Cut Out Sugar Cookie

This cut out sugar cookie recipe has been in my family’s holiday binder for decades and now I make it for every special occasion from winter gatherings to my niece’s birthday parties. The dough holds its shape beautifully so decorating is always a joy and I love how easy and kid friendly the process is year after year.

I always return to this recipe because it never fails during cookie decorating marathons. The dough is forgiving and I find it easy for little hands to roll out and cut shapes without crumbling or sticky messes.

Gather Your Ingredients

• Unsalted butter: at room temperature brings structure and a rich flavor to the dough, choose high quality butter for best results
• Granulated sugar: adds sweetness and helps create a tender crumb, look for fine white sugar so it blends easily
• Vanilla extract: infuses warmth, try pure vanilla rather than imitation for deeper taste
• Large eggs: provide moisture and help bind the dough, fresh eggs are key for structure
• All purpose flour: gives the perfect balance of tenderness and shape, use spoon and level method when measuring for accuracy
• Baking powder: ensures a gentle rise so cookies stay soft, check that your baking powder is not expired
• Salt: balances sweetness and brightens other flavors, opt for fine sea salt for even mixing

How to Make It

Cream the Butter and Sugar:

Beat the softened butter with sugar and vanilla in a large bowl or stand mixer set to medium speed for at least three minutes. Wait until the mixture becomes visibly pale and fluffy as this creates an airy base for the dough and ensures even sweetness throughout.

Incorporate the Eggs:

Add eggs to the creamed mixture one at a time allowing each egg to completely combine before adding the next. This step helps keep the dough tender and prevents curdling so do not rush or over beat.

Mix Dry Ingredients Separately:

In a fresh mixing bowl whisk together the all purpose flour baking powder and salt until well distributed. This avoids uneven pockets of leavening so every cookie bakes the same.

Combine Wet and Dry Ingredients:

Gradually add your flour mixture into the butter mixture mixing on low speed or by hand just until the flour disappears. Stop as soon as there are no visible white streaks to keep cookies soft and avoid overworking the dough. If needed knead gently by hand to bring it all together.

Chill and Roll the Dough:

Divide the dough into manageable portions and wrap tightly in plastic. Chill for at least two hours or up to overnight as this ensures clean sharp cut outs and easier rolling. Flour your work surface and roll the dough to about one quarter inch thickness using even pressure throughout.

Cut and Bake:

Preheat your oven to three hundred fifty degrees Fahrenheit and arrange dough shapes on a baking sheet lined with parchment paper about two inches apart. Bake for about eight to ten minutes until edges are barely golden and centers look slightly set. Let cool on the baking sheet before moving so cookies do not break apart.

My favorite part of this recipe is the comforting aroma of vanilla and butter as they bake. My fondest memories are watching little hands press cookie cutters into the dough while stories and laughter fill the kitchen.

Flavor Boosters

Chilled dough helps shapes bake evenly every time. To keep cookies fresh place cooled cookies in an airtight tin between sheets of parchment and store up to one week at room temperature. You can also freeze unbaked cookie cutouts on a tray then transfer to a bag for up to three months and bake from frozen anytime you crave a treat. Decorated cookies can be stored once icing is fully set to keep colors crisp.

Serving Suggestions

Decorate with royal icing sprinkles or simple dusting of powdered sugar for any occasion. Try sandwiching cookies with buttercream or jam for an elevated treat. I love serving them on a platter with coffee or tea and a bowl of berries during brunches.

Creative Twists

If you need a dairy free version use a high quality plant butter for texture and flavor. Swap in half whole wheat flour for part of the all purpose for a nutty twist but keep an eye on dough consistency. Almond or lemon extract can be used in place of vanilla for a different flavor profile but use sparingly as they are stronger.

This is a classic recipe for joyful and memorable baking sessions. Every batch is a new opportunity to create smiles and sweet memories with family.

Common Questions About This Recipe

→ How do I keep cut out sugar cookies from spreading?

Chilling the dough before cutting and baking helps maintain the cookies' shape and prevents excessive spreading in the oven.

→ Can I freeze the cookie dough for later use?

Yes, wrap the dough tightly and freeze for up to three months. Thaw in the refrigerator before rolling and baking.

→ What is the best way to decorate these cookies?

Allow cookies to cool completely, then decorate with icing, sprinkles, or colored sugars as desired.

→ Why is it important to use room temperature butter?

Room temperature butter blends more easily with sugar, resulting in a smoother cookie dough and better texture.

→ Which flour measurement technique works best?

Spoon flour into the measuring cup and level with a knife to avoid adding too much, which can toughen the cookies.