This easy Cut-Out Sugar Cookies recipe is perfect for making a treat this holiday season! It calls for simple ingredients you likely already have in your pantry.
They're easy to customize with your favorite frosting or sprinkles, and the best part is that they're perfect for kids to help make!
How to Make Cut-Out Sugar Cookies
Note: The full instructions are provided in the recipe card below.
Sift the flour and baking powder; set aside. In a stand mixer bowl fitted with a paddle attachment, cream the unsalted butter, salt, and sugar until smooth and creamy, about 3 minutes.
Beat in the clear vanilla and pure vanilla extract until well combined. Add the flour mixture and mix until just combined. Place the dough onto a lightly floured work surface and evenly split it into two pieces.
Wrap each half in plastic wrap, and refrigerate for at least 1 hour.
If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 10 to 15 minutes before rolling it into balls; the cookie dough will be very stiff after being in the fridge that long.
When you're ready to bake, preheat the oven to 350 °F. Remove one of the discs from the fridge and line a cookie sheet with parchment paper.
Use a floured rolling pin to roll out the first batch of cookie dough on a lightly floured surface to a rectangle with a thickness of ¼ inch. Next, cut into shapes with any cookie cutter you like.
Place the cutout sugar cookies 1 inch apart on the prepared baking sheets. Refrigerate the cutout sugar cookies while you prepare the second batch of dough.
Repeat the rolling and cutting process before transferring them to the second baking sheet. Let the dough chill for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.
Bake the cutout sugar cookies until they turn golden at the edges, about 8 to 10 minutes. Let the cookies cool on the baking sheet for about 2 minutes, just until they are firm enough to transfer to a cooling rack with a spatula.
How to Make Icing
In a small bowl, whisk the powdered sugar with evaporated milk (start with 2 tablespoons, you will likely need more milk for the perfect spreading consistency).
Beat in corn syrup and pure vanilla extract until the icing is smooth and glossy; if the icing is too thick, add more corn syrup. Divide into as many bowls as you wish for different colors.
Add in food coloring until the desired intensity is achieved. Paint the icing over the cutout sugar cookies using a brush, or dip the edges into the icing.
Sprinkle with colored sugar or other decorations while the icing is still wet. Allow setting on parchment paper or waxed paper. Enjoy our Cut Out Sugar Cookies!
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Recipe
Cut Out Sugar Cookies
Equipment
Ingredients
For the Cookies
- 175 g (1-¼ sticks) unsalted butter, softened
- 200 g (1 cup) powdered sugar or granulated sugar
- 2 large eggs , room temperature
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 325 g (2-⅔ cups) all-purpose flour spooned into a measuring cup, leveled off, and sifted, plus more if needed
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
For the Icing:
- 300 g (3 cups) confectioners' sugar, sifted
- 2 tablespoons hot evaporated milk , hot whole milk, or hot water (adding in more if needed for proper spreading consistency)
- ½ teaspoon light corn syrup
- ¼ teaspoon pure vanilla extract
- Food coloring and sugar decoration
Instructions
- In a medium bowl, sift together the flour and baking powder; set aside. In a stand mixer bowl fitted with a paddle attachment, cream the unsalted butter, salt, and sugar until smooth and creamy, about 3 minutes.
- Beat in the clear vanilla and pure vanilla extract until well combined. Add the flour mixture and mix until just combined. Place the dough onto a lightly floured work surface and evenly split it into two pieces. Wrap each half in plastic wrap, and refrigerate for at least 1 hour. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 10 to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- When you're ready to bake, preheat the oven to 350 °F. Remove one of the discs from the fridge and line a cookie sheet with parchment paper. Use a floured rolling pin to roll out the first batch of cookie dough on a lightly floured surface to a rectangle with a thickness of ¼ inch. Next, cut into shapes with any cookie cutter you like. Place cookies 1 inch apart on the prepared baking sheets. Place the cut out sugar cookies in the refrigerator, and take out the second batch of dough. Repeat the rolling and cutting process before transferring them to the second baking sheet. Let the dough chill for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Bake the cookies until they are just starting to turn golden at the edges, about 8 to 10 minutes. Let the cookies cool on the baking sheet for about 2 minutes, just until they are firm enough to transfer to a cooling rack with a spatula.
- How to Make Icing
- In a small bowl, whisk the powdered sugar with evaporated milk (start with 2 tablespoons, you will likely need more milk for the perfect spreading consistency).
- Beat in corn syrup and pure vanilla extract until the icing is smooth and glossy; if the icing is too thick, add in a small amount more of corn syrup. Divide into as many bowls as you wish for different colors.
- Add in food coloring until desired intensity is achieved. Paint the icing over the cut out sugar cookies using a brush, or dip the edges of cut out sugar cookies into the icing. Sprinkle with colored sugar or other sugar decorations while the icing is still wet. Allow setting on parchment paper or waxed paper. Enjoy our Cut Out Sugar Cookies!
Notes
- To store: Easy Cut Out Sugar Cookies, let them cool completely, and place them in an airtight container. Unfrosted Cut-out sugar cookies can be kept airtight at room temperature for up to 5 days, while Frosted cut-out sugar cookies can be kept airtight at room temperature for up to 3 days or refrigerated for up to 5 days.
- To reheat: Warm them in the oven or microwave briefly until the desired temperature.
Frosted Cut out sugar cookies can be kept airtight at room temperature for up to 3 days or refrigerated for up to 5 days.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
