Cut out sugar cookies bring joy to any occasion. These cookies combine a soft, buttery texture with just the right amount of sweetness. The dough holds its shape beautifully during baking, which makes them perfect for decorating with royal icing or simple colored sugar. You can cut them into any shape you want, from stars and hearts to holiday-themed designs. The best part? These cookies taste amazing on their own or decorated.
After years of testing different recipes, I found that the secret lies in the balance of butter, sugar, and flour, plus a splash of vanilla extract. The dough chills easily, rolls out smoothly, and bakes into cookies that stay soft for days. Kids love helping to cut out shapes and decorate them. Adults appreciate the classic flavor that pairs perfectly with coffee or tea. This recipe makes enough cookies to share with friends and family, or to keep all to yourself.
Reasons to Try Cut Out Sugar Cookie
They Hold Their Shape Perfectly These cookies keep their edges sharp and clean during baking. The dough contains the right ratio of ingredients to prevent spreading. You can create detailed shapes that look exactly like your cookie cutters.
The Texture Is Unbeatable Each cookie has a tender crumb that melts in your mouth. They’re soft enough to enjoy fresh but sturdy enough to decorate. The outside develops a slight crispness while the inside stays buttery and smooth.
Simple Ingredients, Big Flavor You don’t need fancy ingredients to make these cookies taste amazing. Butter, sugar, eggs, flour, and vanilla create a rich flavor profile. The sweetness is balanced, not overwhelming.
Perfect Canvas for Decorating The neutral color and smooth surface make these cookies ideal for any decoration style. Royal icing adheres beautifully. Colored sugar, sprinkles, and edible glitter all stick well to the surface.
Make-Ahead Friendly The dough can be prepared days in advance and stored in the refrigerator. You can also freeze the dough for up to three months. This flexibility makes party planning much easier.
Where Did Cut Out Sugar Cookie Come From?
Sugar cookies trace their roots back to the 1700s in Nazareth, Pennsylvania. German Protestant settlers brought their cookie-making traditions to America. These early cookies were called “Nazareth Sugar Cakes.” The recipes used simple ingredients that families could afford: butter, sugar, flour, and eggs. Over time, American bakers adapted the recipe to create a dough that could be rolled thin and cut into shapes. By the 1930s, decorated sugar cookies became popular for holidays and celebrations. The tradition of decorating cookies grew stronger during World War II when families sent decorated cookies to soldiers overseas. Today, cut out sugar cookies remain a beloved tradition across America, especially during Christmas, Valentine’s Day, and birthdays.
Ingredients Notes
All-Purpose Flour Use fresh, high-quality all-purpose flour for the best texture. Measure by spooning flour into your measuring cup and leveling it off. Don’t pack the flour down or scoop directly from the bag, as this adds too much flour and makes cookies dry.
Unsalted Butter Room temperature butter is essential for this recipe. It should be soft enough to leave a fingerprint but not melted or greasy. Unsalted butter lets you control the salt level in your cookies. European-style butter with higher fat content creates even richer cookies.
Granulated Sugar Regular white sugar provides sweetness and helps create the cookie’s tender texture. The sugar crystals cream with butter to incorporate air into the dough. This creates a lighter final product.
Eggs Large eggs work best for this recipe. Eggs should be at room temperature so they mix smoothly into the butter mixture. Cold eggs can cause the butter to seize up and create a lumpy dough.
Pure Vanilla Extract Real vanilla extract makes a noticeable difference in flavor. Avoid imitation vanilla if possible. The vanilla enhances all the other flavors in the cookie.
Baking Powder This leavening agent helps cookies maintain their shape and creates a tender crumb. Check the expiration date on your baking powder. Old baking powder won’t work properly.
Salt Just a pinch of salt balances the sweetness and enhances the butter flavor. Fine sea salt or table salt both work well.
How to Make Cut Out Sugar Cookie
Step 1: Prepare Your Ingredients Take the butter and eggs out of the refrigerator one hour before baking. Room temperature ingredients mix together more smoothly and create a better texture.
Step 2: Cream Butter and Sugar Beat the softened butter and sugar together in a large bowl using an electric mixer. Mix on medium speed for 3-4 minutes until the mixture becomes light and fluffy. The color will lighten from yellow to pale cream.
Step 3: Add Eggs and Vanilla Crack the eggs into a small bowl first to check for shells. Add eggs one at a time to the butter mixture, beating well after each addition. Pour in the vanilla extract and mix until combined.
Step 4: Combine Dry Ingredients Whisk together the flour, baking powder, and salt in a separate bowl. This distributes the leavening agent evenly throughout the flour.
Step 5: Mix Wet and Dry Ingredients Add the flour mixture to the butter mixture in three parts. Mix on low speed just until the flour disappears. Don’t overmix or your cookies will become tough.
Step 6: Chill the Dough Divide the dough in half and wrap each portion tightly in plastic wrap. Flatten each piece into a disk about one inch thick. Refrigerate for at least 2 hours or overnight.
Step 7: Roll Out the Dough Remove one disk of dough from the refrigerator. Let it sit at room temperature for 5 minutes to soften slightly. Roll the dough on a lightly floured surface to about 1/4 inch thickness.
Step 8: Cut Out Shapes Dip your cookie cutters in flour before each cut. Press straight down and lift straight up. Place cookies on a parchment-lined baking sheet, leaving 1 inch between each cookie.
Step 9: Bake the Cookies Preheat your oven to 350°F (175°C). Bake cookies for 8-10 minutes until the edges just begin to turn golden. The centers should look slightly underdone.
Step 10: Cool Completely Let cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before decorating. This prevents breaking.
What You Must Know About Cut Out Sugar Cookie
Temperature Matters Keep your dough cold while working with it. If the dough becomes too warm, it will stick to your rolling pin and countertop. Return it to the refrigerator for 10 minutes if this happens.
Don’t Overbake These cookies continue cooking slightly after you remove them from the oven. Take them out when the edges just start to brown. Overbaked cookies become hard and crunchy instead of soft and tender.
Work in Small Batches Only roll out one disk of dough at a time. Keep the other portion refrigerated. This keeps the dough at the perfect consistency for cutting clean shapes.
Flour Your Work Surface Lightly Too much flour makes cookies dry and tough. Use just enough flour to prevent sticking. I like to roll dough between two sheets of parchment paper to avoid adding extra flour.
Gather Scraps Carefully After cutting shapes, gently press the scraps together. Avoid kneading or working the dough too much. Chill the re-formed dough for 15 minutes before rolling again.
Helpful Tips
Use Parchment Paper Line your baking sheets with parchment paper instead of greasing them. This prevents cookies from spreading too much and makes cleanup easier.
Freeze Cut Cookies Before Baking After cutting shapes, place the entire baking sheet in the freezer for 10 minutes. This helps cookies maintain their shape during baking.
Invest in Quality Cookie Cutters Metal cookie cutters create cleaner edges than plastic ones. Sharp edges cut through dough more easily and create professional-looking cookies.
Test Your Oven Temperature Many ovens run hot or cold. Use an oven thermometer to check the actual temperature. This ensures your cookies bake evenly.
Make a Double Batch This dough freezes beautifully. Double the recipe and freeze half for future baking sessions. You’ll thank yourself later.
Variations and Substitutions
Flavor Variations Replace vanilla extract with almond extract for a different flavor profile. Add 1 teaspoon of lemon zest to the dough for citrus-flavored cookies. Mix in 1/2 teaspoon of cinnamon for spiced cookies.
Gluten-Free Option Substitute a gluten-free flour blend in equal amounts. Look for blends that contain xanthan gum. The cookies may be slightly more delicate but will taste great.
Dairy-Free Version Use dairy-free butter or coconut oil instead of regular butter. Make sure the substitute is solid at room temperature. The texture will be slightly different but still delicious.
Reduced Sugar You can reduce the sugar by 1/4 cup for a less sweet cookie. The texture will be slightly more dense but still good.
Different Extracts Try peppermint extract for holiday cookies. Coconut extract creates a tropical flavor. Orange extract pairs well with chocolate chips.
Serving Suggestions for Cut Out Sugar Cookie
Classic Royal Icing Decorate cookies with royal icing in various colors. Create intricate designs or simple floods of color. Let the icing dry completely before stacking cookies.
Simple Sugar Coating Brush cookies with egg white before baking and sprinkle with colored sugar. This creates a sparkly, festive appearance without additional work.
Cookie Sandwiches Spread frosting or jam between two cookies to create sandwich cookies. This doubles the indulgence and creates an impressive presentation.
Ice Cream Sandwiches Use larger cookies to sandwich a scoop of ice cream. Roll the edges in sprinkles or mini chocolate chips.
Cookie Platter Arrange decorated cookies on a large platter with fresh berries and mint leaves. The colors create an attractive display for parties.
Gift Packaging Stack cookies in clear cellophane bags tied with ribbon. These make wonderful gifts for teachers, neighbors, or friends.
Storage and Reheating
Room Temperature Storage Store undecorated cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. Keep the container in a cool, dry place away from direct sunlight.
Decorated Cookie Storage Let royal icing dry completely before storing decorated cookies. This usually takes 8-12 hours. Store in a single layer or with parchment paper between layers. Decorated cookies stay fresh for up to one week.
Freezing Baked Cookies Freeze undecorated cookies in airtight containers or freezer bags for up to 3 months. Thaw at room temperature for 30 minutes before serving. The texture remains perfect after freezing.
Freezing Cookie Dough Wrap dough disks tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and cutting.
Reheating These cookies taste best at room temperature, but you can warm them slightly if desired. Place cookies on a microwave-safe plate and heat for 5-10 seconds. Don’t overheat or they’ll become tough.
Frequently Asked Questions about Cut Out Sugar Cookies
Can I make the dough ahead of time?
Yes, you can make the dough up to 3 days in advance and store it in the refrigerator wrapped tightly in plastic wrap. You can also freeze the dough for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling and cutting.
Why did my cookies spread during baking?
Cookies spread when the dough is too warm or when there is too much butter compared to flour. Always chill the dough well before cutting shapes. If the dough softens after cutting, freeze the baking sheet for 10 minutes before baking. Incorrect flour measurement can also cause spreading.
Can I use salted butter instead of unsalted?
Yes, but reduce or remove the added salt in the recipe. Salted butter varies by brand, which makes flavor harder to control. Unsalted butter gives more consistent results.
How thick should I roll the dough?
Roll the dough to about 1/4 inch thick. This thickness creates cookies that bake evenly and are sturdy enough for decorating. Thinner dough bakes too crisp, while thicker dough may remain underbaked in the center.
What is the best way to decorate cut out sugar cookies?
Royal icing is the best choice for detailed decorating because it dries hard and smooth. Make sure the cookies are completely cool before decorating. Buttercream, glaze, or sanding sugar also work for simpler designs.
Why are my cookies hard instead of soft?
Hard cookies are usually caused by overbaking or adding too much flour. Remove cookies from the oven when the edges are just starting to turn golden and the centers still look slightly soft. Measure flour by spooning it into the measuring cup and leveling it off.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 140 |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Cholesterol | 25mg |
| Sodium | 45mg |
| Total Carbohydrates | 20g |
| Dietary Fiber | 0g |
| Sugars | 10g |
| Protein | 2g |
Note: Nutrition facts are approximate and based on one cookie without icing or decorations.
Perfect Cut Out Sugar Cookie Recipe – Easy & Delicious Homemade Cookies
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Take butter and eggs out of the refrigerator one hour before starting. They need to reach room temperature.
- Beat the softened butter and sugar together in a large bowl using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition. Add vanilla extract and mix until combined.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Add the flour mixture to the butter mixture in three parts, mixing on low speed just until flour disappears. Don’t overmix.
- Divide dough in half and wrap each portion tightly in plastic wrap. Flatten each piece into a disk about one inch thick. Refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Remove one disk of dough from refrigerator. Let it sit at room temperature for 5 minutes. Roll dough on a lightly floured surface to about 1/4 inch thickness.
- Dip cookie cutters in flour before each cut. Press straight down and lift straight up. Place cookies on prepared baking sheet, leaving 1 inch between each cookie.
- Bake for 8-10 minutes until edges just begin to turn golden. Centers should look slightly underdone.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
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