Cut Out Sugar Cookies

5 from 4 votes

This is the absolute best homemade cut out sugar cookie recipe. Soft, chewy, and always hold their shape without spreading -- ideal for decorating cut-outs!

Prep Time15

Cook Time6

Chill Time1

Total Time1 21

Course: Dessert

Cuisine: American

Servings:

Calories: 146kcal

Author: Jennifer Fishkind

Ingredients

1 cup salted butter softened
1 cup granulated white sugar
1 large egg
1 tablespoon vanilla extract
¼ teaspoon almond extract
2½ cups (300 grams) all-purpose flour spooned and leveled
½ teaspoon baking powder
½ teaspoon salt

Instructions

Beat salted butter and granulated sugar together until creamy, about 1-2 minutes.
1 cup salted butter, 1 cup granulated white sugar
Add egg, vanilla extract, and almond extract and mix until combined. Set aside for now.
1 large egg, 1 tablespoon vanilla extract, ¼ teaspoon almond extract
In a separate bowl, combine all-purpose flour, baking powder, and salt.
2½ cups (300 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Divide the dough in half, place each half between two sheets of parchment paper, and roll out to ¼ inch in thickness.
Chill the dough in the refrigerator for 1-2 hours or overnight.
Once chilled, use cookie cutters to cut out shapes from the dough.
Place cookies on a large sheet pan and place cookies and pan into the refrigerator for an additional 10-15 minutes or until cold to the touch.
Preheat the oven to 375 degrees Fahrenheit.
Bake on a parchment-lined baking sheet for 6-8 minutes or until the bottoms are set and barely starting to brown. Do not overcook.
Transfer cookies to a cookie rack to finish cooling before frosting.

Notes

See the post above for the perfect homemade icing recipe!

Storage:

To Store: Decorated sugar cookies can be stored in an airtight container and will stay fresh for about 2 weeks. Just be sure to not expose them to air.
To Freeze: You can freeze the frosted sugar cookies for up to 2 months if stored in an freezer safe container or wrapped well.
Make Ahead: The dough can be made a day or two ahead of time and left in the fridge until you're ready to bake and decorate. That’s another thing I love about this recipe!

Tips:

It’s very important that the cookie dough is very cold before baking or the cookies will spread. Refrigerating the dough for 1-2 hours ensures that the cookies bake evenly and hold their shape.
The dough will warm when working with it so placing the cut-out cookies back in the fridge right before baking will minimize any spreading.

Nutrition