Easy Cut Out Sugar Cookie Recipe (2024)

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by Haley//December 18, 2013 (updated October 5, 2023)

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Easy cut out sugar cookies won’t spread and the dough requires no chilling! Decorate them with royal icing.

Easy Cut Out Sugar Cookie Recipe (1)

It’s that time of year again to make Santa’s cookies. So you may wonder, “Which cookies are Santa’s favorite?” Christmas sugar cookies of course. Santa loves seeing all the creativity and love put into decorating his cookies, just ask Buddy the Elf!

Table of Contents

Why You’ll Love This Recipe

  • No need to chill the dough before rolling and cutting out cookies.
  • The cookies don’t spread and they keep their shape once baked.
  • The recipe doubles easily if you’re making a large batch for the holidays.
  • Spark some creativity while decorating!
  • It’s a holiday classic. What would Christmas be without decorating cookies?

Ingredient Notes

Easy Cut Out Sugar Cookie Recipe (2)
  • Butter: Use room temperature unsalted butter. Every brand of salted butter has a different amount of salt added so it’s best to add it separately.
  • Baking powder: This leavening agents helps the cookies rise slightly without spreading.
  • Confectioners’ sugar: Also known as powdered sugar, this is used to sweeten the dough while keeping the cookies soft. It’s also used in the royal icing.
  • Meringue powder (not pictured): To make the royal icing, you will need meringue powder. You can find it online or at your local chef store.

Recipe Variations

Make chocolate cut out cookies. Swap out 1/2 cup flour for 1/2 cup unsweetened cocoa powder.

Get creative with decorating. Feel free to dye the icing using gel food coloring. You can also add sprinkles before the icing dries!

Try different cookie cutters. I have a set of these round cookie cutters and these holiday ones for Christmas. You can also use this recipe to make my cut out pumpkin cookies or snowflake cookies.

How to Make Cut-Out Sugar Cookies

Easy Cut Out Sugar Cookie Recipe (3)
  1. Whisk the dry ingredients in one bowl and set aside.
  2. Beat the butter and sugar using a stand mixer or hand mixer. Add the egg and vanilla, and mix to combine.
  3. Add in the dry ingredients and mix to combine.
  4. Roll the dough out to 1/4-inch thick. Use desired cookie cutters to cut dough. Place cut out sugar cookies on parchment-lined cookie sheet and bake at 400 F for 8 minutes. Let cookies cool on pan for 5 minutes, then transfer cookies to wire rack to cool completely.
Easy Cut Out Sugar Cookie Recipe (4)
  1. Make the icing. Whisk meringue powder and water until foamy. Add confectioners’ sugar and vanilla. Mix until icing holds a medium peak.
  2. Transfer icing to a frosting bag with a small round tip. Ice the cooled cookies.

Expert Tips

Make sure the dough thickness is even so the cookies bake at the same rate. Roll cookie dough out to 1/4 inch thick. This rolling pin guarantees even thickness.

Use cookie cutters that are about the same size. Again, this way the cookies bake at the same rate.

Dip the cookie cutters in flour before cutting the dough. This will prevent the dough from getting stuck to the cutter.

Easy Cut Out Sugar Cookie Recipe (5)

Make Ahead and Storage Tips

Store cookies in an airtight container and store at room temperature for up to 5 days.

Freeze dough in an airtight container or wrap in plastic wrap. Keep in the freezer for up to 3 months. Defrost in the refrigerator before rolling and cutting the dough. Alternatively, you can freeze the baked cookies for up to 3 months. Wrap in plastic wrap and store in an airtight container to prevent freezer burn.

Make ahead the dough and store it in the refrigerator for up to 48 hours. Bring to room temperature before rolling out.

Recipe FAQ

What icing to use for sugar cookies:

Decorate sugar cookies with royal icing. If you want the icing to harden, use meringue powder however it can be hard to find. If you can’t find it at your local grocery store or specialty cook store, you can find meringue powder on Amazon.

How to decorate sugar cookies:

Transfer icing to a frosting bag fitting with a small round tip. Trace the outline of the cookie and then fill in with icing.

Why did my cookies spread?

Most likely the butter was too soft or the dough too warm. This is common in warm or humid climates. Place the baking sheet with the unbaked cookies in the refrigerator for 15 minutes before baking.

Easy Cut Out Sugar Cookie Recipe (6)

Related Recipes

Do you love sugar cookies? Try these recipes next!

Sugar Cookie Bars
Sugar Cookie Truffles
Edible Sugar Cookie Dough
Shortbread Stamped Cookies (easy and fun!)

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

Easy Cut Out Sugar Cookie Recipe (11)

Get the Recipe: Easy Cut Out Sugar Cookies

Yield: 24 cookies

Prep Time: 5 minutes mins

Cook Time: 8 minutes mins

Total Time: 13 minutes mins

Easy cut out sugar cookieswon’t spread and the dough requires no chilling! Decorate them with royal icing.

5 (21 ratings)

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Ingredients

Cut Out Sugar Cookies

  • 2 ½ cups (312 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 ½ cup (180 g) confectioners’ sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract

Royal Icing

  • 2 ⅔ cups (320 g) confectioners' sugar, sifted
  • 2 Tablespoons meringue powder
  • 2 teaspoons pure vanilla extract
  • 5-6 Tablespoons warm water

Instructions

Cut Out Sugar Cookies

  • Preheat oven to 400° F. Line baking sheets with parchment paper and set aside.

  • In a bowl, whisk together the flour, baking powder, and salt. Set aside.

  • In a large bowl, combine softened butter and confectioners’ sugar using a hand mixer.¹ Beat until light and fluffy, about 1 to 2 minutes. Add the egg and vanilla, and beat until thoroughly incorporated, about 30 seconds. Scrape down sides as necessary.

  • With mixer on low, slowly add flour mixture to the bowl. The dough is ready when most of it sticks to the paddle. When touched, it has a little give, but does not stick to fingers.

  • Flour the work surface and roll dough to about 1/4-inch thick, using flour for dusting as necessary. Use cookie cutters to cut cookies and place on prepared baking sheet. Gather scraps and re-roll dough when necessary.

  • Bake for 7 to 8 minutes, rotating halfway through. Allow cookies to cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely. Prepare icing.

Royal Icing

  • Place the meringue powder and water in a large mixing bowl, and whip with the whisk attachment until foamy, about 3 minutes.

  • Add the powdered sugar and vanilla. Whip on medium speed until very stiff and thick, about 3 minutes. The royal icing should hold a medium peak. If necessary, thin with additional water, a drop at a time, to get the desired consistency.

  • Transfer icing to an icing bag fitted with a small round tip (I used Wilton #2). Ice the cookies and decorate with sprinkles if desired.

Notes

Store iced cookies in layers between pieces of parchment paper in an airtight container for up to 5 days.

Freeze dough in an airtight container in the freezer for up to 3 months. Defrost dough in the refrigerator before rolling and baking.

Serving: 1cookie, Calories: 172kcal, Carbohydrates: 31g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 77mg, Potassium: 54mg, Fiber: 1g, Sugar: 13g, Vitamin A: 246IU, Calcium: 20mg, Iron: 1mg

Author: Haley D Williams

Course: Dessert

Cuisine: American

References: TheSweet Adventures of Sugarbelle and Baking a Moment

52 Weeks of Baking Christmas Cookies Vanilla

5 comments //Leave a Comment or Review »

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Leave a Reply

    5 Comments on “Easy Cut Out Sugar Cookies”

  1. Simple AbodeReply

    Yum, these look so cute! That Santa cookie cutter can be used as a fish, for a moment my brain wondered why you made an odd coloured fish cookie. Oops, haha.

    I know some people add a teaspoon of lemon juice to their icing to balance the sweetness out if they find the icing too sweet. I haven’t tried it yet, but I thought I’d pass along the tip.

  2. Hanna M.Reply

    Hey, I noticed you’ve updated the page and I’m assuming the wrong recipe has slipped in – there is actually no (plain) sugar cookie recipe here, just the chocolate edition! These cookies are the best though, I’m intending to make them with my toddler now for the first time and decorate them for St. Patrick’s Day 🙂

    • Haley

      Hi Hanna! Not sure how that happened, but the post is fixed now. Enjoy!

  3. Monica HullingerReply

    I am at best an average baker, and these sugar cookies turned out really great! Thank you!

Easy Cut Out Sugar Cookie Recipe (2024)

FAQs

What is the secret to cut-out cookies? ›

Pull off the top sheet of parchment, then slide the sheet of dough onto a baking sheet, then pop it in the freezer. (You can stack as many sheets of dough onto one baking sheet as you'd like.) Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze!

How do you use store bought sugar cookie dough for cutouts? ›

Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 11 minutes or until edges are light golden brown.

What makes cut out sugar cookies spread? ›

Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.

Should you refrigerate cut-out cookies before baking? ›

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

How do you make cut-out cookies keep their shape? ›

I can't wait to read through all of the great ideas posted there! What is this? To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking.

How do you keep cut-out cookies from spreading while baking? ›

1) Don't grease your baking pan — line it instead

“For the best results, choose a silicone baking mat or parchment paper to line your pan,” Dawn recommends. “Simply greasing your pan — basically adding fat to it — will encourage your cookies to spread.” (Check out our side-by-side test baking to see for yourself.)

What to add to premade sugar cookie dough? ›

Almond Extract: For a twist on the traditional sugar cookie flavor, try adding a small amount of almond extract. Start with 1/2 teaspoon and adjust according to your preference. Citrus Zest: Incorporate the zest of citrus fruits like lemon, orange, or lime into the dough. The zest adds a bright and refreshing flavor.

Should you chill sugar cookie dough before cutting? ›

After you make the cookie dough, it must chill for 1–2 hours, and up to 2 days. Chilling is a mandatory step. Without chilling, these cookie cutter sugar cookies won't hold shape.

Can you cut out store-bought sugar cookie dough? ›

Simple metal cookie cutters can transform store-bought slice-and-bake dough into the most festive holiday dessert. For these Christmas cut-outs, all you need is a 16.5-ounce roll of Pillsbury sugar-cookie dough, some flour, and an oven (elbow grease not included).

Why are my cut out sugar cookies hard? ›

Once the edges develop a golden hue, you've gone too far. While overcooked sugar cookies are certainly still palatable, they'll be hard and crunchy, instead of soft and chewy. → Follow this tip: Pull the cookie sheet from the oven as soon as they've set and gained some color, but not too much.

Why won't my cut-out cookies hold their shape? ›

Many cookie recipes will not work when cut out because they're designed to spread. Are you sure you're using enough flour, when making the dough? Try adding a little more flour. And when you roll out the dough, to cut the shapes, use floured cookie cutters.

Why are my cut-out cookies puffy? ›

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

What happens if I don't chill my sugar cookie dough? ›

That over-expanded dough loses its perfect texture. In the case of pie, the crust won't be light and flaky. For cookies, they'll spread out too quickly, tasting doughy and soft instead of full-bodied and chewy.

Can you over mix sugar cookie dough? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Why won't my cut out cookies hold their shape? ›

Many cookie recipes will not work when cut out because they're designed to spread. Are you sure you're using enough flour, when making the dough? Try adding a little more flour. And when you roll out the dough, to cut the shapes, use floured cookie cutters.

Why are my cut out cookies spreading? ›

Heat: As the cookies bake, the heat causes the dough to soften and the air pockets within the dough to expand. This expansion leads to the cookies spreading out.

Why are my cutout cookies puffy? ›

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

Why are my cut out cookies flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

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