Cut Out Sugar Cookies are a simple, buttery cookie that holds their shape beautifully and bake up with soft centers and lightly crisp edges. They're the kind of cookie that shows up year after yera because they're easy to work with and fun to decorate.
These remind me of the afternoons I spent baking with my mom and grandmother before the holidays, rolling dough on the kitchen table and cutting out shapes together.
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Why You'll Love This Cut Out Sugar Cookies Recipe
Great texture: the dough rolls smoothly and bakes into cookies that stay soft inside.
Clean edges: these hold their shape well, making them perfect rolled sugar cookies for decorating.
Holiday favorite: ideal for festive baking when you want a reliable holiday sugar cookies recipe.
Key Ingredients for Classic Sugar Cookie Recipe
See the recipe card below for a full list of ingredients and instructions.
- Butter: softened butter helps the dough mix smoothly and gives that classic tender bite.
- Sugar: granulated sugar provides sweetness and helps the cookies bake evenly.
- Egg: adds structure and keeps the cookies soft.
- All-purpose flour: the base that allows these to roll and cut cleanly.
- Baking powder: gives the cookies a light lift without puffing out of shape.
- Vanilla: adds warm, classic sugar cookie flavor.
Ingredient Substitutions
- Almond extract instead of vanilla for a stronger bakery style flavor.
- Milk or cream can replace the tablespoon of milk in the dough.
- Gluten-free flour blend for an alternative version (choose a 1:1 blend for best results).
Variations on Cut Out Sugar Cookies
- Spiced Sugar Cookies: add cinnamon or nutmeg for a warm holiday twist.
- Lemon Sugar Cookies: mix lemon zest into the dough for a bright flavor.
- Chocolate Sugar Cookies: replace a small portion of the flour with cocoa powder.
Tips for The Best Rolled Sugar Cookies
- Chill the dough: a short chill keeps the dough firm enough to roll and prevents spreading.
- Flour lightly: dusting the surface with just a touch of flour helps the dough lift cleanly.
- Even thickness: rolling to the same thickness helps every cookie bake with the same soft texture.
How to Store
Store baked cookies in an airtight container for up to 1 week at room temperature. Can freeze up to 2 months.
Icing Variations
There are a few different ways you can frost sugar cookies with icing. Below are some icing recipes that you may like to try.
Glace Icing is what I used on this particular cookie you see pictured. Similar to royal icing, but is softer. It still holds it's shape and will flood a cookie.
Royal Icing will be a hard and dry surfaced icing.
Frostings can be used instead of icing. Try my Caramel Frosting, Butter Rum Frosting, or Chocolate Buttercream Frosting.
More Holiday Cookies You'll Love
If you love these Cut Out Sugar Cookies, you will want to try my White Chocolate Dipped Shortbread Stars, Eggnog Thumbprint Cookies, Coconut Crunch Cookies, Almond Filled Cookies, and Gingersnap Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Cut Out Sugar Cookies
Equipment
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Ingredients
- ⅔ cup butter softened
- ¾ cup granulated sugar
- 1 large eggs room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Icing (optional)
Instructions
- In a large mixing bowl using a hand mixer, mix together butter and sugar until creamy. Add egg, vanilla, and milk, baking powder, and salt. Mix until well combined.
- Gradually add flour, ½ cup at a time, mixing well with hand mixer after each addition. When the dough becomes too stiff to use the hand mixer, use a wooden spoon to stir in the rest of the flour.
- Once the flour has been completely mixed in, divide the dough in half.
- Wrap each half in plastic wrap and refrigerate for at 30 minutes.
- Preheat oven to 375 degrees.
- On a lightly floured surface, roll 1 dough ball until ⅛ to ¼ inch thick.
- Using cookie cutters, cut dough into desired shape. Place on parchment paper lined cookie sheet and bake 7-10 minutes, or until lightly browned around the edges.
- Transfer baked cookies to cooling rack and let cool completely before icing.
- Repeat step 6-8 with remaining dough ball.
theUngourmet says
The frosting on these is just gorgeous. I love the silver balls! I bought a really cool snowflake cutter at the tree farm but I haven't had a chance to use it yet. Maybe tomorrow. :0)
Sam Sotiropoulos says
It's all about the details... these cookies look incredible! What a painstaking decoration job! These cookies are meant to be framed and placed on exhibit and not eaten... Very very nice.
The Other Tiger says
Gorgeous!
Chef E says
I baked yesterday and the cookies for once did not look like cake, but they still get the ugly award...yours however I pass on a beauty award!
Aparna says
Shelby, your beautiful cookies inspired me to try and bake some of my own. 🙂
http://mydiversekitchen.blogspot.com/2008/12/eggless-snowflake-or-star-cookies.html
Thank you and best wishes for the festive season.
leanne says
Beatiful cookies!
ostwestwind says
Your cookies are wonderful, so elegant
Thanks for joining TWD and baking with me
Ulrike from Küchenlatein