Cut-Out Sugar Cookies Recipe

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Every holiday season, there’s one tradition I never skip—baking a big batch of classic Cut-Out Sugar Cookies. The ritual of rolling out the dough, picking out my favorite festive cookie cutters, and carefully decorating each cookie brings me as much joy as sharing them with loved ones. These cookies are more than just sweet treats—they’re edible expressions of creativity and celebration.

What I love most about this recipe is its reliability. The dough holds its shape beautifully without puffing or spreading too much, which is essential for those clean edges on trees, stars, and snowflakes. The cookies come out lightly crisp on the edges and soft in the center, with a buttery vanilla flavor that pairs perfectly with a simple icing or festive sprinkles. Whether you’re baking with kids or prepping for a cookie exchange, this recipe never lets me down.

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Why You’ll Love This Cut-Out Sugar Cookies Recipe

These cookies are the ultimate holiday baking project for a reason. Here’s why:

• Perfect for decorating: They bake flat with clean lines, making them ideal for royal icing or buttercream designs.
• Make-ahead friendly: You can chill the dough in advance or even freeze the cookies for later.
• Customizable shapes: Use any cutters you like—for Christmas, Easter, birthdays, or just for fun!
• Crowd-pleaser: Everyone loves a sugar cookie, and this one strikes the perfect balance of soft and crisp.
• Kid-friendly fun: Rolling dough and decorating is a fun activity for kids (and adults too!).

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What Kind of Butter Should I Use for Cut-Out Sugar Cookies?

When it comes to cut-out sugar cookies, unsalted butter is my go-to choice. It gives you full control over the saltiness of the dough, ensuring the perfect balance of sweet and buttery flavor. The butter should be softened to room temperature, but not melted—that’s key for achieving a dough that’s easy to work with and holds its shape when baked.

If you only have salted butter on hand, you can still use it. Just reduce or omit any additional salt in the recipe. However, I find that using unsalted butter consistently gives the best results in both taste and texture.

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Options for Substitutions

Sometimes you need a little flexibility, and this recipe allows for a few thoughtful swaps without sacrificing quality:

• Flour: All-purpose flour is ideal, but you can substitute with a 1:1 gluten-free baking flour blend if needed. Make sure it contains xanthan gum for structure.
• Sugar: Granulated white sugar works best. Avoid brown sugar here, as it changes the texture and adds moisture—great for chewy cookies, not crisp cut-outs.
• Butter Substitute: For a dairy-free option, plant-based butter sticks work well, especially brands that mimic the fat content of dairy butter.
• Vanilla Extract: Pure vanilla extract provides the richest flavor, but almond extract can be added (or swapped in partially) for a fun twist.
• Icing: Royal icing is classic for decoration, but you can also use a simple powdered sugar glaze or buttercream if preferred.

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Ingredients for This Cut-Out Sugar Cookies Recipe

Each ingredient in this recipe has a purpose, contributing to the structure, flavor, and perfect texture of the cookies.

• Unsalted Butter – This is the foundation of the dough, lending richness and helping the cookies hold their shape. It also contributes to that melt-in-your-mouth bite.
• Granulated Sugar – It sweetens the cookies and assists in creating a slightly crisp edge while keeping the centers tender.
• Egg – The egg binds the dough and provides structure, ensuring the cookies don’t fall apart and have a soft interior.
• Vanilla Extract – A splash of vanilla deepens the flavor, giving that warm, nostalgic aroma we associate with sugar cookies.
• All-Purpose Flour – The backbone of the dough, it gives the cookies body and ensures they maintain their shape when cut.
• Baking Powder – Just a touch helps lift the cookies ever so slightly without causing them to puff up or spread too much.
• Salt – Enhances all the other flavors, balancing the sweetness with a slight savory edge.
• Icing (optional) – Whether you go with royal icing, glaze, or buttercream, it adds that festive finishing touch and allows for creative decorating.

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Step 1: Cream the Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and granulated sugar together until light and fluffy. This step is crucial—proper creaming introduces air into the mixture and creates the cookie’s delicate texture.

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Step 2: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat until everything is fully combined. The mixture should look smooth and creamy at this point, without any lumps.

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Step 3: Mix the Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps ensure the leavening agent is evenly distributed, preventing uneven baking.

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Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, about a cup at a time. Mix on low speed until a soft dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until it reaches a smooth, rollable consistency.

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Step 5: Chill the Dough

Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour. This helps the dough firm up, making it easier to roll and cut clean shapes.

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Step 6: Roll and Cut

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one dough disc at a time to about ¼-inch thickness. Use your favorite cookie cutters to make shapes, then transfer them to a parchment-lined baking sheet.

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Step 7: Bake to Perfection

Bake the cookies for 8–10 minutes or until the edges are just beginning to turn golden. Let them rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

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Step 8: Decorate (Optional but Fun!)

Once completely cool, decorate your cookies using royal icing, a powdered sugar glaze, or buttercream. Add sprinkles or edible glitter for a festive touch.

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How Long to Cook the Cut-Out Sugar Cookies

The baking time for cut-out sugar cookies depends on your oven and the thickness of the dough, but here’s a reliable range:

• Bake at 350°F (175°C) for 8 to 10 minutes
  Keep an eye on them around the 8-minute mark. You’re looking for lightly golden edges—not browned. The centers may seem slightly soft, but they’ll firm up as they cool.

For crispier cookies, you can bake them for up to 11 minutes, but don’t overdo it or they’ll lose their signature tenderness.

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Tips for Perfect Cut-Out Sugar Cookies

Getting these cookies just right is all about technique. Here are my go-to tips for baking perfection every time:

• Chill the dough thoroughly – At least an hour in the fridge ensures your cookies don’t spread or lose their shape.
• Roll evenly – Aim for a consistent ¼-inch thickness using rolling pin guides or dough bands to prevent uneven baking.
• Don’t overmix the dough – Once the flour is added, mix just until combined. Overmixing can make the cookies tough.
• Dip cutters in flour – Helps keep shapes clean and prevents sticking.
• Use parchment paper – It prevents sticking and allows for even baking with easy cleanup.
• Rotate the baking sheet – Halfway through baking, give the sheet a turn for even browning.
• Cool completely before decorating – Warm cookies will cause icing to melt and run.
• Decorate with purpose – If using royal icing, let each color or layer dry before adding the next for crisp designs.

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Watch Out for These Mistakes While Cooking

Even the simplest recipes can trip you up if you’re not careful. Here are the most common pitfalls when baking cut-out sugar cookies—and how to avoid them:

• Skipping the chilling step: Warm dough will spread in the oven, ruining those beautiful shapes. Chill for at least an hour, or overnight if needed.
• Over-flouring the surface: It might seem helpful to keep the dough from sticking, but too much flour can dry out the cookies. Use just enough to roll smoothly.
• Rolling the dough too thin or thick: Inconsistent thickness means uneven baking—some cookies burn, others underbake.
• Overbaking: These cookies should have pale centers with only slightly golden edges. If they turn brown on top, they’re overdone.
• Using soft butter or melted butter: The dough will become greasy and difficult to roll. Stick with room temperature, not melted.
• Not rotating the baking sheet: Uneven oven heat can result in one side browning more than the other.
• Decorating before the cookies are cool: Any icing or glaze will melt and slide off—be patient!
• Stacking warm cookies: Always let them cool completely on wire racks before stacking or storing to avoid sogginess and sticking.

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What to Serve With Cut-Out Sugar Cookies?

Cut-out sugar cookies are charming on their own but shine even brighter with thoughtful pairings. Whether you’re setting up a dessert table or making gift boxes, here are eight delicious ideas:

Hot Cocoa or Peppermint Mocha

The buttery sweetness of the cookies balances perfectly with rich, creamy hot chocolate.

Vanilla Ice Cream

Use a couple of cookies to make ice cream sandwiches—simple, festive, and fun.

Mascarpone Whipped Cream

A lightly sweetened mascarpone dip makes a luxurious complement for plain cookies.

Fresh Berries

Serve cookies with a bowl of strawberries or raspberries for a refreshing contrast.

Eggnog or Spiced Milk

A cozy holiday drink enhances the nostalgic flavors of the cookies.

Lemon Curd

The tanginess of lemon curd offers a bright counterpoint to the sweet cookie.

Cheese Platter

Believe it or not, sugar cookies pair well with mild, creamy cheeses like brie or camembert for a sophisticated sweet-savory twist.

Festive Spritzers or Sparkling Cider

Great for parties—light, bubbly drinks make these cookies feel even more celebratory.

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Storage Instructions

To keep your cut-out sugar cookies fresh, flavorful, and ready for decorating or serving, proper storage is key. Here’s how I do it:

• At Room Temperature: Store undecorated or decorated cookies in an airtight container for up to 1 week. Place parchment paper between layers if they’re iced to prevent smudging.
• Refrigerator: Not recommended unless your icing has perishable ingredients (like cream cheese). Otherwise, the fridge can dry out the cookies.
• Freezer (Baked Cookies): Let the cookies cool completely, then freeze in a single layer before transferring them to a freezer-safe container. They’ll keep for up to 3 months.
• Freezer (Cookie Dough): Wrap discs of dough tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge before rolling and baking.

Decorated cookies can also be frozen, but make sure the icing is fully hardened before wrapping or stacking.

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Estimated Nutrition

Here’s a general breakdown for one medium-sized cut-out sugar cookie (without icing). Keep in mind this can vary based on the exact size and decoration used:

• Calories: 120
• Total Fat: 5g
  • Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 45mg
• Total Carbohydrates: 17g
  • Sugars: 9g
• Protein: 1g

Adding icing or decorations will increase the calorie and sugar content slightly. For those watching intake, royal icing is lighter than buttercream.

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Frequently Asked Questions

What’s the best way to make sure my cookies don’t spread?

The number one tip: chill your dough. Also, use parchment-lined sheets and avoid placing cookie dough on a warm pan.

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Can I make the dough ahead of time?

Absolutely. The dough can be made up to 3 days in advance and stored tightly wrapped in the fridge. You can also freeze it for up to 3 months.

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What type of icing works best for decorating?

Royal icing is ideal for detailed designs and hard drying. If you want something softer, go with a powdered sugar glaze or buttercream.

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Do I need to sift the flour?

Not required for this recipe. Just spoon and level your flour to avoid packing too much into the cup.

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Can I use cookie cutters with intricate designs?

Yes—but chill the cut shapes on the baking sheet for 10 minutes before baking. That helps them hold crisp detail better in the oven.

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What if I don’t have parchment paper?

You can use a silicone baking mat as a great alternative. Avoid greasing your pan—excess fat can cause spreading.

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How thick should I roll the dough?

Stick to about ¼ inch thick for the best texture and even baking. Thinner cookies may brown too quickly, while thicker ones might underbake.

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Can I decorate with kids?

Definitely! These cookies are great for family fun. Let kids use sprinkles, colored icing, or even edible markers on the cooled cookies.

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Conclusion

Cut-Out Sugar Cookies aren’t just a treat—they’re a timeless baking ritual. Whether you’re preparing them for a holiday gathering, a bake sale, or just a cozy weekend project, this recipe delivers consistent, delicious results. With a soft interior, crisp edges, and that nostalgic vanilla-butter flavor, these cookies are a joy to make and a delight to decorate.

I’ve relied on this recipe year after year because it strikes the perfect balance between dependable structure and melt-in-your-mouth texture. Make a double batch—you’ll thank yourself when they disappear faster than you expected.

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