Tested Cut Out Sugar Cookies Recipe
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!
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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.
I use good-quality vanilla extract to flavor the cookie dough, and one large egg is used as the binding agent.
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, cookie dough will be in chunks.
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.
CHILL THE DOUGH
Slide the dough onto a cutting board or a baking sheet, cover it well with a kitchen towel or a food wrap, and chill it for a minimum of 1 to 4 hours and up to 24 hours before cutting out the shapes. After 24 hours, the edges of the rolled-out dough stored in the fridge start to dry out a little.
If you don’t have space in the fridge for the rolled-out dough, you can chill a well-wrapped cookie dough disk in the refrigerator for up to 3 days. Once ready to bake the cookies, take the chilled dough out and roll it out, cut out shapes, and bake the cookies. Cookie dough disk tends to get rock hard when chilled for a longer period. Here are my tips on how to process once you are ready to roll it out.
CUT OUT COOKIES
To cut out cookies, use a cutter or cookie cutter templates. Re-roll the scraps.
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 375F and 380F (for larger cookies, over 4 inches) 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.
CUT OUT SUGAR COOKIES BAKING SUCCESS TIPS
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).
Please don’t crowd the cookies on a baking sheet.
Try using parchment over a silicone baking mat.
I like using perforated baking mats. They help significantly reduce the spreading of cut-out cookies, and baked cookies have sharp edges.
Use a light-colored baking sheet to avoid excessive browning.
I bake cookies at 375 – 380F (193C) 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.
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.
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They keep for 2-3 weeks when stored in an airtight container.
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.
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.
- Fresh Lemon Royal Icing
- Vegan Royal Icing
- Small Batch Royal Icing
- Chocolate lace
- Fondant Cookies
- Crusting buttercream
- American buttercream frosting
- Easy Glaze Icing
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.
MORE DELICIOUS CUT OUT COOKIE RECIPES
Cut Out Sugar Cookie Recipe
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 5 minutes, scrape the bowl twice. Butter creamed with sugar should be light and creamy 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.
- Lower the speed of your mixer to low. 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.
- 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 (overnight and longer) as it tends to dry out around the edges.
- Preheat oven to 375F.
- 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
- 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.
- 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
Did you make this recipe? Tag @hanielas on Instagram and hashtag it #hanielas
TO MAKE CUT OUT SUGAR COOKIES YOU NEED
- My Favorite Cookie Baking Tools
- Favorite Cookie Cutters
- Sprinkles
- Dough EZ Rolling System
- Cooling Racks – I have 3 sets of these
- Baking Sheets
- Parchment Paper
- Spatulas
- Rolling Guides
- Rolling Pin 20 inch – my favorite
- Joseph Joseph Rolling Pin
- Bench Scrapper
- Oversized Stainless Steel Spatula
- Stand Mixer or use Hand Held Mixer
- Food Grade Mineral Oil
- Dish Towels
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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.
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!
Hello Sarbjit,
Thank you for your message.
I like to add one to one and a half teaspoons of cardamom.
Can I replace lemon extract with lemon oil?
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.
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!
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
Can you substitute the vanilla extract for vanilla paste?
Hello Natasha,
Of course, it will be amazing. Happy Holidays.
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
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.
Did I miss it? I didn’t see anything in your notes about the baking powder, as indicated in the ingredient list.
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
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
Hello,
these are more on a crispy spectrum.
Thank you.
Hani
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!
Thank you Jenny.
I love your recipe but how do I double the recipe to make more batches.
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
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!
Thank you so much Sarah.
Happy HOlidays!
Hi, Haniela. Could i do this recipe but swap out the flour for gluten free?
Hi Karie,
I recommend using this gluten free cut out cookie recipe.
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.🧡🎄
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
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.
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!
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.
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.
Hi! I just realized that 3 cups do not equal 430 grams. So what do I go by the cups or the grams?
Valeria, this recipe uses 430 grams.
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!!
Thank you so much, Nannette.
Literally the only cookie recipe I use. My customers love them!! Easy to make and decorate!!
Thank you so much, Lesley.
Have a great day, Hani
Hi can I use margarine instead of butter?
Thanks you
Hi Tamar, it depends on the margarine. With some margarine brands, cookies tend to spread a little with others they don’t.
Hani
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?
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
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?
Hi Madison,
thank you!
To make them sweeter, you can add 1/4 cup more sugar.
Have a great day.
Hani
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!
Thank you so much Maria. It’s my favorite flavor combination, too. Happy Spring.
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?
Hi Monita,
absolutely. You can even add filling like bits of chocolate or nuts and shape it into a log and cut rounds.