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.
![Cut Out Sugar Cookie Recipe Cut out sugar cookie heart with purple sprinkles on cooking rack.](https://amindfullmom.com/wp-content/uploads/2017/12/Easy-Cut-Out-Cookie-Recipe-683x1024.jpg)
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
![Cut Out Cookie Recipe Ingredients for sugar cookies labeled on white counter.](https://amindfullmom.com/wp-content/uploads/2020/11/Sugar-Cookies.jpg)
- 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.
![cutout sugar cookie recipe Tray of just baked sugar cookies on baking sheet with sprinkles.](https://amindfullmom.com/wp-content/uploads/2023/11/Perfect-Sugar-Cookies.jpg)
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.
![How to Freeze Sugar Cookie Dough Sugar Cookie Dough wrapped in parchment in freezer bag.](https://amindfullmom.com/wp-content/uploads/2017/12/How-to-Freeze-Sugar-Cookie-Dough.jpg)
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.
![Heart-Shaped Cut Out cookie on cooling rack.](https://amindfullmom.com/wp-content/uploads/2023/11/Recipe-Cut-out-Sugar-Cookies-Hold-Shape-360x360.jpg)
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.
Erinn
This recipe looks so delicious!! I'm so excited to try with my kids! Do you have an icing recipe you would recommend to go with these?
Kristen Chidsey
Hi Erinn! I am so excited for you to try these cookies! For icing here is my Sugar Cookie Frosting recipe! I hope you enjoy!
Diann
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!
Kristen Chidsey
I am so glad you enjoyed Diann (and I won't tell your mom, my recipe is better 😉)
Kate
Do you grease cookie sheets for sugar cookie recipe?
Kristen Chidsey
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.
Robert J
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!
Kristen Chidsey
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!
Maria
Can i use shortening(crisco) for this recipe?
Kristen Chidsey
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.
Sue
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.
Kristen Chidsey
I am so glad everyone enjoyed! And great tip to pop in freezer if the dough gets too warm to work with.
Giulia
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!
Kristen Chidsey
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!
Uthpala
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!
Kristen Chidsey
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!!
Maria
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!!!
Kristen Chidsey
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.
Harriet
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!
Kristen Chidsey
Oh that makes me so happy to hear how much you love them...even if you used to think they were boring 😉
Indiya
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 🙂
Kristen Chidsey
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.
Tamra
I don't have unsalted butter. Can i use salted?
Kristen Chidsey
Hi Tamra, in a pinch you can, but omit salt from recipe. The cookies will have a saltier flavor but should still be tasty.
Diane
How do I store these cookies to keep them fresh for 3 or 4 days?
Kristen Chidsey
I place them in an air tight container. If iced, I store in refrigerator if not iced, leave at room temperature. Enjoy.
Diane
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!
Kristen Chidsey
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.
Bonnie
Hi! Just wondering if I can leave the dough in the fridge for longer than 24 hours? (Probably about 36 hours) Thanks!
Kristen Chidsey
Hi Bonnie! This dough lasts for up to 3 days in the fridge. Enjoy!!
JC
The recipe does not list how many eggs. The directions state add eggs one at a time but how many total eggs?
Kristen Chidsey
Hi there! The recipe calls for 4 eggs...sorry, you must have just missed it 🙂
selena
The ingredient list does not list eggs at all. That should be added please
Kristen Chidsey
Selena, the recipe card states 4 eggs, I have triple checked it.