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Tested Cut Out Sugar Cookies Recipe

ByHani Updated on
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I first shared my detailed cut out sugar cookies recipe on YouTube back in 2013, and since then, it has helped thousands of home bakers create perfect cut-out cookies with ease. It means so much to me that this recipe has become a go-to for so many people!

Cut out Sugar Cookies.

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“I agree with another commenter – my cut out cookie phobia has finally gone 🙊 amazing recipe, thank you! I love the level of detail you explain everything in, it’s so helpful! “ Ayla

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Update: My Ultimate Guide to Cut-Out Cookies has moved to a new location.

CLASSIC CUT OUT SUGAR COOKIES RECIPE

Sugar Cookies require only few ingredients and are super simple to make from scratch. This recipe is a cross between shortbread and sugar cookies. They are a little crunchy on the outside and soft inside.

INGREDIENTS

This basic recipe uses simple ingredients. It is important that the ingredients are at room temperature when making the cookie dough.

  • Unsalted Butter
  • White Granulated Sugar
  • Egg
  • Vanilla Extract, and other extracts and flavorings can be used. See the notes in the recipe card.
  • Flour
  • Baking Powder (optional)
  • Salt
  • Tip : Don’t use sugar with unusually large sugar crystals. Wegmans brand has large crystals.

SUGAR COOKIE DOUGH STEP-BY-STEP

  • The most important thing at the butter-sugar creaming stage is that your butter is not too soft.
  • Butter that is too soft can cause or exacerbate the spreading of your cookies in the oven.
  • Use room-temperature butter and cream it with sugar until fluffy.
Cream butter with sugar.
  • Whisk egg and vanilla and add the mixture gradually to creamed butter.
  • Sift flour, salt, and baking powder (if using). The notes and recipe card provide more details about baking powder.
  • Gradually beat the flour mixture into the butter mixture. At this stage, the cookie dough will be in chunks.
Cookie dough.
  • Gather the dough and knead it gently for 10-20 seconds until it comes together into a ball. Flatten it and shape it into a disk.

HOW TO ROLL OUT COOKIE DOUGH

  • Place the cookie dough onto parchment or a silicone mat between 2 rolling guides. I use 1/4-inch (0.64 cm / a little over 6mm rolling guides.
  • Lay another parchment sheet or a silicone baking mat on the cookie dough.
  • Roll a rolling pin on top of the rolling guides. The rolling pin pushes the dough down only as far as the rolling guides let it, ensuring an even thickness of the rolled-out cookie dough.
Cookie dough rolled out between parchment paper

CHILL THE DOUGH

  • Rolled out sheet of dough-slide the rolled dough onto a cutting board or baking sheet, cover tightly with plastic wrap or a kitchen towel, and chill for 1 to 4 hours, or up to 24 hours before cutting shapes. After 24 hours, the edges may start to dry slightly.
  • Disk– you can chill a well-wrapped cookie dough disk in the refrigerator for up to 3 days.
  • Once you are ready to bake the cookies, remove the chilled dough from the refrigerator, roll it out, cut out shapes, and bake the cookies.
  • The cookie dough disk tends to become rock-hard when chilled for an extended period. Here are my tips on how to roll out rock hard cookie dough disk or get my eBook: the Ultimate Cut-Out Cookie Guide ebook.
Sugar cookie dough rolled out between two sheets of parchment.

CUT OUT COOKIES

Rolled out cookie dough with star cutouts.
  • Carefully lift the cutout and transfer it onto a baking sheet.

BAKE COOKIES

  • In case the cutouts become soft, chill the cookies for 10 minutes.
  • I bake my cookies at 350F-375F (180C-190C) for 9-11 minutes.
  • These cut-out sugar cookies are soft when they come out of the oven.
  • Don’t open the oven more than once to rotate the sheet midway. If your oven bakes evenly, you can skip the rotating step.
  • Let the cookies cool on a baking sheet for 2-3 minutes, then transfer to a cooling rack to cool completely.

HOW TO ROLL OUT CHILLED COOKIE DOUGH DISK

  • After cookie dough is shaped into a disk and chilled for a longer period, up to 3 days, it becomes hard as a rock. You may be wondering how to roll it out.
  • Cut the cookie dough disk into quarters. Microwave ¼ of the dough on high for 5-7 seconds. This should be sufficient to soften the dough so you can roll it out, but you don’t want it to be super soft. Cut the remaining quarters into smaller bits.
  • Place a softened/microwaved piece of the cookie dough on the work surface between 2 rolling guides and silicone mats.
  • Roll out the dough.
  • Cut out shapes, gather scraps, add small pieces of chilled dough, and roll out all the remaining dough.
Rolling out cookie dough using rolling guides and large silicone mat.

CUT OUT SUGAR COOKIES BAKING SUCCESS TIPS

Why are my cookies spreading?

When making the dough, make sure to use room-temperature butter. If the butter is too soft, your dough will be softer than normal and this yields to spreading during baking.
Properly chill the dough before cutting out shapes.
If the cutouts become too soft, chill them for 10 minutes before baking.
Don’t place unbaked cookies on a warm baking sheet.
Omit the baking powder or use a lesser amount.
Don’t open the oven more than once to rotate the sheet (you can skip this if your oven bakes evenly).
Don’t crowd the cookies on a baking sheet.
Use parchment over or perforated mats (They help significantly reduce the spreading of cut-out cookies, and baked cookies have sharp edges)
Star and round cookie on a perforated mat.

What kind of baking sheet should I use?

Use a light-colored baking sheet to avoid excessive browning.

How do I tell my cookies are baked?

I bake cookies at 350F-375F (180C-190C) for 9-11 minutes.
Bake cookies until the center of the cookie has risen and is no longer shiny or until golden brown around the edges if you prefer your cookies this way. If the center looks wet, bake cookies for an additional 2 minutes.
Bake larger cookies on one baking sheet and smaller ones on another.
Cookies are soft when they come out of the oven; they firm up as they cool.
Let the cookies cool on a baking sheet for 5 minutes then carefully transfer cookies onto a cooling rack.

Why are there bubbles on the surface of my cookies?

Bubbles on the surface indicate too much air in the cookie dough.
Here is how to fix it: While the cookies are hot, gently press the tops with a large flat cookie spatula to flatten the bubbles.
Or you can try and use a fork and prick method. Prick the dough in the middle of the cookie before baking. Some say this helps excessive air escape during the baking.
.Flattening sugar cookies with a spatula.Cookies with fork marks on the top.

How long do cut-out sugar cookies keep?

They keep for 2-3 weeks when stored in an airtight container.

Can I extend the cookies’ shelf life?

Yes, you can use inverted sugar syrup in the cookie dough. Invert sugar syrup is hygroscopic, able to draw moisture from the air, keeping baked goods fresher for longer. Use one tablespoon for each batch of this recipe.

Can I freeze the cookie dough and baked cookies?

Yes, cookie dough, baked, or unbaked cookies can be frozen for 3 months.

WHAT KIND OF ICING CAN I USE TO DECORATE SUGAR COOKIES?

There are several cookie icing recipes you can use to decorate cookies.

Round cookies decorated with fondant, royal icing, glaze, and buttercream displayed on marbled slab.

ULTIMATE GUIDE TO CUT OUT COOKIES

My ultimate cut-out cookies guide has a new location. This comprehensive manual includes cut-out cookie baking basics, tips, tricks, common problems, troubleshooting, how to store and package cut-out cookies, and more.

Ultimate Guide To Cut-Out Cookies – tips, tricks, troubleshooting

MORE DELICIOUS CUT-OUT COOKIE RECIPES

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4.98 from 47 votes

Cut Out Sugar Cookie Recipe

Use this recipe to make cut-out cookies. This great-tasting cookie recipe is excellent, plain, or decorated with royal icing/glaze chocolate or fondant. It's a cross between sugar and shortbread cookies.
Makes 15 3-inch cookies, 1/4 inch thick.
Course Cookies, Dessert
Cuisine American
Keyword cookies, cut out cookies,, sugar cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 15
Calories 270kcal
Author Hani. B

Ingredients

SUGAR COOKIE DOUGH

  • 3 cups all-purpose flour (430 grams)
  • 1/2 tsp salt
  • 1 cup room temperature unsalted butter (2 sticks, 226 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 large egg
  • 1 tbsp Vanilla Extract
  • 1 tsp baking powder (optional – check the notes)
  • 1/2 tsp Almond Extract (optional)
  • 1/2 tsp Lemon Extract (optional)

Instructions

SUGAR COOKIE DOUGH

    Dry Ingredients

    • Sift together flour (3cups/430grams), baking powder (1 teaspoon) add salt (1/2 teaspoon), set aside.
      TIP: If you are experiencing excessive spreading use 1/4tsp baking powder or omit baking powder.

    Cream Butter and Sugar

    • In a mixing bowl cream together room temperature butter (1cup/ 226 grams) and sugar (1cup/200 grams), about 3-5 minutes, scrape the bowl twice. Butter creamed with sugar should be light and pale in color.
    • In a small dish whisk together room-temperature egg (1) and vanilla extract(1 tablespoon). If using, whisk in almond (1/2 teaspoon) and lemon extract(1/2 teaspoon), and set aside.
      TIP: Almond and Lemon Extracts are optional.
    • Gradually add the egg mixture to the butter mixture. Beat well till combined about a minute.

    Cookie Dough

    • On low speed, gradually in 3 additions, add the flour mixture. Scrape the bowl well after the last addition and beat slowly until the flour is mixed in. At this stage, you'll see chunks of cookie dough.
    • Gather dough into a ball, flatten it and shape it into a disk.
      TIP: If the dough appears too wet add 1 to 2 tablespoons of flour.

    Roll and Chill

    • Wrap the dough in plastic wrap and refrigerate overnight or for at least 2-4 hours. This is great when you don't have time to make the cookies on the same day.
      Or speed up the process by placing it in the freezer for 30 minutes to an hour.
      Or you can roll out freshly made cookie dough between two sheets of parchment or silicone mats and chill for an hour. I don't recommend leaving rolled cookie dough in the fridge for too long (after 12-24 hours it tends to dry out around the edges)

    How to Roll Out Hard Chilled Cookie Disk

    • If you find that the disk of dough is hard as a rock, don’t panic. Quarter the dough. Take one piece and microwave it on high for 5-8 seconds to soften it up a little. It shouldn't be super soft, just soft enough so you can roll it out, you’ll still need to apply a little bit of pressure.
      Cut up the remaining dough into smaller pieces, and set aside. Place microwaved piece between your rolling guides, either between 2 pieces of parchment or if you have a large silicone mat you can use it also ( for the rolling guides you can use two painter's sticks glued together on each side, or two pieces of 1/4 inch wood rods will work great, too).
    • Cut out as many cookies as you can. Gather scraps and to the scraps add a chilled piece of cut-up cookie dough you set aside. Re-roll and repeat until you are done with all the cookies. Place the cookies on a light-colored baking sheet lined with parchment paper or perforated. Chill the cutouts in the fridge for about 10 minutes, or in the freezer for 5.

    Bake

    • Preheat oven to 350℉-375℃(180℃-190℃) If your over runs too hot bake at 350℉(180℃).
    • Bake for 10-11 minutes, depending on the oven, turn the sheet once half way through the baking.
    • Let the cookies cool on the baking sheet for 5 minutes, and transfer them to a cooling rack.

    Storage

    • Store in an airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 3 months.
    • Decorate cookies as desired with royal icing or other medium that you use.

    Notes

    How long can you keep the dough in the fridge? – You can keep the cookie dough in the fridge for up to 3 days. After that, you can either make the cookies or freeze the cookie dough for later—up to 3 months.
    How thick do you roll out cookies for decorating?– 1/4 inch thick, and a little thicker when making cookie pops
    I don’t have granulated sugar; can I use powdered sugar? Sure, you can use powdered sugar; use about 1 cup and 1/4 cups. A cookie made with powdered sugar has a tender crumb. 
    How to tell if cookies are baked? -cookies when baked have puffy centers. If you see a spot that appears wet and shiny, usually in the middle of the cookies, continue baking for another minute or 2. A baked, cooled cookie that has a darker spot in the center underbaked.
    How to make other flavors?
    Lemon / Orange Zest Cookies – use one tablespoon fresh lemon zest and 1 teaspoon vanilla and 1 teaspoon lemon extract
    Chocolate Chip Cut-Out Cookies – ¼ cup granulated sugar, ¾ cup brown sugar, micro chocolate chips (add these with flour), 1/4 teaspoon baking powder
    Almond Sugar Cookies –  add one teaspoon vanilla and one teaspoon almond extract. I find the almond flavor to be very strong and 1 teaspoon does the trick for me but if you’d like to add even more extract you definitely can. Almond cookies pair really nicely with my Fresh lemon royal icing.
    Spices – you can also add spices to this recipe, try cinnamon, cardamom, or pumpkin spice to make them more seasonal. Use one to one and a half teaspoons of ground spice of your choice.

    TO MAKE CUT OUT SUGAR COOKIES YOU NEED

    This post contains Amazon affiliate links that earn me a small commission, at no cost to you. I only recommend products that I use and love. Learn more about my affiliate policy here.

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    This recipe was originally published in 2013. In 2019 I updated this recipe with step-by-step process pictures, written text and a comprehensive guide to cut-out cookies and a video.

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    319 Comments

    2. I am ditching my old recipe, used for years and love it BUT its very wasteful. I can only get one roll out and if I roll out a second time the cookies dont bake right (Shrink, dont bake evenly, and surface is not smooth like the first roll out) I need a delicious recipe that I can get another roll out and use at least 90% of the dough. I have tried several and they have paled so I have to move to a new recipe. Those who have used this recipe, are you able to roll it out without it compromising the texture? Thanks

      Reply

      1. This is my go-to recipe for cut out cookies – I made the recipe last night, rolled the dough between parchment paper and fridged for 1 hour. Then, I took it out and used my cookie cutters, re-rolled a second time and did it again and it was perfect. I used this recipe years ago too and have always had success with it!

        I find it is important to mix the butter and sugar well at the beginning as well as making sure your final dough looks properly hydrated (not too dry or too wet). This dough is very easy to work with.

        Reply

      2. Hi Michelle,
        I have actually just made these cookies and am really happy to report that they re-roll like a dream.
        Happy holidays!

        Reply

      3. Yes ! This recipe is perfects and the cookies are smooth everytime. I have been using this recipe for over 5 years now and it comes out perfect everytime. Just follow the recipe directions and you will be fine.

        Reply

    3. I love this recipe! Thank you for the weight measurements and all your tips and substitutions. Question… have you ever used cookie cutters that you press down and it makes an imprint with this recipe? It’s not a stamp but similar concept.

      Reply

      1. Hi Trish,

        That’s awesome! Thank you!
        Yes, recipe works with embossing tools. Make sure to dust the tools with some flour to prevent sticking.
        For finely detailed embossing tools, I recommend swapping granulated sugar for powdered sugar (160-170 grams).

        Reply

    4. I’m really wanting to try the chocolate chip cookie option but without the chocolate chips. Do you think that would taste okay? What royal icing flavor would you recommend using?

      Reply

      1. Hi Danielle,
        Yes.
        With brown sugar cookies I’d use classic Vanilla Bean, Cinnamon, Salted Caramel, Butter Icing (using bakery emulsions to flavor, they’re water water based),
        and my steady winner is lemon icing 🙂

        Reply

    5. Hi Hani,

      I had a quick question. I’m planning to go with the orange zest flavor and wanted to add in cardamom powder as well. I saw the option to include spices, but I didn’t see a recommended amount listed for the powder.

      Could you let me know how much cardamom powder you suggest I add?

      Thank you in advance!

      Reply

        1. Hello good morning, love love love the this cookie recipe, I was wondering is it possible to make cookies same day and decorate same day with royal icing ?

      1. Hello Janelle,
        Yes.
        Recommended ratio of extract to oil is 4:1, however this depends on a brand and quality of lemon oil.
        For example if recipe calls for 1 teaspoon of extract, use 1/4 teaspoon of oil.
        Happy Baking.

        Reply

    7. I absolutely LOVE this recipe and have used it many times! It’s there a way to substitute almond flour for regular flour to make this gluten free? I know you have a gluten free recipe but honestly I can’t stand the king Arthur 1:1 GF, the smell throws me off and Ican taste the difference. I think using almond flour would for right into the flavor profile with the almond extract!

      Reply

      1. Hi Whitney,
        Thank you so much for a rave review.:-)
        I’m going to have to experiment with almond flour, thank you for the suggestion to try a different flour with these.
        Have a great week.
        Hani

        Reply

    9. Hello, your sugar cookie recipe is fantastic and never disappoints. I have some dough in the freezer, whats the best way to defrost the dough so to ensure the cookies don’t spread etc

      Reply

      1. Hi Jamie,
        I let it defrost in the fridge overnight. And then continue as usual, as if you chilled the dough in the fridge.
        Thank you. Happy Holidays.

        Reply

    10. Did I miss it? I didn’t see anything in your notes about the baking powder, as indicated in the ingredient list.

      Reply

      1. Hi Peg,
        You can use 1 teaspoon baking powder or scale it down to 1/2 teaspoon or even 1/4teaspoon.
        If you are experiencing heavy spreading I recommend to omit baking powder in this recipe.
        Happy Day!
        Hani

        Reply

    11. Hi, are this soft cookies or crunchy cookies, I dont like soft cookies, is like having bread and just bought some sugar cookies that are crispy and I love it. Are this soft? or do you have a sugar crispy cookie recipe? Thank you

      Reply

        1. My favorite recipe of all time to make! Thank you! In reply to the crunchy vs. soft question, mine start softening up to an amazing texture about a day or two after I ice them!

      1. Hello Chappell,
        thank you!
        It’s super easy to double the. It’s just all the ingredients x 2.
        Double Recipe:
        4 sticks butter (452grams)
        2 cups granulated sugar (400 grams)
        6 cups flour(860 grams)
        2 large eggs
        1 teaspoon salt
        2 tablespoons Vanilla Extract
        1 teaspoon Almond Extract if using
        1 teaspoon Lemon Extract if using

        Reply

    13. YUM! These are absolutely PERFECTION! They are easy to make and more importantly extremely tasty!! my family and our friends love these sugar cookies. Thank you, Haniela for this recipe. These are the best cut-out + fantastic flavor – a double win!

      Reply

    15. Hi Hani, well it’s hot and very humid here in Queensland Australia and I’m making your no spread sugar cookies for Christmas. After all these years it’s the most trusted for our climate. I leave out the baking powder and they are perfect. I also use your egg white royal icing as we don’t have meringue powder here. Would mixing icing powder with water save all the hassle of sifting the lumps out please? So thank you for your tutorials.🧡🎄

      Reply

      1. Hi Ruby,
        Thank you so much for your comment.
        It’s very important that sugar has no lumps or you’ll run into issues when piping icing onto cookies, especially when using nozzles.
        Happy Holidays.xo Hani

        Reply

    16. Love your videos and how you simplify everything. I am a bit confused with the Flour amounts. Google search gives me different conversions. Your recipe calls for 3 cups or 430 grams. But on google 1 cup of flour equals 120 to 125 grams which would mean 3 cups should equal 360 to 375 grams. I use the all purpose flour and decided to play it safe and go with 400 grams. Can you clarify the difference? Thank you.

      Reply

      1. Hi Barb,
        Thank you for your comment and your question. I use dip-and-sweep method for my flour
        using 1cup (us measure, 236ml) and it always comes out as 143grams.
        I open the flour package and dump it all into my wide glass flour jar. I don’t stir or sift it before measuring, I might gently shake the jar to level the flour if it piles up.
        I hope this help.
        Happy Fall!

        Reply

      2. Finally an answer. Although I love Haniella and her tips, this flour amount has driven me nuts for years. We know the ‘dip and scoop’ is not a good way of measuring flour but I know now to use the gram measurement. I believe many recipes have used the digging method and that is why many do not come out as expected. I was thinking that maybe the flour in different countries was milled differently.

        Reply

        1. BC,
          Thank you for your comment. I can feel your frustration with measuring cups.:-) I have to say I’m not a massive fan of using cups, either. I grew up measuring ingredients with a kitchen scale. 🙂
          And I agree it’s not the most accurate way to measure ingredients, but many still use it so I provide that information in my recipes.
          Flour definitely varies from country to country, too.
          Have a great day and thanks for the feedback.

        2. Hi! I just realized that 3 cups do not equal 430 grams. So what do I go by the cups or the grams?

    17. I can’t imagine using another recipe! This one is literally perfect! Your instructions are very clear and you explain the “why” behind each step. Thank you so much!!

      Reply

    18. Literally the only cookie recipe I use. My customers love them!! Easy to make and decorate!!

      Reply

      1. Hi Tamar, it depends on the margarine. With some margarine brands, cookies tend to spread a little with others they don’t.
        Hani

        Reply

    20. This is my tried and true cookie recipe and I love it!

      I want to try to make an egg free version? What do you suggest I should use as the egg replacement?

      Reply

      1. Hi Sarah,
        I haven’t tried using this recipe without an egg. I’ve make vegan cookies using aquafaba, and so I think I’d use aquafaba as a substitute for the egg.
        Happy Baking

        Reply

    21. Hello Hani! I recently made these and they turned out great and I’m usually not a fan of sugar cookies. Although, is there any way I can add more sugar to the recipe to make them a little bit sweeter? If so, how much would you recommend adding?

      Reply

    22. Absolutely love this recipe! It is easy to mix together and the overall taste after adding vanilla, almond and lemon is a real winner! I left out the baking powder and didn’t miss it at all. Thanks for a great cookie recipe!

      Reply

    23. Instead of rolling the dough out to cut the cookie shape is it possible to roll the dough into a log and then cut them into rounds?

      Reply

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