Update: Since posting this recipe years ago, I since tweaked the recipe and reposted a new, more comprehensive tutorial here. If you're looking for a dough that holds it shape a bit more, I recommend checking that one out!
Today, I'm sharing my family's favorite cut out sugar cookies. A soft, buttery, sugar cookie dough that is great for cut-out sugar cookies. I've actually posted this sugar cookie base recipe a time or two before with various decoration ideas, but because it really deserves a little more attention, I'm featuring it again in a little different way.
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So what makes this such a great cut out sugar cookie recipe?
Well, there are two factors that I think make cut out cookies "work." The first thing is the dough. You need a dough that isn't going to break, crumble, or stick while rolling & cutting. I've made plenty of cut out cookies in my day that turn into big blobs when they're intended to be Christmas trees.
They stick to the counter because the dough isn't sturdy enough, and just like that, your five-pointed stars turn into two-pointed cat ears. No bueno. This sugar cookie recipe cuts out perfectly so that you can ensure those gingerbread men don't lose their arms this holiday season.
Update: Since posting this recipe, I have a new cut out sugar cookie recipe that I like. (I'm keeping this one on the site because it's still great & a lot of people have tried and love it.)
- This Recipe: All powdered sugar, more butter = a buttery, slightly flakey texture.
- New Recipe: Granulated Sugar, Less Butter = a thicker, softer, more moist texture (better for more intricate shapes).
Be sure to check out my Christmas Cookie Frosting Guide for my favorite recipe, food coloring tips, and piping tips! And for EASY decorating ideas, check out my 5 EASY Christmas Cookies for Kids!
The dough is made with powdered sugar, which makes it super soft and a complete cookie-dough-eating-worthy-snack. I typically don't promote eating raw cookie dough (on public forums), but in this case, I don't think I hold back from telling you to try it.
It's crazy soft, has a hint of almond, and is just all-around addicting. If you don't actually have any left to make cookies with, I won't judge.
Rolling It the Perfect Thickness
The second thing that makes the perfect sugar cookie is how thick you roll out the dough (check out my guide on how to roll the perfect sugar cookie). If you roll it too thin, you're going to have a crunchy cookie that breaks easier when cutting them out. Roll them too thick and you're going to have trouble getting the cookie to bake evenly. My ideal thickness is ½” thick.
A few months ago, I came across The Cookie Thing, which is a simple tool for rolling out doughs to the perfect thickness. It comes with four sets of boards in different widths, letting you decide how thick or thin you want the dough. It's been sitting in my craft corner for a few months now and I was eager to try it out for holiday sugar cookie season.
I also have the Joseph & Joseph adjustable rolling pin and use it on the thickest ring (the purple one).
I'm more excited to bring this nifty tool home in a few weeks because it will relieve me of some of my cookie-rolling duties. Let's just say that some people in my house haven't quite mastered the perfect sugar cookie thickness, which results in crunchy cookies. With The Cookie Thing, all the guessing is over and the fam can finally stop asking me if they rolled the cookies thick enough.
You'd swear I was Martha Stewart with the demand of questions during the annual holiday baking weekend. Heck, the family might need this more than ever, because after 30 days of cookies, I may just take the year off and take a weekend-long nap instead of participating in our annual Christmas baking day.
I rolled the dough using the ⅜" thick boards, cut them out, and baked them on a parchment-covered baking sheet for 8 minutes. Depending on the size you cut them out, you may need to add or subtract a minute or two from the baking time. The smaller cookies are usually done in 8 minutes, while the larger ones are closer to 9 or 10.
The trick with these cookies is to take them out when you see a tiny, tiny bit of browning around the edges. The cookies may look underdone after 8 minutes, but they will continue to bake on the hot pan outside of the oven. This allows them to be fully baked on the inside, while still having a soft outside.
My Favorite Frosting Recipes
After cooling, these are ready to frost and decorate with your favorite frosting (I like using my sugar cookie buttercream for non-fancy decorated cookies or my easy sugar cookie icing for a smoother finish). Pop them on your favorite holiday plate or use these free printables for a fun holiday decorating idea to help gift the perfect DIY cookie tray.
Tip: For more royal icing or piping ideas, check out my guide on 4 sugar cookie icing without corn syrup.
How to Make The Perfect (Soft) Cut Out Sugar Cookies
Ingredients
- 1 cup unsalted butter (i.e. 2 sticks) softened (*Read Tips below)
- 1 ½ cup powdered sugar
- 1 egg medium sized
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon baking soda *See note below
- 2 ½ cups all-purpose flour
- 1 recipe sugar cookie frosting
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Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, cream the unsalted butter (1 cup, i.e. 2 sticks) and powdered sugar (1 ½ cups) together with an electric mixer.
- Add the egg (1 large), vanilla extract (1 teaspoon), almond extract (½ teaspoon), and baking soda (1 teaspoon) and continue to stir on medium speed. Once incorporated, turn the mixer down to low speed and add the all-purpose flour in one cup portions (2 ½ cups total).
- When the flour disappears, turn off the mixer and transfer the dough onto a floured surface. Knead the dough until it forms a solid ball. If dough is sticky, add additional flour while kneading (do not be afraid to add ¼-1/2 cup more flour while kneading if sticky).
- Next, on a floured surface, use a rolling pin to roll the dough out to ⅜ to ½ inch thickness. The thinner you go, the faster they will bake & the crispier they will be. I like them to be thick and soft, so I keep them around ⅜ inch thick and use a 2.5 inch circle cookie cutter or wine glass rim to cut them out.
- As you are cutting them out, transfer them to a parchment paper covered cookie sheet, leaving about 2 inches between them (to allow them to spread). Cover and refrigerate cut out cookie dough for 1-2 hours. (For more intricate cut out shapes, I highly recommend this refrigeration step. For regular circle cookies, refrigerating is not as important, but will result in a cookie that does not spread as much. For intricate shapes, I cut out the cookie shapes first and then refrigerate the entire trays. This helps so you do not have to work with a cold chunk of dough.)
- Bake at 350°F for 8-10 minutes or until the edges are very lightly browned. Do not worry if they look underbaked, as they will continue to bake on the hot cookie sheet after it comes out of the oven.
- Cool and frost with a vanilla icing of your choice. Have fun with colors & decorations to make these match any occasion.
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Notes
Nutrition
Do you have a go-to sugar cookie recipe that you stick with every year? Since doing 30 Days of Cookies, I have a few other ones that would foot the bill, but I'm not sure I'm going to be able to convince the family to branch out from this one. But I guess now that they can make these themselves with the new rolling pin gadget, I may just let them do all the sugar cookie dirty work while I go take a two-day nap under my heater blanket. Hibernation season has officially begun.
Need a easy homemade cream cheese buttercream recipe? Check out my favorite Sugar Cookie Buttercream recipe.
Or want a smoother finish? Try out my Easy Sugar Cookie Icing Recipe.
Need some fun sugar cookie decorating ideas?
Easy Reindeer Sugar Cookies
Angela Blackmon
I absolutely love this recipe! I have used it for many years and have rave reviews every time.
I do notice sometimes the tops of the cookies turn out flaky... I am not sure why this happens. Do you have any suggestions or fixes for this problem?
Melissa
Hi Angie! This could be due to adding slightly too much flour. I've also found that some brands of butter can cause slight differences in texture, so if you switch butters sometimes, I would also keep a note of that!
Jennifer
Absolutely the best Sugar cookie! Family favorite that we make every year and share with our neighbors. Thank you!
Melissa
I'm so glad you and the family enjoy this recipe, Jennifer! Thank you for taking the time to leave a review!
Jane Loux
I made these sugar cookies this afternoon.
They were easy to mix and roll out in shapes. Instead of using flour as I roll the cookies I always use powdered sugar. It still doesn't stick, and no flour taste!
Melissa
So glad you enjoyed this recipe, Jane! Also, a great tip to use powdered sugar instead of flour -- I'll have to try that out sometime!
pam
Best cut outs i have made ..its simple no fuss .the family loves them as well ..thanks so much
Melissa
Happy to hear that you and the family enjoyed these cookies Pam!
Melissa
Happy to hear that you and the family enjoyed these cookies Pam!
Jen M
Absolutely LOVE this recipe. It's our family favorite now. I have to make several batches each time for our family of 9!! Thank you!
Melissa
Aww yay, that makes my day! So glad you love them!
Thank you for taking the time to leave a review – I appreciate it so much!
Jennifer Matthews
I’ve been making these cookies for years. Seriously the best sugar cookies ever!! I’ve handed these cookies out to my children’s teachers, bus drivers and friends. Everyone always compliments them and even had several people ask for the recipe. Thank you so much for sharing this recipe.
Melissa
Wow thanks so much for sharing that, Jennifer! It makes me so happy to hear that!!
Mary Adelyn
Love this! Do you have any more cookie recipes stashed away?
Melissa
If you like these, I think you'll also love these! They're a little sturdier, more dense, but still soft and have great flavor! https://www.designeatrepeat.com/cut-out-sugar-cookies
Amy Alday
This recipe really is the best! I couldn't stop eating the dough and the cookies! Our family loves these cookies and can't get enough of them.
Melissa
I'm so glad you love it! Isn't the dough addicting?
melissa hanson
I saved this recipe a couple years ago and it is my only go to sugar cookie recipe! Thank you so much for sharing; my hunt for the perfect cookie recipe is over. I see you have added an updated recipe, I may have to try it, but i'm still so in love with this one so it maybe hard for me to switch :)
Melissa
Yay, so glad you love it! Definitely give the new one a try if you can break away from the original (although my mom still is stuck on the original, too) LOL. It's just as good with a similar flavor, just is a little more dense!
Amber
I'm making these for my work's holiday party. I plan on making them on a Sunday and the party is the following Friday. Can I bake and frost them and leave them out until that Friday? Or do you recommend baking them Sunday and freezing them and then taking them out and frosting them Thursday evening?
Thanks!
Melissa
Hey Amber! I recommend baking them on the Sunday, freezing them, and the decorating on the Friday. Just make sure they are completely thawed and at room temperature before frosting or some frostings will have a hard time sticking to the cookie. Hope that helps!
Sue's Akorn Shop
Definitely giving these a try.
Kathleen
Did anyone mention using powdered sugar instead of flour when rolling out the dough? I have done this for the last year or so and it not only keeps them from getting tough but also adds a hint of sweetness on your lips when eating them.
Melissa
Great tip! I've totally used powdered sugar in place of flour for sugar cookies. Thanks for sharing!
Cheryl
Hi Melissa, are these particular cookies at this thickness good for decorating with royal icing?
Thank you
Melissa
Hi Cheryl!
Yes, these would be great for royal icing! I recommend laying the cookies upside down on a paper towel before decorating to absorb any oil that could cause the royal icing not to set well.
Hope that helps!
Melissa
Melissa
Thanks so much, Mel!
Jeannie
Melissa, I've never kneaded cookie dough before. I always thought handling the dough too much would make the cookies tough. A lot of cook recipes tell to refrigerate the dough before rolling out. Does that step take the place of kneading? How long do you leave the baked cookies on the sheet to finish baking?. Do you transfer to a wire rack to finish cooling? Thank you for this recipe and for answering each question right away. Like the cookie tips too.
Melissa
Hi Jeannie - The refrigeration doesn't replace kneading. The kneading is more to just incorporate the dough so it has a smooth texture - it shouldn't make it tough. From my experience, the toughness from over-kneading is more for bread doughs (this sugar cookie dough is quite soft). When people refrigerate the dough it's typically so the dough doesn't spread as much during baking. As for the baked cookies, I leave them on the sheet until they are almost cool (usually 5-10 minutes) and then transfer them to a wire rack to finish cooling. Hope that helps!