If you’ve ever wondered what makes the perfect sugar cookie that holds its shape beautifully for decorating, you’re in the right place. I’m excited to share my Best Sugar Cookie Recipe for Cut-Out Cookies Recipe with you—it’s tried, true, and honestly, fan-freaking-tastic. These cookies come out perfectly tender with just the right amount of sweetness and structure. Whether you’re prepping for a holiday party or just crave a little sweet creativity, you’ll love how easy and reliable this recipe is. Let’s dive in!
Why You’ll Love This Recipe
- Perfect cut-outs every time: The dough is firm enough to hold shapes but soft enough to be easy to roll and cut.
- Rich, buttery flavor: The mix of vanilla and almond extract gives these cookies a fabulous depth of taste.
- Easy chilling process: You can prep the dough ahead, which makes holiday baking way less stressful.
- Ideal for decorating: After cooling, these hold icing beautifully without spreading or losing shape.
Ingredients You’ll Need
This recipe calls for classic ingredients you probably already have around. Each one plays an important role in making these cookies just right, so don’t skip or substitute without a good reason. Plus, I’ll share a couple of tips that make all the difference in the final texture.
- All-purpose flour: Use a good quality, fresh flour; this forms the cookie’s base and provides structure.
- Salt: Just a pinch to balance sweetness and enhance flavor.
- Baking powder: Helps with a slight lift so cookies aren’t too dense.
- Butter: Softened to room temperature is key for smooth mixing and rich flavor.
- Granulated sugar: For sweetness and that classic sugar cookie crunch.
- Eggs: Adds moisture and binds everything together perfectly.
- Vanilla extract: Your classic cookie flavor booster.
- Almond extract: This little extra is my secret weapon—it adds a wonderful nuance you won’t want to skip.
Variations
I love making this Best Sugar Cookie Recipe for Cut-Out Cookies Recipe my own by mixing things up sometimes. Don’t hesitate to play with flavors or even swap a few ingredients to suit your tastes or dietary needs. That’s part of the fun!
- Gluten-free variation: I’ve replaced all-purpose flour with a gluten-free baking blend in a pinch—just watch the dough consistency and chill a little longer if it feels sticky.
- Spiced sugar cookies: Add a pinch of cinnamon or nutmeg to the dry mix; my family goes crazy for that cozy twist especially around fall.
- Extract swaps: Sometimes I swap almond for lemon or coconut extract for a tropical vibe—feel free to experiment!
- Decorating ideas: Use royal icing, colored sugar sprinkles, or edible glitter for festive occasions.
How to Make Best Sugar Cookie Recipe for Cut-Out Cookies Recipe
Step 1: Mix your dry ingredients with care
Start by whisking together the flour, salt, and baking powder in a medium bowl. This ensures your dry ingredients are evenly distributed, which is important so you don’t get pockets of baking powder that affect the texture. Set this aside while you work on the wet ingredients.
Step 2: Cream the butter and sugar until fluffy
This is a crucial step. Using a hand mixer, beat the softened butter and sugar until light and fluffy — usually about 3-5 minutes. I love this part because you can actually see the transformation, and it makes your cookies so much more tender. If your butter is too cold, it won’t cream properly, so don’t rush this.
Step 3: Add eggs and extracts
Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla and almond extracts and stir until everything is combined. I discovered this trick of adding eggs slowly keeps the batter silky and prevents curdling.
Step 4: Combine wet and dry mixtures
Slowly add your dry flour mixture to the wet butter mixture while mixing on low speed. Stop as soon as everything is just incorporated—overmixing can make the cookies tough. You’ll notice the dough coming together nicely but still soft.
Step 5: Chill the dough thoroughly
Divide the dough into two equal parts, wrap each tightly with plastic wrap, and refrigerate for at least two hours. This step is vital — I’ve learned that cold dough is easier to roll and helps cookies keep their shape in the oven without spreading too much.
Step 6: Roll out and cut your cookies
Once chilled, let the dough soften for a few minutes at room temperature until it’s workable but still cool. Lightly flour your surface and rolling pin, then roll the dough to about 1/4 inch thickness. This thickness is just right — thin enough to bake evenly but thick enough to hold up to decorations. Use your favorite cookie cutters to cut shapes, making sure to leave about 2 inches between cookies on your baking sheet.
Step 7: Bake to golden perfection
Bake your cookies on a parchment-lined sheet in a preheated oven at 375°F for 10-12 minutes. I usually start checking right at 10 minutes; the edges should be just barely golden, and the centers will set as they cool. Don’t overbake, or you’ll lose that tender sugar cookie texture!
Step 8: Cool and decorate
Transfer the cookies to a wire rack to cool completely before decorating. This ensures your icing won’t melt and the cookies maintain their perfect shape. Now comes the fun part—get those decorating supplies out and have a blast!
Pro Tips for Making Best Sugar Cookie Recipe for Cut-Out Cookies Recipe
- Room temperature butter: Make sure it’s soft, not melted, or your dough won’t cream properly, affecting texture and spread.
- Chill dough well: I once skipped chilling and ended up with cookies that puffed up and lost their shapes—don’t make my mistake!
- Flour your rolling surface lightly: Too much flour can dry the dough, so use just enough to prevent sticking.
- Bake at high temperature briefly: This helps cookies set quickly and develop that soft yet structured bite I love.
How to Serve Best Sugar Cookie Recipe for Cut-Out Cookies Recipe
Garnishes
I usually keep it classic with royal icing and a sprinkle of colorful sugar crystals or edible glitter. Sometimes I add small piped details in contrasting colors — it’s a quick way to make cookies look super professional. And trust me, your friends and family will be impressed!
Side Dishes
These cookies pair perfectly with a hot cup of tea or a glass of cold milk—really, that simple combo is my absolute favorite. For a festive spread, try them alongside warm mulled cider or a fun hot chocolate bar with marshmallows and whipped cream.
Creative Ways to Present
For parties, I like to arrange these sugar cookies in a beautiful tin lined with parchment and tied with a ribbon—instant gift! I’ve also used tiered cake stands to showcase different cookie shapes and help guests pick their favorites. Adding a scattering of fresh cranberries or sprigs of rosemary gives an elegant holiday feel that guests always comment on.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature with a piece of bread to keep them soft. They stay fresh and just as tasty for up to a week. Avoid stacking decorated cookies directly to protect the icing.
Freezing
I’ve successfully frozen both the raw dough and baked cookies. For dough, wrap tightly and freeze up to two months—just thaw overnight in the fridge before rolling out. For baked cookies, freeze in a single layer on a baking sheet, then transfer to a freezer bag. This makes holiday prep so much easier!
Reheating
If you want to revive that fresh-baked warmth, pop the cookies in a 300°F oven for about 5 minutes. This softens them nicely without melting decorations. I avoid microwaving since it can make the cookies rubbery.
FAQs
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Can I use margarine instead of butter for this sugar cookie recipe?
While you technically can, I highly recommend sticking with real butter for the Best Sugar Cookie Recipe for Cut-Out Cookies Recipe. Butter gives better flavor and texture, helping cookies hold their shape and taste rich. Margarine usually has more water content, which can cause spreading or soggy cookies.
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How do I prevent my cookies from spreading too much while baking?
Chilling your dough for at least two hours is your best defense—that’s a crucial step in this recipe. Also, avoid over-creaming your butter and sugar, and don’t substitute baking soda for baking powder, as that can affect spread and rise.
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What’s the best way to roll out dough evenly?
Use a rolling pin with thickness rings or place two wooden dowels or rulers on either side of your dough to guide your rolling. This ensures uniform thickness, so your cookies bake evenly and have a consistent texture.
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Can I skip the almond extract?
If you’re not a fan or don’t have it, you can omit the almond extract, but I encourage you to give it a try! It adds a subtle, wonderful depth that really elevates the classic vanilla flavor. You could also experiment with other extracts if you prefer.
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How long can I keep the cookie dough refrigerated?
The dough can be refrigerated for up to 2 days, tightly wrapped. This is great for prepping ahead of time. Just make sure to let it soften slightly before rolling out so it’s easy to work with.
Final Thoughts
Honestly, this Best Sugar Cookie Recipe for Cut-Out Cookies Recipe has become a staple in my kitchen. I used to struggle with cookies that either spread too much or tasted bland, but this one cracked the code. They’re the perfect balance of buttery, flavorful, and firm enough to decorate without stress. Whether it’s for Christmas, birthdays, or just a fun weekend project, these cookies never disappoint. I can’t wait for you to try this recipe and make it your own. Happy baking, friend!
Print
Best Sugar Cookie Recipe for Cut-Out Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic cut-out sugar cookies with a tender, buttery texture that are perfect for decorating and sharing. These cookies are easy to make and come together with simple ingredients, offering a delightful vanilla and almond flavor in every bite.
Ingredients
Dry Ingredients
- 4 cups all purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
Wet Ingredients
- 1 cup butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Mix dry ingredients: In a medium mixing bowl, combine the all-purpose flour, salt, and baking powder, stirring well, then set aside.
- Cream butter and sugar: In a separate large bowl, use a hand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes several minutes.
- Add eggs and extracts: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition, then add the vanilla and almond extracts and continue mixing until fully combined.
- Combine wet and dry: Gradually add the flour mixture to the butter mixture, mixing just until all ingredients are incorporated to form the dough.
- Chill the dough: Divide the dough evenly into two parts, wrap each one tightly in plastic wrap, and refrigerate for at least 2 hours or up to 2 days to firm up the dough.
- Roll out and cut shapes: Remove the chilled dough from the fridge and let it soften slightly at room temperature until workable. Lightly flour a clean surface and roll the dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes.
- Arrange and bake: Place the cut-out dough shapes onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven at 375°F for 10-12 minutes, or until the edges just start to turn golden.
- Cool and decorate: Transfer the cookies to a wire rack to cool completely before frosting or decorating as desired.
Notes
- Ensure the butter is fully softened to room temperature for easier mixing and a smooth dough.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Chilling the dough is essential for maintaining the cookie shape during baking.
- You can store unbaked dough wrapped in plastic in the refrigerator for up to 2 days or freeze it for longer storage.
- Decorate fully cooled cookies with your favorite frosting or royal icing for a festive touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 35mg
