Perfect Cut Out Sugar Cookies. These cookies bake up soft and hold their shape perfectly. Add sprinkles or frosting to finish — ideal for Christmas, holiday parties, or any day you want a classic sugar cookie.
Perfect Cut Out Sugar Cookies
Sugar cookies are a family favorite. I’ve been making this dough with my kids since they were little — I prepare the dough, they cut out the shapes and add the sprinkles. This recipe comes from my mom and has been in our family for years.
These cookies are buttery, tender, and hold their shape better than most. They’re a dependable choice for decorating and gifting.
Ingredients Needed:
The ingredients are straightforward and likely on hand.
- Flour: All-purpose flour is used here. If you substitute self-rising flour, reduce or omit the baking powder accordingly.
- Baking powder: Just enough to keep the cookies soft without causing them to spread and lose their shape.
- Salt: Balances the sweetness.
- Butter: Unsalted, at room temperature. Take it out several hours before you bake for easiest mixing.
- Sugar: Granulated white sugar. This recipe assumes you’ll add extra sweetness on top with sprinkles or frosting, so plain baked cookies may taste less sweet without those additions.
- Eggs: Large eggs.
- Vanilla: A generous measure of good vanilla extract for best flavor.
Tips and Tricks to Make the Best Sugar Cookies
- Don’t overmix: Overworking the dough develops gluten and makes cookies tough. Mix only until the dough comes together.
- Divide the dough: This recipe yields a large batch. Dividing it into three portions makes rolling easier.
- Chill: Chilling helps the cookies keep their shape. Roll the dough first while it’s warm for ease, then chill the rolled sheets before cutting.
- Thickness: Keep the dough about 1/4 inch thick. Thinner dough produces hard, brittle cookies; 1/4 inch makes soft, fluffy cookies.
- Baking time is key: Remove the cookies before the edges turn golden brown. Bake until set but still pale for the best texture.
Detailed ingredient measurements and step-by-step instructions are provided in the recipe box below.
How to Decorate Sugar Cookies
Sprinkles: Use sanding sugar or festive sprinkles appropriate for your occasion. Sprinkles can be added before baking if desired.
Frosting: Any preferred frosting works well. A cream cheese frosting is delicious for richness, while a classic buttercream is also a great choice.
Icing: Royal icing is common for detailed decorating. A simple icing made from powdered sugar, milk, and vanilla also works — thin it for flooding and thicken it for outlines.
Make Ahead and Storage Tips
Baked cookies: Store in a sealed container at room temperature for 5–7 days. If cookies are frosted, layer them with parchment or wax paper to protect the decoration.
Decorating timing: If you plan to ice the cookies, wait to decorate until closer to serving. Icing can be done the night before to allow drying; frostings that are softer are best added the day of serving. Sprinkles are usually applied before baking.
Make-ahead dough: Rolled and sealed in the refrigerator, the dough will keep up to 5 days. For longer storage, freeze sealed dough for up to 3 months.
To freeze cookie dough:
- Form the dough into a round on parchment paper; this recipe can be divided into three portions for easier handling.
- Place the rounds into freezer bags and freeze up to 3 months.
- Thaw in the refrigerator overnight, bring to room temperature, roll out, chill, cut, and bake.
Useful Tools for this Recipe:
- Large half-sheet baking pans for even baking.
- Silicone baking mats or parchment paper to prevent sticking without extra grease.
- Hand mixer or stand mixer to cream the butter and sugar easily.
- Wire cooling rack to cool cookies evenly and quickly.
More cookie recipes you may enjoy:
- Thick Chocolate Chip Cookies
- Butter Pecan Shortbread Cookies
- Cinnamon Sugar Cookies
- Mexican Wedding Cookies
Perfect Cut Out Sugar Cookies
Ingredients
- 5 and 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 and 1/2 cups unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F. Line large baking sheets with silicone mats or parchment paper.
- Whisk together the flour, baking powder, and salt in a large bowl; set aside.
- Cream the butter and sugar together with a mixer until light and fluffy.
- Add the eggs one at a time, mixing after each. Stir in the vanilla.
- Slowly add the dry ingredients and mix on low until the dough mostly forms. Turn the dough onto a floured surface and gently bring it together by hand without overworking.
- Divide the dough into three equal portions. Roll each portion out with a floured rolling pin to about 1/4 inch thick. Place each rolled sheet on parchment and stack on a baking sheet.
- Chill the stacked rolled dough in the refrigerator for at least 2 hours.
- Working one section at a time, cut shapes with cookie cutters and transfer to prepared baking sheets. Add sprinkles if desired.
- Bake at 350°F for 9 minutes, removing them before the edges turn golden.
- Let cookies rest on the baking sheet 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Total time includes chilling time.
If decorating with icing, use a simple powdered sugar icing (powdered sugar, milk, vanilla) or royal icing for detailed work. Adjust consistency for outlining and flooding.
Freezing instructions: Form dough into rounds on parchment, divide into portions if desired, place in freezer bags and freeze up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, roll, chill, cut, and bake.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.