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Christmas cut out cookies on a green plate
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Cut Out Sugar Cookie Recipe

These soft and flavorful Cut Out Sugar Cookies are melt-in-your-mouth delicious! This classic recipe has a couple twists to make these the best ever.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 2 hours 40 minutes
Servings 40 approximately
Calories 99kcal

Ingredients

  • 1 cup unsalted butter softened to cool room temperature
  • ½ cup powdered sugar
  • ¾ cup granulated sugar
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 2 large eggs
  • 3 cups all purpose flour see note about measuring
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • powdered sugar (preferred) or flour for rolling out the dough

Instructions

  • Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, powdered sugar, and granulated sugar until smooth and combined. Add extracts and eggs and beat until combined, scraping the sides and bottom of the bowl as needed.
  • In a separate bowl, combine flour, baking powder, and salt.
  • Add flour mixture to the butter mixture and beat until combined.
  • Lay out two large pieces of plastic wrap. Divide the dough in two and place each piece of dough on the plastic wrap. Form each piece into a disc and tightly cover. Place in the refrigerator for 2 hours or up to 1 day.

Baking:

  • Preheat oven to 375°F with racks close to the center of the oven. Line two baking sheets with parchment (don't skip this step, it keeps the cookies from spreading too much).
  • Dust a flat work surface with powdered sugar (recommended) or flour. Working with one piece of dough at a time (keep the other in the fridge), roll out the dough until about ¼-inch thick. Use cookie cutters to cut the dough and transfer the cookies to the baking sheet (work quickly so the dough stays cold). See note below about chilling dough after working with it. In order for the cookies to hold their shape the dough should stay cold.
  • Bake for 8-12 minutes, until the edges are just barely starting to turn light golden brown and the centers of the cookies are still slightly underdone (for softer cookies). Feel free to bake just a bit longer for crispier cookies. I recommend rotating the baking sheets from front to back and top to bottom once during bake time. Place the baking pans on wire racks and cool completely before proceeding with the remaining dough.

Notes

Measuring flour: Whisk the flour in the flour container to lighten it. Lightly scoop a heaping portion then level it off with the back of a knife. This ensures that the flour is not over-measured and packed into the cup.
Rolling dough: If the dough is really cold and you find it difficult to roll, just let it sit at room temp for about 5 minutes and it will soften up. Once you begin rolling it out try to work quickly. The dough is much easier to work with when it is cold. 
Chilling dough: In order for cutout cookies to hold their shape it is important that the dough is cold when it goes into the oven. The first batch of cookies, with the dough straight from the fridge, can be baked immediately and they will hold their shape. When you gather the scraps of dough and re-roll the scraps I recommend freezing the cut out shapes for 5-10 minutes before baking. This will guarantee that the dough is cold enough to hold shape since it likely warmed up during the gathering and re-rolling process.
Freezing baked cookies: Place baked and cooled cookies into freezer bags and then into freezer containers (or double bag them). Double wrapping ensures that they will maintain their fresh flavor. Freeze for up to 3 months. Note: I recommend freezing baked sugar cookies without frosting. Once they have thawed, add the frosting.
Freezing cookie dough:  Shape the cookie dough into a disc or rectangle, wrap tightly in plastic wrap, and then put in a freezer storage container. Double wrapping ensures that the dough will maintain a fresh flavor. Freeze for up to 3 months. Thaw the dough in the refrigerator overnight, and then proceed with the baking portion of the recipe.
SUGAR COOKIE FROSTING RECIPE

Nutrition

Calories: 99kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 19mg | Potassium: 22mg | Fiber: 1g | Sugar: 5g | Vitamin A: 154IU | Calcium: 7mg | Iron: 1mg