Classic Cut-Out Sugar Cookies – Simple, Sweet, and Fun to Decorate
Sugar cookies are the kind of treat that makes any day feel a little more special. They bake up soft in the center, lightly crisp at the edges, and hold their shape perfectly for all your favorite cookie cutters. Whether you’re making snowflakes for the holidays or hearts for a birthday, this recipe delivers dependable, delicious results.
The dough is easy to roll, doesn’t spread much, and has that classic buttery vanilla flavor everyone loves. It’s a great project for families, parties, or a quiet afternoon in the kitchen.
Classic Cut-Out Sugar Cookies - Simple, Sweet, and Fun to Decorate
Ingredients
Method
- Whisk the dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt.Set aside. This step ensures even distribution and prevents pockets of baking powder.
- Cream the butter and sugar. In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes. The mixture should look pale and slightly airy.
- Add egg and extracts. Beat in the egg, vanilla, and almond extract until fully combined.Scrape down the bowl to catch any bits of butter on the sides.
- Combine wet and dry. Add the dry ingredients in two additions on low speed. Mix just until the dough comes together and no streaks of flour remain. Avoid overmixing.
- Divide and chill. Split the dough into two equal portions.Flatten each into a disc, wrap tightly in plastic, and chill for at least 1 hour (or up to 2 days). Chilled dough is easier to roll and keeps cookie shapes crisp.
- Preheat and prep. Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Roll out the dough. On a lightly floured surface, roll one disc at a time to about 1/4 inch (6 mm) thick.Lightly flour your rolling pin if needed to prevent sticking.
- Cut shapes. Use cookie cutters to cut out shapes. Transfer to the prepared baking sheets, spacing about 1 inch apart. Gather scraps, re-roll once or twice, and cut more cookies.
- Optional chill for sharp edges. For extra clean edges, place the sheet of cut cookies in the fridge for 10–15 minutes before baking.
- Bake. Bake for 8–11 minutes, depending on size.They’re done when the edges are set and just barely golden. Do not overbake if you want a soft center.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Decorate. Once cool, decorate with royal icing or a simple glaze. Add sprinkles while the icing is still wet.Let icing set fully before storing.
What Makes This Special
These cookies are all about clean edges and tender texture. The dough rolls out smoothly without sticking or tearing, and the cookies bake evenly.
A touch of almond extract gives a subtle bakery-style flavor, while the mix of granulated sugar and egg keeps them soft. You can decorate them with icing or keep them plain—the flavor stands on its own. Best of all, the dough can be made ahead, chilled, and baked whenever you’re ready.
Ingredients
- 2 3/4 cups (345 g) all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional but recommended)
For decorating (optional):
- Royal icing or a simple powdered sugar glaze
- Sprinkles, sanding sugar, or edible glitter
How to Make It
- Whisk the dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt.Set aside. This step ensures even distribution and prevents pockets of baking powder.
- Cream the butter and sugar. In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes. The mixture should look pale and slightly airy.
- Add egg and extracts. Beat in the egg, vanilla, and almond extract until fully combined.Scrape down the bowl to catch any bits of butter on the sides.
- Combine wet and dry. Add the dry ingredients in two additions on low speed. Mix just until the dough comes together and no streaks of flour remain. Avoid overmixing.
- Divide and chill. Split the dough into two equal portions.Flatten each into a disc, wrap tightly in plastic, and chill for at least 1 hour (or up to 2 days). Chilled dough is easier to roll and keeps cookie shapes crisp.
- Preheat and prep. Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Roll out the dough. On a lightly floured surface, roll one disc at a time to about 1/4 inch (6 mm) thick.Lightly flour your rolling pin if needed to prevent sticking.
- Cut shapes. Use cookie cutters to cut out shapes. Transfer to the prepared baking sheets, spacing about 1 inch apart. Gather scraps, re-roll once or twice, and cut more cookies.
- Optional chill for sharp edges. For extra clean edges, place the sheet of cut cookies in the fridge for 10–15 minutes before baking.
- Bake. Bake for 8–11 minutes, depending on size.They’re done when the edges are set and just barely golden. Do not overbake if you want a soft center.
- Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Decorate. Once cool, decorate with royal icing or a simple glaze. Add sprinkles while the icing is still wet.Let icing set fully before storing.
Storage Instructions
- Room temperature: Store plain or decorated cookies in an airtight container for 4–5 days. Place parchment between layers to protect decorations.
- Freezing baked cookies: Freeze undecorated cookies in a single layer, then transfer to a freezer bag or container for up to 2 months. Thaw at room temperature before decorating.
- Freezing dough: Wrap dough discs tightly and freeze for up to 2 months.Thaw overnight in the fridge before rolling.
- Make-ahead icing: Royal icing can be stored in an airtight container in the fridge for up to 3 days. Press plastic wrap directly onto the surface to prevent crusting.
Benefits of This Recipe
- Reliable shape-holding dough: Cookies keep crisp edges and don’t spread much in the oven.
- Balanced sweetness: Sweet enough to enjoy plain, but not too sugary to decorate.
- Kid-friendly project: Simple steps and plenty of decorating fun.
- Make-ahead flexibility: Dough and cookies freeze well, making party prep easier.
- Classic flavor: Vanilla with a hint of almond tastes like a bakery cookie.
What Not to Do
- Don’t skip chilling. Warm dough sticks, tears, and loses shape during baking.
- Don’t overbake. Pale edges are perfect. Too much browning makes them dry and crumbly.
- Don’t over-flour the surface. Excess flour toughens cookies.Dust lightly and brush off any excess before baking.
- Don’t overmix the dough. Once the flour is added, mix until just combined to keep the texture tender.
- Don’t stack freshly iced cookies. Let icing set completely, or your designs will smudge.
Variations You Can Try
- Lemon sugar cookies: Add 1 tablespoon fresh lemon zest and replace almond extract with 1/2 teaspoon lemon extract.
- Spiced version: Add 1 teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, cozy flavor.
- Cocoa cut-outs: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder for a chocolate version.
- Brown sugar twist: Swap 1/4 cup of the granulated sugar for light brown sugar for a slightly deeper flavor.
- Gluten-free option: Use a cup-for-cup gluten-free flour blend with xanthan gum. Chill well and handle gently when rolling.
- Vanilla bean upgrade: Use the seeds from 1 vanilla bean or 1 teaspoon vanilla bean paste for visible specks and richer aroma.
FAQ
How thick should I roll the dough?
About 1/4 inch is ideal. This thickness helps the cookies bake evenly and stay soft in the center with clean edges.
Thinner cookies will be crisp; thicker cookies may need an extra minute or two in the oven.
Why did my cookies spread?
Warm dough and too much butter can lead to spreading. Make sure to chill the dough, avoid over-softening the butter, and consider chilling the cut-out shapes on the tray for 10–15 minutes before baking.
Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 2 days or freeze it for up to 2 months.
Thaw frozen dough overnight in the fridge and roll while still cool.
What icing works best for decorating?
Royal icing gives you sharp lines and dries firm, making it great for detailed designs. A simple powdered sugar glaze is easier and softer, perfect for quick dipping or drizzling.
How do I keep cookies soft?
Don’t overbake. Pull them when the edges are just set and the centers still look slightly soft.
Store them in an airtight container, and add a small piece of bread or marshmallow to the container to help retain moisture.
Can I make them dairy-free?
Use a high-quality plant-based butter with similar fat content to dairy butter. Choose one that comes in sticks for more consistent results, and watch the texture as you mix.
Do I have to use almond extract?
No. It’s optional, but it adds a lovely bakery-style flavor.
If you skip it, increase the vanilla to 2 1/2 teaspoons for a stronger vanilla profile.
What’s the best way to prevent sticking when rolling?
Work with chilled dough, lightly flour the surface and rolling pin, and rotate the dough every few rolls. You can also roll between two sheets of parchment for less mess.
How many cookies does this make?
Expect about 24–30 cookies, depending on the size and shape of your cutters and the thickness you roll.
Can I color the dough?
Yes. Gel food coloring works best because it won’t alter the dough’s texture.
Add it after creaming the butter and sugar for even color.
Final Thoughts
Classic cut-out sugar cookies are simple, adaptable, and always welcome. With a dependable dough and a few smart tips, you’ll get crisp edges, soft centers, and a smooth surface that’s perfect for decorating. Make a batch, stash some dough in the freezer, and enjoy fresh cookies whenever the mood strikes.
Whether you decorate them or keep them plain, they’ll taste like a little celebration every time.
