Cut Out Sugar Cookies
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These Cut Out Sugar Cookies are the kind of recipe you save, print, and text to your sister with “you NEED to make these.” Soft in the center, lightly crisp on the edges, and made to hold their shape. This is the go-to cookie dough you’ve been looking for. Whether you’re baking for the holidays or just need an excuse to break out the cookie cutters, this recipe is simple, foolproof, and seriously delicious.
Want to skip the hassle? Try making my Christmas Cookie Bars! No rolling or cutting.
Why This Cookie Is A Keeper
- Best sugar cookie for decorating: Perfect for icing, sprinkles, or piping. These cookies hold their shape beautifully.
- Make ahead cookie dough: This dough stores and freezes well, making it ideal for prepping ahead of time.
- Freezer-friendly sugar cookies: Bake now, freeze for later—great for parties, bake sales, or last-minute treats.
This basic cut out sugar cookie recipe is the kind of recipe that earns a permanent spot in your baking binder. They’re soft, buttery, and made to hold their shape. No spreading, no puffing, just crisp edges and clean lines. Whether you’re baking snowflakes in December or hearts in February, this dough delivers every time.
The best part? It’s beginner-friendly but still gives pro-level results. You can roll it, freeze it, bake it ahead, or decorate it a day later. Keep it simple with a sugar sprinkle or go full-on royal icing artist. The base is reliable, tasty, and totally versatile.
Before You Start Baking
The best recipe for rolled sugar cookies starts with the best ingredients. Make sure everything is at room temperature before you begin. This helps to incorporate everything fully.
- All-purpose flour: Stick with all-purpose for the right structure. Be sure to spoon and level it. Too much flour and your cookies might turn out dry.
- Baking powder: Just enough to give the cookies a slight lift without puffing them out of shape.
- Butter: Use unsalted and make sure it’s softened to room temperature for easy mixing and a rich, buttery flavor.
- Granulated sugar: Keeps the cookies sweet and helps give that classic sugar cookie texture.
- Eggs: These help bind everything together and add richness. Room temp is best for even mixing.
- Vanilla extract: Use pure vanilla for the best flavor. It really shines in a simple cookie like this.
Nothing fancy, just quality basics that come together for a cookie that holds its shape, tastes amazing, and has that classic sugar cookie magic.
Jesseca’s Recipe Review
This is my go-to cut out cookie recipe any time I need a reliable, no-fuss recipe that still looks (and tastes) impressive. They hold their shape perfectly, taste buttery with just the right amount of sweetness, and don’t dry out like a lot of roll-out cookies tend to. Whether I’m baking with my teen or decorating solo with a podcast on, they never let me down.
Tip from Jesseca:
Use two identical wooden dowels or rolling pin rings as guides when rolling out your dough to get perfectly even cookies every time. This helps them bake uniformly. No underbaked centers or over-crisp edges.
Customize It
Want to make these Christmas cutout cookies your own? Good news: this recipe is super adaptable. Whether you’re out of an ingredient or just want to try something new, here are a few easy variations and swaps:
- Almond extract: Swap out half the vanilla for almond extract for a nutty, bakery-style twist.
- Flavored sugars: Try rolling the dough in citrus zest–infused sugar before baking for a subtle flavor boost.
- Butter substitute: Dairy-free? Use plant-based butter sticks (not spreads) for a similar texture.
- Gluten-free option: A 1:1 gluten-free all-purpose flour blend works surprisingly well here—just chill the dough a little longer.
- Colored dough: Add a few drops of food coloring to match a holiday or party theme.
- Spices: Mix in a pinch of cinnamon or nutmeg for a warm, cozy cookie with holiday vibes.
The base recipe is a blank canvas, so don’t be afraid to play around and make it match your flavor mood.
Helpful Tools
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Cutters: This set has over 80 cookie cutters (affiliate) including all major holiday shapes.
Recipe FAQs
Yes! You can make the dough up to 3 days in advance. Wrap it tightly in plastic wrap and store it in the fridge. Let it sit at room temperature for about 15 minutes before rolling if it’s too firm.
Not always, but if your kitchen is warm or the dough feels sticky, chilling helps the cookies hold their shape better. A quick 20–30 minutes in the fridge is usually enough.
Too-warm dough or over-creamed butter can cause spreading. Make sure your butter is just softened—not melted—and don’t skip measuring flour correctly.
Royal icing is great for detailed designs, but a simple powdered sugar glaze or buttercream works well too—especially if you’re decorating with kids.
Yes, this dough scales really well. Just be sure to divide it in half when rolling to make handling easier.
Storage and Make-Ahead Instructions
These rolled cookies are perfect for planning ahead. Whether you’re baking for a party, holiday, or just want cookies on standby.
- To store baked cookies: Once completely cooled and undecorated, store them in an airtight container at room temperature for up to 1 week. If decorated, layer them between sheets of parchment paper to protect the icing.
- To freeze baked cookies: Place cooled (undecorated) cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Thaw at room temp and decorate as desired.
- To freeze the dough: Wrap the cookie dough tightly in plastic wrap, then again in foil or a freezer-safe bag. Freeze for up to 2 months. Let it thaw in the fridge overnight before rolling and baking.
- Make-ahead tip: You can also roll and cut the dough into shapes, then freeze the unbaked cookie cutouts on a tray. Once solid, transfer to a freezer bag. Bake from frozen—just add an extra 1–2 minutes to the bake time.
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Best Cut Out Sugar Cookie Recipe
Ingredients
- 2½ 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
Instructions
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat and set it aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt until well combined. Set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and granulated sugar. Beat on medium speed for about 3 minutes, or until the mixture is pale and fluffy. This step helps create a light texture in your cookies.
- Crack in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl if needed to ensure everything is fully incorporated. Stir in the vanilla extract.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Once everything is added, increase the speed slightly and beat just until the dough starts to come together and forms a soft ball. This should take about 2 minutes—don’t overmix.
- Lightly flour your work surface and roll the dough to a thickness between 1/4 inch and 1/2 inch. Thicker cookies (closer to 1/2 inch) will be softer and more cake-like, while thinner ones will bake up slightly crispier. Avoid going thicker than 1/2 inch to ensure even baking.
- Use your favorite cookie cutters to cut shapes from the dough. Carefully transfer each cookie to the prepared baking sheet, leaving a little space between each one.
- Place the cookies in the oven and bake for 8 to 10 minutes, or until the edges are just starting to turn a light golden color. They may look slightly underdone in the center—that’s okay. They’ll finish setting as they cool.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them plain or decorate with your favorite frosting, glaze, or sprinkles.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Great Recipe! Perfect for decorating 🤶
Love this recipe! It’s super easy—especially with the no-chill dough, which is perfect for last-minute baking with kids. It tastes amazing, and we added grated peppermint chocolate shavings for an extra festive touch. This is officially my new go-to cookie recipe!
Hi I want to make these cookies. For the butter it didn’t say salted or unsalted butter. Which do I use?
Ha LaFaye, You can use either. Unsalted is the more traditional option for baking.
Fabulous recipe that makes fabulous cookies! I love it that you put in the options to make a small batch, a medium batch, and a big batch. My old recipe made dozens and dozens of cookies, and sometimes I didn’t want that many! Hahaha! Your recipe makes it easy to make just the right number of cookies. Thanks so much!
Thank you so much! I’m so glad you love the batch options. Sometimes you just don’t need a mountain of cookies (unless you do… then I’ve got you covered too, haha!). Appreciate you baking along with me!
I prepared your recipe and the cookies turned out fantastic! I rolled some a 1/2″ thick and baked them for 11 minutes. The other half I rolled 1/4″ thick and baked for 9 minutes. Cookies are delicious!
Recipe calls for baking soda but there’s none listed in the ingredients. Can’t find another recipe with baking soda to figure out what it should be
That was my mistake. I have fixed the recipe to reflect the proper wording.
Update! I decided to wing it and added half a teaspoon. I assume that’s the correct measurement because they turned out amazing. Best cookies I’ve ever made!!
Mine turned into a disaster and I was not able to make them. The dough was very sticky when I tried to roll it. Is it melted butter when mixing with sugar? there are a few details missing for someone who is not a professional baker. I thought maybe it was going to be ok once it came together and I added flour. Oh well, I will have to buy already made dough. 🙂
Hi there, I remade this recipe this morning since you had such a rough time with it. I did make a few adjustments and hope the recipe will come out better for you in the future. Let me know if I can help troubleshoot with you!