Classic Cut-Out Sugar Cookies (Perfect for Decorating)
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Classic cut-out sugar cookies are baked just until set with a pale golden edge, so they cool into perfectly smooth, sturdy cookies that hold their shape without browning too much, making them ideal for decorating! They’re easy to roll, cut, and re-roll, and if you don’t have cookie cutters on hand, the rim of a glass works perfectly for simple circles ready for icing and sprinkles. For seasonal winter cookies I like to use a snowflake cookie cutter. In the mood to keep baking? Try serving these sugar cookies alongside iced lemon cookies or gingerbread men.
Why You’ll Love Classic Cut-Out Sugar Cookies
- Perfect for decorating. These cookies bake up smooth and sturdy, holding their shape beautifully under royal icing or buttercream.
- Soft with crisp edges. Pale golden edges give way to a tender center that firms up just right as the cookies cool.
- Customizable for any occasion. Use festive cutters, icing, and sprinkles to match any season or celebration.
Key Ingredients in Classic Cut-Out Sugar Cookies
- Sugar – Granulated sugar adds sweetness and helps create a smooth surface for decorating.
- Butter – Butter adds rich flavor to these simple and classic cookies.
- Flour – A higher ratio of flour provides structure while keeping the cookies tender.
- Vanilla – Vanilla extract adds a bit of subtle flavor to enhance the cookies.
- Eggs – Whole eggs work to bind the dough and adds structure without making it cakey (without eggs it would be too crumbly like shortbread).
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
To make rolling the dough easier, try sandwiching the dough between two sheets of parchment paper then rolling it out with a rolling pin. In a pinch you can always use a wine bottle for a makeshift rolling pin!
A few tips for making the best sugar cookies:
- Make sure the dough is chilled! Chilled dough makes it easiest to use cookie cutters and move the cut shapes.
- Let the cookies cool. I’d recommend letting the cookies cool completely for a few hours before decorating them so the frosting doesn’t melt and run.
- Cream the butter and sugar well. For the best sugar cookies make sure you are patient when creaming together the butter and sugar, stopping the mixer occasionally to scrape down the sides of the bowl. The mixture should be really fluffy before adding the eggs and the dry ingredients.
- Roll the dough evenly. Don’t roll the dough out too thin or it will become fragile. Roll it out to about ¼-inch thick for the best cookies.
How to Make Classic Sugar Cookies
- Beat the butter and sugar. In the bowl of a stand mixer beat the butter and sugar on medium speed until creamy, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix once again.
- Mix the dry ingredients. In another large bowl, sift together the flour, salt and baking powder. Slowly add the flour mixture to the mixer, beating on low speed until it has all been incorporated.
- Chill dough. Turn dough out of the bowl and divide it in half. Wrap each in plastic wrap and refrigerate for at least 2 hours and up to a few days before cooking.
- Roll out the dough. Heat oven to 325ºF. Lightly flour a clean surface and turn half the chilled dough out onto it. Lightly sprinkle flour over the top of the dough and use a rolling pin to evenly roll out the dough so it’s ¼” thick.
- Cut shapes. Use cookie cutters to carefully cut shapes from the dough. Arrange on a parchment paper lined baking sheet spread 1” apart. Pull together any dough scraps and re-roll out the dough to make as many cookies as possible. Repeat with the remaining dough half.
- Bake the cookies. Bake until pale, sandy in color, about 12 to 15 minutes. Remove from the oven and use a spatula to move cookies to a cooling rack.
- Decorate. Let cool completely before decorating with icing and sprinkles (optional).
How to Store Sugar Cookies
- Dough: Up to 3 days refrigerated or 3 months frozen.
- Baked cookies: 2–3 days ahead (undecorated), stored airtight at room temperature.
- Decorated cookies: Best within 3–5 days once the icing has fully set.
How to Make Simple Icing for Decorating
For simple cookie decorating I like to make a simplified version of royal icing without egg whites. It’s made with confectioner’s sugar, milk, corn syrup (or agave), vanilla extract and gel food coloring. In a small mixing bowl whisk together 1 cup of sifted confectioners sugar with 1 teaspoon vanilla extract and 2 teaspoons of light corn syrup (or agave) then slowly whisk in 1 tablespoon of whole milk until the desired consistency is reached. Whisk in gel food coloring as needed. Add to a piping bag with a small round tip.
FAQ – Frequently Asked Questions
Yes! Chilling helps prevent spreading and makes the dough easier to roll and cut cleanly.
About ¼” (6mm) thick is ideal. This keeps the cookies sturdy enough for decorating while still soft in the center.
Yes! A drinking glass works perfectly to cut uniform circles if you don’t have cutters. Or you can simply use a knife to cut them into squares.
These cookies continue to firm up as they cool. Baking until just set ensures they stay soft rather than crisp.
Other Recipes to Try
If you enjoy this classic sugar cookie recipe, I recommend checking out some of these other favorites:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Classic Sugar Cookies
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Equipment:
- Cookie cutters in various shapes (optional)
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour, plus additional as needed for rolling out dough
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- Frosting of choice. (optional) for decorating
- Sprinkles of choice, optional, for decorating
Instructions:
- In the bowl of a stand mixer beat the butter and sugar on medium speed until creamy, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix once again.
- In another large bowl, sift together the flour, salt and baking powder. Slowly add the flour mixture to the mixer, beating on low speed until it has all been incorporated.
- Turn dough out of the bowl and divide it in half. Wrap each in plastic wrap and refrigerate for at least 2 hours and up to a few days before cooking.
- Heat oven to 325ºF (170ºC).
- Lightly flour a clean surface and turn half the chilled dough out onto it. Lightly sprinkle flour over the top of the dough and use a rolling pin to evenly roll out the dough so it’s ¼” thick.
- Use cookie cutters to carefully cut shapes from the dough. Arrange on a parchment paper lined baking sheet spread 1” apart. Pull together any dough scraps and re-roll out the dough to make as many cookies as possible. Repeat with the remaining dough half.
- Bake until pale, sandy in color, about 12 to 15 minutes. Remove from the oven and use a spatula to move cookies to a cooling rack. Let cool completely before decorating with icing and sprinkles (optional).
Notes:
Nutrition:
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Best sugar cookie recipe!! So delicious on it’s own or with frosting!
This makes me so happy!! Thank you so much for sharing Crista!
A great classic holiday cookie and easy to follow recipe! Kylie even took the time to respond to my DM on Instagram for the best place to get pretty sprinkles like hers (shout out to Williams Sonoma). Can’t wait to share these with my office team!
Always happy to help hunt down products!! Glad you enjoyed!
Classic crowd pleaser holiday cookie! Simple and delicious it will be a hit with everyone, coworkers to kids! Can’t recommend this recipe enough