Every holiday season, my kitchen smells like vanilla and butter for days, and it all comes back to this cut out sugar cookie.
These are the cookies I grew up decorating with my mom, rolling out at the kitchen table with mismatched cutters and way too much sprinkles.
They hold their shape beautifully, have just the right amount of sweetness, and taste like a proper sugar cookie should: buttery, tender, and just slightly crisp at the edges.
If you’ve ever ended up with puffy, misshapen cookies that spread all over the baking sheet, this recipe is going to fix that for you.
The dough is firm enough to cut cleanly but soft enough to actually eat with joy.
Whether you’re making snowflakes at Christmas, hearts for Valentine’s Day, or just stars because you feel like it, this is the only recipe you’ll ever need.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes (plus 1 hour chilling) |
| Cook Time | 10 minutes |
| Total Time | 1 hour 30 minutes |
| Servings | 24–30 cookies |
| Difficulty Level | Easy |
If you love classic cookie baking, you might also enjoy my Classic Sugar Cookies for a slightly different take on a timeless treat.
Why You’ll Love This Cut Out Sugar Cookie
This recipe is a keeper for so many reasons, and not just because the cookies taste incredible.
The dough is easy to work with. It chills up firm, rolls out flat, and your shapes come out clean every single time, no more cookies that look like blobs by the time they hit the oven.
It’s a truly beginner-friendly bake. You don’t need any fancy technique, a stand mixer works perfectly but a hand mixer does the job too.
The cookies have the perfect texture. They’re not cakey, not crumbly. They’re slightly crisp on the outside and soft and tender on the inside.
They freeze beautifully. You can bake a big batch, freeze the cooled cookies, and pull them out weeks later to decorate, making holiday prep so much less stressful.
This is a crowd-pleaser that works for every occasion. Birthdays, holidays, school events, cookie swaps, bake sales, you name it.
- The dough can be made up to 3 days ahead and kept in the fridge
- The baked cookies stay fresh for up to a week at room temperature
- Kids absolutely love decorating them (and so do adults)
- You can flavor the dough with almond extract or citrus zest to mix things up
- The recipe scales up easily for large batches
Read Also: Cherry Chip Cookies Recipe
Ingredients
You only need simple pantry staples for this cut out sugar cookie recipe. The key is using cold butter and real vanilla for the best flavor and texture.
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, at cool room temperature (not melted or too soft)
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk
For the simple vanilla glaze (optional):
- 2 cups (240g) powdered sugar
- 3–4 tablespoons milk
- 1/2 teaspoon vanilla extract
- Gel food coloring of your choice
- Sprinkles and sanding sugar for decorating
If you enjoy experimenting with different cookie flavors, these Lemon Sugar Cookies are a bright and zesty spin on the classic.
Kitchen Equipment Needed
You don’t need a lot of specialized equipment to pull this off. Here’s what will make the process smooth.
- Stand mixer or hand mixer
- Large mixing bowl
- Rolling pin
- Cookie cutters in your desired shapes
- Baking sheets (at least 2)
- Parchment paper or silicone baking mats
- Plastic wrap
- Wire cooling rack
- Offset spatula or flat spatula for transferring cookies
- Small bowls for dividing and coloring glaze
- Pastry brush or spoon for glazing
Recommended Products for This Recipe
These are my personal go-to picks that genuinely make a difference when baking cut out sugar cookies.
1. USA Pan Bakeware Half Sheet Pan
A heavy-duty, rimmed baking sheet is one of the most important tools for even baking.
USA Pan’s aluminized steel pans heat evenly and won’t warp, so your cookies bake consistently from edge to center without burnt bottoms. I’ve used cheaper pans and the difference is night and day.
2. Ateco Stainless Steel Cookie Cutter Set
A good set of stainless steel cookie cutters gives you clean, sharp edges that hold up through dozens of batches without warping.
Plastic cutters tend to drag the dough, especially on detailed shapes. This set covers all the classic shapes and a few fun ones.
3. Nielsen-Massey Pure Vanilla Extract
Vanilla is a starring flavor in sugar cookies, so using a high-quality pure extract (not imitation) makes a noticeable difference in the final taste.
Nielsen-Massey has a rich, complex flavor that I always reach for in delicate bakes like these.
4. Wilton Gel Food Coloring Set
For decorating your cookies, gel food coloring is far superior to liquid coloring. It gives you vivid, saturated colors without thinning out your glaze.
This Wilton set covers all the basics and a bunch of fun shades.
Another great cookie option for decorating and gifting: Shortbread Cookies.
Step-by-Step Instructions: How to Make Cut Out Sugar Cookies
1. Mix the Dry Ingredients
- In a medium mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Whisk for about 30 seconds to make sure everything is evenly distributed.
- Set this bowl aside. You’ll add it to the butter mixture in the next steps.
2. Cream the Butter and Sugar
- Place 1 cup of cool room-temperature unsalted butter in the bowl of your stand mixer (or a large mixing bowl if using a hand mixer).
- Add 1 cup of granulated sugar.
- Beat on medium-high speed for 3 to 4 minutes until the mixture is pale, light, and fluffy.
- Stop and scrape down the sides of the bowl with a rubber spatula halfway through.
- Don’t rush this step. Properly creamed butter and sugar gives the cookies their structure and helps them hold their shape when baked.
3. Add the Egg, Vanilla, and Milk
- With the mixer on low speed, add 1 large egg to the butter and sugar mixture.
- Add 1 teaspoon of pure vanilla extract.
- Add 2 tablespoons of whole milk.
- Mix on medium speed for about 1 minute until everything is fully combined and smooth.
- Scrape down the sides of the bowl again to make sure nothing is hiding at the bottom.
4. Add the Dry Ingredients
- With the mixer on its lowest speed, gradually add the flour mixture to the butter mixture.
- Add it in 2 to 3 additions, mixing briefly after each one, just until no streaks of flour remain.
- Do not overmix the dough once the flour goes in. Overmixing develops the gluten and can make the cookies tough.
- The dough should come together into a soft but not sticky ball. If it feels too sticky, add 1 tablespoon of flour at a time until it just comes together.
5. Divide and Chill the Dough
- Turn the dough out onto a clean surface and divide it into 2 equal portions.
- Flatten each portion into a disk about 1 inch thick. This shape helps it chill faster and roll out more easily later.
- Wrap each disk tightly in plastic wrap.
- Refrigerate for at least 1 hour, or up to 3 days. This chilling step is non-negotiable. It firms up the butter so the cookies won’t spread and puff up in the oven.
6. Preheat the Oven and Prepare Your Baking Sheets
- When you’re ready to bake, preheat your oven to 375 degrees F (190 degrees C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Set them aside while you roll out the dough.
7. Roll Out the Dough
- Lightly flour a clean work surface and your rolling pin.
- Take one disk of chilled dough out of the refrigerator. Leave the other one in the fridge while you work.
- Place the dough disk on the floured surface and begin rolling it out, working from the center outward, rotating the dough every few rolls.
- Roll the dough to an even thickness of about 1/4 inch (6mm). Thicker cookies will be softer and chewier. Thinner cookies will be crisper.
- If the dough cracks at the edges, let it sit at room temperature for 3 to 5 minutes to soften slightly, then try again.
8. Cut Out Your Shapes
- Press your cookie cutters firmly and straight down into the rolled dough. Do not twist the cutter as you press, as this can distort the edges.
- Cut the shapes as close together as possible to minimize waste.
- Use an offset spatula or thin flat spatula to carefully lift each cut shape and transfer it to the prepared baking sheet, spacing the cookies about 1 inch apart.
- Gather the dough scraps together, re-form into a disk, wrap in plastic, and refrigerate for 10 to 15 minutes before rolling out again. Re-rolled scraps can make slightly tougher cookies, so try to minimize how many times you re-roll.
9. Bake the Cookies
- Place the baking sheet in the preheated oven on the middle rack.
- Bake for 8 to 11 minutes, depending on the size and thickness of your cookies.
- Watch carefully. The cookies are done when the edges look set and the tops are no longer glossy.
- You want the edges to be just barely golden and the centers to still look slightly underdone. They will firm up as they cool.
- Do not wait for the tops to turn golden brown, that means they are overbaked.
10. Cool the Cookies
- Remove the baking sheet from the oven and let the cookies rest on the pan for 5 minutes. They’re fragile when hot and need this time to firm up slightly before moving.
- After 5 minutes, use a flat spatula to carefully transfer the cookies to a wire cooling rack.
- Allow them to cool completely before decorating. This usually takes about 30 minutes to 1 hour.
- Decorating warm cookies will cause your glaze or frosting to melt and slide off.
11. Make the Vanilla Glaze and Decorate
- In a medium bowl, whisk together 2 cups of powdered sugar, 3 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth.
- The glaze should be thick enough to coat the back of a spoon but thin enough to spread easily. Add more milk a teaspoon at a time if it’s too thick, or more powdered sugar if it’s too thin.
- Divide the glaze into small bowls and add a small amount of gel food coloring to each bowl. Stir well to combine.
- Spoon or brush the glaze onto each cooled cookie, or use a piping bag for more detailed designs.
- Add sprinkles or sanding sugar immediately, while the glaze is still wet.
- Allow the glaze to set completely, about 30 minutes to 1 hour at room temperature, before stacking or packaging the cookies.
Tips for The Best Cut Out Sugar Cookies
A few key habits will take your cut out sugar cookies from good to absolutely perfect.
Use cool room-temperature butter, not soft or melted. Properly creamed butter creates the right structure so cookies hold their shape.
If your butter is too warm, the dough will be greasy and the cookies will spread.
- Do not skip the chilling step. Cold dough is the single most important factor in getting clean, sharp shapes that don’t puff and spread.
- Roll dough between two sheets of parchment paper to avoid adding too much extra flour, which can make cookies dry.
- Use a bench scraper to help lift dough scraps cleanly off your work surface.
- Rotate your baking sheet halfway through baking for even browning, especially if your oven has hot spots.
- Bake one sheet at a time on the center rack for the most consistent results.
- Let your cookie cutters sit in flour between cuts for cleaner edges.
- If decorating with royal icing instead of glaze, allow a full 4 to 6 hours for it to fully harden before stacking.
Read Also: Chocolate Chip Cookies Recipe
Serving Suggestions
These cookies are as fun to serve as they are to make. A platter of colorfully decorated cut out sugar cookies makes a gorgeous centerpiece for any table.
Stack them high on a tiered cake stand for parties, or arrange them in a gift box lined with parchment for a homemade gift that no one can resist.
- Pair with a warm mug of hot chocolate for the ultimate cozy treat
- Serve at holiday parties alongside other festive sweets and baked goods
- Pack them in clear treat bags tied with ribbon for school parties or cookie swaps
- Set up a decorating station for kids at birthday parties, with different colored glazes and sprinkle options
- Add them to a dessert board with other cookies, chocolates, and candies
Variations of Cut Out Sugar Cookies
The basic cut out sugar cookie dough is wonderfully versatile. With a few simple swaps, you can create entirely different flavor profiles.
Keep the base recipe exactly the same and try any of these fun variations to switch things up throughout the year.
- Almond sugar cookies: Replace the vanilla extract with 1 teaspoon of almond extract for a classic, bakery-style flavor
- Lemon sugar cookies: Add 1 tablespoon of lemon zest to the dough and use lemon juice in the glaze instead of milk
- Brown butter sugar cookies: Brown the butter before cooling and creaming it for a deeply nutty, caramel-like flavor
- Spiced sugar cookies: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients for a warm, cozy version
- Chocolate sugar cookies: Replace 1/4 cup of the flour with unsweetened cocoa powder for a rich chocolate version that still holds its shape
- Funfetti sugar cookies: Fold 1/3 cup of rainbow sprinkles into the finished dough before chilling for a confetti effect
You might also enjoy these Linzer Cookies for another beautiful cut out cookie to add to your baking repertoire.
Storage and Reheating
These cookies keep wonderfully well, making them perfect for baking ahead.
Store them in an airtight container at room temperature and they’ll stay fresh and soft for up to a week.
- Room temperature: Store in an airtight container with a piece of bread to keep moisture in. They’ll last 5 to 7 days.
- Refrigerator: Wrap tightly and refrigerate for up to 2 weeks. Bring to room temperature before serving.
- Freezer (undecorated): Freeze baked, cooled, undecorated cookies in a single layer until solid, then transfer to a zip-top freezer bag with parchment between layers. They’ll last up to 3 months.
- Freezer (unbaked dough): Wrap dough disks tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling.
- Reheating: Warm undecorated cookies in a 300 degrees F oven for 3 to 5 minutes to refresh them. Do not reheat decorated cookies or the glaze will melt.
Nutritional Facts
The following values are estimates per plain, undecorated cookie based on a batch yielding 28 cookies.
| Nutrient | Per Cookie | ||| | Calories | 140 kcal | | Total Fat | 6.5g | | Saturated Fat | 4g | | Cholesterol | 25mg | | Sodium | 55mg | | Total Carbohydrates | 19g | | Sugars | 8g | | Protein | 2g |
Adding glaze and decorations will increase the calorie, carbohydrate, and sugar content.
Health Benefits of Key Ingredients
While cut out sugar cookies are a treat, a few of the core ingredients do offer some nutritional value worth noting.
They won’t replace your vegetables, but there’s more going on in these cookies than pure indulgence.
- Eggs: Provide high-quality protein and essential nutrients including vitamin D, vitamin B12, and choline, which supports brain health
- Butter: Contains fat-soluble vitamins A, D, E, and K2, and when used in moderate amounts, provides a source of energy-dense healthy fats
- All-purpose flour: Offers small amounts of iron and B vitamins, though these are reduced compared to whole grain flours
- Milk: Contributes calcium and vitamin D to each cookie, supporting bone health
- Vanilla extract: Contains trace antioxidants and has been associated with mild anti-inflammatory properties in studies
FAQs About Cut Out Sugar Cookies
1. Why did my cut out sugar cookies spread and lose their shape?
The most common cause is butter that was too warm or soft when you creamed it. Make sure your butter is at cool room temperature, not melted or greasy.
The other major culprit is skipping the chilling step. Always refrigerate your dough for at least 1 hour before rolling and cutting to keep everything firm.
2. Do I have to chill the cut out sugar cookie dough?
Yes, and I’d strongly recommend not skipping it. Chilling the dough solidifies the fat so cookies hold their shape and don’t spread in the oven.
It also relaxes the gluten in the flour, which makes the dough easier to roll and gives the baked cookies a more tender texture.
3. Can I make cut out sugar cookie dough ahead of time?
Absolutely. The dough keeps well in the refrigerator for up to 3 days, tightly wrapped. You can also freeze the dough for up to 3 months.
Thaw it overnight in the fridge before rolling it out. This makes holiday baking much more manageable.
4. What’s the best thickness to roll cut out sugar cookies?
The classic standard is 1/4 inch (about 6mm). This gives you a cookie that’s substantial enough to hold decorations without being too thick and cakey.
If you prefer a crispier cookie, roll to 1/8 inch. For a softer, chewier result, go slightly thicker at 3/8 inch, but watch your bake time and adjust accordingly.
5. Can I use this recipe for royal icing decorations?
Yes, this dough is ideal for royal icing. The cookies bake up with a flat, smooth surface that royal icing adheres to well.
Just make sure the cookies are completely cool before applying royal icing, and allow a full 4 to 6 hours (or overnight) for the icing to harden fully before stacking or packaging.
Cut Out Sugar Cookies
Ingredients
- 3 cups all-purpose flour 360g, plus more for dusting
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter 225g, at cool room temperature (not melted or too soft)
- 1 cup granulated sugar 200g
- 1 large egg
- 1 tsp pure vanilla extract
- 2 tbsp whole milk
- 2 cups powdered sugar 240g
- 3-4 tbsp milk Add more for a thinner glaze
- 1/2 tsp vanilla extract
- gel food coloring Assorted colors of your choice
- sprinkles and sanding sugar For decorating
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl For dry ingredients
- Rolling Pin French-style recommended
- Cookie cutters Assorted shapes; stainless steel preferred
- Baking sheets At least 2; rimmed half sheet pans recommended
- Parchment paper or silicone baking mats
- Plastic wrap For wrapping dough disks
- Wire cooling rack
- Offset spatula or flat spatula For transferring cookies
- Small bowls For dividing and coloring glaze
- Rubber spatula For scraping down bowl
- Whisk
- Pastry brush or spoon For applying glaze; optional
- Piping bag For detailed decorating; optional
- Bench scraper For lifting dough scraps; optional
Method
- In a medium bowl, whisk together 3 cups of flour, 1 tsp baking powder, and 1/2 tsp salt until evenly combined. Set aside.
- Beat 1 cup of cool room-temperature butter with 1 cup of granulated sugar on medium-high speed for 3 to 4 minutes, scraping down the bowl halfway through, until pale and fluffy.
- With the mixer on low, add the egg, 1 tsp vanilla extract, and 2 tbsp milk, then mix on medium speed for about 1 minute until smooth. Scrape down the sides of the bowl.
- With the mixer on its lowest speed, gradually add the flour mixture in 2 to 3 additions, mixing just until no streaks of flour remain. Do not overmix.
- Divide the dough into 2 equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll one disk of chilled dough to an even 1/4-inch (6mm) thickness, working from the center outward and rotating the dough as you go.
- Press cookie cutters straight down into the dough without twisting, then use an offset spatula to transfer the cut shapes to the prepared baking sheet, spacing them about 1 inch apart.
- Bake on the center rack for 8 to 11 minutes, until the edges are set and just barely golden. The centers should still look slightly underdone; they will firm up as they cool.
- Let cookies rest on the pan for 5 minutes, then transfer to a wire rack and cool completely (about 30 to 60 minutes) before decorating.
- Whisk together 2 cups powdered sugar, 3 tbsp milk, and 1/2 tsp vanilla until smooth, adjusting consistency with more milk or powdered sugar as needed, then divide into small bowls and stir in gel food coloring.
- Spoon, brush, or pipe the glaze onto each cooled cookie, then add sprinkles or sanding sugar immediately while the glaze is still wet. Allow to set for 30 to 60 minutes before stacking.
Nutrition
Notes
- Do not skip chilling the dough. Cold dough is the most important factor for cookies that hold their shape and don’t spread in the oven.
- Use cool room-temperature butter, not soft or melted butter. If your butter is too warm, the dough will be greasy and the cookies will spread.
- Roll the dough between two sheets of parchment paper to avoid adding too much extra flour, which can make the cookies dry and tough.
- Bake one sheet at a time on the center rack for the most consistent results, and rotate the pan halfway through baking.
- Cookies are done when the edges look set but the tops are no longer glossy. Do not wait for them to turn golden brown on top.
- The dough can be made up to 3 days ahead and kept tightly wrapped in the refrigerator, or frozen for up to 3 months. Thaw overnight in the fridge before rolling.
- Undecorated baked cookies freeze beautifully for up to 3 months. Freeze in a single layer first, then transfer to a zip-top bag with parchment between layers.
- For flavor variations, substitute the vanilla extract with 1 tsp almond extract, or add 1 tbsp of lemon or orange zest to the dough.
- For royal icing decorations instead of glaze, allow a full 4 to 6 hours (or overnight) for the icing to harden completely before stacking or packaging.
- Store decorated cookies in an airtight container at room temperature for up to 7 days. Place a slice of bread in the container to help maintain moisture and softness.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cut out sugar cookie is one of those recipes that becomes a tradition the first time you make it.
It’s simple enough for a weeknight and special enough for a holiday table.
The dough is forgiving, the cookies come out beautiful, and decorating them is genuinely one of the most fun things you can do in the kitchen.
Whether you’re making these for a party, a gift, or just because you want a plate of cookies on the counter, I hope they bring as much joy to your kitchen as they do to mine.
Give this recipe a try and let me know how yours turn out in the comments below. I’d love to see your decorated creations, so feel free to share a photo too.
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