The Best Tasting Cut Out Sugar Cookies

Everyone loves cut out sugar cookies, but sometimes they look better than they taste. It is so common to see a beautifully decorated cookie that actually tastes terrible. This recipe is not like that. They are beautiful in a homemade, charming sense, but they will not win any cookie decorating awards. Where they really shine in is in texture and flavor.

Cookies are for eating, not looking at! This recipe will win the taste award any time.

The Best Cut Out Sugar Cookie Recipe

My mom’s famous sugar cookie recipe, with crisp edges, a soft center, and great flavor. Perfect for any time of year.

Prep Time 45

Cook Time 12

Serving Size cookies

Equipment

Stand mixer (with paddle attachment)
Mixing bowl
Measuring cups and spoons
Spatula or silicone scraper
Plastic Wrap
Rolling Pin
Cookie cutters
Baking sheets
Parchment paper or silicone baking mats
Wire cooling racks

Ingredients

1 1/4 cups powdered sugar
18 tablespoons salted butter (1 cup + 2 T. at room temperature)
1 egg yolk
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 3/4 cups all purpose flour

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Instructions

Cream the butter and sugar. In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed until smooth and creamy (about 1–2 minutes). Then, add the egg yolk, vanilla extract, and salt, scraping down the sides of the bowl as needed, and mix until well combined.
Add the flour. Set the mixer to the lowest speed. Then, add half of the flour and mix until it's just blended. After that, add the rest of the flour and keep mixing until the dough starts to come together. If the dough is still too crumbly after a minute of mixing, add water a few drops at a time until the dough sticks together when you pinch it.
Prepare and chill the dough. Place the dough on a clean surface and cut it into two equal pieces. Form each piece into a flat disc, wrap it well in plastic wrap, and put it in the fridge for at least 2 hours or up to 1 day. Chilling the dough makes it firmer and helps it keep its shape while baking.
Preheat and soften the dough. Preheat your oven to 350°F (175°C). Then, line baking sheets with parchment paper or silicone baking mats. Next, take one dough disc out of the fridge and let it sit for a bit until it’s easy to roll out. If the dough gets too soft while you're working with it, just put it back in the fridge for a few minutes.
Roll and cut the cookies. Sprinkle some flour on your work area and get your rolling pin. Then, roll the dough out to about ⅛–¼ inch thick, making sure it’s even for consistent baking. Use cookie cutters to make shapes, putting them close together to reduce leftover dough. You can roll the leftover pieces again to keep the dough from getting tough. Next, place the cut cookies on the baking sheets, leaving about an inch of space between each one.
Bake. Bake in the preheated oven for 12–15 minutes, rotating the trays halfway through for even baking. Thinner cookies will bake closer to 12 minutes, while thicker cookies may take up to 15 minutes. The edges should be just slightly browned. Be careful not to overbake.
Cool and decorate. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Decorate with your choice of glaze, royal icing, or buttercream, and add sprinkles.

Video

Notes

Make sure your butter and egg yolk are at room temperature. This helps everything mix well, making a dough easy to work with and baking evenly.

Warm dough can lead to messy edges and shapes. Work quickly and keep any extra dough chilled between uses. If your kitchen is warm, chill your rolling pin and baking sheets.

If your dough gets too warm while rolling and cutting, put the baking sheet with the cut-out cookies in the fridge for 10–15 minutes before baking. This helps them keep their shape.

For those who like everything just right, you can use your cookie cutter to trim the edges of the cookies right after they come out of the oven while they’re still soft. This will give them nice, clean edges.

Vanilla is a classic choice, but feel free to try other flavors. Almond, lemon, or orange extracts can add a fun twist. Just swap the vanilla for the same amount of your chosen flavor.

If you’re using royal icing, let the cookies cool completely, and use a clean, dry surface to decorate. For simpler decorations, sprinkle colored sugar or nonpareils before baking—they’ll stick and add a nice touch.

Besides sprinkles, you can use cookie stamps, textured rolling pins, or even the tines of a fork to make simple patterns that make plain cookies look special.

This is my mom’s recipe that she has made year after year at Christmas. She always makes them plain with just colored sugar sprinkled on top. They are delicious and simple to make that way. Some like them plain, while others go all out with sprinkles and frosting. I usually dip them in glaze or go all out with royal icing when I make them.

If you love the charm of traditional recipes, you might also enjoy these Old-Fashioned Roll-Out Sugar Cookies. They’re a nod to simpler times and deliver that classic, homemade flavor we all love.

Everyone will love them, and you’ll love how effortless they are! Plus, it’s a great way to get the whole family involved in baking! If you’re in the mood for a softer, no-roll sugar cookie, check out this Soft and Simple Sugar Cookies recipe. They’re quick to make and perfect for when you want something more casual.

Tips for the Best Cut Out Sugar Cookie

Measure Carefully: Use a kitchen scale if possible. Too much flour can make the dough crumbly, while too little will make it sticky and hard to work with. If you’re using measuring cups, fluff the flour, spoon it into the cup, and level it off with a knife.
Don’t Overwork the Dough: When rerolling scraps, gather and reroll just once. Overworking the dough can make your cookies tough instead of tender.
Dust Strategically: When rolling out the dough, dust your counter and pin it with enough flour to prevent sticking. Too much flour can dry the dough, so use a light touch. You can also roll the dough between two sheets of parchment paper to avoid adding extra flour.
Invest in Quality Cookie Cutters: Thin, flimsy cutters can bend and warp your cookies. Sturdy metal or thick plastic cutters give cleaner shapes and make the process easier.
Rotate Your Baking Sheets: Rotate your baking sheets halfway through the baking time for the most evenly baked cookies. This is especially helpful if your oven has hot spots.
Don’t Overbake: Watch the cookies closely in the last few minutes. The edges should turn golden; the centers may still look pale. Overbaking will make them crunchy instead of soft in the center.
Test One Cookie First: Before baking an entire tray, bake one cookie to check for spreading or browning time. This way, you can adjust the temperature or dough thickness if needed. If you’re looking for even more inspiration and advice, this post from King Arthur Baking is a great resource.

Key Ingredients and Tools

Basic tools and ingredients will help you make great sugar cookies every time. Here’s what you need to know:

close up of glazed sugar cookies with sparkling sugar and sprinkles

Salted butter: Using salted butter adds a nice flavor to the cookies. If you only have unsalted butter, add some salt to the dough. Make sure the butter is at room temperature so it can mix easily.
Powdered sugar: This gives the cookies their soft, melt-in-your-mouth texture. It’s finer than regular sugar and blends into the dough better, so don’t replace it with regular sugar. Sometimes labeled as confectioners’ sugar, this is found in the baking aisle. You can also blend regular granulated sugar in a food processor until it’s fine, but the texture might differ.
All-purpose flour: This is what gives the cookies structure. It’s versatile and easy to find. If you want a gluten-free version, use a 1:1 gluten-free baking flour for similar results.
Vanilla extract: Pure vanilla extract gives the cookies a rich, classic flavor. Imitation vanilla can work in a pinch, but the taste won’t be as strong. Swap it for a different flavor for almond, lemon, or orange extract.
Rolling pin guides: These small bands or attachments help you roll your dough to the same thickness so the cookies bake evenly. If you don’t have these, you can use two stacked rulers on either side of the dough as a guide.
Parchment paper: Lining your baking sheets with parchment paper prevents the cookies from sticking and makes cleanup easier. Silicone baking mats are a good reusable choice if you don’t have parchment.

These tools and ingredients will help your cookies turn out well!

Serving Suggestions

Serve these cookies with hot cocoa, coffee or espresso, spiced apple cider, vanilla ice cream, fresh berries, or a glass of milk.

Troubleshooting and Help

Can I skip chilling the dough?

It’s tempting, I know, but chilling is super important! It helps the cookies keep their shape and prevents them from spreading too much in the oven. Trust me, it’s worth the wait.

What’s the best way to roll out the dough?

Lightly flour your counter and rolling pin, and roll the dough evenly to about ⅛–¼ inch thick. If it sticks, roll it between two sheets of parchment paper instead.

How can I keep my cookies from sticking to the counter?

Sprinkle a little flour on your work surface and rolling pin, or roll the dough between two sheets of parchment paper. If the dough warms up and gets sticky, pop it back in the fridge for a few minutes.

My dough feels really crumbly. What should I do?

Don’t worry! If the dough isn’t coming together, add a few drops of water at a time and mix again until it holds together when you pinch it. Don’t add too much—you want it firm, not sticky.

Why do my cookies look lumpy or uneven?

This usually happens if the butter and sugar aren’t fully creamed or the dough isn’t rolled out evenly. Be sure to mix thoroughly and take your time rolling the dough to a uniform thickness.

How can I make sure my cookies are all the same size?

Use rolling pin guides or stack two rulers on either side of your dough to keep it even. Press the cookie cutter straight down without twisting for clean edges.

Can I use natural food coloring for decorations?

Yes! You can find natural food coloring made from vegetable or fruit extracts or make your own with beet juice, turmeric, or spirulina for subtle colors.

How do I know when the cookies are done?

Keep an eye on the edges—they should start to turn golden. The centers might still look a little soft, but that’s okay. They’ll firm up as they cool.

Can I flavor these cookies differently?

Yes! For a fun twist, you can swap the vanilla for almond, lemon, or even orange extract. Just stick to the same amount so the flavor isn’t overpowering. You might also enjoy these soft and tangy Cream Cheese Cookies.

Let me know if you have any other questions—I’m happy to help!

Storing Leftovers

Room Temperature Storage

Store baked and undecorated cookies in an airtight container at room temperature for up to 1 week. Layer them between sheets of parchment or wax paper to prevent sticking.
Once decorated, let the icing or glaze dry completely before stacking the cookies in an airtight container. They’ll stay fresh for about 5–7 days.

Refrigerator Storage

If you want to keep the cookies longer, store them in the refrigerator in an airtight container for up to 2 weeks. Again, separate layers with parchment or wax paper.

Freezing the Dough

Before Baking: Wrap the dough tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To use, thaw the dough in the fridge overnight, then roll it out and bake it as directed.
Cut-Out Shapes: You can freeze pre-cut cookie shapes by laying them on a baking sheet in a single layer until firm. Then, transfer them to a freezer-safe container with parchment paper between layers. Bake directly from frozen, adding 1–2 minutes to the baking time.

Freezing Baked Cookies

To use, thaw at room temperature for about an hour. If they’re undecorated, you can decorate them once thawed.
Allow baked cookies to cool completely before freezing. Place them in a single layer on a baking sheet and freeze until firm. Transfer them to an airtight container or freezer bag, separating layers with parchment or wax paper. They’ll keep for up to 3 months.

I hope you agree that these are the best-tasting cut-out sugar cookies in the world. They’re perfect for holiday baking, a fun weekend project, or even a sweet treat to brighten an ordinary day. Make a big batch to share with friends, or save some dough in the freezer for whenever the craving hits. Enjoy!

The Best Tasting Cut Out Sugar Cookies