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Cut Out Sugar Cookies Recipe – Ultimate Guide

ByHani Updated on
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Cut-Out Sugar Cookies are popular all year round. Favorite with children and adults alike, you can’t go wrong with a classic vanilla cookie. If you are here just for the recipe, use the jump to recipe button above the title. Or stick around as I unpack the Ultimate Guide covering all aspects of making cut-out cookies.

Cut out Sugar Cookies.

FEATURED COMMENT

“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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ULTIMATE GUIDE TO CUT OUT COOKIES

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 little crunchy on the outside and soft inside. Below you’ll find everything you need to know on how to make cut-out cookies from scratch.

INGREDIENTS

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

  • 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

Cream room temperature butter with sugar, scrapping the bowl few times in between. Beat for 3-5 minutes till well blended, creamy.

Cream room temperature butter with sugar, scrapping the bowl few times in between. Beat for 3-5 minutes till well blended, creamy.

Whisk 1 tablespoon of Vanilla Extract with one room temperature egg. Then beat egg mixture into the creamed butter until well combined, about 30 seconds to a minute. Until fluffy.

Sift flour, salt and baking powder (if using – read the notes in the recipe).

On low speed, in 3 additions beat flour mix into the creamed butter mixture. Beat till all of the flour is absorbed and well blended in. Cookie dough will be in chunks at this stage.

Gather the dough, and knead it gently for 10-20 seconds until it comes together into a ball. Flatten it into a disk.

  • Are you planning on making the cookies within 24 hours you made the dough? If you answered yes, you can roll out fresh cookie dough between two parchment sheets or two silicone mats. Slide rolled out dough onto a large cutting board or a flat tray and chill it for at least an hour in the fridge or 20 minutes in the freezer before cutting the cookies. Don’t leave rolled out dough in the fridge for longer than 24 hours. It tends to dry out around the edges.
  • If you don’t have time to make the cookies within the 24 hours, wrap the dough in food wrap and refrigerate till you are ready to make the cookies. You can keep dough in the fridge up to 3-4 days.
Sugar cookie dough rolled out between two sheets of parchment.

HOW TO ROLL OUT COOKIE DOUGH

Cookie dough is placed between 2 rolling guides, and a rolling pin is rolled on top of the rolling guides. The rolling pin pushes the dough down only as far as the rolling guides let it. It ensures even thickness of the rolled cookie dough.

I roll my cookies ¼ inch (0.64cm/little over 6mm) thick and a little thicker when making cookie pops to make the room for a lollipop stick.

Cookie dough rolled out between parchment paper

CUT OUT COOKIES WITH A COOKIE CUTTER OR TEMPLATE

Cut out as many shapes as possible. Re-roll the scraps.

Rolled out cookie dough with star cutouts.

Carefully lift the cut out and transfer it onto a baking sheet.

BAKE COOKIES

If cut outs 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. 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 minutes then transfer to a cooling rack to cool completely.

Snowflake sugar cookies on a silver tray.

BEST CUT OUT COOKIE TIPS AND TRICKS

UNSALTED VERSUS SALTED BUTTER

I use unsalted Butter.

I often get this question. Can I use salted butter to make cut out sugar cookies? Short answer is yes, sure you can, if that’s all you have. If you’re using salted butter you can omit additional salt listed in the recipe.

However, I can not guarantee the results. I know people who use salted butter and love the results. However, I am not one of them. I’ve used salted butter to make sugar cookies once, and I’ve never used it again.

So why does that it matter what kind of butter you use? (via Bob’s Red Mill) Main difference is given. Salted butter has salt in it and Unsalted butter has no salt.

Stick of butter at room temperature.

UNSALTED BUTTER

  • Unsalted butter is fresher than salted butter.
  • And since it doesn’t contain salt, it gives you the freedom to add as much or as little salt to the recipe.

SALTED BUTTER

  • Salt content in salted butter varies from brand to brand.  It can be anywhere from 600mg sodium to 920mg sodium. This can be important if you are trying to control salt intake.
  • Salt acts as a preservative; therefore, salted butter has a longer shelf life, 3-4 months. Therefore, most likely, it’s not as fresh as unsalted butter.
  • Salted butter also contains more water than unsalted. Though not troublesome in cooking, this extra water can cause undesirable results when baking. For example, it can produce cookie dough that is too sticky or dough that doesn’t hold its shape.

HOW CAN I TELL IF BUTTER IS AT ROOM TEMPERATURE?

Just like with many other cookie recipes this sugar cookie recipe calls for a creaming  of room temperature butter and sugar. Why does butter have to be at room temperature butter?

When room temperature butter (about 67F) is creamed with sugar, sugar crystals are pushed into the butter. They create tiny air bubbles in the butter, making it aerated and fluffy. In the oven, with the help of the heat and leavening agent these tiny bubbles expand. This contributes to the overall texture, lightness of the baked cookie, cake, etc.

If you can bend the butter without it breaking in half and without your fingers sinking completely into the butter it’s good to go. Or when pressed it should give slightly, but your fingers shouldn’t sink completely into the butter. That would mean butter is too soft. How to bring butter to room temperature?

WHY YOU SHOULDN’T USE BUTTER THAT IS TOO SOFT?

Simply put, because it will make your cookie dough too sticky and your cookies will most likely spread I baking. Or to reduce stickiness you’ll add too much extra flour making the dough too tough.

Using a butter that is too soft is a very common problem when making sugar cookie dough. If you suspect that butter is too soft place in the fridge for 10 -15 minutes to firm up a little.

HOW LONG CAN I KEEP THE DOUGH IN THE FRIDGE?

You can keep the cookie dough in the fridge for up to 3 -4 days. After that you can either make the cookies or freeze the cookie dough for later. Up to 3 months.

CAN I SPEED UP THE CHILLING PROCESS?

Roll the cookie dough between 2 pieces of parchment. Slide it onto a baking sheet or a freezer safe tray. Place the tray into freezer for 20 minutes.

WHAT KIND OF ROLLING MATS DO YOU USE?

To avoid excessive use of flour and for an ease of rolling I like to use Dough EZ rolling system. I’ve been using it for several years and it has become one of my favorite kitchen tools. You can also use 2 silicone baking mats, and if you don’t have either roll out the dough between 2 parchment sheets

You can also use two parchment sheets or silicone baking mats.

WHAT KIND OF ROLLING PINS DO YOU USE?

I’ve tried numerous rolling pins and here are my 2 favorites. I’ve been using these for several years.

  • White Silicone Rolling Pin(20-inch)
  • It’s designed to work with fondant but works superbly with the cookie and yeast dough. And I love it.
  • Joseph Joseph Wood Rolling Pin ( I use this rolling pin without the guides, I prefer rolling guides rods)
  • This rolling pin is a popular choice among bakers because it has a built in rolling guide system and comes with a set of 4 rolling guides/disks.
  • Each end of the rolling pin has a screw and disks can be secured on ends providing desired thickness to your cookies.
  • To keep wood rolling pin in a top shape once in a while I treat it with a Food Grade Mineral Oil.

WHAT ARE ROLLING GUIDES

To ensure even cookie thickness use rolling guides.

Doug EZ Mat : This large silicone mat comes with a set of 3 rolling guides (red ones in the picture).

  • Unused Paint Sticks : Thickness of these can vary from store to store. These were the first rolling guides I have ever used. I glued 2 of them together to reach the thickness I wanted. I’ve used them for many years and and I still have them and use them occasionally.
  • Untreated Wood Rods : These can be found in the lumber section of your hardware store. They come in different sizes so you can choose the size you need. Wood rods pictured above are both ¼ thick (0.64cm)
  • Silicone Rolling Guides : Commercially produced for bakers.
  • Thick Bamboo Skewers : Some bamboo skewers are thick enough to be rolling guides, too.

HOW THICK DO YOU MAKE YOUR COOKIES FOR DECORATING?

I roll my cookies ¼ inch (0.64cm/little over 6mm) thick and a little thicker when making cookie pops to make room for a lollipop stick.

MY COOKIE DOUGH DISK IS HARD AS A ROCK, WHAT TO DO NOW?

After cookie dough shaped into a disk is chilled it often becomes firm.

Cut the cookie dough disk into quarters. Microwave one ¼ of cookie dough on high for 5-7 seconds. It should be sufficient to soften the dough so you can roll it out. However, you don’t want it to be super soft. Cut up the remaining quarters into smaller bits.

Place softened/microwaved 1/4 of the cookie dough onto the work surface, between 2 rolling guides. Roll out the dough.

Cut out cookies and transfer them onto a baking sheet.

Cutting out sugar cookies with a cutter.

Gather scraps and add one piece of fresh, chilled dough you set aside, re-roll and repeat.

WHAT KIND OF BAKING SHEETS DO YOU USE?

I like to use light colored baking sheets. Dark baking sheets have a tendency to cause quick browning of the cookies.

DO YOU USE PARCHMENT, SILICONE BAKING MATS OR PERFORATED MATS TO BAKE COOKIES?

I like to use perforated mats and parchment sheets. I use silicone baking mats to bake drop cookies.

AT WHAT TEMPERTURE DO YOU BAKE YOUR CUT OUT SUGAR COOKIES

I bake my cookies at 375F – 380F (for larger cookies, over 4 inches) for 9-11 minutes. Cookies are soft when they come out of the oven. Don’t open the oven more than once for rotating the sheet midway. If your oven bakes evenly you can skip the rotating step.

I used to love the pale look of baked cookies when I first started making sugar cookies. But over the years, I became fond of caramelization – golden edges. It adds so much flavor. If you prefer golden edges bake the cookies for a little longer.

HOW CAN I TELL COOKIES ARE BAKED?

  • Bake until the middle of the cookies appear puffy and no longer shiny, and golden brown around the edges. If the centers of the cookies are still shiny and wet, bake for an additional 2 minutes and check again.
  • Bake larger cookies on one baking sheet and smaller ones on another. Don’t crowd the cookies on a baking sheet.

MY COOKIES HAVE BUBBLES ON THE SURFACE

Sometime when the cookie dough is overworked and too much air pockets are in the dough, during baking bubbles can form on the surface of the cookies. Take a flat cookie spatula and gently press tops of hot cookies, immediately after you take them out of the oven. This flattens the bubbles.

Alternatively, before you bake the cookies, use a fork or tool with sharp ends and prick the cookies in the middle.

Cookies with fork marks on the top.

Let the cookies cool on a baking sheet for 5 minutes, then carefully transfer the cookies onto a cooling rack. Be sure to let the cookies cool before decorating them with icing.

HOW CAN I FLAVOR SUGAR COOKIES ?

To flavor cookie dough, you can use extracts, flavorings, baking emulsions, spices, citrus zest, or herbs.

  • It’s no secret Vanilla makes everything taste better. That’s why I always use Vanilla Extract as my base flavor. After that, you can add other flavorings.
  • If using Lorann oil-based flavorings, use only 5-7 drops. They are very concentrated.
  • Lemon, Orange, Lime Zest – If using zest, add 1 tablespoon per batch of this recipe.
  • Spices – I love using cinnamon or cardamom. My friend Sweet Ambs uses cardamom and orange in her cookie recipe.

Along with Vanilla Extract, I like adding almond and lemon extracts. I’m fond of this magic trio: Vanilla (1tsp), Almond (1/2 to 1tsp), and Lemon (1/2tsp). It makes for a lovely flavor.

Extract in bottles.

HOW TO PREVENT COOKIES FROM SPREADING TOO MUCH?

  • Make sure to use a room temperature butter when making the dough. If butter is too soft your dough will be softer than normal. I often experienced spreading when I used very soft butter.
  • Properly chill the dough before cutting out shapes. Keep in mind that the dough shouldn’t be very soft. Once you cut out shapes, place them onto the cool baking sheet lined with a parchment paper.
  • Don’t place unbaked cookies on a warm baking sheet. Try not to overcrowd your baking sheet. Transfer the baking sheet with cut out cookies into the fridge and chill for 10 minutes or freeze for 5 minutes.
  • You can also try omitting baking powder or use lesser amount.

BAKING SUCCESS TIPS

  • Follow the tips how to prevent cookies from spreading (above).
  • Bake cookies until the center of the cookie has risen, or until golden brown around the edges if you prefer your cookies this way.
  • I bake my cookies at 375 – 380F (193C) for 9-11 minutes.
  • Bake cookies using a perforated mat. It helps eliminate or reduce the spreading of cut-out cookies and cookies bake with sharp edges.
  • Cookies are soft when they come out of the oven.
  • Don’t open the oven more than once for rotating the sheet.
  • If your oven bakes evenly you can skip this step. Let the cookies cool on a baking sheet for 5-7 minutes then carefully transfer cookies onto a cooling rack.
Star and round cookie on a perforated mat.
Black perforated mat.
Square cookies.
Perfectly squared cookies baked on the perforated mat.

IS IT POSSIBLE TO MAKE COOKIES WITH A SOFTER BITE?

Powdered sugar produces cookies with a softer, tender crumb. You can use 1 1/4 cup powdered sugar in a place of granulated sugar in this recipe. Or replace 2 tbl of all purpose flour with 2tbl cornstarch, see if that is sufficient for your taste.

DO YOU HAVE A VEGAN RECIPE FOR COOKIES WITHOUT EGGS AND BUTTER?

Yes. Here is my delicious Vegan Sugar Cookie Recipe.

I LIKE SOFT SUGAR COOKIES, DO YOU HAVE A RECIPE FOR SOFT COOKIES?

I love this recipe for cut out Soft Sugar Cookies. You can also try this seasonal variation Soft Pumpkin Cookies. Both recipes include delicious butter frosting recipe.

CAN I HAVE YOUR GLUTEN FREE COOKIE RECIPE?

This Gluten Free Sugar Cookie Recipe is really delicious.

HOW CAN I MAKE VEGAN AND GLUTEN FREE COOKIES ?

One of the readers made GF and Vegan Cookies using my Vegan Sugar Cookie Recipe with Pamela’s Artisan GF flour.

FEATURED COMMENT (Vegan Cut-Out Sugar Cookies)

Thank you so much! I have family and friends who are gluten free and vegan, and have always struggled with the right GF-V sugar cookie recipe. Many I am sure are great with the products other recipes suggest, but not all vegan products are readily available everywhere. I have had so many disappointing GF-V cookies.
I just made this recipe using Pamela’s Artisan GF flour and am so impressed with how the dough handles – not sticky at all! By using the associated video I was able to judge, as with any other sugar cookie recipe, whether to add a bit more flour to get the correct consistency. The cookies are out of the oven and ta da!! No spread either! Christina

HOW LONG DO SUGAR COOKIES LAST?

Store baked cookies in an airtight container for up to 2 to 3 weeks, if stored properly, in an airtight container or heat sealed.

CAN I PROLONG COOKIES’ SHELF LIFE ?

You can add 1tbsp of food grade glycerin, honey or agave nectar per batch. All 3 are hygroscopic and absorb moisture from air, keeping the cookies moist for longer. If packaged properly cookies will last for up to 4 weeks.

CAN I FREEZE COOKIE DOUGH?

You can freeze well wrapped cookie dough for up to 3 months. Let defrost in the fridge overnight.

HOW TO FREEZE BAKED SUGAR COOKIES?

How to Freeze Baked Sugar Cookies. Defrost cookies in the container and decorate as desired.

CAN THESE COOKIES BE FROZEN AFTER BAKING THEN THAWED AND DECORATED?

Absolutely. I do it all the time. Here is a quick tutorial  on how to freeze cookies.

HOW TO FREEZE UNBAKED COOKIES?

To freeze unbaked cookies, freeze cut out cookies on a flat tray in one layer. Then layer frozen cookies into a freezer save bin, between sheets of wax paper or parchment. When ready to bake,  place the frozen cookies on the prepared baking sheet lined with parchment. Let stand at room temperature for 10 minutes and bake as usual.

COOKIE DECORATING WITHOUT ICING

If you are in a hurry and don’t have time to decorate cookies with icing, you can still make them stand out from the crowd using other decorating tools. You can use impression tools like engraved rolling pins, texture silicone mats, stamps, sprinkles.

IMPRESSION TOOLS – DECORATIVE MATS AND STAMPS

When using impression tools be sure to omit baking powder in the recipe. It will yield better results without. You can

DECORATIVE SILICONE MATS

  • To get the best results, I roll out cookie dough slightly thicker.
  • Then I replace the thicker rolling guides with the thinner ones – the thickness of cookies I want.
  • And after I place a texture mat on top of the rolled out dough, and in one direction I run a rolling pin over it. It’s important to maintain the even pressure so the texture transfers evenly onto the cookie dough.
Here I used a Silicone SugarVeil Mat

Bake the cookies a usual. In this cakes you might want to remove cookies from the oven before they get too brown.

STAMPING ON COOKIES

Use Letter Impression set to add personalized or seasonal messages on cookies.

HOW TO DECOREATE COOKIE WITH SPRINKLES

Decorate cookies with festive sprinkles. Mist the cookies with a little bit of water using a small spray bottle. Then sprinkle cookies with decorating sprinkles and bake as usual. Water makes the sprinkles stick better to the cookie dough.

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

There are several cookie icing recipes you can use to decorate cookies. The most popular is royal icing; some decorators use glaze icing or buttercream. And if you are in a hurry, fondant is another decorating medium you can use; plus, cookies with fondant are really easy to make

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

DO YOU HAVE A SOFT BUTTER FROSTING I CAN USE TO DECORATE COOKIES?

I like using this Buttercream Frosting and if are looking for something with more seasonal flavor you can try delicious Maple Buttercream Frosting.

HOW TO STORE DECORATED COOKIES?

Depending, if you are giving them as a gift or keeping them for yourself. If you want to give them out as favors, I would recommend that you package cookies. Either use a Hand Heat Sealer or if you don’t have one you can package them into clear bags and tie the bag tightly with a ribbon.

Store packaged cookies in a carton box away from the direct sunlight. If you are making these for your family to enjoy on Holidays, store the cookies in an airtight container layered between pieces of wax paper.

WHAT BOXES TO USE TO PACKAGE/DISPLAY COOKIES?

  • I personally use boxes from  www.brpboxshop.com , they sell their boxes in bulk, 100 pieces and I love them. I really like their brown boxes  10″x7″x1″ boxes, lid and bottom is sold separately. If you are not certain which goes with what, be sure to call. Folks at brpboxshop are very friendly, always willing to help out.
  • In case you don’t need 100 boxes, you can try  Nashville Wraps. They sell these cookie boxes in the set of 50 pieces.
  • You can use cookie tins that are available at discounted prices during holidays or visit your local bakery. Ask if they’d be willing to sell you couple of their boxes for a small fee.
  • Craft stores carry small bakery boxes as well. You can also use Take-out Containers and Jars for smaller cookies.
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4.98 from 44 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 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

    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.

    Did you make this recipe? Tag @hanielas on Instagram and hashtag it #hanielas

    TO MAKE SUGAR COOKIES YOU NEED

    This post containsThis 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.

    PIN IT for later

    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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    290 Comments

    1. Hi. Can you share your frosting recipe? Mine seems to soft at times and runs together when I don’t want it to

      Love watching all your cookie videos. I get inspired to do more 😁

      Reply

      1. Hi Amy here is the recipe I use the most. If you don’t like lemon flavor you can just use water.

        If you find that icing is still too runny, you can add little more powdered sugar. Hope it helps.
        To thin it down to the consistency you want to work with you a spray bottle with room temperature water.

        Reply

    2. Haniela,
      I love love love your recipe I use it all the time. My question is I’m baking 125 cookies to decorate can I put the baked undercoated cookies in zip lock bags and leave them out or should I refrigerate them. Also should I refrigerate them after I’ve decorated or can I put them in bags with ties and leave them out. Today is Tuesday and I’m delivering them on Saturday. Thank you so much for your wonderful video’s and recipes.
      Beth

      Reply

      1. Hi Beth,
        I usually store undecorated cookies in an airtight container, zip lock bags should work as well. You don’t need to refrigerate them.
        Decorated cookies don’t need to be refrigerated either. Once the icing is dry you can package them into clear bags and seal them with the tie or heat sealer. Hope that makes sense.

        Reply

    3. Hi! Can’t wait to try your recipe! Quick question, can you explain how you make the chocolate chip cut out cookies? Do you just add all of those additional ingredients to the flour first along with keeping everything else in?

      Thanks!

      Reply

      1. Hi Natalie,
        Mix butter and sugars,if you like your cookies sweeter, you can add 1 cup brown sugar, add egg vanilla, then flour with baking powder, then chips.

        Reply

    4. Hi!! How long can I keep the dough in the fridge (not freezer). Just wondering because I made it earlier this week and I’m yet to bake it, but wanted to know if it’s still good or whatever to make fresh dough. Thank you!

      Reply

    5. Hi Hani – if adding spices like cardamom, how much do I add? Do I omit the vanilla if using spices?

      Thank you.
      Mary

      Reply

      1. I’d definitely keep vanilla,to me it’s the base flavor and you can build it up from there. I’d start with 1/2tsp to max 1tsp of spices.

        Reply

    7. Hi Hani,
      I made these for my sons birthday a while back and they were delicious..
      I was about to pass the recipe on to a friend but not sure if its been changed…..the recipe I have in my archives has baking powder.
      Did you previously have baking powder in this recipe??

      Thanks

      Reply

      1. Hi Maroula,

        Yes recipe had baking powder. I’m not using it now. I got a new oven and it was giving me inconsistent results so I ended up loosing the baking powder from the original recipe. I realized that people who read my blog can have the same issue with oven so I decided to update the recipe. Hope it explains it. Thank you.
        Happy Holidays.

        Reply

    8. Hi!! I’m getting ready to try your recipes tonight. I’m curious though, have you ever made cookies with alternative flours? We are gluten free. I’m planning to experiment tonight with cassava flour as it’s supposed to be a cup for cup substitute for all purpose flour. I’m just curious if you have a “sure thing” recipe for those of us that are GF? (I’m also making the regular ones).

      Reply

      1. Hi Mindy,

        A lot of people tell me they use Bob’s Red Mill Gluten Free flour with this recipe with no issues though I haven’t had a chance to try it myself.

        Reply

    9. The cookies look great.. would love to try but… Can the egg be omitted… I deal with eggless bakes… Hence could you please help. Thank you.

      Reply

    10. Well, I should have read the comments before I made my batch of cookies…. I watched the youtube video , it had baking powder in the recipe,. this one did not . I thought it was an error and added it to my recipe. I have not baked them yet . I am making several batches to be decorated… I sure hope the batch does not spread .
      Thanks for the great recipe.

      Reply

      1. Hi Tracy,

        sorry about the confusion. I’m sure it will be fine, just chill them and they will come out fine. I changed the oven few year and no matter what I tried I kept getting inconsistent results with the new oven that is why I decided to omit baking powder. Keep me posted how they turn out. Happy Holidays. Hani

        Reply

    11. Curious, can powdered sugar be added to your cut out sugar cookie recipe to give them a sweeter taste without messing up the shape ? If so, how much do you recommend? Would I need to eliminate some flour? Adjust cook time?

      Reply

    13. Hi i’ve bake ur cookie but its abit soft when cool n the cookie is chewy is it correct? N when i cool it the bottom seems abit wet is it coz the weather? I did not transfer to cooling rack n i jus let it cool on the pan that i use for baking n i can realise the baking paper abit wet

      Reply

      1. Hi Cherry,
        if you see a wet spot on the underside of the cookie it’s most likely cookie is not baked through and you need to bake them a bit longer. I sometimes leave them to cool on the baking sheet for 5-15 minutes, if I’m really busy. Hope it helps.

        Reply

    15. Hi, Haniela. Do your cookies go soft if left out for the royal icing to dry. I like my cookies crispy the whole way though, but find when i put royal icing on my cookies they go soft. I tried the oven to dry them on very low heat but then my swirls bleeds. Any suggestions?

      Reply

      1. I’d probably bake them a little longer before you decorate them and then ice them. I personally don’t have this issue but I can see how it can a problem especially if you live in a humid are. As far are bleeding, what brand of food colorings are you using?

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    16. I’ve used many of the recipes from your blog and they have all been great! I always recommend this blog to friends. Thank you for doing great things with baking etc…

      Reply

      1. Hi Kim, it’s a great question. I had an issue with my new oven, cookies were not so much spreading but some would be totally mishaped, not all just some on the same baking sheet, so I tried and tried and then I said enough, baking powder you are out. Since I had this issue I figured what if most people struggle with the oven issue and this would solve the problem, so I took it out. Who needs a cookie headache?! I since had many people taste the cookies and they don’t see much of a difference.

        Reply

    18. Hi can i check if i store in air tight box is to keep in fridge or room temperature ? im living in singapore so in air tight box in room temperature u think is ok or need to fridge it?

      Reply

      1. At room temperature should be fine, maybe since I think it’s humid there have some food grade silica packet in the container to help with the humidity, or a small bowl of uncooked rice should do a trick also. Thanks.

        Reply

    19. Do you have an icing recipe that you recommend to go with these cookies for decorating Christmas shaped ones.

      Reply

      1. I generally use this recipe for Fresh Lemon Royal Icing. If you don’t like lemon flavor you can omit lemon juice and use water instead or play with the water : lemon juice ratio.Also I use vanilla as my base flavor for everything and then build up the flavor, after vanilla often add little bit of almond extract, too. Hope it helps. Thank you.

        Reply

    20. Hi! I m not sure if my other comment went through. The cookies you have pictured look a little thicker to 1/4 inch. Mine come out so thin! Are the cookies pictured 1/4 an inch? I noticed on the video that you used two different pieces of wood than the two paint sticks. Please let me know! Thank you!

      Keena

      Reply

      1. Hi Keena,

        I usually use thickness 1/4 inch now, in the video I used 2 paint sticks glued together for the rolling guides, they are about 1/4 inch thick maybe a tiny bit thicker. You can definitely make them thicker if you’d like. I’m not sure if you have a hardware store close by but you can also look there they sell wood rods,My home depot has it in the lumber department, they have round ones or square profile ones and they come I different sizes. They work great for the rolling guides. Thanks for stopping by.

        Reply

    21. This is a great recipe, thank you. I am having a bit of a problem though, even though I’m mixing as you suggest, when baked quite a dew have little bubbles on the top. Do you have any suggestions to stop this? Thanks. I am in the midst of making 200 3” cookies for a wedding and really am trying to make them perfectly

      Reply

      1. Hi Valerie, sounds like the dough may be little overworked. When whipping butter and sugar, it should be whipped and creamy but not overly whipped, not sure how to explain it. 🙂 Also try using 1/2 tsp baking powder instead of full tsp. And here is a little trick, you can flatten the tops with a large flat spatula while the cookies are still hot, as soon as you take them out of the oven.I sometimes do that, if I see a cookie has bubbles. I’m curious do all the cookie have bubbles or just some? Also, are you using parchment or silicone baking mat to bake the cookie on?

        Reply

        1. Hi Emily, it really depends on how large and thick are the cookies? To be on a safer side, I’d say you need 10 batches for average size cookie.

    23. Hi! Thank you for sharing your flawless recipe Hani! Quick question – do these need icing or will they be sweet enough to serve as is? 🙂

      Reply

    24. Have you ever made these with palm shortening? My son has a dairy allergy and it is my typical dairy replacement in baking. I find of all the substitutes (including margarine) it behaves the most like butter.

      Reply

      1. Depending on thick you cut them out I do little over 1/4 inch and I get about 15 3 inch cookies, I do this thickness for decorated cookies. If I don't use them for decorating I make them thinner thus yielding more cookies.

        Reply

      2. I love this recipe. I made graduation caps, 1/4 inch, I did three batches and ended up with 80 cookies but honestly that does not include a single bit of dough nibbling along the way.

        Reply

      3. I use this recipe and have frozen the dough as well as cut out, baked and doze the cutouts. Both work out great!

        Reply

    26. Do you have to do the cut outs before freezing them? I wanted to make up my cookie dough ahead of time I was just planning to put into ball shape flatten down some wrap in plastic wrap then put into freezer bags will this be ok to do? Will I have problems rolling the dough out and doing my cut outs.also by freezing you're dough do they still taste like day made and cookies still last just as long? Thank you.

      Reply

    27. Just made a batch & they taste so good! Followed your recipe & baking time. Wish I could attach a pic of my cookies. The taste was good but not to sweet. The cookie was crisp on the edges & soft in the middle just the way I like my sugar cookies.? Thank You for sharing your recipe.? Finally, I found a good sugar cookie recipe. Katerine Ardila, mine was hard like a rock to, so I left it out of the fridge for a few hours(I say hours BC I forgot about it.opps!) By the time I was ready to work w/it, it was soft but manageable.

      Reply

    28. Hello Haniella, Irefrigerated this and it was hard like a rock! Did I do something wrong? please help me. Thanks

      Reply

      1. That is normal, just leave out of fridge let it sit on counter just until dough is workable don't let it sit out to long just until it's workable but still cold. I've had to wait about 30 min. Or even little longer. Before its ready.

        Reply

    30. Hi, I made your sugar cookie skulls with vanilla and almond extract and I love them! My friend requested I make her a batch of lemon skulls. Can I add fresh lemon juice or does it have to be extract? Thank you!

      Kelly
      Kellc28@Gmail.com

      Reply

      1. The acidity in the lemon juice will likey change the results. I would suggest using either the extract or just a large amount of zest

        Reply

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