Cut Out Sugar Cookies
These classic cut out sugar cookies are buttery, tender, and hold their shape beautifully in the oven. Made with simple pantry staples and a foolproof chilled dough, they bake up with slightly crisp edges and a soft center that tastes like a proper homemade sugar cookie should. Perfect for holidays, birthdays, and cookie decorating parties, this recipe is beginner-friendly, endlessly customizable, and freezer-friendly too.
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
Ingredients
For the Cookie Dough
- 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
For the Vanilla Glaze
- 2 cups powdered sugar 240g
- 3-4 tbsp milk Add more for a thinner glaze
- 1/2 tsp vanilla extract
For Decorating
- gel food coloring Assorted colors of your choice
- sprinkles and sanding sugar For decorating
Instructions
- 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.
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.
Nutrition
Serving: 1cookieCalories: 140kcalCarbohydrates: 19gProtein: 2gFat: 6.5gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.7gCholesterol: 25mgSodium: 55mgPotassium: 25mgFiber: 0.3gSugar: 8gVitamin A: 4IUCalcium: 2mgIron: 4mg
Tried this recipe?Let us know how it was!