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The Best Cut Out Sugar Cookie Recipe

Desserts· Holiday Cuisine· Real Food

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This is the Sugar Cookie recipe you have been looking for! This recipe for sugar cookies produces the most perfect cut out cookie EVERY single time! These sugar cookies bake up soft, are full of flavor, and the dough holds it shape while baking. These cut out cookies are delicious eaten plain, but hold up perfectly to decorating, can be made ahead and even freeze well. This is the PERFECT Sugar Cookie.

Cut out sugar cookie heart with purple sprinkles on cooking rack.

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 and sugar cookies are my kids favorite cookie to bake.

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, 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.

The Best Sugar Cookies

This simple sugar cookie recipe, will beat ANY sugar cookie recipe you have ever used in the past.

  • The dough is buttery and tender.
  • The cut out sugar cookie dough holds it’s shape perfectly.
  • These sugar cookies are NOT bland in flavor. You can eat them plain or iced and will thoroughly enjoy them.
  • These cut out cookies can be made months in advance and frozen for future use.

Cut Out Cookies baked to just golden cooling on a rack.

How to Make Sugar Cookies

  • Allow butter and eggs to come to room temperature.
  • In a large bowl or stand mixer, beat together butter with sugar until light in color and fluffy.
  • Add eggs one at a time and beat until combined.
  • Add in extracts and mix for 2-3 minutes until well incorporated.
  • In another large mixing bowl, combine the dry ingredients.
  • Slowly add dry ingredients 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. Roll out to 1/2′ thickness and place in sealed storage bag or large covered container. Repeat with remaining dough.
  • Refrigerate sugar cookie dough for at least 12 hours.
  • When ready to bake, preheat oven to 400 degrees.
  • Lightly dust cookie cutters with powdered sugar and cut dough as desired.
  • Place unto non-stick cookie sheet.
  • Add sprinkles now if desired.
  • Bake for 6-7 minutes.
  • Remove from oven and let cool on baking tray for 1 minute before removing to cooling rack to cool completely.
  • Ice cooled cookies if desired.

Sugar Cookie Dough

FAQ on Sugar Cookies

  • Do my butter and eggs need to be at room temperature?

    • Yes. Room temperature butter will cream easier allowing air to incorporate into your batter therefore creating a lighter cookie.
    • Room temperature eggs also help to trap air into dough, creating a light and fluffy cookie.

  • Can I over-mix cookie dough?

    • Yes. It is important to fully whip air into butter and sugar, but once dry ingredients are added to the batter, it is possible to over beat  your dough. Over mixing flour, activates gluten, which produces 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.

  • Do I really need to chill my sugar cookie dough?

    • Yes. Any cut out sugar cookie that says it does not need refrigerated, could potentially spread when baking or be very difficult to roll out because the dough will be sticky.

  • 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 and and dissolves into the cookie when baking for a sweet taste instead of a bland flour taste.
    • I also like to place my dough on a sheet of parchment paper that has been lightly dusted with powdered sugar, cover with another piece of parchment paper and roll out. Therefore the parchment paper prevents the dough from sticking and you don’t need much powdered sugar (or flour) if any at all.

  • How do you make the dough even when rolling out sugar cookie dough?

    • 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.
    • Place in several flat mounds of cookie dough on parchment paper
    • 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 parchment paper or working surface.
    • Pro Tip: If you refrigerate your dough before rolling it out,  allow dough to sit out at room temperature for 10-15 minutes before rolling.

Rolling out Sugar Cookie Dough using wooden spoons as guides to not roll out dough too thin or too thick.

  • Can I make sugar cookies in advance?

    • Yes, the dough will last 5 days in the refrigerator. But you can also freeze the dough for up to 3 months.
    • To freeze sugar cookie dough to bake at later date:
      • 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.
      • Place dough in refrigerator night before to thaw.
      • Roll out and bake as directed.

Sugar Cookie Dough Prepared to freeze for make ahead cookie dough.

  • Can I freeze baked sugar cookies?

    • Yes. Sugar cookies hold up well to being frozen.
    • To freeze baked sugar cookies:
      • Once cookies are baked, allow to cool fully.
      • Place into a freezer safe container.
      • Freeze for up to 2 months.
    • Pro-Tip: I don’t recommend placing baked cookies in a freezer safe bag, as they are very fragile. A freezer safe container will protect your cut out cookies better from tossing and shuffling that is bound to happen when getting things out of your freezer.

  • Can I freeze iced sugar cookies?

    • Yes. I think it is best to freeze un-iced cookies for the best taste, but you can freeze iced cookies for up to 6 weeks.
  • To Freeze Iced Cut Out Cookies:
    • Place cookies on cookie sheet and freeze until solid, about 1 hour.
    • Transfer cookies to a freezer safe container.
    • Be sure to place a layer of parchment paper or wax paper in between layers of cookies.
    • Freeze up to 6 weeks.

  • What if sugar cookies look under-baked?

    • Do not be tempted to over-bake sugar cookies. Cut out sugar cookies will be very blond in color and just set to the touch. Leave 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.

  • How many times can I re-roll scraps from sugar cookie dough?

    • 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 not the icing will melt off the cookie and not set properly.

  • When do I put sprinkles on Sugar Cookie Dough?

    • If using, place sprinkles or sanding sugar on sugar cookie dough before baking cut out cookies.

More Cookie Recipes

The Best Sugar Cookie Recipe

Tender soft sugar cookie made into heart with cookie cutter.
4.92 from 12 votes
Print

The BEST Cut-Out Cookie Recipe

How to make the BEST Sugar Cookie--soft, tender, and perfect for decorating or eating alone. 

Course Dessert
Cuisine American
Keyword Cut Out Cookies, Sugar Cookies
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 60 cookies
Calories 108 kcal

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

  1. 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.

  2. Combine dry ingredients and slowly add to butter mixture, beating on low until just combined.

  3. 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.
  4. Repeat until all dough has been rolled out.
  5. 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.)
  6. When ready to bake, preheat oven to 400.
  7. Lightly dust cookie cutters with powdered sugar and cut dough as desired.
  8. Re-roll scraps to cut more shapes.
  9. Bake for 6-7 minutes.
  10. 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.

Recipe Video

Recipe Notes

The recipe time does not include the chilling of the dough. You need to chill at least 12 hours, if not 24 hours for best results.

Nutrition Facts
The BEST Cut-Out Cookie Recipe
Amount Per Serving (6 g)
Calories 108 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 23mg 8%
Sodium 83mg 3%
Potassium 29mg 1%
Total Carbohydrates 14g 5%
Sugars 6g
Protein 1g 2%
Vitamin A 3.2%
Calcium 1%
Iron 0.9%
* Percent Daily Values are based on a 2000 calorie diet.

TO MAKE THE BEST SUGAR COOKIES EVER, YOU MAY NEED:

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Comments

    • 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!!

      Reply

      • 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.

        Reply

        • 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.

          Reply


  3. 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

    Reply

    • YAY! I am so glad you enjoyed Pam. We made a giant Shamrock Cookie Pizza with this dough today too.

      Reply

    • 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.?

      Reply

      • 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 😉

        Reply

      • 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!

        Reply

    • 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!

      Reply

  6. 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!

    Reply

  7. 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!!

    Reply

    • 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.

      Reply


  9. 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.

    Reply

    • 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.

      Reply

  10. 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?

    Reply

    • 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!

      Reply

    • 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.

      Reply

  15. 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.

    Reply

  18. Hi! Just wondering if I can leave the dough in the fridge for longer than 24 hours? (Probably about 36 hours) Thanks!

    Reply


  19. 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!

    Reply


  22. 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 🙂

    Reply


  23. 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!

    Reply


  24. 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!!!

    Reply


  25. 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!

    Reply

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