Best Sugar Cookie Recipe for Cut-Out Cookies Recipe
If you’re on the hunt for the best sugar cookie recipe for cut-out cookies recipe, you’re in the right place. These cookies come out just perfect every single time—soft enough to enjoy right away, but firm enough to hold their shape through all your festive cookie cutter shapes. I’ve used this recipe for birthdays, holidays, and just plain old lazy afternoons, and it never disappoints.
What makes this recipe really stand out is the balance of simple ingredients and just the right amounts of vanilla and almond extract, which add a subtle depth of flavor you won’t find in most sugar cookie recipes. Whether you want to frost ‘em, decorate with sprinkles, or keep ‘em plain, this is the best sugar cookie recipe for cut-out cookies recipe that’s guaranteed to please both the eye and the palate.
Ingredients You’ll Need
These ingredients work together beautifully to create sugar cookies that aren’t too sweet or dense—perfect for rolling out and cutting into any shape you like. A quick tip: make sure your butter is softened, not melted, so the dough maintains the right texture.
- All purpose flour: The backbone! Use good quality flour for a tender but sturdy cookie.
- Salt: Just a pinch to balance the sweetness and enhance flavor.
- Baking powder: Helps the cookies rise slightly without losing shape.
- Butter: Softened to room temp ensures smooth mixing and rich flavor.
- Granulated sugar: Classic sweetness; I like to use pure cane sugar.
- Eggs: Provides structure and moisture for a perfect crumb.
- Vanilla extract: Adds warmth and classic vanilla aroma.
- Almond extract: This little addition makes all the difference—don’t skip it for that signature flavor!
Variations
One of the things I love most about the best sugar cookie recipe for cut-out cookies recipe is how easy it is to make your own by tweaking flavors or toppings. Feel free to experiment!
- Gluten-Free: Swap out the flour for a gluten-free blend and add a teaspoon of xanthan gum for structure. I’ve made these successfully for friends with Celiac—everyone loved them!
- Spiced Sugar Cookies: Add cinnamon or nutmeg to the dry ingredients for a cozy fall twist I adore.
- Decorative Variation: Try rolling the dough in colored sugar or flicking on edible glitter before baking to wow the kids.
- Reduced Sugar: Cut back the granulated sugar by 1/4 cup if you want something less sweet but still delicious.
How to Make Best Sugar Cookie Recipe for Cut-Out Cookies Recipe
Step 1: Prep Your Dry Ingredients
Start by whisking together your flour, salt, and baking powder in a large bowl. This prevents clumps and evenly distributes the leavening so your cookies bake up just right. I like to sift these together if I’m feeling fancy, but a good whisk works perfectly.
Step 2: Cream Butter and Sugar
In a separate bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy. This usually takes about 3-4 minutes. The fluffiness helps create a tender cookie texture. Make sure your butter isn’t too cold or melted here—that’s key!
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time, then add both the vanilla and almond extracts. The almond extract is my secret weapon—it adds such a wonderful aroma and flavor note that really takes these sugar cookies up a notch.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough just comes together. Don’t overmix—stop as soon as you don’t see any flour. The dough should be soft yet firm enough to roll out.
Step 5: Chill and Roll Out
Wrap your dough in plastic wrap and chill it for at least 1 hour. This firming up makes rolling easier and helps your cookie cutters produce clean shapes. When you’re ready, lightly flour your surface and roll the dough to about 1/4 inch thickness.
Step 6: Cut and Bake
Use your favorite cookie cutters to cut shapes and transfer to parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until the edges just start to turn golden. Keep a close eye—these cookies bake fast and you don’t want them to dry out.
How to Serve Best Sugar Cookie Recipe for Cut-Out Cookies Recipe
Garnishes
I love decorating these cookies with royal icing and vibrant sprinkles—makes them festive and fun, especially for kids’ parties or holidays. For a simpler touch, a light dusting of powdered sugar or a drizzle of melted chocolate works like a charm too.
Side Dishes
These sugar cookies pair beautifully with a cozy cup of hot cocoa or a chilled glass of milk—classic combos that never fail. For grown-ups, I’ve even enjoyed them alongside a warm spiced tea or coffee, especially during chilly weather.
Creative Ways to Present
For holiday gatherings, I like arranging the cookies on a pretty platter with fresh greenery or edible flowers around the edges. You can also stack a few cut-out cookies tied with ribbon as little edible gifts—it’s a crowd-pleaser every time!
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to a week. I usually add a slice of bread in the container to keep the cookies soft—it’s a little trick that really works!
Freezing
You can freeze both the dough and the baked cookies. For dough, shape it into a disk, wrap tightly, and freeze for up to 3 months. When ready to use, thaw in the fridge overnight. Baked cookies freeze well too—just thaw to room temperature before decorating.
Reheating
If you want to freshen up cookies from storage or the freezer, pop them in a 300°F oven for 3-4 minutes. This softens them nicely without drying them out. I don’t recommend microwaving—they tend to get rubbery quickly that way.
FAQs
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Can I make this Best Sugar Cookie Recipe for Cut-Out Cookies Recipe without almond extract?
Yes! You can omit the almond extract if you prefer, but it does add a subtle, delightful flavor that I highly recommend including if you have it on hand. If you skip it, you’ll still have tasty sugar cookies—just a bit less complex in aroma.
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How do I prevent my cut-out sugar cookies from spreading during baking?
Chilling the dough is the key step here. Make sure you chill the dough for at least an hour and use chilled cookie sheets. Also, avoid over-creaming the butter and sugar to prevent excess air in the dough, which can cause spreading.
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Can I use this dough for drop cookies instead of cut-outs?
This dough is designed for rolling and cutting, so it’s a bit firmer than typical drop cookie dough. While you can drop spoonfuls onto a sheet, expect a thicker, less spread cookie. For drop cookies, recipes with more butter or liquid might work better.
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What’s the best way to roll out the dough without sticking?
Lightly flour your rolling surface and rolling pin. If the dough warms and gets sticky, pop it back in the fridge for 10-15 minutes. Rolling between two sheets of parchment paper also works great to avoid sticking and makes clean-up a breeze.
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How long do these sugar cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay fresh for about a week. Using the bread slice trick helps maintain softness. For longer storage, freezing is your best bet.
Final Thoughts
Honestly, this best sugar cookie recipe for cut-out cookies recipe has been my go-to for years whenever I want reliable, delicious, and pretty cookies that everyone loves. It’s such a joy to gather in the kitchen, roll out the dough together, and get creative with shapes and decorations. I hope you find as much happiness—and tasty success—making these cookies as I do. Give it a try and I think you’ll agree it’s a recipe worth keeping around!
PrintBest Sugar Cookie Recipe for Cut-Out Cookies Recipe
This Best Sugar Cookie Recipe for Cut-Out Cookies yields soft, buttery, and perfectly sweet cookies ideal for shaping and decorating. These classic sugar cookies are easy to prepare with simple ingredients and deliver a tender texture that holds shapes well, making them perfect for festive occasions and cookie cutters.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 36 medium-sized cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 4 cups all purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
Wet Ingredients
- 1 cup butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all purpose flour, salt, and baking powder until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts: Beat in the eggs, one at a time, making sure each is fully incorporated. Then add the vanilla and almond extracts and mix until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing to keep your cookies tender.
- Chill the Dough: Divide the dough into two equal portions, flatten into disks, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour. This firms the dough and helps with rolling and cutting.
- Roll and Cut Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut into desired shapes and place them on a parchment-lined baking sheet.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes or until the edges are just beginning to turn golden. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Decorate: Once cooled, decorate your sugar cookies with icing, sprinkles, or enjoy them plain.
Notes
- Chilling the dough is essential for cut-out cookies to maintain their shape while baking.
- Do not overbake; cookies should be slightly soft in the center to keep a tender texture.
- If you prefer, you can substitute almond extract with more vanilla extract.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Keywords: sugar cookies, cut-out cookies, vanilla almond cookies, holiday cookies, cookie cutter recipe
