the oven during the holidays. The warm, sweet aroma fills the kitchen, bringing back memories of childhood traditions, family gatherings, and festive decorations. Whether you’re hosting a cookie exchange, preparing gifts for neighbors, or simply treating your loved ones, a reliable cut out sugar cookie recipe is essential.
This particular recipe stands out because it balances simplicity with excellent results. Unlike some sugar cookie recipes that turn out too crisp or spread into unrecognizable blobs, this one delivers soft, tender cookies that hold their shape perfectly. That means your stars, trees, snowmen, and gingerbread people will look just as cute coming out of the oven as they did when you cut them. Plus, the flavor is rich and buttery—sweet without being overpowering, making it the ideal base for colorful icing and sprinkles.
Ingredients You’ll Need
One of the best things about this cut out sugar cookie recipe is that it uses ingredients you likely already have in your kitchen. No need for specialty flours, exotic extracts, or hard-to-find items. Here’s what you’ll need:
- 2 ¾ cups (345g) all-purpose flour: The foundation of your cookies. Be sure to spoon and level it when measuring to avoid dense cookies.
- 1 teaspoon baking powder: Gives the cookies a slight lift without making them cakey.
- ½ teaspoon salt: Enhances the sweetness and balances the flavors.
- 1 cup (2 sticks / 226g) unsalted butter, softened: Use room-temperature butter for easy creaming. If you only have salted butter, reduce the added salt to ¼ teaspoon.
- 1 ½ cups (300g) granulated sugar: Provides sweetness and helps create a tender texture.
- 1 large egg: Binds the dough and adds richness.
- 2 teaspoons pure vanilla extract: Adds that classic sugar cookie flavor. Avoid imitation vanilla for the best taste.
- Optional: 1 teaspoon almond extract or lemon zest: For a fun flavor twist—perfect for holiday variations.
Equipment Essentials
You don’t need fancy tools to make these cookies, but a few basics will make the process smoother:
- A stand mixer or hand mixer for creaming the butter and sugar
- A rolling pin (silicone or wooden)
- Cookie cutters in various shapes (stars, hearts, trees, etc.)
- Parchment paper or silicone baking mats
- Cooling racks
Step-by-Step Instructions for Perfect Cut Out Sugar Cookies
Follow these simple steps for foolproof results every time. The key to great cut out cookies is proper dough handling—don’t overmix, and chill when needed.
1. Cream the Butter and Sugar
In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides of the bowl as needed. This step incorporates air, which helps create a tender cookie.
2. Add Egg and Vanilla
Beat in the egg and vanilla extract until fully combined. The mixture may look slightly curdled—that’s normal. Just keep mixing until smooth.
3. Mix in Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Avoid overmixing, as this can lead to tough cookies.
4. Chill the Dough
Divide the dough in half and shape each portion into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 3 days). Chilling firms up the butter, which prevents spreading and makes the dough easier to roll.
5. Roll and Cut
Preheat your oven to 350°F (175°C). Lightly flour your work surface and rolling pin. Roll the dough to about ¼-inch thickness—any thinner and the cookies may burn; any thicker and they may not bake evenly. Use cookie cutters to cut out shapes and transfer them to parchment-lined baking sheets, spacing them about 1 inch apart.
6. Bake to Golden Perfection
Bake for 8–10 minutes, or until the edges are just barely golden. The centers should still look soft. Overbaking will dry out the cookies, so keep a close eye on them. Rotate the pans halfway through for even baking.
7. Cool Completely
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Decorating warm cookies can cause icing to melt or slide off.
Tips for Rolling, Cutting, and Baking Success
Even with a great recipe, a few tricks can make all the difference in achieving picture-perfect cookies.
Keep the Dough Cold
Cold dough is easier to handle and less likely to stick. If the dough starts to soften while rolling, pop it back in the fridge for 10–15 minutes. This is especially helpful in warm kitchens or during summer baking.
Flour Your Tools Lightly
Too much flour can make cookies dry. Use just enough to prevent sticking. You can also roll the dough between two sheets of parchment paper to minimize mess and cleanup.
Use a Thin, Even Roll
Aim for consistent thickness—¼ inch is ideal. Use rolling pin guides or stack coins on either side of the pin to maintain even height.
Chill Cut Cookies Before Baking
After cutting, place the baking sheet with the cookies in the fridge for 10–15 minutes before baking. This helps them retain their shape in the oven.
Bake One Sheet at a Time
For even heat distribution, bake one tray at a time in the center of the oven. If you must bake two sheets, rotate them top to bottom and front to back halfway through.
Don’t Overbake
Sugar cookies are done when the edges are just starting to turn golden. They’ll continue to firm up as they cool. Overbaked cookies become dry and crumbly.
Decorating Ideas for Festive Fun
Once your cookies are cooled, it’s time for the best part—decorating! These cut out sugar cookies are a blank canvas for creativity.
Royal Icing for Detail Work
Royal icing is the go-to for intricate designs. Made from powdered sugar, egg whites (or meringue powder), and water, it dries hard and smooth. Use piping bags with small tips for outlining and flooding. Let each layer dry before adding details.
Glaze for a Shiny Finish
For a simpler option, mix powdered sugar with milk or lemon juice to create a glaze. Dip cookies or drizzle over the top. Add food coloring for a pop of holiday color.
Sprinkles and Edible Glitter
Add sprinkles before the icing sets for a festive touch. Edible glitter or luster dust can give cookies a magical shimmer—perfect for snowflakes or stars.
Stenciling and Stamping
Use small stencils and a dusting of cocoa powder or colored sugar to create patterns. You can also press silicone stamps into the dough before baking for raised designs.
Family-Friendly Decorating Station
Set up a cookie decorating bar with bowls of icing, sprinkles, and tools. Let kids join in—they’ll love personalizing their own cookies. Just be sure to have wet wipes on hand!
Storing and Freezing for Freshness
These cut out sugar cookies stay fresh for days and can even be made ahead of time.
Room Temperature Storage
Store cooled, undecorated cookies in an airtight container at room temperature for up to 1 week. Separate layers with parchment paper to prevent sticking.
Freezing Baked Cookies
Freeze undecorated cookies in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature before decorating.
Freezing Dough
Wrap dough discs tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before rolling and baking.
Freezing Decorated Cookies
Once iced cookies are fully dry (usually 4–6 hours), store them in a single layer in a freezer-safe container. They’ll keep for up to 2 months. Thaw in the container to prevent condensation.
Conclusion
This easy cut out sugar cookie recipe is a holiday staple that brings joy to both bakers and cookie lovers alike. With its simple ingredients, reliable texture, and endless decorating possibilities, it’s perfect for creating sweet memories with family and friends. Whether you’re crafting elegant snowflakes or playful reindeer, these cookies are sure to impress.
So preheat your oven, gather your cookie cutters, and let the holiday baking begin. With this recipe in your back pocket, you’ll be ready to whip up beautiful, delicious treats all season long.
Frequently Asked Questions
Can I make this cut out sugar cookie recipe without a mixer?
Yes! You can cream the butter and sugar by hand using a sturdy whisk or wooden spoon. It will take a bit more elbow grease, but the results will be just as delicious.
Why did my cookies spread during baking?
Spreading usually happens when the dough is too warm or the butter was over-softened. Be sure to chill the dough before rolling and baking, and use cold baking sheets.
Can I use this recipe for gingerbread cookies?
This recipe is best for classic sugar cookies. For gingerbread, you’ll want a spiced dough with molasses. However, you can add cinnamon or nutmeg to this recipe for a subtle twist.
How do I prevent my cookies from getting too hard?
Avoid overbaking and don’t overmix the dough. Bake just until the edges are lightly golden, and store cookies in an airtight container to maintain softness.
Can I substitute margarine for butter?
While you can use margarine, butter provides the best flavor and texture. If using margarine, choose a high-quality, full-fat variety and avoid spreads with added water.
What’s the best way to reheat leftover cookies?
Place cookies in a single layer on a baking sheet and warm in a 300°F (150°C) oven for 3–5 minutes. This restores softness without drying them out.