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This easy cutout sugar cookie recipe is the best! It makes soft cookies with lightly crisp edges. The perfect sugar cookie for decorating!
Sugar cookies are such versatile cookies – there’s one for every occasion! This recipe makes amazing sugar cookies for decorating. You can also try Brown Sugar Cookies and these Soft & Chewy Sugar Cookies for more ways to enjoy this classic cookie!
Decorating sugar cookies was a holiday tradition for my family growing up. My mom is not a baker but every Christmas she’d get things ready to make Christmas cookies with my brother and I. These caramel clusters were made very year, along with cutout sugar cookies. We’d actually ice the cookies with a traditional buttercream, but I decided to use royal icing this time around.
My mom actually gave me the cookie cutters we used to use a few years ago, figuring I’d get more use out of them now. I used those cookie cutters for these cookies. 🙂
I also used the same recipe we’d use – with a few modifications. The original recipe actually spread quite a bit. Not really ideal for cutout cookies.
So I did some playing around with the recipe and got them just right! I’m not going to lie, they spread juuuusssst a tad. It’s really more that they rise a bit. I considered making them a touch thicker so they didn’t spread/rise at all, but honestly I love them just the way they are. Too thick and you end up with a less than appetizing, dry cookie. The spread really isn’t much and as you continue to work with the dough and re-roll it, more flour mixes in and by the time you’re done, there’s no spread at all. The cookies hold their shape great, even when they spread a tad.
You will want to make sure to accurately measure your ingredients for these cookies. The amounts of ingredients – especially the flour – really do need to be correct to ensure your cookies turn out correctly. Too much flour and you’ll have some hard cookies. Too little and they’ll spread too much.
To help with that potential problem, I’ve included weight measurements for those who have a scale. It really is more accurate.
If you’re using a scoop, just be sure not to pack in the flour. I pour my flour into a canister and then scoop it out of there, so it isn’t densely packed but is loose.
Make the Cookie Dough
To make the dough, start by creaming the butter and sugar together for 3-4 minutes. You should notice the color of the mixture actually get lighter in color and it should get fluffy in texture. Then you’ll mix in the egg and vanilla, then the dry ingredients. It’s a very simple and straightforward recipe as far as the ingredients and method.
The dough will actually be quite thick, even a little crumbly at first. If it doesn’t completely come together with the mixer, use your spatula or hands to press it into a ball.
These Are No Chill Cutout Sugar Cookies
You can definitely refrigerate this cookie dough and make it a few days ahead if you want, but it isn’t required. You can start rolling our cookies as soon as it’s ready.
Shape Your Cut Out Cookies
Sprinkle a little flour onto your surface (I used our countertops). Grab some of the dough – I start with about 1/3 of the dough – and roll it out. If you find your rolling pin sticks to the dough, sprinkle a touch of flour onto it. You’ll want the dough to be 1/8 to a 1/4 inch thick after being rolled out.
Cut out your cookies, making the most of the dough and squeezing in as many cookies as you can. My cookie cutters were fairly big, so I didn’t get quite as many cookies per roll out. Remove the excess dough and lift the cookies with a lightly floured spatula, then place them on a lined cookie sheet. I like to use my silicone baking mat, but parchment paper would work well too.
Bake the Cookies
The cookies bake for 7-9 minutes. You can wait until the edges are just starting to get golden, or remove them a touch sooner. The time might vary a bit between ovens, but 8 minutes was just right for me. Well baked, but not browned. I like mine a little softer.
Once you remove the cookies from the oven, you’ll want to let them sit for 4-5 minutes before removing to a cooling rack. They will be fairly soft until they firm up a bit as they cool, so it’ll be easier to move them once they’ve cooled a bit.
Decorate Your Sugar Cookies
Once the cookies are completely cool, it’s time to ice them with royal icing. It’s really not as scary as it seems, it just takes a little time and you need the right tools. I liked these cutout sugar cookies best once I had the royal icing on them. The icing softens the cookie up a bit from the moisture and results in a seriously perfect decorated sugar cookie.
In fact, I took one with me to Chicago right after I made them so that my friend Julianne from Beyond Frosting could try one. She said it was the best royal icing cookie she’s had! A big compliment. 🙂
If you’re wanting to decorate your cookies with royal icing when they’re ready, check out my post on how to make, color and pipe with royal icing. There’s even a video!
Watch How To Make Them
You might also like these cookie recipes:
Best Gingerbread Cookies (Soft and Chewy Cutouts)
Christmas Tree Chocolate Chip Cookie Cake
White Chocolate Dipped Cranberry Oatmeal Cookies
Coconut Sugar Cookies
Chocolate Crinkle Cookies
No Bake Salted Caramel Coconut Macaroons
Gingerbread Cookies with Eggnog Icing
Caramel Stuffed Chocolate Cookies
Frosted Sugar Cookie Bars
My favorite tools for making these cookies:
Silicone baking mat
Scale, for weighing ingredients
Parchment paper
Rolling pin
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: About 20 Large Cutout Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This easy cutout sugar cookie recipe is the best! It makes soft cookies with lightly crisp edges. The perfect sugar cookie for decorating!
Ingredients
- 1/2 cup (112g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 1 large egg
- 1 tsp (5ml) vanilla extract
- 2 1/4 cups (293g) all purpose flour
- 1/8 tsp salt
- 1 1/2 tsp baking powder
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with a silicone baking mat or parchment paper.
- Cream butter and sugar together for 3-4 minutes, until light and fluffy.
- Add egg and vanilla extract and mix until combined.
- Combine dry ingredients in a separate bowl, then add to wet ingredients and mix until well combined. Dough will be very thick. You might need to use a spatula or your hands to help it all come together.
- On a lightly floured surface and using smaller amounts of dough at a time, roll out dough to about 1/8 to a 1/4 inch. IF you roll them out too thickly, they might spread a little bit. If the dough sticks to the rolling pin, lightly sprinkle the top of the dough with flour. See my notes about rolling out the cookie dough below.
- Use cookie cutters to cut out cookies, then transfer to cookie sheet. (If you want to be completely sure that they don’t spread even a little, put them on parchment paper and freeze them for 7-8 minutes before baking them.)
- Bake cookies 6-8 minutes. Remove from oven just before they start to brown on the edges.
- Allow cookies to cool for 4-5 minutes, then move to cooling rack to finish cooling.
Notes
The best way to measure the dry ingredients for this recipe to ensure your cookie dough isn’t dry is to measure them by weight. If you don’t have a scale though, be sure not to pack the flour into your measuring cup. I usually store my flour in a separate container from the bag I bought it in, then prior to measuring I use a spoon or other utensil to loosen the flour. I use a scoop to scoop out the flour, then level it with the flat side of a knife. Don’t tap the scoop to settle the flour or pack in the flour.
Rather than rolling the dough out onto a floured surface, you can also roll it out right onto parchment paper or a silicone baking mat, then you don’t have to transfer them and move them around after cutting. I’ve started doing this, and also putting parchment paper over the cookie dough when I roll it out so I’m not flouring the dough several times or the rolling pin.
If you’d like to use it, here is my royal icing recipe for decorating the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 136
- Sugar: 10.1 g
- Sodium: 121.5 mg
- Fat: 5 g
- Carbohydrates: 21.1 g
- Protein: 1.8 g
- Cholesterol: 21.5 mg
Categories
Enjoy!
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Has anyone ever tried 1 to 1 gluten free flour?
I’m not sure, but I’d think that’d be fine.
Can I refrigerate this dough
Yes, you can.
Love this recipe. i struggled for ages to find the best sugar cookie recipe that let me cut into different shapes and this is the one. I do these for my familys birthdays and they always go so quickly ive had to start tripling the recipe just so they last more than a few minutes.
Awesome! So glad to hear that!
Hi what type of sugar is used, caster or granulated?
Granulated
I have made these several times over the last 8 years since I first found the recipe, and they are a big hit. Weighing the flour is a good idea and the dough may seem crumbly but it comes together with a little effort and hands. Everything said in the recipe is accurate for me. I do not frost them, just use colored sugar and I bake them 8-9 minutes. I love them crisp. I add 1 tsp of almond extract and the vanilla, which makes them extra delicious!
Finally! My kids and I have tried several different recipes for cutout sugar cookies and nothing has worked until now. So good!
Great tasting! Used conversions due to being in the uk, and the results were fab! Our two boys loved decorating the biscuits. Thanks so much!
So glad to hear you enjoyed them!
Question, can you brush and then with egg wash and then sprinkle sanding sugar and/ sprinkles? Then bake them?
I suppose you could. I’ve never done that before. It would brown them a bit and the sprinkles may melt, depending on the sprinkles you use.
On utube you said you put cornstarch in. But not hoe much. But its not listed here for same recipe???
I’m sorry, I have two different cutout sugar cookie recipes. These are the cutout cookies with cornstarch.
Sorry but this recipe is a flop, I used all correct measurements and it was dry and crumbly unable to be used with cookie cutters
Most cutout cookie dough can seem a little crumbly at first, but usually comes together if you use a spatula at the end, or even your hands. If it won’t come together, then you likely added too much flour.
The winning recipe! I have been baking sugar cookie for years (at Christmas) but only recently started using royal icing to decorate them. I was trying to find a cookie that tasted as good as the local specialty cookie shop that I sometimes use for special events. And after numerous different recipes, this was the winning formula per my (now grown) daughter (and cookie connoisseur). And when my specialty shop did not have a moose cookie that I needed for a party I was hosting, I had to make my own cookies. I used this recipe and my coworkers thought the cookie came from a professional bakery! I have not experienced “crumbly” issues like other people who have commented but I live in a high humidity location so that may be the difference.
I’m so glad you enjoyed them!
Could I make these in advance and freeze them? Thanks!
Yes, just store them in an airtight container or a Ziploc bag, and then thaw them in the fridge when you are ready to use them.
I don’t understand the negative comments at all. My granddaughter and I made these and they were so soft on the inside and just a tad crispy (how I like them ) on the outside. They were fun, easy, and so good. We made Easter eggs, ducks, flowers and ice cream cones. Wish I could post a picture.
They sound adorable! Glad you enjoyed them!
i loved them so much they were so fun to make
So glad you enjoyed them!
Thank you for this recipe. I really love it!
So glad to hear that!
This is a terrible cut out cookie recipe. Easy but horrible. The texture is not crisp the flavor is bland and I would never make this again. I m very surprised these got a 5 star review.
Can this dough be frozen if made ahead of time, or should I bake it when its made fresh and freeze the cookies?
I haven’t tried freezing the cookie dough, but I would expect it to be fine.