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
- Candy Cane Shortbread Cookies
The BEST Sugar Cookies
- 2-1/2 to 3 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
- Preheat the oven to 350 degrees. Line a cookie pan with parchment paper or a baking mat and set aside.
- 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.
- 6. Cut using your favorite cookie cutter and carefully transfer to your prepared baking tray. Bake for 10 minutes or until the edges are slightly browned.
- 7. Enjoy as is or decorated with your favorite icing.
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. Why is my dough so sticky? This sugar cookie recipe can be stickier. You have two options, add a touch more flour or chill for 1 hour before rolling. I find it helpful to roll the dough out between two sheets of parchment paper. This keeps it from sticking to the rolling pin.
Did You Make This Recipe?
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Comments & Reviews
Can you please explain what’s up with the flour measurement?
For 24 cookies it says 2-1/2 cups of flour…that just sounds very confusing.
Does that mean that one cup of flour is for the dough and the other half is for rolling the dough?
Is it 2 cups of flour for the dough and 1/2 cups for the rolling?
I feel like it would really help if the recipe would have the weight in grams displayed as well and maybe some more details like: can you freeze the unbaked cut out cookies? and if so, for how long can they stay in the freezer?
Hi Carina, I’m not sure why it’s confusing. The recipe states 2-1/2 cups of flour, plus more for rolling. I use a medium sized cookie cutter, if you are using a large cutter you might not get as many as 24, if you use a smaller you might get more. King Arthur has an ingredient weight chart that you might find helpful.
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!