The Best Cut Out Sugar Cookie Recipe

Introduction

These cut out sugar cookies are soft, buttery, and perfect for decorating. Whether for holidays or special occasions, they hold their shape well and taste delicious with sweet, creamy frosting.

Ingredients

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2 ¾ cups all-purpose flour*
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 4 cups powdered sugar, sifted
• 3-4 tablespoons milk, room temperature
• 2 ½ tablespoons light corn syrup
• ½ teaspoon pure vanilla extract
• Gel food coloring (optional)

Instructions

1. Step 1: In a stand mixer bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Step 2: Add vanilla extract and eggs, then beat until fully combined.
3. Step 3: Add flour, baking powder, and salt, mixing until the dough just comes together.
4. Step 4: Divide the dough into two equal portions, shape each into a round, flat disc, and wrap tightly in plastic wrap.
5. Step 5: Chill the dough discs in the refrigerator for at least 2 hours or overnight.
6. Step 6: Preheat your oven to 350°F (175°C). Line 2-4 baking sheets with parchment paper.
7. Step 7: Remove one dough disc from the refrigerator and let it soften at room temperature for 5 minutes.
8. Step 8: On a floured surface, roll the dough to ¼” or ½” thickness depending on desired softness.
9. Step 9: Use cookie cutters to cut out shapes and place them 1 inch apart on the prepared baking sheets.
10. Step 10: Gather and re-roll scraps up to two more times to use all dough.
11. Step 11: Optional—brush cookies lightly with milk or cream to help sprinkles stick, then decorate with sprinkles if desired.
12. Step 12: Bake cookies for 9-10 minutes until puffed and just set around edges.
13. Step 13: Let cookies sit on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
14. Step 14: Repeat baking steps with the second dough disc.
15. Step 15: To make frosting, whisk together powdered sugar, milk (start with 2 tablespoons), corn syrup, and vanilla extract until smooth. Add more milk to reach desired consistency.
16. Step 16: If desired, divide frosting into smaller bowls and tint with gel food coloring.
17. Step 17: Transfer each color to piping bags fitted with tips of your choice.
18. Step 18: Once cookies are fully cooled, decorate with the frosting.
19. Step 19: Allow decorated cookies to set at room temperature for at least 3 hours, or chill to speed up hardening.

Tips & Variations

• For softer cookies, roll dough to ½ inch thickness; for crisper cookies, roll to ¼ inch.
• Chilling dough overnight helps improve flavor and makes rolling easier.
• Use gel food coloring for vibrant frosting colors that won’t thin the icing.
• Sprinkles can be added before baking by brushing cookies with milk or cream to help them stick.
• If you prefer, skip frosting and decorate cookies with just sprinkles or enjoy plain.

Storage

Store fully cooled and decorated cookies in an airtight container at room temperature for up to one week. You can also refrigerate them to prolong freshness, but bring to room temperature before serving for best taste. Frosting sets best when kept at room temperature, so avoid excessive moisture during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and chilled overnight or up to 3 days in advance. Just keep it tightly wrapped in the refrigerator until ready to use.

What if I don’t have a stand mixer?

You can cream the butter and sugar by hand using a wooden spoon or hand mixer. It may take a bit longer to get a fluffy texture, but the cookies will still turn out great.

The Best Cut Out Sugar Cookie Recipe

Print Recipe

★★★★★

4.6 from 206 reviews

This classic cut out sugar cookie recipe delivers tender, buttery cookies with the perfect soft texture and crisp edges. Easily decorated with a simple homemade frosting or sprinkles, these cookies are ideal for holidays, celebrations, or any occasion that calls for a sweet homemade treat.

• Author: Rico
• Prep Time: 15 minutes plus at least 2 hours chilling time
• Cook Time: 9-10 minutes per batch
• Total Time: Approximately 3 hours including chilling and frosting set time
• Yield: About 24 medium cookies depending on cutter size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2 ¾ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt

Optional Cookie Decoration

• Milk or cream, for brushing
• Sprinkles

Frosting

• 4 cups powdered sugar, sifted
• 3–4 tablespoons milk, room temperature
• 2 ½ tablespoons light corn syrup
• ½ teaspoon pure vanilla extract
• Gel food coloring (optional)

Instructions

1. Make the Sugar Cookies: Cream together the softened butter and granulated sugar in the bowl of a standing mixer until light and fluffy.
2. Add Vanilla and Eggs: Beat in the vanilla extract and eggs until fully combined and smooth.
3. Add Dry Ingredients: Gradually add the flour, baking powder, and salt, mixing until just combined to form a dough.
4. Divide and Chill Dough: Divide the dough into two equal parts, shape each into a round, flat disc, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or overnight to chill and firm up the dough.
5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line 2-4 large baking sheets with parchment paper and set aside.
6. Roll Out Dough: Remove one chilled dough disc and let sit at room temperature for 5 minutes to soften slightly. On a floured surface, roll the dough to about ½ inch or ¼ inch thickness depending on your preferred cookie softness.
7. Cut Out Cookies: Use cookie cutters to cut shapes from the dough, placing them about 1 inch apart on the prepared baking sheets. Re-roll scraps up to two additional times for more cookies.
8. Decorate with Sprinkles (Optional): If desired, brush the surface of the cookies lightly with milk or cream and sprinkle with sprinkles before baking to help them adhere.
9. Bake: Bake in the preheated oven for 9-10 minutes or until the cookies are puffed and just set around the edges. Avoid overbaking to keep them soft.
10. Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Repeat: Repeat the rolling, cutting, decorating, and baking process with the second disc of dough.
12. Make the Frosting: In a medium bowl, whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth. Adjust milk quantity to reach your desired consistency for piping or spreading.
13. Add Color: If desired, divide the frosting into smaller bowls and mix in gel food coloring to create different colors.
14. Decorate Cookies: Once the cookies are completely cooled, pipe or spread the frosting onto them using piping bags fitted with your preferred tips.
15. Set the Frosting: Let decorated cookies sit at room temperature for at least 3 hours or until the frosting hardens. Chilling in the refrigerator can speed up this process.
16. Store: Store finished cookies in an airtight container or covered with plastic wrap at room temperature or in the refrigerator to maintain freshness.

Notes

• For softer cookies, roll the dough to ½ inch thickness; for crispier cookies, roll thinner at ¼ inch.
• Chilling the dough is crucial for easier cutting and cleaner shapes.
• You can re-roll the dough scraps up to two more times, but excessive handling may make cookies tougher.
• Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
• If frosting is too thick, add milk a teaspoon at a time until desired texture is reached.
• Store decorated cookies in a single layer to avoid damaging the frosting.
• Butter can be substituted with an equal amount of unsalted butter; adjust salt accordingly.

Keywords: sugar cookies, cut out cookies, Christmas cookies, homemade sugar cookies, cookie frosting