The Best Cut Out Sugar Cookies Recipe (2024)

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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!

The Best Cut Out Sugar Cookies Recipe (1)

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:

  1. After the dough is chilled, it will be less sticky and more elastic. Which means it will be easier to roll it out.
  2. 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.

NOTE: 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.

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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.

MORE COOKIE RECIPES YOU MIGHT LIKE:

  • Twix Cookies
  • Chocolate Chunk Cookies
  • Almond Spritz Cookies
  • Orange Chocolate Sandwich Cookies
  • Halloween Cookies
  • Donut Cookies
  • Raspberry Almond Thumbprint Cookies
  • Oatmeal Cookies with Cranberries and White Chocolate
  • Bakery Style Chocolate Chip Cookies
  • Brownie Cookies
  • Orange Cranberry Biscotti

MORE DESSERT RECIPES YOU MIGHT LIKE:

  • Homemade Caramel Sauce
  • Chocolate Bourbon Truffles
  • Orange Pound Cake
  • Chocolate Mousse Pie
  • One Bowl Brownies
  • Mini Cheesecakes with Blueberry Sauce
  • Classic Apple Pie
  • Mini Blueberry Hand Pies
The Best Cut Out Sugar Cookies Recipe (11)

Print Recipe

5 from 10 votes

The Best Cut Out Sugar Cookies Recipe

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!

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

Serving: 1cookie | Calories: 122kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 37mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 197IU | Calcium: 12mg | Iron: 1mg

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!

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.

How do you keep cutout sugar cookies from spreading? ›

  1. The Rules for Making Sure Your Sugar Cookies Don't Spread.
  2. Rule No. 1: Bake at the Right Temperature.
  3. Rule No. 2: Don't Over or Under Cream Your Butter.
  4. Rule No. 3: Don't Over-Soften Your Butter.
  5. Rule No. 4: Don't Overcrowd the Baking Sheet.
  6. Rule No. 5: Make Sure Your Ingredients Have Not Expired.
  7. 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.

How long do you chill sugar cookie dough? ›

It's not required for this sugar cookie recipe. Immediately baking after mixing will result in absolutely delicious cookies; however, if time permits, chilling the dough for 24-72 hours does result in cookies that are thicker, chewier, and more flavorful. Wrap the dough in plastic wrap before refrigerating.

What is the best way to roll out cut out cookies? ›

Place your dough on the bottom sheet of parchment. For recipes that yield more than a dozen cookies, you'll likely have to work in batches of two or more. Cover the dough with the second sheet of parchment. Rock your rolling pin back and forth over the parchment to flatten the dough.

What helps sugar cookies keep their shape? ›

There are many reasons sugar cookies could spread, here are a few and how to prevent them: Bake cookies on parchment paper: Sometimes greasing a baking sheet can cause sugar cookies to spread. Instead, use parchment paper to prevent sticking and help the cookies keep their shape. Don't let the dough get warm.

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.

What makes sugar cookies spread too much? ›

Mixing Butter & Sugar

If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

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.

What keeps cut-out cookies from spreading? ›

As Dawn explains, “Sugar is hygroscopic, meaning it attracts liquid in cookie dough. Less sugar allows the flour to absorb more of the liquid, which stiffens the dough and helps prevent over-spreading.” Chilling Holiday Butter Cookie dough helps the cookies keep their shape.

Why are my cut-out cookies puffy? ›

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

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.

What is the best flour for cookies? ›

All-Purpose Flour: The Versatile Choice

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%).

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.

Why are my cut out cookies spreading? ›

Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.

Why are my cutout cookies puffy? ›

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

Why are my cut out cookies flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

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