This is the Sugar Cookie recipe you have been looking for! This recipe produces the most perfect Cut Out Cookie EVERY single time. They bake up soft, are full of flavor, and the dough holds it shape while baking. These Cut Out Sugar Cookies are delicious plain, hold up perfectly to decorating, can be made ahead, and even freeze well. This truly is the BEST Sugar Cookie recipe!
Along with Overnight Cinnamon Rolls and New York Strip Roast, these Cut Out Cookies are a Christmas Day staple at our house.
The Best Sugar Cookies
Sugar Cookies win the vote for my family’s favorite Christmas Cookie.
Give my husband a glass of milk and he can put away a dozen of these cookies in less than 10 minutes–no joke! And my kids LOVE to bake cut out sugar cookies. Flour everywhere, beating dough with a rolling pin, candies spilling onto the floor and sometimes into their mouths as they decorate–it is like a food fight that is encouraged–so of course the kids love this tradition!
I have found a fail-proof Sugar Cookie Recipe that delivers a perfect cut out cookie every time–even with kids beating the dough!
In fact, after I made this recipe for my son’s Kindergarten class, and I was asked to bring the cookies EVERY SINGLE YEAR he was in Elementary School. His 2nd grade teacher even begged me for the recipe.
Why They Are The Best
This simple cut out sugar cookie recipe will beat ANY sugar cookie recipe you have ever used in the past.
- The cookies are buttery and soft.
- They hold their shape perfectly when baked–meaning you actually know if your cookie is supposed to be a Christmas tree or whatever shape you used!
- These sugar cookies are NOT bland in flavor. You can eat them plain or iced and will thoroughly enjoy them.
- Even after rolling and re-rolling, and re-rolling some more, these Cut Out Cookies turn out tender and perfectly baked.
- They can be made months in advance and frozen for future use.
How to Make Cut Out Sugar Cookies
- Allow butter and eggs to come to room temperature. The first step to making these sugar cookies is to make sure that your butter and eggs are at room temperature. Room temperature butter and eggs will cream together easier allowing air to incorporate into your batter, which creates a smooth batter and lighter cookie. You will know your butter is at room temperature when you push on it and it easily squishes.
- Beat eggs and sugar. You want to cream together your eggs and sugar until they are light in color and fluffy. This is when air will be incorporated into the batter and will help give the cookie it’s structure and texture.
- Add Eggs. It is best to add the eggs one at a time and let them fully incorporate into the batter.
- Add in extracts. I use almond and vanilla extract in these Sugar Cookies. I typically shy away from almond extract, but the tiny bit added to this cookie dough makes a world of difference!
- Combine the dry ingredients. Mix or sift together the dry ingredients in a separate bowl before adding to the egg and butter mixture. This will ensure the ingredients are evenly distributed in the batter.
- Combine dry and wet ingredients. Slowly add dry ingredients to butter mixture, beating on low until just combined. Be careful to not over-mix the dough. Over mixing flour, activates gluten, which can produce a tough cookie. But hear my out–this dough is forgivable. I let my kids mix in the dry ingredients and they don’t do it perfectly or gently and the sugar cookies still turn out delicious.
- Roll the dough before refrigerating. It can be a workout to roll out chilled dough. And by the time you manage to roll the dough out, the cookie dough is warm–which means the butter is not cold, which means the cookies may spread in the oven. Avoid this pitfall by rolling the dough out into 1/4 inch thick disks before chilling. Do this by placing about about 1 cup of the dough onto parchment paper or wax paper that has been dusted with powdered sugar. Sprinkle with additional powdered sugar and cover with an additional sheet of parchment paper. Roll out to 1/4 inch thickness and place in sealed storage bag or large covered container. Repeat with remaining dough.
- Refrigerate sugar cookie dough for at least 12 hours. Thoroughly chilled dough will hold it’s shape better when baked–which is crucial when it comes to cut-out cookies.
- Cut Out Sugar Cookies. Lightly dust cookie cutters with powdered sugar and cut dough as desired and then place on cookie sheet.
- Bake Sugar Cookies. Bake for 6-7 minutes at 400 degrees. Bake until the tops of the cookies are just set. Don’t let the bottoms brown too much, or these cookies will lose their softness they are known for. Remove from oven and let cool on baking tray for 1 minute before removing to cooling rack to cool completely.
FAQs and Tips on Cut Out Cookies
Over the years, I have had a lot of questions about baking cut out cookies and I thought these tips would be helpful to share with you.
Does the dough really need chilled?
Yes. This step is crucial in achieving a cut out cookie that holds it shape. If you want your candy canes to look like candy canes, and your stars to look like stars–not blobs, chilling the dough is essential.
Do I have to use flour to roll out my sugar cookies?
No. In fact, I strongly suggest you use powdered sugar instead of flour! The powdered sugar works to keep the dough from sticking to your work surface just like flour, but the powdered sugar dissolves into the cookie when baked. Meaning, no raw flour taste or cookie coated in a white dust.
How do you roll out sugar cookie dough evenly?
To roll out sugar cookie dough, I think it is best to roll out your cookie dough before refrigerating. It is MUCH EASIER to manage.
To ensure the dough is even when rolled out, my tip is to use wooden spoons on either side of the cookie dough. These wooden handles work as guide, so that you dough will be rolled out to the same depth as the handle, about 1/4 inch-evenly across the parchment paper or working surface.
What if sugar cookies look under-baked?
Do not be tempted to over-bake sugar cookies. They should be very blond in color and just set to the touch. Leave the cookies on the cookie sheet for 1-2 minutes to continue cooking a bit after removing from the oven and then transfer to a cooling rack to cool completely. Sugar cookies will go from perfectly cooked, to very crispy and browned in a matter of a minute or two and will loose their soft texture they are known for.
How many times can I re-roll dough scraps?
After you cut out as many cookies as you can, place the scraps together to form a ball of dough and roll out the sugar cookie dough again and cut out additional cookies. After that process has been repeated, place the 2nd of batch of scraps together. Refrigerate for 30 minutes and roll out the sugar cookie dough one final time. That is a total of 3 times for rolling out sugar cookie dough. Any additional rolling after that will result in an over worked cookie that will be tough and burn easily.
Do I need to cool cut-out cookies before decorating?
Yes. If you do not let the cookies cool fully, the icing will melt off the cookie, and not set properly.
When do I put sprinkles on cookies?
If using sprinkles or sanding sugar sprinkle onto the cut out cookies before baking.
Can I make sugar cookie dough in advance?
You can prepare the dough in advance and store in the fridge for up to 3 days. Or you can freeze the cookie dough for up to 3 months.
How to Store Cut Out Sugar Cookies
Whether storing baked cookies, freezing cookies, or freezing cookie dough, I have you covered with my pro tips.
The first tip to storing cookies is to choose the right container. I don’t recommend placing baked cookies into a storage bag, as the cookies will be more prone to break as they are moved around or shuffled. Instead, select a sturdy plastic or glass container that has an air tight lid. An air tight container is crucial for storing to keep the flavor of these cut out cookies intact.
Storing Baked Cookies
It is best to let cookies cool completely. Then place into an air tight container. If iced, store in the refrigerator for 4-5 days. If not iced, store at room temperature for up to 5 days.
Freezing Baked Cookies
I personally love to prepare a large batch of cut out cookies and store in the freezer during the Christmas season. Then I can pull a couple dozen cookies out for when guest arrive, for hot cocoa and cookies, or for Santa’s cookie tray.
You can freeze ice and un-iced cookies in the freezer, keeping in mind that iced cookies will not retain their flavor as long when stored in the freezer as plain sugar cookies do.
To freeze cookies, bake as directed and allow to cool fully. If the cut out cookies are not iced, place in a freezer safe container, separated by layers of parchment or wax paper and freeze for up to 2 months.
If your sugar cookies are iced, place cookies on cookie sheet and freeze until solid, about 1 hour. This will keep the icing from sticking to other cookies or parchment paper. Once the icing is hard to the tough, transfer cookies to a freezer safe container, being sure to place a layer of parchment paper or wax paper in between layers of cookies. Iced Cut Out Cookies will last in the freezer for 4-6 weeks.
To Freeze Sugar Cookie Dough
Keep frozen sugar cookie dough on hand so that you can bake up some cut out cookies on a rainy day or when a craving for cookies hits.
To freeze cut out sugar cookie dough, place dough on parchment paper in flattened rounds. Place the sugar cookie dough into a freezer safe bag and tightly seal. Freeze for up to 3 months. To bake, place dough in refrigerator night before to thaw. Roll out and bake as directed.
More Cookie Recipes
- Chocolate Covered Peanut Butter Cookies
- Chewy Cranberry Oatmeal Cookies
- The $250 Neiman Marcus Chocolate Chip Cookie
- The Best Oatmeal Cookie Recipe
- Homemade Tagalong Cookies
The BEST Cut-Out Cookie Recipe
Ingredients
- 1 1/2 cups butter softened
- 2 cups white sugar
- 4 eggs room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 5 cups unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- powdered sugar for rolling
Instructions
- In a large mixing bowl (or your stand mixer), beat together butter and sugar until light in color and fluffy. Add eggs, one at time with mixer running on low. Turn mixer up to medium and beat until well combined for about 2-3 minutes. Add extracts as mixer is going.
- Combine dry ingredients and slowly add to butter mixture, beating on low until just combined.
- Place about 1 cup dough mixture onto parchment paper or wax paper that has been dusted with powdered sugar and cover with an additional sheet of parchment paper. Using a rolling pin, roll out to 1/4 inch thickness and place in sealed storage bag or large covered container.
- Repeat until all dough has been rolled out.
- Place the rolled dough into the refrigerator, sealed well, for 12 hours or overnight. (If you are not planning on using all the dough right away, freeze in well sealed storage bags in freezer.)
- When ready to bake, preheat oven to 400.
- Lightly dust cookie cutters with powdered sugar and cut dough as desired.
- Re-roll scraps to cut more shapes.
- Bake for 6-7 minutes.
- Remove from oven and allow to sit on cookie sheet on a cooling rack for 2-3 minutes and then gently remove cookies from tray and allow to fully cool before icing.
Notes
- For best results, be sure to use room temperature eggs and butter.
- Re-roll sugar cookie dough scraps up to 3 times (refrigerating dough in-between if the dough becomes warm and squishy)
- If using sprinkles, it is best to put on the cut out cookies before baking.
- If icing these cut out cookies, let the cookies cool completely before icing.
- Sugar Cookies will keep in an air tight container for 5 days. Be sure to store in the refrigerator if cookies are iced and let them come to room temperature before enjoying for best taste.
- To Freeze Baked Cut-Out Cookies, allow cookies to cool fully and then place into sturdy freezer safe container and freeze for 2 months.
- To Freeze Sugar Cookie Dough, Place dough on parchment paper in flattened rounds. Place the dough into a freezer safe bag and tightly seal. Freeze for up to 3 months. Thaw the dough out in the fridge the night before baking. And then roll out and bake as directed.
This recipe was first published in November 2017, but was updated in December 2019 with more tips. The recipe remains the same.
Kristen Chidsey
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Sugar cookies are a big fat pain in the butt. BUT this was so helpful to have all these tricks of the trade. Well done!! I love this recipe! I hate to say it… but it’s replaced my moms!
I am so glad you enjoyed Diann (and I won’t tell your mom, my recipe is better 😉)
Do you grease cookie sheets for sugar cookie recipe?
Hi Kate! No, but I do use a nonstick pan. If you don’t have a nonstick pan, use parchment paper. Greasing your pan will brown your cookies a bit too much and may make them a tad greasy.
Trying this for the first time and got it rolled out chilling in the fridge. Since everybody measures flour differently, I always try to weigh my flour. I calculated 625 grams of flour based on 125g/cup. The dough was quite wet so I added an additional 25 grams. It was still a bit wet and sticky but I presume it will be ok once chilled for 12 hours.
Thank you for this recipe – do you happen to weigh your flour? How many grams do you use?
Also, what size eggs do you use? According to Wikipedia, 4 large eggs contain 28 grams more than medium eggs. That would be enough liquid to make a big difference, I think – but since most of it solidifies when it bakes I presume it will be fine. 🙂 fingers crossed!
Hi Robert! Chilling the dough should help immensely! I do not weigh my flour, but instead use a spoon to spoon out the flour into the measuring cut so it is not packed super tightly. As for eggs, I use large eggs. I will say sometimes humidity can effect the dough. If you dough is too sticky tomorrow just work in more flour as you roll it out. I hope you enjoy!
Can i use shortening(crisco) for this recipe?
Hi Maria! Crisco will change the shape, taste, and texture to any baked recipe. I personally have not tried crisco, so I am not sure the results. If you give it a try, I would maybe do half crisco half butter.
This recipe got me a lot of compliments for my daughter’s birthday. I strongly recommend freezing rolled out dough. Once the dough reaches room temperature, it was very hard to cut out. I had to keep sticking it in the freezer periodically to work with it. Other than that, it’s a dream.
I am so glad everyone enjoyed! And great tip to pop in freezer if the dough gets too warm to work with.
Hi! This recipe looks lovely and I would like to use it for my son’s birthday party – we are having a cookie baking and decorating party.
I would like to bake the dough a few days in advance and have a few questions:
– can I store the dough in the freezer already rolled out (I would stack with parchment in between and keep in sealed container)? everywhere says to freeze in a ball, then thaw and roll, so i wanted you opinion
– how long can i store the dough rolled out (and stacked in parchment) in the fridge?
– how long should i let it thaw before letting the kids cut the cookies out if it’s been in the a) freezer b) fridge ?
– thickness to roll out? you prefer 1/2″ to 1/4″ – that’s thick! but looks like it makes a nice soft cookie.
thank you in advance and sorry for all the questions! i need to make a million cookies, i so appreciate your recipe and help!
Hi There!
–I always freeze the dough in rolled out portions–makes it SO Much easier to work with and thaw out.
–You can store your cookie dough in fridge for 4 days safely
–I would take the dough out of freezer the night before the kids are cutting cookies. I would take out of fridge right before cutting cookies. If you need to roll dough out more, take out 10-15 minutes before rolling sugar cookie dough.
–I would roll out to 1/4 inch for this party 🙂
I hope you enjoy the party!
I made this and it came out really well. But no one in my family has a sweet tooth so if I reduce the sugar content of 2 cups to maybe 1.5 cups will it be okay?
If not do you have a recipe for butter cookie cutouts? Pls share the link!
Hi! I am so glad you enjoyed the cookies. I have not experimented with cutting back the sugar cookie, nor do I have a butter cookie recipe at this time. I am sorry!!
I have been making cut-out Christmas cookies since I was in elementary school (I’m now in my 50’s 🤫), and this is the BEST recipe I’ve found so far! So many compliments and friends asking for the recipe. I had to make two batches this season! My niece and her friend helped with one batch, and even though they weren’t as mindful with how often they re-rolled out the dough, they never got too hard. Wonderful recipe, thanks so much for sharing!!!
Oh Maria, this makes my heart so happy I love sharing recipes that people love. Thank you for taking the time to share that with me.
I made these cookies because my husband has been asking for sugar cookies, although I find them boring…lol This recipe really is the best I’ve tried yet! Very tasty and baked up perfectly! I actually can’t stop eating them myself!…lol Thank you!
Oh that makes me so happy to hear how much you love them…even if you used to think they were boring 😉
This recipe is amazing! I made these cookies for Christmas and they were a huge hit with my family. Absolutely delicious. I coated one side of them in colored sugar sprinkles and they were easily the best sugar cookies I’ve ever had. I gave a big container of them to my boyfriend as a gift but I ended up eating maybe half of them myself (oops). I made them on Christmas Day and they’re just about gone so I plan on making more today. They’re that good! Thank you so much for this recipe 🙂
Yay!! Thank you for sharing with me (and everyone else) how much y oi u enjoyed this recipe. I hope you enjoy these cookies for years to come.
I don’t have unsalted butter. Can i use salted?
Hi Tamra, in a pinch you can, but omit salt from recipe. The cookies will have a saltier flavor but should still be tasty.
How do I store these cookies to keep them fresh for 3 or 4 days?
I place them in an air tight container. If iced, I store in refrigerator if not iced, leave at room temperature. Enjoy.
Wonderfully delicious cookies. I love rolling and refrigerating first. I made the dough one day . Then the next day made my cookies. Just took the dough out already rolled, cut out and bake! I used sprinkles on my cookies and they baked perfectly. I will continue to use this recipe every year. My grandson is coming to my house today. I saved him a couple flats of dough so he can cut out his own and decorate. Thank you for such a splendid recipe!
I am so glad you loved this recipe. Thank you for sharing that with me. I hope your grandson enjoys decorating the cookies with you.
Hi! Just wondering if I can leave the dough in the fridge for longer than 24 hours? (Probably about 36 hours) Thanks!
Hi Bonnie! This dough lasts for up to 3 days in the fridge. Enjoy!!
The recipe does not list how many eggs. The directions state add eggs one at a time but how many total eggs?
Hi there! The recipe calls for 4 eggs…sorry, you must have just missed it 🙂
The ingredient list does not list eggs at all. That should be added please
Selena, the recipe card states 4 eggs, I have triple checked it.
This recipe is the best ever! I have tried so many sugar cookies over the years but this one is magical.
YAY!!! Thank you SO SO much for sharing that Kristen! I agree, but I love to hear others success! Enjoy the cookies.
Hi, I have a question about the extracts, would substituting more vanilla extract instead of the almond extract ruin the flavor? I’m making cookies for a Christmas party and everything has to be nut free.
Hi Allie! You absolutely can make these Sugar Cookies with all vanilla extract. They won’t have a nutty undertone, but will still be delicious!
how many does this recipe yield?
Hi Megan! This recipe makes about 60 sugar cookies. Enjoy!!
I do not see any where it says how many eggs just add them for the cut outs
Hey Tracy! You just missed it 😉 The first step says in the directions state: Add eggs, one at time with mixer running on low. Turn mixer up to medium and beat until well combined for about 2-3 minutes. Add extracts as mixer is going.
I love this cut out cookie recipe. Thanks!
Thanks Taryn! I am so glad your family enjoyed.
Can you use hazelnut emulsion instead of almond oil . I’m out of almond oil .
Hi Lynda! This recipe calls for almond extract, not almond oil. I would use extra vanilla before using another flavored oil. Enjoy!
So much good advice in here and perfect timing for the cookie baking season. Thank you!!!
I am so glad you found the tips for baking sugar cookies helpful.
I plan to use your recipe to make #1 shaped cut out cookies for our grandson’s first birthday. I want to put them in party bags as favors for everyone to take home. In your recipe it looks like you added little flavored sprinkles. Can that be done before baking them? It seems like they would melt. Could sugar be sprinkled on top before baking? If I decide to frost them, which of your frosting recipes would do best after being placed in individual party bags piled on a tray?
Hi! These cookies will be perfect for your grandson’s birthday. So sweet.
For Sprinkles, if using place sprinkles or sanding sugar on sugar cookie dough before baking cut out cookies. Because you bake for a short time, the sprinkles will be fine.
For the Icing (if storing in an individual bag), I would actually use just a thin glaze on the cookies. Simply mix sifted powdered sugar with a tiny bit of bit of milk and lemon juice. (I would use 1 cup powdered sugar, 1/2 teaspoon lemon juice, 1/2 tablespoon milk to start with–you may need more milk) Add in food coloring. Dip the cooled cookies in the glaze and let drip over a cooling rack and DRY completely before storing in the bags.
Enjoy your grandson’s party!
My daughter cannot have dairy. Since we’re new to this diagnosis, I’m not adept at substitutions. However, I can say that substituting coconut oil for the butter worked beautifully for this recipe in case any other folks reading this are in the same boat. We followed all directions as written. We even used some difficult shapes like spiders. The shapes held up extremely well.
OH thank you so much for sharing that Katy! I try to include dairy free modifications as often as I can but this is one recipe I had not tried with coconut oil. Thank you again! This will help others. Enjoy the cookies.
What if I don’t let it chill for 12 hours in the fridge? What if I only chill for 6 hours?
Hi Erin! That will still work. They may spread a bit more, but will still be good!
I have a questions regarding chilling the cookie dough. IN THE RECIPE YOU SAY: Place about 1 cup dough mixture onto parchment paper or wax paper that has been dusted with powdered sugar and cover with an additional sheet of parchment paper. Roll out to 1/2′ thickness and place in sealed storage bag or large covered container.
Repeat until all dough has been rolled out.
Place the rolled dough into the refrigerator, sealed well, for 12 hours or overnight.
But then you also write this .To roll out cookie, I place in several flat mounds on parchment paper before placing into refrigerator–it is much easier to roll out smaller portions of dough at a time. When it is time to roll the cookies out, unwrap the dough and place 2 wooden spoons or spatulas on either side of the parchment paper. These wooden handles work as guide, so that you dough will be rolled out to the same depth as the handle, about 1/4 inch-evenly across the parchement paper or working surface.
So my question is, do I roll it out before or after chilling the dough? Thanks!!
Hi Bonnie, that is confusing. I need to change that now.
You can do either way, but it is MUCH easier to roll out BEFORE chilling.
Enjoy the cookies.
Should I roll these to 1/2” thick or 1/4” thick. Your recipe says half-inch but in the description before the recipe that mentions us up g wooden spoons as guides, you wrote a quarter inch. Thanks!
Good catch, I need to change that. My wooden spoons are more like 1/4 inch.
Actually the directions say 1/2 foot! ( 1/2′) but probably should be 1/2 inch (1/2″). I don’t see any correction to the recipe to make it 1/4″, so which is it? A half inch or a quarter inch?
Hi Jeni! Good catch. All is updated to 1/4 inch thickness.
How long can baked cookies store for at room temperature? What’s the best way to store them?
Hi Amy! These are GREAT questions, and ones I should have addressed. You can store the cookies in a SEALED container, un-iced, at room temperature for 4-5 days. If your cookies are iced, store in fridge for 3-4 days. Enjoy!
what is better…unsalted butter or salted?
AND — need a icing recipe!?
Hey Stephanie! So first of all, it is always best to use unsalted butter in baking–that way you can control the level of salt in your baked goods. As for an icing, here is my favorite chocolate icing:
4 ounces cream cheese softened
2 tablespoons butter softened
1 teaspoon vanilla
1/4 cup cocoa powder sifted
1 3/4 cups powdered sugar sifted
1-2 tablespoons milk
Combine the cream cheese, butter and vanilla until completely smooth. Mix in the cocoa powder. Slowly add the powdered sugar and mix until thoroughly combined. Add 1 teaspoon of milk at a time to thin if necessary to create a smooth icing that can be spread easily on the cookies.
This is from my reindeer sugar cookie recipe–if you don’t want chocolate frosting, omit the cocoa powder and use 2 cups powdered sugar. This icing sets up well for thick iced sugar cookies.
However, you can also use this Buttercream Frosting or Royal Icing Frosting from my blogging friends!
I made your recipe for my grandsons on St Patrick’s day.
Everyone loved the cookies
I will definitely make this my go to recipe for sugar cookies
YAY! I am so glad you enjoyed Pam. We made a giant Shamrock Cookie Pizza with this dough today too.
What did I do wrong.!?!….
My dough looks like pancake or cake batter. It does not form a “ball” none whatsoever.!
I double checked and I THINK I did everything right. Whatcha think I did wrong.?
Hi Candye. I am sorry you had issues with the dough. My best guess is that you may have mis-measured the flour. It is so easy to get distracted and think you have measured the full amount but are a cup short–I know from experience 😉
Must the flour be unbleached?
NO, that is just what I prefer. But all-purpose works perfectly Sylvia! Enjoy
There are no ingredients.
Hi Kathy! I am not sure why you aren’t seeing the ingredients. Everything looks fine on my end. If you could refresh your screen and let me know if it happens again, I would appreciate it–obviously I want to be sure it works for you!!
Its because it’s telling you how to make them before the list. KEEP scrolling..and keep scrolling….and again..lol.. I said the same thing..too much info first.
I am sorry Carol. I try to write the post to answer all the questions I have been asked through the years, I do have a “Jump to Recipe” button at the top of every post if you don’t want to scroll or read all the tips I have.