The Best Cut Out Sugar Cookies Recipe

Learn how to make Cut Out Sugar Cookies that are crispy outside and soft inside! This foolproof recipe is so easy to make, so you will have the best cookies that hold their shape for decoration with sugar icing. Perfect for Christmas cookie exchange party and the holiday season!

If you are looking for a foolproof recipe to make holiday biscuits, you need to try these cut out sugar cookies! They come out perfectly crispy outside and still soft inside. The best part, they hold their shape while baking, so you can easily decorate them with sugar icing.

This is the base cookie recipe I used in my popular Twix Cookies and Donut Cookies. For the Halloween Cookies, the recipe base is the same, but I added cocoa powder to make them chocolate.

Ingredients and Substitution:

• Butter. Use room temperature butter, so it will be easier to incorporate it with sugar. That will help the cookies to stay soft and light.
• Granulated sugar. To get the best results, you need to beat butter with sugar for about 5 minutes, until the sugar almost “melts” in butter and the mixture is light and airy.
• Egg. Eggs, like butter, should be room temperature for better blending.
• Vanilla Extract. A touch of good quality vanilla extract makes a bit difference and elevates the flavor.
• All-purpose four. It is important to measure the flour correctly. If you put too much flour, the biscuits will come out dry and tough. To do so, scoop the flour into a measuring cup (do not pack!) and scrape with the back of the butter knife across the top to level it.
• Baking powder. It helps to keep the biscuits soft and light.
• Salt. This is an important ingredient in any dessert as it helps to balance the sweetness and flavors.

How to make Sugar Cookie Dough

Using a stand or hand mixer, beat 1 cup room temperature butter and ¾ cup granulated sugar in a mixing bowl on high speed for about 5 minutes until its light and fluffy.

Then add an egg and 1 tsp vanilla extract and beat again for 1-2 minutes or until well incorporated.

Scrape the sides of the bowl with a spatula a couple of times in-between of mixing, so all the ingredients are evenly distributed.

In a separate mixing bowl, add dry ingredients (3 cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt). Whisk and add to the wet ingredients in two steps. Mix on a low speed until well combined.

When done, slightly knead the dough with your hands, making a ball. Flatten it into a disk and wrap in plastic wrap. Refrigerate for at least 1-2 hours or overnight.

How long to chill Cookie Dough

It is vital to refrigerate the cookie dough for these two reasons:

1. After the dough is chilled, it will be less sticky and more elastic. Which means it will be easier to roll it out.
2. When you bake the cookies, they will keep the shape and won’t spread.

How to roll out Cookie Dough

Here is a trick that I use all the time when rolling out the sugar cookies.

Cut the dough in 4 equal pieces. Place one part of the dough in-between of two parchment papers. Then roll it out with a rolling pin. This way the parchment paper will keep the dough smooth and won’t stick.

Now you can take the cookie cutters of your choice and cut out the cookies.

NOTE: I usually roll out the cookies to ¼ inch thick. If you want your cookies crispier and to snap, you can roll them out thinner. And if you want them to be cakier, keep them thicker.

How to bake Sugar Cookies

After you cut out the cookies, place them on a baking sheet with parchment paper.

NOTE: I like to put it back to the fridge for 10 minutes before baking. The reason I do is because while you are working the dough it warms up. Chilled dough will help your cookies to keep their shape.

I usually make my cookies ¼ -inch thick and bake at 350°F for 9-10 minutes or until the edges are slightly golden and the tops are just set but still soft.

When done, take the cookies out of the oven and let them sit on the counter on the baking sheet for about 10 minutes. Then transfer to a wire rack to cool off completely.

How to store

How to store baked cookies. You can keep them in an air-tight container on the countertop for about one week.

How to freeze baked cookies. When they are completely cooled off, transfer to an air-tight freezer-friendly container and freeze for up to one month.

How to freeze cookie dough. After you make the dough and put it into a dish shape, cover it tightly with plastic wrap and then with foil, so the air won’t get inside. You can freeze it for up to 3 months. When ready to bake, just take it out of the freezer and let it warm up on the counter for about 30 minutes before rolling out.

Frequently Asked Questions

MORE COOKIE RECIPES YOU MIGHT LIKE:

• Twix Cookies
• Chocolate Chunk Cookies
• Almond Spritz Cookies
• Orange Chocolate Sandwich Cookies
• Halloween Cookies
• Donut Cookies
• Raspberry Almond Thumbprint Cookies
• Oatmeal Cookies with Cranberries and White Chocolate
• Bakery Style Chocolate Chip Cookies
• Brownie Cookies
• Orange Cranberry Biscotti

MORE DESSERT RECIPES YOU MIGHT LIKE:

• Homemade Caramel Sauce
• Chocolate Bourbon Truffles
• Orange Pound Cake
• Chocolate Mousse Pie
• One Bowl Brownies
• Mini Cheesecakes with Blueberry Sauce
• Classic Apple Pie
• Mini Blueberry Hand Pies

Print Recipe

5 from 9 votes

The Best Cut Out Sugar Cookies Recipe

Learn how to make Cut Out Sugar Cookies that are crispy outside and soft inside! This foolproof recipe is so easy to make, so you will have the best cookies that hold their shape for decoration with sugar icing. Perfect for Christmas cookie exchange party and the holiday season!

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Servings: 30 cookies

Calories: 122kcal

Author: Veronika’s Kitchen

Ingredients

• ▢ 1 cup unsalted butter room temperature
• ▢ ¾ cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt

Instructions

• Using a stand or hand mixer, beat 1 cup room temperature butter and ¾ cup granulated sugar in a mixing bowl on high speed for about 5 minutes until its light and fluffy.
• Then add an egg and 1 tsp vanilla extract and beat again for 1-2 minutes or until well incorporated.
• Scrape the sides of the bowl with a spatula a couple of times in-between of mixing, so all the ingredients are evenly distributed.
• In a separate mixing bowl, add dry ingredients (3 cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt). Whisk and add to the wet ingredients in two steps. Mix on a low speed until well combined.
• When done, slightly knead the dough with your hands, making a ball. Flatten it into a disk and wrap in plastic wrap. Refrigerate for at least 1-2 hours or overnight.
• When you roll out the dough it might be a bit sticky. You can use a little bit of flour to prevent it from sticking to a roller or a counter. However, I have a different trick that always helps me. Put the dough between two sheets of parchment paper, then roll over the parchment paper about ¼-inch thick.
• Cut out cookies with your favorite cookie cutter.
• After you cut out the cookies and put them on the baking sheet, put the sheet with the cookies back in the fridge for 10 minutes to chill.
• Bake the cookies at 350°F for 9-10 minutes or until the edges are slightly golden and the tops are just set but still soft.
• When done, take the cookies out of the oven and let them sit on the counter on the baking sheet for about 10 minutes. Then transfer to a wire rack to cool off completely.

Notes

NOTE 1: The cookie dough for this recipe is thick and will be crumbly after you refrigerate it. Before you start rolling out the cookies, leave the dough on the counter for about 10-20 minutes, then roll. When you work with the dough, it will warm up and will be more elastic.

NOTE 2: I usually roll out the cookies to ¼ inch thick. If you want your cookies crispier and to snap, you can roll them out thinner. And if you want them to be cakier, keep them thicker.

NOTE 3: After you cut out the cookies and put them on the baking sheet, I like to put it back to the fridge for 10 minutes before baking. The reason I do is because while you are working the dough it warms up. Chilled dough will help your cookies to keep their shape.

Nutrition

Serving: 1cookie | Calories: 122kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 37mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 197IU | Calcium: 12mg | Iron: 1mg

Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.