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Finally, a cut-out sugar cookie that actually holds its shape AND tastes delicious. This easy recipe delivers soft, flavorful cut-out cookies that are sturdy enough to ice without falling apart.
You'll love this cut-out sugar cookie recipe because the dough stands up to re-rolling, the almond extract adds a subtle boost of flavor, and the method keeps your cookies from melting into sad little puddles in the oven. Whether you dust them with sprinkles or slather on sugar cookie icing, these cut-out cookies are worthy of making year-round.
Kristen's Keys for Perfect Cut-Out Cookies
From bake sales to holiday cookie trays to after-school treats, this is the sugar cookie recipe I turn to time and time again! And through the years, I have learned quite a few tips you will want to keep in mind to achieve perfect results.
- Use room-temperature butter and eggs. This helps you cream the butter and sugar into a light, airy base so the cookie texture is tender, not dense.
- Roll before chilling. Rolling the dough into disks before chilling is simply easier. But beyond that, you will have to work with the dough less after it has chilled, which helps the cookies keep their shape.
- Plan for at least 12 hours of chilling. The flavor develops and the dough firms up so shapes hold. Feel free to make the dough up to 36 hours prior to baking cut-out cookies.
- Powdered sugar for rolling. It prevents sticking without the gritty, floury taste that all-purpose flour can leave. I will melt into the cookies, adding a kiss of sweetness as well.
- Limit rerolling to three times. While the dough is forgiving, overworking the dough can make cookies tough and prone to burning. Roll scraps no more than three times to ensure tender cookies.
5-Star Reader Review
This is my favorite sugar cookie recipe! I'll soon be baking and freezing them to be ready for our traditional Christmas Eve Day cookie decorating with the grandkids. And the sugar cookie frosting recipe is perfect. -Jean⭐⭐⭐⭐⭐
How to Make Perfect Cut-Out Sugar Cookies
Think of this step-by-step process as me in the kitchen with you, helping you achieve perfect results.
Step One: Cream Wet Ingredients
It is best to use a stand-mixer or handheld mixer to mix the wet ingredients, as it will help to incorporate air into the mixture and create a smooth batter. Both translate to a light and tender sugar cookies.
- Cream butter and sugar together. Using a handheld or stand mixer beat the butter and granulated sugar together on medium-high speed until the mixture is pale and fluffy.
- Add eggs and extract. Add the eggs one at a time, mixing on low just to combine. Add the vanilla and almond extract and mix again until just combined.
Step Two: Sift Dry Ingredients
Sifting together the flour, baking powder, and salt before adding the creamed butter and eggs will help ensure everything is nice and distributed and you don't need to overmix the dough. Another tip for tender cookies.
Step Three: Fold Together
Add half the flour mixture and mix on low speed until JUST combined. Add the remaining dry ingredients and mix again until there are no more streaks of flour in the dough.
👉🏻Don't Overmix: Once you add in the flour, use a light hand and low speed when mixing. We want to just incorporate the dry and wet ingredients together. Mixing too long or at too high of a speed develops gluten and makes cookies tough.
Step Four: Roll Before Chilling
Divide dough into four disks, then working one at at time, place each disk between two sheets of parchment dusted with powdered sugar, and roll to ¼-inch thickness.
👉🏻For Uniform Cookies: Use dowels or wooden spoon handle as guides for even thickness.
Step Five: Chill
Stack the disks of cookie dough on a baking pan that will fit in your fridge, being sure to separate the layers with parchment paper. Cover with plastic wrap and chill the dough for at least 12 hours or up to 36 hours.
Step Six: Cut Out Cookies
Remove the dough from the fridge and cut into shapes of choice, keeping mind it is best to dust your cutters with powdered sugar to prevent sticking and place the cookies 2 inches apart on a cookie sheet lined with fresh parchment paper.
👉🏻Adding Sprinkles? Add them now, so they adhere to your cookies. and place cutouts 2 inches apart on a parchment-lined baking sheet. If adding sprinkles, do it now so they stick.
Step Seven: Bake
Bake on the center rack of the oven until the tops of the cookies are just set. Don't let the bottoms brown too much, or the sugar cookies will lose the softness they are known for.
👉🏻For a Perfect Bake: For even baking, make sure you oven is fully preheated and only bake one tray of cookies at a time. While one batch is in the oven, use that time to roll and cut out the next batch.
Step Eight: Cool and Ice if Desired
Let cookies rest on the baking sheet 1-2 minutes, then transfer to a rack to cool completely before enjoying or icing.
👉🏻Icing Cookies? Use my favorite cream cheese sugar cookie icing. It is flavorful and is suited to simple icing or intricate details.
Storage & Make Ahead Instructions
- Sugar Cookie Dough: Make the dough, cover and chill up to 36 hours prior to baking. Alternatively, place prepared dough into freezer-safe storage bag for up to 3 months. Defrost in the refrigerator, roll into disks, chill again, then bake as directed. before cutting out and baking cookies as directed.
- Uniced Sugar Cookies: Allow to cool, then stack cookies in an airtight and store at room temperature for up to 5 days. Alternatively, freeze layered with parchment for up to 2 months.
- Iced Sugar Cookies: Chill the icing until set (about 1 hour), then store in an airtight container between layers of parchment paper in the refrigerator for up to 5 days or in the freezer for up to 1 month.
More Favorite Cookie Recipes
Cut-Out Sugar Cookies
Video
Ingredients
- 1½ cups unsalted butter, softened (3 sticks)
- 2 cups granulated sugar
- 4 large eggs, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 5 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon table salt
- powdered sugar for rolling
Instructions
- In a large mixing bowl (or your stand mixer), beat together 1½ cups unsalted butter and 2 cups granulated sugar until light in color and fluffy on medium-high speed.
- Add 4 large 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 the ½ teaspoon vanilla extract and ¼ teaspoon almond extract as the mixer is still going, mixing to combine.
- Over a separate large mixing bowl, sift the 5 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon table 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.
- 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. Repeat until all dough has been rolled out.
- Stack the disks on a plate or in a shallow dish, separated between layers of parchment paper. Cover with plastic wrap and refrigerate for at least 12 hours or up to 36 hours.
- When ready to bake the cut out cookies, position a rack to the center of the oven, preheat the oven to 400℉, and line cookie sheets with clean sheets of parchment paper.
- Remove one disk of dough at time from the refrigerator. Lightly dust cookie cutters with powdered sugar and cut into shapes as desired. Place the cut-out cookies onto the prepared cookie sheets, leaving 2-inches of space between cookies. If adding sprinkles, do so now. Note on Scraps: Reroll scraps up to 3 times, refrigerating briefly if needed to allow the dough to chill.
- Bake for 6-7 minutes or until JUST set, but not yet 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 or enjoying.
Equipment
- Cookie Sheet (more than one is helpful for this recipe)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was first published in November 2017 and updated in 2025.
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, I love my Sugar Cookie Frosting.
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.