Cut Out Sugar Cookie Recipe lovers, this one’s for you! Looking for the perfect cut out sugar cookie recipe that holds its shape and tastes buttery soft? You’re in the right place. In this article, I’ll walk you through my go-to method for making sugar cookies that are ideal for decorating. We’ll cover everything from dough thickness and chilling tips to the best icing for flawless finishes. Whether you’re baking for the holidays, birthdays, or just a weekend treat, this guide ensures picture-perfect cookies every time. I’ll also answer the most common questions people ask when baking these classic cookies at home.
My Holiday Cookie Tradition
Every December, our kitchen transformed into a sugar-dusted wonderland. My mom and I would roll out dough on the dining table flour everywhere, parchment paper crinkling beneath cookie cutters shaped like stars, trees, and snowflakes. What made it so magical wasn’t just the cut out sugar cookie recipe, but the joy, laughter, and togetherness we shared. We’d bake for hours, decorating soft, buttery cookies with crisp edges that looked almost too perfect to eat.
Over time, that recipe became a yearly ritual for me. I’ve tested tweaks here and there, but the goal always stayed the same: a sugar cookie that’s sturdy enough to hold its shape, yet soft enough to melt in your mouth. The key is a well-balanced dough easy to roll, not too sticky, and firm enough to stay defined while baking. Chilling the dough and measuring ingredients precisely is what makes the difference.
If you’ve ever had sugar cookies that spread into blobs or crack during rolling, this cut out sugar cookie recipe fixes that. It’s the one I trust every holiday season and the same one featured in my Christmas cookie baking guide and step-by-step post on easy cookie decorating tips for beginners.
These cookies are also freezer-friendly great for making ahead. Whether you’re baking a small batch or prepping for a party, they stay fresh and taste amazing. If you love freezer baking, don’t miss my guide on the best cookies to freeze for later for more make-ahead magic.
What Makes This Dough Perfect for Cookie Cutters
The beauty of this cut out sugar cookie recipe is in the dough. It’s soft yet easy to handle, rolls smoothly, and most importantly holds its shape when baked. Thanks to the perfect ratio of flour, butter, and egg, you won’t end up with misshapen cookies.
A little almond extract gives that classic bakery-style depth, but you can easily swap in lemon, maple, or even a touch of cinnamon for a seasonal twist. For more ideas, check out my post on flavor variations for classic sugar cookies you’ll find flavor pairings that keep this timeless recipe feeling fresh every time you bake.
Rolling, Chilling, and Baking Tips
How Thick to Roll Cut Out Sugar Cookie Dough
Getting the right thickness for your cut out sugar cookie recipe is one of the biggest keys to success. Roll your dough to exactly ¼ inch. This thickness keeps the cookies sturdy for decorating but still soft inside. If you roll thinner, they’ll overbake or turn crunchy. If you go thicker, they might not cook evenly and could puff too much.
For even cookies, I always use an adjustable rolling pin. It keeps everything uniform and saves time. Lightly flour your parchment paper and dough before rolling to prevent sticking. If the dough starts softening, slide it into the fridge for 10 minutes before continuing.
Need more help? Check out my guide on how to roll cookie dough like a pro it covers the exact rolling techniques I use for every holiday.
Why Chilling Is Crucial for a Cut Out Sugar Cookie Recipe
This step can’t be skipped. Chilling your cut out sugar cookie recipe dough locks in the shape and prevents spreading. Once rolled out, stack the dough between parchment sheets and refrigerate for at least 2 hours. For best results, chill overnight.
Pressed for time? Freeze the dough for 30 minutes. It firms up fast and works just as well. Chilling also lets the flavors meld and the flour absorb moisture, giving your cookies better structure and taste.
After chilling, cut your shapes and bake on parchment-lined baking sheets. Always space cookies 3 inches apart and rotate halfway through for even color. You’ll find more great advice in my post on perfect sugar cookie baking tips for beginners.
With this method, your cut out sugar cookie recipe will bake perfectly golden edges, soft centers, and flawless shapes every time.
Decorating Like a Pro
The Best Icing for a Cut Out Sugar Cookie Recipe
Print
The Best Cut Out Sugar Cookie Recipe for Decorating
- Total Time: 3 hours
- Yield: 24 cookies (3–4 inch size) 1x
- Diet: Vegetarian
Description
- This cut out sugar cookie recipe bakes up soft, buttery cookies that hold their shape—perfect for decorating with icing or sprinkles. Great for holidays, parties, or gifting.
Ingredients
- 1/4 cups (281g) all-purpose flour, plus more for rolling
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp almond extract (optional)
Instructions
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until creamy (about 3 minutes).
- Add egg, vanilla, and almond extract. Beat until combined.
- Add dry ingredients and mix on low until a soft dough forms.
- Divide dough in half and roll each to 1/4-inch thickness on floured parchment.
- Stack, cover, and chill rolled dough for at least 2 hours.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment.
- Cut shapes, reroll scraps, and place cookies 3 inches apart.
- Bake for 11–12 minutes until edges are lightly golden.
- Cool on sheet 5 minutes, then move to wire rack to cool completely.
- Decorate with royal icing, glaze, or buttercream. Let icing set before storing.
Notes
- Dough can be chilled for up to 2 days or frozen for 3 months.
- For flavor variations, try lemon zest, maple, or pumpkin spice.
- Decorated cookies stay fresh for 5 days at room temperature.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
After baking, it’s time for the fun part decorating! One reason I love this cut out sugar cookie recipe is how beautifully it pairs with different icings. Whether you want clean, detailed designs or something quick and simple, the right icing matters.
Royal icing is perfect for clean edges and dries hard, so it’s great for gifting or shipping. Easy glaze icing is quick to whip up and leaves a soft finish ideal for casual decorating. Prefer something creamy? Try cookie decorating buttercream. It’s easy to pipe, though best used on cookies you’ll eat the same day.
Add color using gel food coloring. It gives rich color without thinning your icing. For product tips, check out my post on how to color cookie icing without bleeding it’s packed with practical advice.
Simple Tools, Big Impact
You don’t need a huge toolkit. A squeeze bottle, a piping bag, and a toothpick are plenty. Start with basic outlining and flooding techniques. Let colors dry in between to avoid mixing or bleeding.
Decorate your cookies right on a baking sheet. It’s tidy, and easy to move to the fridge if needed. For step-by-step help, don’t miss my guide on simple cookie decorating for beginners.
This cut out sugar cookie recipe gives you the perfect blank canvas. From festive snowflakes to colorful birthday cookies, you’ll have fun with every batch.
Storage, Freezing & Make-Ahead Tips
How to Store Cookies from a Cut Out Sugar Cookie Recipe
Once your cookies are baked and decorated, proper storage is key to keeping them fresh. This cut out sugar cookie recipe makes cookies that stay soft and flavorful for days if stored correctly.
After the icing has fully set, place cookies in a single layer or gently stack them with parchment between each layer. Keep the cookies in an airtight container at room temperature, where they’ll stay fresh for up to five days. If you used cookie buttercream, keep them in the fridge after 24 hours since the icing is perishable. For longer freshness, refrigerate undecorated cookies for up to 10 days.
Want to mail them? Royal icing holds up beautifully during shipping. Just allow them to dry fully before packaging. Need more guidance? Check out my post on the best ways to package and ship decorated cookies without damage.
Freezing Tips for Dough and Baked Cookies
This cut out sugar cookie recipe is incredibly freezer-friendly. You can freeze the raw dough or baked cookies, plain or decorated.
To freeze the dough: shape it into discs, wrap in plastic, and store in a freezer-safe bag or container for up to 3 months. When ready to use, thaw overnight in the fridge, then bring to room temperature before rolling.
To freeze baked cookies: let them cool completely, then layer with parchment paper in an airtight container. If decorated, wait until the icing is fully set before freezing. Thaw cookies at room temperature no need to reheat.
You’ll find more helpful prep-ahead strategies in my post on freezer-friendly cookies for busy bakers.
Whether you’re baking for now or prepping ahead, this cut out sugar cookie recipe gives you the flexibility to enjoy perfect cookies any time you need them.
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Frequently Asked Questions
What makes this cut out sugar cookie recipe perfect for decorating?
The dough holds its shape beautifully without spreading, which means your cookie cutters create crisp, clean edges every time. The texture is soft inside with a lightly crisp edge, and the surface is smooth ideal for royal icing, buttercream, or glaze. This cut out sugar cookie recipe was designed specifically with decorating in mind.
How thick should I roll out the dough for cut out sugar cookies?
For best results, roll the dough to exactly ¼ inch thick. This ensures the cookies bake evenly, hold their shape, and stay soft in the center. Any thinner and they may become too crispy; thicker and they might not bake through properly.
Can I make the dough ahead of time?
Absolutely. This cut out sugar cookie recipe is perfect for prepping in advance. You can make the dough up to 2 days ahead and refrigerate it, or freeze it for up to 3 months. Just thaw and bring it to room temperature before rolling.
What icing works best for decorating sugar cookies?
It depends on the finish you want. Royal icing is best for crisp lines and detailed designs. Easy glaze icing gives a shiny, slightly soft finish and is fast to make. Buttercream is great for rich flavor and piping but is best used on cookies eaten the same day.
Conclusion
This cut out sugar cookie recipe is simple, reliable, and perfect for decorating. Whether you’re baking for fun or the holidays, it delivers cookies that hold their shape and taste amazing. If you enjoyed this, try my chocolate chip cookies or holiday gingerbread men next. Happy baking!