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    Home » Recipes » Cookies

    Cut-Out Sugar Cookies

    Published: Mar 4, 2022 · Modified: Nov 6, 2023 by Shiran · This post may contain affiliate links · 53 Comments

    Jump to Recipe

    These buttery sugar cookies are perfect for cutting out and decorating! Perfect for the holidays or any time of year, these easy-to-make crunchy cookies are bursting with butter and vanilla flavor.

    Cut Out Sugar Cookies

    This classic sugar cookie recipe is an easy, simple recipe that produces deliciously delicate cut out sugar cookies with a lovey vanilla-butter flavor. Both this recipe and my soft sugar cookies are delicious Christmas cookies, whether you’re making them for a cookie exchange or you plan to ship cookies during the holidays. And if you enjoy cutting out cookies with cookie cutters, definitely make a batch of gingerbread man cookies while you’re at it (one of my personal favorite Christmas cookies)!

    Here’s how to make them perfect!

    Cut Out Sugar Cookies

    With or without baking powder?

    I usually make the recipe without adding any leaveners (i.e., baking powder/soda) and beat the butter and sugar just until they’re combined. If you prefer the texture of the cookies to be light and fluffy, add baking powder and beat the butter and sugar for longer (I explain more in the recipe card below). Beating too much air into the butter and sugar or adding baking powder will cause your cookies to spread a bit more and be a bit softer.

    If you are planning on cutting your cookies into shapes, I recommend not using baking powder so they hold their shape while baking.

    Cut Out Sugar Cookies

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    How to make sugar cookies

    1. Cream butter and sugar together. Unless you are using baking baker, don’t beat the butter and sugar for too long. About 30-60 seconds should do it.
    2. Add egg and vanilla. Use a rubber spatula to scrape down the sides of the bowl to make sure all the ingredients are incorporated.
    3. Mix in the flour, salt, and baking powder (if using). Mix together just until the ingredients come together. Do not overmix.
    4. Chill. The dough needs to chill so it doesn’t fall apart and melt when you roll out the cookies. Wrap the dough in plastic wrap in a disc shape and chill for at least an hour.
    5. Roll out the dough. On a floured surface, roll out chilled dough to about ¼-inch thick. Use cookie cutters to cut out shapes of your choice and place them on a parchment-lined sheet pan. If you have opted to use baking powder, you can simply form equal sized cookie dough balls and place them on the sheet pan, pressing down gently on the tops to flatten slightly. I highly recommend chilling the cut out cookies directly on the sheet pan for 10 minutes before baking. This will also help them hold their shape.
    6. Bake. Bake for 8-12 minutes until the edges are slightly browned. Allow to cool before decorating.
    Cut Out Sugar Cookies
    Cut Out Sugar Cookies

    Tips for making perfect sugar cookies

    • The moment the dough gets warm or hard to work with, put it back in the fridge until it’s firm again. Dough can get warm on a hot day or simply from the heat of your hands. Try to work as quickly as possible.
    • If you don’t have enough space to roll out a large piece of dough, once your dough is ready, divide it in half and make two discs instead of one. Then, roll each disc separately, merge their scraps, and re-roll.
    • Don’t overmix your cookie dough. This will produce tougher cookies.
    • Chill your cookies before baking. Once you’ve cut out your cookies, place the sheet pan back in the fridge or freezer for 5-10 minutes to chill the cookies. This will help prevent them from spreading.
    Cut Out Sugar Cookies

    More delicious sugar cookie recipes

    • Soft Sugar Cookies: Soft, buttery, and delicious.
    • Funfetti Sugar Cookies: Made with lots of colorful sprinkles, these are the perfect special occasion cookie.
    • Cinnamon Roll Sugar Cookies: Just like a cinnamon roll in cookie form.
    • Brown Sugar Cookies: Perfectly soft and chewy with yummy caramel and molasses flavors.
    Ultimate cut-out sugar cookies that taste so good! | prettysimplesweet.com
    4.86 from 14 votes
    Print

    Ultimate Cut-Out Sugar Cookies

    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    YIELD 2 -3 dozen cookies (depending on your cookie cutter size)

    Ingredients

    • 2 ½ cups (350g) all-purpose flour
    • ¼ teaspoon salt
    • 1 cup (227g) butter, at room temperature
    • 1 cup (200g) granulated sugar
    • 1 large egg
    • 1 ½ teaspoons vanilla extract
    • Optional: add ½ teaspoon baking powder if you prefer the cookies light and fluffier and don’t mind them spreading slightly. (for more information refer to the above post).

    Instructions

    1. In a medium bowl, sift together flour, salt, and baking powder if using. Set aside.
    2. In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium-low speed for 1 minute (for cookies that hold their shape the best), or 3-4 minutes (for light and fluffy cookies that will still hold their shape but not as well). Beat in egg and vanilla extract just until combined. Reduce speed to low. Add flour mixture and beat just until combined. Do not overmix or the cookies will be tough.
    3. Form dough into a ball, then flatten slightly to form a disc. Wrap with plastic wrap and refrigerate for 1-2 hours, until firm enough to roll.
    4. If you don’t want to use the dough right away, you can refrigerate it or for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.
    5. Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface (or between 2 pieces of parchment paper), roll the dough to a ¼-inch thickness. Cut out shapes using a cookie cutter and place them on baking sheets lined with parchment paper.
    6. If at any point the dough becomes too warm, place it back into the fridge for a few minutes. Re-roll the remaining scraps and repeat. Place sheets with cookies in the freezer or fridge for at least 15 minutes, until firm, so that they will be less prone to spreading.
    7. Preheat oven to 350F/180C. Bake cookies for 8-12 minutes, or until cookies appear golden brown at the edges. Baking time will vary and may take longer depending on the size of the cookies. Allow cookies to cool in the pan for 10 minutes, then gently transfer to a wire rack to cool completely.
    8. Store cookies at room temperature in an airtight container for up to a week or freeze for up to 2 months. To thaw, leave on the counter, still covered, or overnight in the fridge.

    More Cookies

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      Mint Meringues made with Creme de Menthe
    • Easy Christmas Cookie Recipes for Santa
    • Giant kitchen sink cookies are made with various chocolate chips, chunks, sweet and salty snacks.
      Giant Kitchen Sink Cookies
    • A variety of easy carrot cake cookies topped with cream cheese frosting and walnuts, plain, or coated in coconut.
      Easiest Carrot Cake Cookies

    Reader Interactions

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      Recipe Rating




    1. Winnie says

      May 18, 2015 at 5:45 am

      יאוווו כמה שהן נראות טוב העוגיות שלך!!
      עוגיות “פשוטות” אבל עם טעם נהדר, וטעם של ילדות, ואף פעם אי אפשר להפסיק לאכול אותן. אני אוהבת במיוחד עם כוס חלב

      התמונות שלך מהממות כרגיל!!

      Reply
      • Shiran says

        May 19, 2015 at 12:57 pm

        Thank you so much Winnie! 🙂 I agree – you can’t stop eating them!

        Reply
    2. Amanda Smit says

      October 05, 2017 at 5:28 pm

      Do we have to use baking powder / baking soda

      Reply
      • Shiran says

        October 08, 2017 at 3:28 am

        You don’t have to use baking powder, it’s optional. You can read more about it in the recipe and above post.

        Reply
        • Myra says

          July 30, 2020 at 3:09 am

          Can I use baking soda instead and of baking powder in this recipe?

          Reply
          • Shiran says

            August 03, 2020 at 5:16 am

            Hi Myra. It’s not possible to use them interchangeably. You can leave it out if you don’t have baking powder.

            Reply
    3. Ashley says

      November 14, 2017 at 3:49 pm

      What if u only want to make a dozen what would the measures be ?!!

      Reply
      • Shiran says

        November 17, 2017 at 7:55 am

        Use half a recipe for 12-18 cookies.

        Reply
    4. Jasnie says

      December 20, 2017 at 3:20 pm

      It came out extremely wet and sticky both times. I don’t know what I’m doing wrong. I tried more flour and when it baked it tasted like bread. Please help, trying to make these for Christmas! ?

      Reply
      • Shiran says

        December 20, 2017 at 5:58 pm

        Hi Jasnie! I know how frustrating it can be, I’ve been there! Sugar cookie dough is tricky and practice is key. My suggestion is to reduce the butter by 2 tablespoons (use 200g), and add a bit more flour if the dough is sticky. Do you use cups or weight measurements? If you use cups, then it’s less accurate, and you might need to add more flour. With that being said, adding too much flour can change the cookie texture and flavor. The dough shouldn’t be sticky, but it might be soft, so if it’s sticky add more flour, and if it’s soft, let it chill in the fridge until it’s easier to handle (you can place the mixer bowl with the dough in the fridge). It takes practice, but don’t give up!

        Reply
        • Jasnie says

          December 22, 2017 at 1:17 am

          Thank you so much!! I tried it out again to practice, came out much better. I need to fix my measurements a bit but other than that they’re beautiful! I really appreciate it! 🙂

          Reply
    5. Meaghan fournier says

      December 23, 2017 at 10:51 am

      This is amazing thanks so much for this recipe!

      Reply
    6. Ben says

      March 18, 2018 at 12:35 pm

      These cookies came out amazing! They are so soft and delicious, one of my favorite recipes. Thank you!

      Reply
    7. Jean Schiavo says

      June 08, 2018 at 9:22 am

      I just made these! My first ever “did not just buy the break and bake” premade dough. I LOVE THEM! Reminded me of my favorite butter sugar cookies as a kid. Soft and delicious and maintained shape. As a beginner I was scared to make my own cookue dough but you boosted my confidence! I did not have baking soda or baking powder- that is how i found this recipe. Delightful! Thank you ♡

      Reply
      • Shiran says

        June 10, 2018 at 8:20 am

        I’m so glad! Thank you Jean!

        Reply
    8. Rylee says

      June 21, 2018 at 3:24 pm

      Do you grease the cookie sheet with non-stick oil before baking the cookies?

      Reply
      • Shiran says

        June 24, 2018 at 10:52 am

        Hi Rylee, I use parchment paper to line the baking sheet, so there’s no need to grease it.

        Reply
    9. Liyana says

      July 19, 2018 at 5:41 am

      I can’t stop eating these!!the dough was a bit wet for me to transfer to the baking sheet (I used a spatula). I prefer to bake my cookies at 220c which may seem high but I love em crisp. They still spread in the oven even after chilling. Could I be because I used greased paper? Still delicious I finished a whole tray by myself , take them away from me!!!

      Reply
    10. Prinelle says

      August 05, 2018 at 9:49 am

      Hi plz can u tell me if I can substitute the parchment paper

      Reply
      • Shiran says

        August 05, 2018 at 11:01 am

        You can use either silicone baking mat or parchment paper. If you don’t use parchment paper, you can grease the pans well, but the cookies might stick to the pan this way.

        Reply
    11. Andrea says

      September 03, 2018 at 8:47 pm

      Im trying these out now they are in the oven very excited to see i added fun fetti sprinkles to ours!

      Reply
    12. Robin says

      October 27, 2018 at 12:44 pm

      Wonderful recipe. Can it be doubled?

      Reply
      • Shiran says

        October 28, 2018 at 10:00 am

        Yes!

        Reply
    13. Gabriela says

      December 05, 2018 at 3:25 pm

      I made these last night and they came out lovely!!! Curious if you had a recipe for royal icing to ice the cookies?

      Reply
      • Shiran says

        December 09, 2018 at 10:57 am

        I don’t have one on the blog yet, but it’s on my list!

        Reply
        • Anna Chalkadryan says

          December 23, 2019 at 6:01 pm

          Can you add baking soda instead of powder and would the measurements change? Love your recipe! Also what does the baking powder do? 🙂

          Reply
          • Shiran says

            January 01, 2020 at 3:58 am

            They are not interchangeable in recipes. If you google baking powder you can find all the information you need!

            Reply
    14. Maggie says

      December 16, 2018 at 2:42 pm

      I see some comments saying the dough was sticky to work with. Mine is the opposite, it’s very dry and crumbly. Is that how it’s suppose to start off or did I do something wrong?

      Reply
      • Shiran says

        December 18, 2018 at 8:11 am

        Hi Maggie, if the dough is dry you can add a bit of milk or water until it comes together.

        Reply
      • Tori says

        December 14, 2020 at 6:55 pm

        I added another egg anc 1 tsp vanilla. Totally did the trick.

        Reply
    15. Linda says

      December 21, 2018 at 8:32 am

      These cookies came out great! I made these cookies for my husband who is on dialysis (for kidney failure). I needed a recipe that was low phosphorus and low potassium. I was able to use your recipe because the baking powder is optional . I also left out the salt (he also requires a low sodium diet). They taste delicious ! Thank you!!

      Reply
    16. Alvaro Orren says

      January 30, 2019 at 3:10 am

      Without cookies can’t my day I love to eat this thanks for the post was really amazing about “ULTIMATE CUT-OUT SUGAR COOKIES” appreciated

      Regard
      Alvaro Orren

      Reply
      • Shanea says

        October 10, 2020 at 9:42 pm

        didn’t seem to have any vanilla what can I do

        Reply
    17. Dee Ranui says

      February 11, 2019 at 4:11 pm

      Can I add cocoa?

      Reply
    18. Ashes says

      February 14, 2019 at 2:31 pm

      I needed a recipe with no levener. I decided to try yours out. I started off with a double batch. I am so glad that I did! These were a huge hit! I actually used your recipe to make some stained glass cookies. So glad I finally found a recipe that works perfectly with the tiny cookie cutters we have. It allows the cookies to keep their shape so well! I would like to use these cookies for some animation projects. If you don’t mind contacting me, I would like be able to properly credit you. Thank you! 🙂

      Reply
    19. Kaigan says

      March 25, 2019 at 7:57 am

      Can I use Crisco oil instead of butter

      Reply
    20. Sarah says

      May 12, 2019 at 9:45 pm

      Can I make them without vanilla?

      Thanks!

      Reply
      • Mollybea says

        December 12, 2020 at 9:22 pm

        Will they work if I roll them out a little thicker than 1/4”?

        Reply
        • Shiran says

          December 16, 2020 at 3:45 am

          Yes!

          Reply
    21. Sadie says

      September 22, 2019 at 10:58 am

      I haven’t made these yet as I am searching through the recipe. But I’m a bit confused as to when I should preheat the oven. It says it as Stage 7 but then straight after that I have to cook them. Please could you tell me when I should preheat the oven. Thanks!

      Reply
      • Shiran says

        September 24, 2019 at 4:34 am

        Hi Sadie, always preheat your oven for at least 15 minutes before baking.

        Reply
    22. Amy says

      October 26, 2019 at 7:44 pm

      Great recipe!! True and through, my dough was kinda sticky after a few rolls but after plopping it in the fridge it was good to go again. Highly recommend to anyone who wants super simply sugar cookies, yet delicious. Not too sweet and not too over the top with ingredients.

      Reply
    23. Tanya says

      December 04, 2019 at 2:10 pm

      Great recipe!

      Reply
    24. Angel says

      December 22, 2019 at 1:31 pm

      Do you usually use salted or unsalted butter? Thanks!

      Reply
      • Shiran says

        December 26, 2019 at 8:54 am

        I use unsalted butter.

        Reply
    25. Anna Chalkadryan says

      December 22, 2019 at 8:20 pm

      Amazing recipe! We added an extra small egg and a bit more vanilla and it turned out great! Thanks but without the extra egg it was a bit dry and firm.

      Reply
    26. Brooke says

      December 23, 2019 at 4:32 pm

      I’ve made 4 different recipes this year trying to find a good cut out cookie and this one is hands down the best. The cookies are crisp on the bottom/edges and soft and crumbly inside. They are perfecto! I can’t wait to ice them.

      Reply
    27. Nadine says

      December 25, 2019 at 9:03 pm

      Just made these with my daughters for Xmas for friends and for us. They may not make utmost the house. We followed the recipe to a T and it was flawless. Had to bake them for about 10 mins and not more and they are moist and not too sugary!

      Reply
    28. Crystal says

      July 21, 2021 at 1:42 pm

      Will this recipe for the cookies hold up well in the mail for a few days?

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        July 24, 2021 at 11:43 am

        Hi Crystal, it’s hard to say for sure. I think if you package the cookies well to minimize movement they should hold up to a degree, but I think it’s safe to say you can expect some breakage like you would for any type of cookies.

        Reply
    29. Tamera Amidon says

      December 21, 2021 at 12:28 pm

      This really is the perfect cut out sugar cookie! I’ve been making these for several years & get many compliments every single time! My co-workers ask me to make them every year for our dept holiday party… and I work for a hospital food service dept! I do like to add a half teaspoon more of vanilla to the original recipe and it is absolute perfection for anyone who wants a full vanilla flavor but not overly sweet.. but the original recipe is perfect as well, I just like adding extra vanilla to all my cookies! I double the recipe almost every time I make and it never fails me.. even the one time I accidently didn’t double the butter when I doubled the recipe and couldn’t figure out what I did wrong at first.. but once I figured it out I softened some butter and hand knead it into the dough and it turned out fine! I usually use salted butter so I’m a little light on the extra salt, but I still add and the flavor is perfect. I shared the recipe to my sister in law and it came out perfect for her as well. When the dough gets sticky half way though rolling, I usually just dust it with flour but I’ve popped trays in fridge too when I get ahead in cutting cookies while waiting for next batch to go in oven. Always get perfect shapes. Thank you for a great, easy, simple recipe!

      Reply
    30. Helen Shankman says

      December 31, 2024 at 10:27 am

      Hi Shiran! Can I substitute Crisco solid vegetable shortening for all or some of the butter? I need to make these non-dairy.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        December 31, 2024 at 4:21 pm

        Hi Helen, I have not made that substitute, so I’m not sure how well it would work. My best advice would be to use vegan butter for a more similar flavor profile instead.

        Reply

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