Go Back
4.65 from 37 votes
Print

Cut Out Sugar Cookies

The best, SOFT cut out sugar cookie I've ever made! Customizable for any occasion, these soft & thick cut out sugar cookies are perfect for Christmas, Valentines, and birthday cookies! I'll walk you through tips on how to roll out the dough to avoid spreading & sticking, as well as give you my favorite, easy frosting recipes. Makes 12-24 cookies depending on size/thickness.

Course Dessert
Category Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Calories 116 kcal
Author Melissa Rose

Ingredients

  • 3/4 cup unsalted butter (softened at room temperature)
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour

Instructions

  1. Preheat oven to 350 degrees. To prep for rolling, lay a piece of parchment on the counter and sprinkle with about 1 teaspoon of flour.
  2. In a large bowl, cream together butter and sugar on medium speed for 20-30 seconds.
  3. While mixer is still on medium speed, add in egg, vanilla and almond extract.

  4. Once mixed, add in baking powder, salt, and *flour. (Add flour 1/2 cup at a time on low speed)
  5. Once mixture is combined and all the flour disappears, transfer dough to the piece of floured parchment paper. Press mixture into large ball so that it is all incorporated and any loose floury pieces are pressed in. Knead dough for 5-10 seconds until it becomes a smooth ball, then press into 2" thick disc (see photo guides above in post).

    Use a rolling pin to roll dough 3/8" to 1/2" thick.

  6. Use cookie cutters to cut out and transfer to a parchment baking sheet.

  7. Bake at 350 degrees for 8-10 minutes. Do not overbake. Depending on size, cookies may look underdone at 10 minutes, but I recommend removing them from the oven before seeing any brown on the edges. If you've used a medium/large cutter and made them 1/2" thick, you may need to bake for a few extra minutes.

  8. Once baked, remove from oven and place pan on a cooling rack. Do not remove cookies from hot pan. Let them rest on the hot pan for 10-15 minutes to finish baking before removing from the pan.

  9. Once completely cooled, top with frosting. See notes section below for frosting ideas.

  10. Store in airtight container for 2-3 days or freeze for later.

Recipe Notes

  • Depending on size/thickness of cookies, you can typically get 12-24 cookies.
  • Easy Sugar Cookie Icing = Great for one-color designs
  • Royal Icing = Great for intricate designs, where you want the icing to fully harden.
  • Buttercream Frosting = Great for spreading or piping swirls
Nutrition Facts
Cut Out Sugar Cookies
Amount Per Serving
Calories 116 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 22mg7%
Sodium 52mg2%
Potassium 32mg1%
Carbohydrates 14g5%
Sugar 6g7%
Protein 1g2%
Vitamin A 185IU4%
Calcium 12mg1%
Iron 0.5mg3%
* Nutritional information is estimated from a online calculator and can vary based on ingredients. Percent Daily Values are based on a 2000 calorie diet.