This easy Cut-Out Sugar Cookies recipe is perfect for making a delicious and festive treat this holiday season! The recipe for cut-out sugar cookies recipe calls for simple ingredients you likely already have in your pantry, and the cut out sugar cookies are easy to customize with your favorite frosting or sprinkles. Plus, they're perfect for kids to help make!
Jump to:
- What is Cut-Out Sugar Cookies?
- Brief Highlight Of Our Cut-Out Sugar Cookies Recipe:
- Cut Out Sugar Cookies Ingredients
- Tools you'll need
- How to Make Cut-Out Sugar Cookies
- How to Make Icing
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make Ahead
- How to Freeze
- Tips for Making The Best Cut out Sugar Cookies
- FAQ
- What causes Cut Out Sugar Cookies to spread?
- More Favorite Cookies Recipes:
- 📋 Recipe
What is Cut-Out Sugar Cookies?
Cut-out sugar cookies are made by cutting the dough into shapes with a cookie cutter, and then baking the shapes until golden brown. The cut out sugar cookies are often frosted or decorated with sprinkles, edible glitter, or other decorations.
Brief Highlight Of Our Cut-Out Sugar Cookies Recipe:
- Taste: Cut-Out Sugar Cookies have a sweet and buttery flavor with a hint of vanilla. The cookies themselves are not overly sweet, making them a perfect canvas for various types of icing and decorations. The icing, made from powdered sugar, milk, corn syrup, and vanilla extract, adds sweetness and can be flavored or colored as desired.
- Texture: These cookies have a tender and slightly crumbly texture that melts in your mouth. They are not too hard or too soft, striking a delightful balance. The icing, when applied, adds a smooth and sweet layer on top of the cookies.
- Method: The recipe involves creaming butter, sugar, and vanilla, followed by mixing in the dry ingredients to form the cookie dough. The dough is chilled, rolled out, and cut into shapes before baking. The icing is made separately and used for decorating the cooled cookies. The process is relatively simple, making it suitable for both beginner and experienced bakers.
Cut Out Sugar Cookies Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Unsalted Butter: It gives richness, tenderness, and structure to cookies.
- Confectioner's Sugar: It functions as a sweetener and provides flavor. It also helps to create a tender texture.
- Pure vanilla extract and Clear Vanilla: These enhance the flavor of the cookies.
- All-purpose flour: It creates structure and helps bind the other ingredients together, creating a more consistent cookie.
Tools you'll need
- Stand mixer
- Plastic wrap
- Large bowl
- Baking sheets
- Parchment paper
- Small bowl
- Baking rack
- Dry measuring cup with spoons
- Cookies Cutters
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. Place the cutout 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 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!
Substitutions
- Sugar: Instead of Confectioners' sugar, you can use granulated sugar to create a more rustic texture or a combination of light brown and granulated sugar.
- Eggs: If you prefer an eggless version of the cutout sugar cookies or need to avoid eggs, you can use an egg substitute like applesauce, mashed bananas, or yogurt. Replace each egg with ¼ cup of the chosen substitute.
- Vanilla Extract: If you don't have clear vanilla extract, you can use the same amount of pure vanilla extract.
- Flour: All-purpose flour can be substituted with an equal amount of cake or pastry flour. However, remember that the cookies' texture may vary slightly.
- Baking Powder: If you don't have baking powder, you can make a substitute by combining ½ teaspoon of cream of tartar with ¼ teaspoon of baking soda.
- Milk: You can use hot water in the icing recipe instead of hot evaporated or whole milk.
Variations
- Lemon Sugar Cookies: Add the zest of one lemon to the dough for a refreshing lemon flavor. You can also add a teaspoon of lemon extract for an extra burst of lemony goodness.
- Almond Sugar Cookies: Replace ½ tablespoon of the vanilla extract with almond extract to give the cookies a delightful almond flavor.
- Chocolate Sugar Cookies: Mix ¼ cup of unsweetened cocoa powder with the flour mixture to create chocolate sugar cookies. You can add mini chocolate chips to the dough for extra chocolaty goodness.
- Funfetti Sugar Cookies: Mix rainbow sprinkles or colored sugar into the dough before chilling. This will give the cookies a fun and colorful appearance.
- Spiced Sugar Cookies: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg or ginger to the flour mixture for a delicious spiced flavor.
- Matcha Green Tea Sugar Cookies: Replace ¼ cup of the flour with matcha green tea powder to create a vibrant and flavorful matcha sugar cookie.
How to Serve
To serve your Easy Cut Out Sugar Cookies, arrange them on a platter or cookie tray. They can be enjoyed as is or with a sprinkle of powdered sugar, a drizzle of melted chocolate, or a side of icing for dipping. Pair them with your favorite hot beverage, or savor them alone.
How to Store & Re-Heat
To store: Cut out sugar Cookies, and ensure they have completely cooled to room temperature after baking. Place them in an airtight container with layers separated by parchment or wax paper to prevent sticking. Store the cookies at room temperature for up to a week. If you plan to store them for a more extended period or want to maintain their freshness, you can freeze them. First, freeze the cookies in a single layer on a baking sheet until they're firm, and then transfer them to a freezer-safe container or zip-top bag with layers separated by parchment paper.
To reheat: Cut-Out Sugar Cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them in the oven for about 3-5 minutes. Alternatively, you can microwave cookies for 10-15 seconds on a microwave-safe plate. Be cautious not to overheat them in the microwave as they can become too soft or lose shape. Reheating these cookies should make them slightly warm and restore their delightful texture, making them taste almost as fresh as when they were first baked.
Make Ahead
You can prepare the cookie dough according to the recipe, divide it into two portions, and wrap each in plastic wrap before refrigerating for up to 2-3 days. When ready to bake, remove the dough from the refrigerator, allow it to sit at room temperature for about 10-15 minutes to make it easier to work with, then roll and cut out your cookies as usual.
Additionally, you can mix and color the icing ahead of time, storing it in an airtight container in the refrigerator until needed. This preparation will save you time and allow you to enjoy freshly baked and decorated cookies easily during the holiday or whenever you desire.
How to Freeze
Plain or decorated cutout sugar cookies, freeze well for up to 1 month. Allow the icing to completely set before layering it between sheets of parchment paper in a freezer-safe container for up to 2 months: Thaw in the refrigerator or at room temperature. You can also freeze cut-out sugar cookie dough before rolling it out. Prepare the dough, divide it in half, flatten each half into a disk-like pie crust, wrap each in plastic wrap, and freeze them for up to 1 month: Thaw the disks in the refrigerator for about 1 hour, then bring them to room temperature. Then proceed with the recipe as directed.
Tips for Making The Best Cut out Sugar Cookies
- Chill the Dough: After making the cookie dough, it's crucial to refrigerate it for at least 1 hour (or longer) before rolling and cutting. Chilling the dough helps it firm up, making it easier to handle and preventing the cut out sugar cookies from spreading too much during baking.
- Rolling the Dough: Roll the chilled dough on a lightly floured surface to about ¼ inch thickness. Make sure to use a floured rolling pin to prevent sticking. If the dough is too firm, let it sit at room temperature for a few minutes to make rolling easier.
- Use Parchment Paper: Line your baking sheets with parchment paper. This prevents the cut out sugar cookies from sticking and makes clean-up a breeze.
- Chill the Cut-Out Shapes: After cutting out the shapes, place the cut out sugar cookies back in the refrigerator for about 30 minutes before baking. Chilling helps the cookies hold their shape and prevent spreading while baking.
- Baking Temperature: Preheat your oven to 350°F (175°C). This is the ideal temperature for baking cut out sugar cookies. Baking at a slightly higher temperature can cause the cut out sugar cookies to brown too quickly.
- Baking Time: Bake the cut out sugar cookies until they turn golden at the edges, about 8 to 10 minutes. Be careful not to overbake them, as they can become too crispy and lose their tender texture.
- Cooling the Cut out sugar cookies: Allow the cut out sugar cookies to cool on the baking sheet for about 2 minutes before transferring them to a cooling rack. This short resting time helps the cut out sugar cookies firm up slightly for easy handling.
- Icing Consistency: If you're using icing to decorate the cut out sugar cookiess, ensure it has the right consistency. It should be smooth and spreadable but not too runny. Adjust the consistency by adding more powdered sugar or milk as needed.
- Decorating Tips: Have fun decorating your cookies with various colored icings, sprinkles, edible glitter, or other decorations. Let your creativity shine!
- Storage: Store the cooled and decorated cut out sugar cookies in an airtight container at room temperature. They can last for several days, but for the freshest taste, it's best to consume them within a few days of baking.
- Involve Kids: This is a perfect activity for kids to help with. Let them participate in rolling, cutting, and decorating the cut out sugar cookies. It makes the process more enjoyable and creates special memories.
FAQ
What is Cut Out Sugar Cookies made of?
Cut-out sugar cookies are typically made from flour, sugar, butter, eggs, baking powder, vanilla extract, and salt.
What does a Cut Out cookie taste like?
Cut Out Cookie has a tender, crumbly sugar cookie texture.
Can you freeze Baked cut-out Sugar Cookies?
Cut Out Sugar Cookies and freeze well for up to 3 months. Allow the cookies to cool completely before layering them between sheets of parchment paper in a freezer-safe container for up to 3 months: Thaw in the refrigerator or at room temperature.
You can also freeze the cookie dough before rolling it out. Prepare the dough, divide it in half, flatten each half into a disk-like pie crust, wrap each in plastic wrap, and freeze them for up to 3 months: Thaw the disks in the refrigerator for about 1 hour, then bring to room temperature. Then proceed with the recipe as directed.
What causes Cut Out Sugar Cookies to spread?
Here are the 4 most common reasons why cookies spread so much.
- The Butter Is Too Soft: Butter is the foundation of delectable cookies. The butter should be left out at room temperature for 30 minutes to an hour until it's pliable but still cool. (it should hold a thumbprint with a bit of resistance). When creamed with sugar, room-temperature butter has the right consistency to incorporate air. Because of the trapped air pockets, the cutout sugar cookies rise and become fluffy. If the butter is too warm, it will not incorporate enough air, resulting in a lower rise in your cookies. Furthermore, butter that is warmer than room temperature melts in the oven instantly, encouraging the dough to spread quickly with it. A quick fix is to chill the Dough. Refrigerate the remaining dough for one to two hours or until it feels firm to the touch. This chills the butter, preventing it from spreading too quickly in the oven. Although your cookies will not be as fluffy as once, they will not turn into pancakes.
- You're Baking on Hot Baking Sheets: After the first batch of cut-out sugar cookies has been baked, a new batch of dough is transferred to the baking sheet. While the first batch was perfect, the second batch spread a lot, possibly to the point where the cookies fused. What happened? Everything comes back to the butter. Hot baking sheets cause the butter to melt quickly, bringing the dough with it. A quick fix is to Cool the Baking Sheets Under Running Water for a few minutes so they're warm, not screaming hot. Then rinse them off under room temperature water until they're no longer hot to the touch. Then, dry them off and place your cut-out sugar cookies on the cool sheets.
- Your Oven Is Too Hot: If your cut-out sugar cookies consistently come out flat, no matter what recipe you use, your oven is probably too hot. Here's what's going on. In an overheated oven, the butter melts quickly before the other ingredients have firmed up into a cookie structure. As a result, as the butter spreads, the entire liquid cookie spreads. A quick fix is to reduce the temperature of your oven and increase the baking time. In the long run, consider purchasing an oven thermometer and keeping it in your oven so you know the exact temperature of your oven. Then you can adjust the heat as needed or consult the oven's manual to learn how to calibrate it.
- Incorrectly Measured Ingredients: If your flour, butter, and sugar ratios are off, the cookie might spread too quickly. This can occur if you aren't precise with your measurements. If your recipe calls for 1 cup of sugar, for example, and you add a slightly heaping cup instead of leveling off the cup precisely, you'll end up with too much. This is because sugar sucks up liquid, and when those cookies bake, it'll release the liquid and cause the cookies to spread out. Likewise, if you use too much butter, the cutout sugar cookies will become flat and greasy. If you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the above reasons. A quick fix is to bulk it up a Little. If you used too little flour, stir a couple more tablespoons into the batter. Otherwise, shape your cut-out sugar cookies and freeze them on the baking sheet until they're solid. Although the cookies might still spread some, the frozen butter will counteract the action. If all else fails, consider repurposing your flattened cookies: crumble them up like ice cream toppings or mix-ins, or stir them into cake batter for a decadent treat.
More Favorite Cookies Recipes:
- Chocolate Chip Cookies
- Lemon Ricotta Cookies
- Chocolate Sugar cookies
- Oatmeal cookies
- Peanut Butter cookies
- Snickerdoodles Cookies
📋 Recipe
How to Make Cut Out Sugar Cookies
Tools
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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
