This cut out sugar cookie recipe makes soft sugar cookies that are perfect for decorating! This easy recipe is made with just a few simple ingredients.
Cut out sugar cookies are a classic Christmas cookie that never goes out of style! These tender cookies, made with a handful of pantry staples, transform into the star of any cookie platter when adorned with colorful sprinkles or intricate royal icing designs.
The dough is infused with buttery goodness and a hint of vanilla. It comes together seamlessly and is a great recipe for cookies that hold their shape.
Whether you’re hosting a festive gathering or simply indulging in a homemade treat, these cut-out sugar cookies are sure to spread joy and sweetness throughout the Christmas season!
Ingredient notes and substitutions
- Butter: You can use salted butter instead of unsalted butter. To use salted butter, substitute salted butter and reduce the salt in the recipe to 1 teaspoon.
- Vanilla extract: If you want more vanilla flavor, increase the amount of vanilla to 1 tablespoon. Also, you can use clear vanilla for whiter cookies.
- Flour: To properly measure the flour, weight it. You can also sift or stir the flour to break it up and the lightly spoon into the measuring cup and level. Avoid packing the flour as that will give you dry or heavy cookies.
How to make cut out sugar cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Add butter, sugar and vanilla extract to a large mixing bowl (or stand mixer). Beat at medium speed until light and fluffy, about 3 minutes.
Step 2: Add in eggs one at a time, mixing just until combined after each addition. Scrape down the bowl as needed.
Step 3: In a separate bowl, whisk together the flour, baking powder and salt.
Step 4: Add the dry ingredients to the wet ingredients in 3-4 batches, mixing well between each addition, until the dough comes together.
Step 5: Cover with a clean kitchen towel and refrigerate for 1 hour.
Step 6: Preheat the oven to 350˚F. Line several baking sheets with parchment paper.
Step 7: Divide the dough in half. On a lightly floured surface, roll out the dough into a rectangle about ¼” thick.
Step 8: Using cookie cutters, cut the dough into desired shapes.
Step 9: Re-roll the remaining dough until all dough has been used.
Step 10: Place the cut out sugar cookie dough about 2 inches apart on the prepared baking sheet.
Step 11: Bake for 11-12 minutes, then let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Step 12: Decorate as desired and enjoy!
Recipe Tips!
- Sweeter cookies: For slightly sweeter cookies, use powdered sugar in step 7 in place of the flour when rolling out the cookies.
- Yield: The number of cookies that you get from this recipe will vary depending on the size of the cookie cutter that you use.
- Halving the recipe: This recipe makes a big batch of cookies! Feel free to halve the recipe if you prefer.
Recipe FAQs
There are a number of ways that you can decorate sugar cookies. You can use royal icing or buttercream frosting. You could also use sprinkles, nonpareils, or colored sugar to decorate the cookies.
You can! After baking the cookies, let them cool completely on a wire cooling rack. Freeze the undecorated cookies for up to 1 month. You can decorate the cookies after they have thawed.
Storage
Store any leftover sugar cookies in an airtight container at room temperature. The cookies will keep for 3-4 days when properly stored.
If you use a frosting that needs to be refrigerated, then store the cookies in an airtight container in the refrigerator.
More Christmas cookie recipes!
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Cut Out Sugar Cookie Recipe
Ingredients
- 1 ½ cups unsalted butter softened to room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 5 cups all purpose flour properly measured
- 2 teaspoons baking powder
- 2 teaspoons salt
Instructions
- Add butter, sugar and vanilla extract to a large mixing bowl (or stand mixer). Beat at medium speed until light and fluffy, about 3 minutes.
- Add in eggs one at a time, mixing just until combined after each addition.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients in 3-4 batches, mixing well between each addition, until the dough comes together.
- Cover with a clean kitchen towel and refrigerate for 1 hour.
- Preheat the oven to 350˚F. Line several baking sheets with parchment paper.
- Divide the dough in half. On a lightly floured surface, roll out the dough into a rectangle about ¼” thick.
- Using cookie cutters, cut the dough into desired shapes.
- Re-roll the remaining dough until all dough has been used.
- Place the cut out sugar cookie dough about 2 inches apart on the prepared baking sheet.
- Bake for 11-12 minutes, then let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Decorate as desired and enjoy!
Notes
- Butter: You can use salted butter instead of unsalted butter. To use salted butter, substitute salted butter and reduce the salt in the recipe to 1 teaspoon.
- Vanilla extract: If you want more vanilla flavor, increase the amount of vanilla to 1 tablespoon. Also, you can use clear vanilla for whiter cookies.
- Flour: To properly measure the flour, weight it. You can also sift or stir the flour to break it up and the lightly spoon into the measuring cup and level. Avoid packing the flour as that will give you dry or heavy cookies.
- Yield: The number of cookies that you get from this recipe will vary depending on the size of the cookie cutter that you use.
Nutrition
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