The Best Cut Out Sugar Cookies Recipe (2024)

Published: Dec 4, 2019 · Modified: Dec 2, 2022 by Veronika's Kitchen * This post may contain affiliate links

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Learn how to make Cut Out Sugar Cookies that are crispy outside and soft inside! This foolproof recipe is so easy to make, so you will have the best cookies that hold their shape for decoration with sugar icing. Perfect for Christmas cookie exchange party and the holiday season!

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If you are looking for a foolproof recipe to make holiday biscuits, you need to try these cut out sugar cookies! They come out perfectly crispy outside and still soft inside. The best part, they hold their shape while baking, so you can easily decorate them with sugar icing.

This is the base cookie recipe I used in my popular Twix Cookies and Donut Cookies. For the Halloween Cookies, the recipe base is the same, but I added cocoa powder to make them chocolate.

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Ingredients and Substitution:

Butter. Use room temperature butter, so it will be easier to incorporate it with sugar. That will help the cookies to stay soft and light.
Granulated sugar. To get the best results, you need to beat butter with sugar for about 5 minutes, until the sugar almost “melts” in butter and the mixture is light and airy.
Egg. Eggs, like butter, should be room temperature for better blending.
Vanilla Extract. A touch of good quality vanilla extract makes a bit difference and elevates the flavor.
All-purpose four. It is important to measure the flour correctly. If you put too much flour, the biscuits will come out dry and tough. To do so, scoop the flour into a measuring cup (do not pack!) and scrape with the back of the butter knife across the top to level it.
Baking powder. It helps to keep the biscuits soft and light.
Salt. This is an important ingredient in any dessert as it helps to balance the sweetness and flavors.

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How to make Sugar Cookie Dough

Using a stand or hand mixer, beat 1 cup room temperature butter and ¾ cup granulated sugar in a mixing bowl on high speed for about 5 minutes until its light and fluffy.

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Then add an egg and 1 tsp vanilla extract and beat again for 1-2 minutes or until well incorporated.

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Scrape the sides of the bowl with a spatula a couple of times in-between of mixing, so all the ingredients are evenly distributed.

In a separate mixing bowl, add dry ingredients (3 cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt). Whisk and add to the wet ingredients in two steps. Mix on a low speed until well combined.

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When done, slightly knead the dough with your hands, making a ball. Flatten it into a disk and wrap in plastic wrap. Refrigerate for at least 1-2 hours or overnight.

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How long to chill Cookie Dough

It is vital to refrigerate the cookie dough for these two reasons:

After the dough is chilled, it will be less sticky and more elastic. Which means it will be easier to roll it out.
When you bake the cookies, they will keep the shape and won’t spread.

How to roll out Cookie Dough

Here is a trick that I use all the time when rolling out the sugar cookies.

Cut the dough in 4 equal pieces. Place one part of the dough in-between of two parchment papers. Then roll it out with a rolling pin. This way the parchment paper will keep the dough smooth and won’t stick.

Now you can take the cookie cutters of your choice and cut out the cookies.

How to bake Sugar Cookies

After you cut out the cookies, place them on a baking sheet with parchment paper.

NOTE: I like to put it back to the fridge for 10 minutes before baking. The reason I do is because while you are working the dough it warms up. Chilled dough will help your cookies to keep their shape.

I usually make my cookies ¼ -inch thick and bake at 350°F for 9-10 minutes or until the edges are slightly golden and the tops are just set but still soft.

When done, take the cookies out of the oven and let them sit on the counter on the baking sheet for about 10 minutes. Then transfer to a wire rack to cool off completely.

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How to store

How to store baked cookies. You can keep them in an air-tight container on the countertop for about one week.

How to freeze baked cookies. When they are completely cooled off, transfer to an air-tight freezer-friendly container and freeze for up to one month.

How to freeze cookie dough. After you make the dough and put it into a dish shape, cover it tightly with plastic wrap and then with foil, so the air won’t get inside. You can freeze it for up to 3 months. When ready to bake, just take it out of the freezer and let it warm up on the counter for about 30 minutes before rolling out.

Frequently Asked Questions

How to prevent cut out sugar cookies from spreading?

Refrigerating the dough will help to keep it’s shape. First, refrigerate it for at least 1-2 hours after the dough is made. Then, after you roll it out and cut out the cookies, place them on a baking sheet and refrigerate again before baking.

Why are my cookies hard and dry?

Most likely you put too much flour or overbaked them. Make sue you correctly measure the flour (I talk about it in “Ingredients and Substitution” section). Also, when you bake the cookies, the edges should be lightly golden and the tops are just set but still soft. They will continue to set while cooling off.

How to decorate cut out sugar cookies?

You can decorate them with simple sugar icing that I use for my Donut Sugar Cookies. You can also top them with some holiday season sprinkles.

The Best Cut Out Sugar Cookies Recipe

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Servings: 30 cookies

Calories: 122kcal

Author: Veronika’s Kitchen

Ingredients

▢ 1 cup unsalted butter room temperature
▢ ¾ cup granulated sugar
▢ 1 large egg
▢ 1 teaspoon vanilla extract
▢ 3 cups all-purpose flour
▢ 1 teaspoon baking powder
▢ ¼ teaspoon salt

Instructions

Using a stand or hand mixer, beat 1 cup room temperature butter and ¾ cup granulated sugar in a mixing bowl on high speed for about 5 minutes until its light and fluffy.
Then add an egg and 1 tsp vanilla extract and beat again for 1-2 minutes or until well incorporated.
Scrape the sides of the bowl with a spatula a couple of times in-between of mixing, so all the ingredients are evenly distributed.
In a separate mixing bowl, add dry ingredients (3 cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt). Whisk and add to the wet ingredients in two steps. Mix on a low speed until well combined.
When done, slightly knead the dough with your hands, making a ball. Flatten it into a disk and wrap in plastic wrap. Refrigerate for at least 1-2 hours or overnight.
When you roll out the dough it might be a bit sticky. You can use a little bit of flour to prevent it from sticking to a roller or a counter. However, I have a different trick that always helps me. Put the dough between two sheets of parchment paper, then roll over the parchment paper about ¼-inch thick.
Cut out cookies with your favorite cookie cutter.
After you cut out the cookies and put them on the baking sheet, put the sheet with the cookies back in the fridge for 10 minutes to chill.
Bake the cookies at 350°F for 9-10 minutes or until the edges are slightly golden and the tops are just set but still soft.
When done, take the cookies out of the oven and let them sit on the counter on the baking sheet for about 10 minutes. Then transfer to a wire rack to cool off completely.

Notes

NOTE 1: The cookie dough for this recipe is thick and will be crumbly after you refrigerate it. Before you start rolling out the cookies, leave the dough on the counter for about 10-20 minutes, then roll. When you work with the dough, it will warm up and will be more elastic.

NOTE 2: I usually roll out the cookies to ¼ inch thick. If you want your cookies crispier and to snap, you can roll them out thinner. And if you want them to be cakier, keep them thicker.

NOTE 3: After you cut out the cookies and put them on the baking sheet, I like to put it back to the fridge for 10 minutes before baking. The reason I do is because while you are working the dough it warms up. Chilled dough will help your cookies to keep their shape.

Nutrition

Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

The Best Cut Out Sugar Cookies Recipe (2024)

FAQs

What is the secret to cut out cookies? ›

Pull off the top sheet of parchment, then slide the sheet of dough onto a baking sheet, then pop it in the freezer. (You can stack as many sheets of dough onto one baking sheet as you'd like.) Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze!

Get More Info Here ›

How do you keep cutout sugar cookies from spreading? ›

The Rules for Making Sure Your Sugar Cookies Don't Spread.
Rule No. 1: Bake at the Right Temperature.
Rule No. 2: Don't Over or Under Cream Your Butter.
Rule No. 3: Don't Over-Soften Your Butter.
Rule No. 4: Don't Overcrowd the Baking Sheet.
Rule No. 5: Make Sure Your Ingredients Have Not Expired.
Rule No.

Jul 23, 2022

What is the secret to a good cookie? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.

Always use butter.
Choose the right sugar.
Choose the right flour.
Check your flour is in date.
Choose the right kind of chocolate.
Cream the butter and sugar.
Beat in the eggs.
Fold in the flour.

More items...

Keep Reading ›

Is butter or margarine better for cut out cookies? ›

But when you're baking, butter triumphs over margarine every time. For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. (It begins as cream, after all, and margarine is made from vegetable oil.) Butter's high fat content is also what gives baked goods their texture.

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What is the best thickness for cutout cookies? ›

On a lightly floured work surface, roll out the sugar cookie dough to ¼-inch thick. Cut out shapes as desired, transfer to prepared baking sheets, and bake cookies until set but still pale, 10 to 12 minutes. Cook for 5 minutes on the baking sheets, then transfer to a cooling rack. Cool completely before decorating.

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Why won't my cut out cookies hold their shape? ›

Many cookie recipes will not work when cut out because they're designed to spread. Are you sure you're using enough flour, when making the dough? Try adding a little more flour. And when you roll out the dough, to cut the shapes, use floured cookie cutters.

Find Out More ›

Should you refrigerate cut-out cookies before baking? ›

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

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Why are my cut out sugar cookies hard? ›

Once the edges develop a golden hue, you've gone too far. While overcooked sugar cookies are certainly still palatable, they'll be hard and crunchy, instead of soft and chewy. → Follow this tip: Pull the cookie sheet from the oven as soon as they've set and gained some color, but not too much.

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What makes sugar cookies hold their shape? ›

Chill rolled out cookie dough.

Without chilling, these cookie cutter sugar cookies won't hold their shape. Chill the rolled out cookie dough for at least 1-2 hours and up to 2 days.

Do you flatten cookie dough before baking? ›

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

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How long to chill cookie dough before baking? ›

Anywhere from 24 to 72 hours. The longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture so the thicker and chewier the final texture will be.

How do you make perfect cookies every time? ›

Not over baking them.

One way to make sure they always turn out perfectly baked is to set your timer for five minutes less than the recipe states. You want your cookies to be barely browned and not look wet in the center.

Learn More ›

What kind of butter makes the best cookies? ›

The best butter for your baked goods depends on what type of recipe you're whipping up. Unsalted, American-style butter works well in goods like cookies, pound cakes and pancakes that require the high-fat content of conventional butter and more flexibility with salt and flavor content.

Learn More Now ›

Can I use Country Crock instead of butter for cookies? ›

Yes! Country Crock^® is great for cooking and baking. Certain Country Crock^® products can be swapped 1:1 for butter in cooking and baking recipes: Country Crock^® Baking Sticks and Country Crock^® Plant Butter sticks and tubs.