Best Cut Out Sugar Cookie Recipes

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

SUGAR COOKIE CUTOUTS

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
• Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

THE BEST SUGAR COOKIE RECIPE

Steps:

• Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer. A word about the butter, we use Sweet Cream Salted Butter when we are baking and I think it tastes great with these sugar cookies too. The butter needs to be softened but still cold. A prime culprit for dry sugar cookie dough is butter that is too warm and soft. I let the butter sit out on the counter for just under an hour before I start making the cookies - this seems to be the perfect amount of time for me. The butter is still cold to the touch but you can press into the stick with your fingers. In the past, when in a rush, I have softened the butter in the microwave but inevitably the dough that I get is on the "crumbly" side.
• Cream the butter and sugar until it is completely mixed (3 minutes on medium-high should do the trick.)
• Add 2 tablespoons of vanilla and 2 eggs. I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great.
• Mix the cookie dough until light and fluffy (about 3 more minutes.)
• Add 4 teaspoons of Baking Powder and mix.
• Mix in the 6 cups of flour two cups at a time. Don't over-mix the dough when you are adding the dry ingredients. Mix it only until the flour is incorporated into the dough.
• After you have added the 6 cups of Flour the dough should be firm but not dry or crumbly. If the dough seems to dry, add a tiny bit of vanilla or milk (start with a teaspoon) and mix again.
• Roll a handful of the dough out on a prepared surface until it's about 3/8" thick.
• Cut out shapes with cookie cutters.
• Bake in an oven pre-heated to 350 degrees for 6-10 minutes depending on the size of the cookie cutter you used. Do not over-bake! We like thicker sugar cookies so they will hold a good amount of frosting. If you make your cookies on the thick side as we have done in the pictures here, you should cook them 9-10 minutes. They might not look done to you but they are. Take them out of the oven. You don't want them to start browning around the edges the way a Chocolate Chip Cookie would, for example. The cookies should be set and just bet starting to slightly brown around the edges. Over-baking is the prime culprit if you feel your sugar cookies seem dry. If you roll out thinner cookies, or use smaller cookie cutters than the ones we have used here, you should only bake the cookies 6 or 7 minutes.
• Let your cookies cool and then they are ready for frosting. We use our Best Buttercream Frosting recipe with these Best Sugar Cookies. The frosting is easy to color and tastes so delicious and yummy on these Sugar Cookies. You will have all the tips and tricks to make this yummy homemade sugar cookie frosting right here.

EASY CUT-OUT SUGAR COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
• Combine flour, baking powder and salt in small bowl; set aside.
• Place sugar and butter into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg, vanilla and almond extract; beat until well mixed. Gradually add flour mixture, beating at low speed until just combined.
• While removing dough from bowl, knead to incorporate crumbs and form smooth dough. Roll out dough on lightly floured surface to 1/8-inch thickness.
• Cut into shapes with 2 1/2-inch cookie cutter. Place onto prepared cookie sheets. Bake 8-10 minutes or until just beginning to brown around edges. Cool on cookie sheet 2 minutes; remove to cooling rack. Cool completely.
• For directions to achieve a marbled look, follow the steps in The Royal Icing Technique You Need to Know This Holiday Season.

BEST SUGAR COOKIE RECIPE

Steps:

• PREHEAT oven to 350° F.
• In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes
• BEAT in extracts and egg. (PLEASE NOTE there is 1 egg in this recipe.)
• In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients.
• IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.
• If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
• DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
• Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS

Steps:

• In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
• Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
• Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

THE BEST CUT OUT SUGAR COOKIE RECIPE

Steps:

• Cream together butter and sugar in the bowl of a standing mixer.
• Add vanilla and eggs and beat until combined.
• Add flour, baking powder and salt and beat until combined.
• Divide dough into two equal portions.
• Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap.
• Chill in the refrigerator for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F.
• Line two to four large baking sheets with parchment paper, set aside.
• Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
• Place sugar cookie dough on a floured surface and roll to ½" or ¼" thickness (thicker = softer cookies).
• Use your favorite cookie cutter shapes and cut out the dough and place them 1" apart on the prepared cookie sheets.
• Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total).
• Use a pastry brush and brush the cookies with a little bit of milk or cream. Then decorate with sprinkles, which will stick to the milk/cream.
• Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges.
• Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
• Repeat with second disc of dough.
• Combine all frosting ingredients in a medium bowl and whisk to combine.
• Start with 2 TBS milk and increase until your desired consistency is achieved.
• If using food coloring, separate frosting into smaller bowls and add food coloring to your liking.
• Place each color in a disposable piping bag fitted with your tip of choice.
• Once cookies are completely cooled, decorate cookies.
• Let decorated cookies sit at room temperature for at least 3 hours, or until the frosting is completely hardened. Chilling them in the refrigerator helps speed up the setting process.
• Store in an airtight container or on a plate wrapped in plastic wrap at room temperature or in the refrigerator.

CHRISTMAS CUTOUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.
• In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.
• Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.

SOFT CUT-OUT SUGAR COOKIE RECIPE

Steps:

• Preheat the oven to 375 degrees F and line baking sheets with parchment paper.
• Place the butter, cream cheese, and sugar in a large mixing bowl and beat on medium-low speed until smooth (about 1 minute).
• Add the egg yolk, vanilla, and almond extract and mix on medium speed until combined.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, and salt.
• Mix on medium-low speed until a stiff dough forms (about 1 minute). If the dough is too sticky to handle, try mixing in a little more flour.
• Roll the dough to 1/4-inch thick (rolling pin rings ensure an even and exact thickness) between 2 sheets of parchment paper.
• Remove the top sheet of parchment, and cut shapes with a 3-inch heart cookie cutter.
• Peel the shapes from the bottom layer of parchment, and place on the prepared baking sheets.
• Bake for 12 to 16 minutes, or until just barely beginning to turn golden on the bottoms.
• Cool completely, then frost with sour cream icing.
• Place the butter, sour cream, powdered sugar, and salt in a large mixing bowl and whip on medium speed until smooth.
• Tint with pink food coloring, and garnish with white nonpareil sprinkles and white sugar pearls.

CUT OUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• Whisk together the flour and baking powder, set aside.
• In a large bowl using an electric mixer, cream together the butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
• The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
• Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes using cookie cutters.
• Place on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
• Bake for 10-12 minutes until just barely golden on the bottoms. Watch them carefully and don't over-bake.
• Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before icing.
• Enjoy plain or decorate and allow to set (usually 3 hours or overnight) before stacking.
• NOTE: Don't miss all the tips in the full article for optimal results and watch the video for visual help.

SOFT CUT-OUT SUGAR COOKIES

Steps:

• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
• Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
• Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
• Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
• Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
• Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
• Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

BRIDGET'S CUT OUT COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350F.
• Line three cookie sheets with parchment paper.
• In a medium bowl, whisk together the flour and baking powder. Set this mixture aside.
• In the large bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until combined and fluffy. Beat in the egg and extracts, mixing until combined.
• Add the flour mixture in three parts, mixing on low speed. Scrape down the sides and bottoms of the bowl as needed. After the last addition, the dough will look very thick and crumbly.
• Prepare a rolling surface and roll out a portion of the dough. Cut as many shapes from the dough as possible and place them on a prepared cookie sheet, about 2 inches apart.
• Place the cookie sheet in the freezer for 10 minutes. Freezing the cookies will help keep them from spreading. Meanwhile, knead the scraps and remaining dough together and continue the rolling, cutting, and freezing process on a second cookie sheet.
• After freezing, immediately bake the cookies on the center rack of your oven for 9 to 12 minutes (for 3.5 to 4-inch cookies), or until they appear done in the center. The baked cookies won't change much in color.
• Remove the cookies from the oven and let them cool on the cookie sheets for 2 minutes. With a thin cookie spatula, transfer the cookies to a wire rack to cool completely.

CUT OUT SUGAR COOKIES

Steps:

• In a medium bowl, combine the flour and salt with a wire whisk.
• In a stand mixer, cream the butter and sugar together. Add the eggs and vanilla and beat on medium speed until mixed well.
• Scrape down the sides of the bowl and add the flour mixture.
• Mix just until combined, being careful not to overmix.
• Divide the dough in half, gently flatten the ball into a disk and wrap tightly in plastic wrap.
• Refrigerate for 1 hour.**
• On a floured surface, roll out the dough to 3/8" thick. Use cookie cutters and cut as many shapes as possible, re-rolling the dough scraps and cutting again.
• Place the shapes on a non-stick baking sheet.
• Refrigerate the cookie dough for another hour.
• Preheat the oven to 325 degrees.
• Bake the cookies for 12-13 minutes, pulling the cookies out just before they start to brown.
• Allow the cookies to cool for 2-3 minutes, then transfer them to a flat surface to cool.
• Once the cookies are cooled, decorate as desired.

THE BEST CHRISTMAS SUGAR CUTOUT COOKIES

Steps:

• Sift together flour and baking powder in separate bowl.
• In second bowl, beat together sugar and egg until it becomes lemon-colored.
• Add butter, orange juice and vanilla.
• Mix until thoroughly incorporated.
• Slowly begin adding flour mixture (about 1/2 cup at a time) and blend; continue until all flour is used.
• Form into 2 flattened rectangles, wrap in plastic wrap, and chill for at least 1 hour.
• When ready to roll, set oven to 400 deg F.
• Cover baking sheets with parchment paper (can be reused from batch to batch).
• Sprinkle powdered sugar onto rolling surface as you would flour.
• Roll out one rectangle into desired thickness and cut out; place on baking sheet, making sure not to let cookies touch.
• Re-form scraps and roll again (may have to add more powdered sugar for rolling); continue until all dough is used.
• Once baking sheet is full, place into oven and set timer for 6 minutes.
• Depending on cookie thickness, baking time can range from 6-10 minutes, so check at the 6-minute mark to determine whether you need to bake longer.
• When light golden in color, remove cookies from baking sheet and place on cooling racks or flat surface covered with parchment.
• Cool to room temperature and frost with favorite frosting.
• If decorating, I recommend the following frosting (also appears in recipezaar under "Cutout Cookie Decorator Icing":.
• 1 cup confectioners sugar.
• 2 tsp milk.
• 2 tsp light corn syrup.
• 1/4 tsp vanilla.
• food coloring.