This is the Cut Out Sugar Cookie recipe you have been looking for! This recipe for cut-out cookies produces tender, flavorful sugar cookies that hold their shape as they bake. Delicious plain or iced with Sugar Cookie Icing.
This simple Cut-Out Sugar Cookie recipe will beat ANY sugar cookie recipe you have ever used in the past.
The Best Cut Out Sugar Cookie Recipe
- The best flavor. Sugar cookies tend to be bland. However, this recipe produces cookies that are rich and buttery and have notes of vanilla and almond. Even unfrosted, these cut-out cookies are delicious.
- The best texture. These sugar cookies are buttery and soft, just like you get at a bakery.
- These Cut-Out Cookies hold their shape perfectly when baked. You don't have to worry that these cookies will turn into unrecognizable shapes after baking. These cut-out cookies will retain their cut-out shape after being baked.
- The dough is forgiving. Even after rolling and re-rolling, and re-rolling some more, these roll-out sugar cookies turn out tender and perfectly baked.
- Rolled with powdered sugar, not flour. This is the secret that sets these cookies apart from all other cut-out cookies. Instead of rolling the dough using a dusting of flour, this recipe calls for using powdered sugar. Powdered sugar works just like flour in the way it helps keep the dough from sticking to surfaces, yet it melts into the cookie as it bakes, instead of leaving it coated in a dusting of flour.
- Make-Ahead Friendly. These sugar cookies can be made months in advance and frozen for future use. The perfect way to get a jump start on your holiday baking.
- Holiday Must-Make. Whether making Christmas tree Christmas Cookies or heart-shaped Valentine's Day cookies, these cut-out cookies are the perfect festive holiday cookie.
Notes on Ingredients
- Butter: Use unsalted butter so that you can control the level of salt in the cookie. And pure dairy butter is BEST. Do not substitute margarine or vegan butter.
- Flour: All-purpose flour is best for sugar cookies. You can use unbleached or bleached with the same results.
- Extracts: I use both almond and vanilla extract in this Cut Out Sugar Cookie recipe. I typically shy away from almond extract as it can be quite overpowering, but the tiny bit added to this cookie dough makes a world of difference in terms of delicate flavor.
- Powdered Sugar: While granulated sugar is used in the cookie dough, I use powdered sugar to roll out the sugar cookies. I know most recipes call for using flour to roll out cut-out cookies, but powdered sugar works just like flour in the way it helps keep the dough from sticking to surfaces and it gives the cookies a nice taste, instead of leaving notes of raw flour on your sugar cookies.
∗ important to remember ∗
Use room-temperature butter and eggs. Before you begin preparing these cookies, be sure to use room-temperature butter and eggs, as they will cream together easier allowing air to incorporate into your batter, which in turn 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.
Tips For the Best Cut-Out Cookies
The following tips are provided to help you achieve perfect cut-out sugar cookies. However, you will find the detailed instructions and ingredient amounts in the recipe card at the bottom of this post.
- Chill the Dough. Be sure your dough is well-chilled and re-chill your scraps after they get warm before cutting into more shapes. This will help the cut-out cookies hold their shapes.
- Use Powdered Sugar. I strongly suggest you use powdered sugar instead of flour for rolling out the sugar cookie dough. 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 white dust.
- Roll the dough out evenly. To roll out sugar cookie dough, I think it is best to roll out your cookie dough before refrigerating, as 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 a guide so that your dough will be rolled out to the same depth as the handle, about ¼ inch-evenly across the parchment paper or working surface.
- Do not be tempted to over-bake sugar cookies. They should be very blond in color and just set to the touch when you remove the cookies from the oven. Sugar cookies will go from perfectly cooked, to very crispy and browned in a matter of a minute or two and will lose the soft texture they are known for.
- Don't reroll scraps more than 3 times. After you cut out as many cookies as you can, place the scraps together to form a ball of dough roll out the sugar cookie dough again, and cut out additional cookies. After that process has been repeated, place the 2nd 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 overworked cookie that will be tough and burn easily.
- Let cool completely. Prior to serving or icing cut-out cookies with sugar cookie frosting be sure to let the cookies cool completely.
How to Store Cut-Out Cookies
Once the cut-out cookies have cooled completely, place them into an airtight container. If iced, store in the refrigerator for 4-5 days. If uniced, store at room temperature for up to 5 days. It is important to note, that it is best to store cut-out cookies in an air-tight container, NOT a storage bag, as this will help protect the cookies from breaking.
How to Freeze Cut-Out Sugar Cookies
While possible to freeze both iced and uniced sugar cookies in the freezer, keep in mind that iced cookies will not retain their flavor as long when stored in the freezer as plain sugar cookies do.
- To freeze uniced cut-out cookies, bake as directed and allow the cookies to cool fully. Place the cookies into a freezer-safe container, separated by layers of parchment or wax paper, and freeze for up to 2 months. Remove from the freezer and allow the cookies to come to room temperature before icing or eating.
- To freeze iced cut-out cookies, place the decorated cookies onto a cookie sheet and place them into the freezer. Freeze until solid 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 touch, 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.
Make-Ahead Instructions
Whether you would like to get a head start on baking cookies for the holidays or just keep cookie dough on hand for when the craving strikes, you can refrigerate the prepared cookie dough for 3 days or freeze the sugar cookie dough for up to 3 months.
More Favorite Cookie Recipes
- Neiman Marcus Cookies
- Snowball Cookie Recipe
- Shortbread Cookies
- Oatmeal Raisin Cookies
- Snickerdoodle Cookies
If you enjoyed these Cut Out Sugar Cookies I would love for you to leave a comment below and share your experience.
The Best Cut Out Sugar Cookie Recipe
Ingredients
- 1-½ cups unsalted butter softened
- 2 cups granulated sugar
- 4 eggs room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- powdered sugar for rolling
Instructions
- In a large mixing bowl (or your stand mixer), beat together the butter and sugar until light in color and fluffy.
- Add eggs, one at a time with the mixer running on low. Turn the mixer up to medium and beat until well combined for about 2-3 minutes. Add extracts as the mixer is still going
- Over a separate large mixing bowl, sift the flour, baking powder, and salt together. Whisk to combine.
- Slowly add the dry ingredients to the butter mixture, beating on low speed until just combined. While this dough is forgivable, use caution to not overmix the dough. This will help keep the cookies soft and tender.
- Place about 1 cup of the 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 ¼ inch thickness and place in a 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 it in well-sealed storage bags in the freezer.)
- When ready to bake the cut out cookies, preheat the oven to 400℉
- Remove the dough sheets from the refrigerator. Lightly dust cookie cutters with powdered sugar and cut the dough as desired. Place the cut-out cookies onto a cookie sheet, spaced about 2 inches apart. If adding sprinkles, do so now.
- Bake for 6-7 minutes. You want the cookies to look JUST set, not at all browned.
- Remove the cookies from the oven, place the cookie sheet on a cooling rack, and allow the cookies to sit on the baking sheet for 2-3 minutes to finish setting up. After 2-3 minutes, gently remove the cookies from the tray and allow them to cool fully before icing.
- Re-roll scraps up to 3 times to cut out more cookies to bake. If needed, refrigerate the dough in between baking if the dough becomes warm and squishy. This will help the cookies hold their shape.
Equipment Needed
Notes
Nutrition
This recipe was first published in November 2017 but was updated in November 2020 with more tips. The recipe remains the same.
Kristen
This recipe is the best ever! I have tried so many sugar cookies over the years but this one is magical.
Kristen Chidsey
YAY!!! Thank you SO SO much for sharing that Kristen! I agree, but I love to hear others success! Enjoy the cookies.
Allie
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.
Kristen Chidsey
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!
Megan
how many does this recipe yield?
Kristen Chidsey
Hi Megan! This recipe makes about 60 sugar cookies. Enjoy!!
Tracy
I do not see any where it says how many eggs just add them for the cut outs
Kristen Chidsey
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.
Taryn
I love this cut out cookie recipe. Thanks!
Kristen Chidsey
Thanks Taryn! I am so glad your family enjoyed.
Lynda
Can you use hazelnut emulsion instead of almond oil . I’m out of almond oil .
Kristen Chidsey
Hi Lynda! This recipe calls for almond extract, not almond oil. I would use extra vanilla before using another flavored oil. Enjoy!
Marjory
So much good advice in here and perfect timing for the cookie baking season. Thank you!!!
Kristen Chidsey
I am so glad you found the tips for baking sugar cookies helpful.
Jo
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?
Kristen Chidsey
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 here is my recipe for Sugar Cookie Frosting and DRY completely before storing in the bags.
Enjoy your grandson's party!
Katy
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.
Kristen Chidsey
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.
Erin
What if I don’t let it chill for 12 hours in the fridge? What if I only chill for 6 hours?
Kristen Chidsey
Hi Erin! That will still work. They may spread a bit more, but will still be good!
Bonnie Postma
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!!
Kristen Chidsey
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.
Cara
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!
Kristen Chidsey
Good catch, I need to change that. My wooden spoons are more like 1/4 inch.
Jeni
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?
Kristen Chidsey
Hi Jeni! Good catch. All is updated to 1/4 inch thickness.
Amy
How long can baked cookies store for at room temperature? What’s the best way to store them?
Kristen Chidsey
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!
Stephanie
what is better...unsalted butter or salted?
Stephanie
AND --- need a icing recipe!?
Kristen Chidsey
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, I love my Sugar Cookie Frosting.
Pam Kennedy
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
Kristen Chidsey
YAY! I am so glad you enjoyed Pam. We made a giant Shamrock Cookie Pizza with this dough today too.
Candye
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.?
Kristen Chidsey
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 😉
Sylvia
Must the flour be unbleached?
Kristen Chidsey
NO, that is just what I prefer. But all-purpose works perfectly Sylvia! Enjoy
Kathy
There are no ingredients.
Kristen Chidsey
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!!
Carol moran
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.
Kristen Chidsey
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.