These are easily the BEST cut out sugar cookies. Made with simple ingredients and no chilling!
Want to skip the hassle? Try making my Christmas Cookie Bars! No rolling or cutting.
I grew up with crunchy sugar cookies. My husband grew up with soft. This had us in a real pickle when the holidays rolled around.
LUCKILY, this recipe can please us both. Roll it thinner and you get that crunchy cookie I know and love, thicker and you get soft and chewy cookie perfection!
- No Chilling: Can you chill this recipe? Yep. Do you need to? No. See below for more details.
- Freezer Friendly: You can freeze the dough OR baked cookies.
- Perfect for Decorating: These are cut out cookies that hold their shape!
What You’ll Need:
The best rolled sugar cookies start with the best ingredients. Make sure everything is at room temperature before you begin. This helps to incorporate everything fully.
- All-Purpose Flour, Baking Powder, Baking Soda
For a full list of ingredients and their measurements see the recipe card below.
Step by Step Instructions:
- Preheat the oven to 350 degrees. Line a cookie pan with parchment paper or a silicone baking mat (affiliate) and set aside.
- Whisk (affiliate) together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer (affiliate) combine the butter and sugar. Beat until light and fluffy, about 3 minutes on medium speed. Stir in the eggs, one at a time, followed by the vanilla. Stir until incorporated.
- Add the dry ingredients and beat until everything just comes together.
- Roll (affiliate) the dough 1/2-1/4 inch thickness.
- Cut using your favorite cookie cutter (affiliate), carefully transfer to your prepared baking tray (affiliate), and bake for 10 minutes or until the edges are slightly browned.
- Enjoy as is or decorated with your favorite icing.
Consider checking out this post where I walk you through how to pipe a rose onto a cookie!
Tips and FAQs:
While this recipe is simple, there I’ve put together a list of tips and tricks to help you make the perfect soft sugar cookie recipe.
Looking for something even easier? Make sugar cookie bars!
Be sure to check out some of my other popular holiday flavors like my cherry shortbread!
Do I need to chill the dough?
Technically, no. This cut out sugar cookie recipe is no chill. However, if you are looking for a more precise shape, I do recommend cutting out the shapes and chilling for one hour in the refrigerator.
How thick should cut out sugar cookies be?
I briefly covered this above, but the thickness of your cookies will depend on what you would like the end result to be. For a more crisp cookie, roll your dough 1/4 inch thick. For a soft cookie roll closer to 1/2 inch.
How long do sugar cookies last?
Sugar cookies typically last 2 weeks if stored properly. I highly suggest keeping them in an air tight container or zip top bag.
How to freeze cookies:
All of the fun of cookie decorating without the stress! Have your rolled cookies ready to go for your decorating day.
- Make and roll out your cookie dough. Cut your desired shape.
- Place each cut out onto parchment paper and place on a cookie tray. Line an additional layer of parchment on top of you cutouts.
- Freeze solid.
- Store in an air tight container or freezer safe bag until ready to use.
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- Christmas Wreath Cookie Recipe
The BEST Sugar Cookies
- 2-1/2 cups all-purpose flour plus more for rolling
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- All links in this recipe are affiliate. I earn a small commission off of products that are purchased.
- 1. Preheat the oven to 350 degrees. Line a cookie pan with parchment paper or a silicone baking mat and set aside.
- 2. Whisk together the flour baking powder, and salt in a medium bowl or measuring cup. Set aside.
- 3. In the bowl of an electric mixer combine the butter and sugar. Beat until light and fluffy, about 3 minutes on medium speed. Stir in the eggs, one at a time, followed by the vanilla. Stir until incorporated.
- 4. Add the dry ingredients and beat on low/medium speed until everything just comes together, about 2 minutes. You will see the dough start to form into a ball.
- 5. Roll the dough 1/2-1/4 inch thickness. The thicker the cookie the softer the end result will be. Do not go thicker than 1/2 an inch.
- 7. Enjoy as is or decorated with your favorite icing.