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.
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!
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.
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How to make sugar cookies
- 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.
- Add egg and vanilla. Use a rubber spatula to scrape down the sides of the bowl to make sure all the ingredients are incorporated.
- Mix in the flour, salt, and baking powder (if using). Mix together just until the ingredients come together. Do not overmix.
- 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.
- 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.
- Bake. Bake for 8-12 minutes until the edges are slightly browned. Allow to cool before decorating.
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.
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
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
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In a medium bowl, sift together flour, salt, and baking powder if using. Set aside.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Winnie says
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!!
Shiran says
Thank you so much Winnie! 🙂 I agree – you can’t stop eating them!
Amanda Smit says
Do we have to use baking powder / baking soda
Shiran says
You don’t have to use baking powder, it’s optional. You can read more about it in the recipe and above post.
Myra says
Can I use baking soda instead and of baking powder in this recipe?
Shiran says
Hi Myra. It’s not possible to use them interchangeably. You can leave it out if you don’t have baking powder.
Ashley says
What if u only want to make a dozen what would the measures be ?!!
Shiran says
Use half a recipe for 12-18 cookies.
Jasnie says
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! ?
Shiran says
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!
Jasnie says
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! 🙂
Meaghan fournier says
This is amazing thanks so much for this recipe!
Ben says
These cookies came out amazing! They are so soft and delicious, one of my favorite recipes. Thank you!
Jean Schiavo says
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 ♡
Shiran says
I’m so glad! Thank you Jean!
Rylee says
Do you grease the cookie sheet with non-stick oil before baking the cookies?
Shiran says
Hi Rylee, I use parchment paper to line the baking sheet, so there’s no need to grease it.
Liyana says
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!!!
Prinelle says
Hi plz can u tell me if I can substitute the parchment paper
Shiran says
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.
Andrea says
Im trying these out now they are in the oven very excited to see i added fun fetti sprinkles to ours!
Robin says
Wonderful recipe. Can it be doubled?
Shiran says
Yes!
Gabriela says
I made these last night and they came out lovely!!! Curious if you had a recipe for royal icing to ice the cookies?
Shiran says
I don’t have one on the blog yet, but it’s on my list!
Anna Chalkadryan says
Can you add baking soda instead of powder and would the measurements change? Love your recipe! Also what does the baking powder do? 🙂
Shiran says
They are not interchangeable in recipes. If you google baking powder you can find all the information you need!
Maggie says
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?
Shiran says
Hi Maggie, if the dough is dry you can add a bit of milk or water until it comes together.
Tori says
I added another egg anc 1 tsp vanilla. Totally did the trick.
Linda says
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!!
Alvaro Orren says
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
Shanea says
didn’t seem to have any vanilla what can I do
Dee Ranui says
Can I add cocoa?
Ashes says
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! 🙂
Kaigan says
Can I use Crisco oil instead of butter
Sarah says
Can I make them without vanilla?
Thanks!
Mollybea says
Will they work if I roll them out a little thicker than 1/4”?
Shiran says
Yes!
Sadie says
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!
Shiran says
Hi Sadie, always preheat your oven for at least 15 minutes before baking.
Amy says
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.
Tanya says
Great recipe!
Angel says
Do you usually use salted or unsalted butter? Thanks!
Shiran says
I use unsalted butter.
Anna Chalkadryan says
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.
Brooke says
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.
Nadine says
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!
Crystal says
Will this recipe for the cookies hold up well in the mail for a few days?
Talia @ Pretty. Simple. Sweet. says
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.
Tamera Amidon says
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!
Helen Shankman says
Hi Shiran! Can I substitute Crisco solid vegetable shortening for all or some of the butter? I need to make these non-dairy.
Stephanie @ Pretty.Simple.Sweet. says
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.