Easy Cut Out Sugar Cookie Recipe (No Chill, Perfect Shapes)
This SUGAR COOKIE RECIPE comes together in just minutes, does not need chilling, holds its shape, and doesn’t spread.
This is bound to become your new favorite cookie recipe!
If you’ve been searching for that one perfect cut out sugar cookie recipe, the one that holds its shape, bakes up soft yet sturdy, and looks just like something from a bakery window, this is it. No more spreading dough, no more guessing, no more disappointing batches. This recipe is designed to give you beautiful, clean edges every time, with a soft, buttery texture and just the right amount of sweetness.
Whether you’re baking for everyday treats, holiday trays, or decorating with the kids, these cookies deliver consistent, bakery style results without the stress. They roll out smoothly, cut cleanly, and bake evenly, making them just as reliable as they are delicious.
Once you try this recipe, you won’t need another. It’s the kind of go to you’ll come back to again and again for every season, every celebration, and every craving for a truly perfect sugar cookie.
It’s perfect for any shape cookie cutter. It rolls out easily, can be baked days ahead, and the cookies can even be frozen. Talk about versatility!
The best sugar cookie recipe
These cookies are great all year long. You don’t have to wait until December to make Christmas Cookies with this recipe, but it’s also a perfect time for them, too!
You will fall in love with this sugar cookie recipe.
The cookies are light and tasty without being heavy or tough.
They are not overly sugary, and they taste great alone or with a thin or thick glaze icing on top.
This recipe makes approximately 3 dozen 2 1/2 inch cookies rolled about 1/4″ thick ( of course, it will depend on the shape of the cookie).
Chocolate cut-out sugar cookie recipe you won’t want to miss
Ingredients
- butter (salted or unsalted), I explain in more detail below
- powdered sugar
- large egg
- vanilla extract or vanilla bean paste
- all-purpose flour
- baking powder
- salt
This is the best no-sugar-spread sugar cookie recipe. I’ve made thousands of cookies using this recipe.
Be sure to make sure your dough is not soft, the butter is not warm, and you don’t roll the cookies too thin, and when you press your finger into the dough, it should be tender, but not “squish” too easily.
If it is too soft, mix it a bit longer. If it seems soft or “greasy,” add a tablespoon or two more flour, but be careful you don’t want the dough to be dry, it would crumble and not look smooth.
Best no-sugar-spread sugar cookie recipe!
Save yourself from headaches:
My best advice when trying a new cut-out cookie (or any cookie recipe for that matter) is to bake 1-2 cookies on the baking sheet you’ll be using in the center of your oven and time it so the cookie is firm on the edges, and the bottom is golden.
The oven should be well preheated before you open the oven door. Don’t pop the tray in as soon as you heat it comes to the temperature.
You’ll open the door, and the temp will drop. These cookies bake at 400° for a shorter amount of time than other cookie recipes.
If you follow the directions, you’ll end up with beautiful cookies that hold their shape!
Be sure to have the right tools for rolling out even cookies. If the rookies are all the same size and thickness, they will bake evenly.
Do not overcrowd the pan, allow 2 inches between each cookie.
You’ll most likely fit 12 cookies on a rolled edge 12×16 1/2 cookie sheet pan, which is the best cookie sheet to bake on, they are thick and cookies bake evenly.
The type bakeries use, but half the size, as the larger sheets won’t fit in most home ovens.
Use 1/4 in wooden dowels to ensure each cookie is the correct thickness.
As well as all the baking supplies I use.
How to freeze cookies, and much more!
I bake my cookies without allowing them brown and let them cool on the baking sheet completely.
Golden coloring is good, but no brown edges or bottom. This method has many benefits. There is no risk of the cookies getting messed up when transferring them, like the traditional method of moving them to a cooling rack.
If you’re making lots of cookies, the trays stack easily by alternating one in the opposite direction.
The “edge” of the cookie sheets stacks nicely without crushing the cookies.
Plus, you can decorate the cookies right on the baking sheets and restack the baking sheets until the cookie icing dries. This rack holds baking sheets nicely to keep the kitchen picked up and using minimal space, perfect for baking (and for doing puzzles!)
Saving space, keeping things needed and fewer crumbs all over the kitchen… making for easy cleanup.
This cookie recipe really holds its shape, so when baked the cookies come out of the oven in the shape they went in!
To get more info, be sure to check out THIS POST too. It has lots of tips on cut-out cookies.
Three tips to remember
- Be sure the butter is at room temperature but not warm.
- Measure your flour by scooping the flour out of the container you have it in, then into the measuring cup and leveling it off. Or whisk the flour in the container to lighten it up especialy if you don’t use it often.
- Don’t pack the flour in, or you will have drier dough and tougher cookies.
These fun Donut Cookies can be the star of the show on your next celebration. Use any color icing and fun rainbow sprinkles.
And don’t forget, a donut cookie cutter shape makes a perfect wreath for the holidays!
I like my cookies and baked goods to have a great balance of salty sweetness. I often use salted butter and yes, still add salt to the recipe.
If you are in doubt and do not like salty-sweet, use unsalted butter, and add half the amount of salt to the recipe.
Be sure your baking powder is fresh.
Now my rant on vanilla…
BUY the best vanilla you can.
It really does make all the difference in baked goods.
We’ve all popped a cookie into our mouths at some time or another, expecting it to be delicious, and it just lacked flavor. Right? Flavor is key when using such simple ingredients.
The flavor of cookies like cut-out cookies and even chocolate chip cookies rely on vanilla for the flavor. Use good quality vanilla. Don’t use imitation vanilla. Great vanilla extract is worth the purchase. Use vanilla bean paste for a wonderful flavor and specs of vanilla bean in your recipes.
These cookies can be made to your liking by adding some almond extract as well. Some people love the almond flavor in a sugar cookie. But I’m a purest when it comes to sugar cookies and prefer all vanilla!
Just because you CAN buy it in a big bottle at a great price doesn’t mean it will result in the best-tasting baked goods.
I can’t tell you how many times I’ve purchased vanilla, put it in baked goods, and it lacked flavor, completely. It’s no secret that the right ingredients make all the difference. Use the best vanilla you can afford.
Since I wrote this post, the cost of vanilla has gone through the roof! I wish I had stocked up on vanilla years ago.
Currently, I buy THIS, as I know I can count on the quality and order it anytime I need it.
I have vanilla that says Madagascar, Tahitian, and Bourbon.
There are many brands like this, this, and oh my goodness, don’t use cheap or imitation vanilla, you will not be pleased with the result.
Here is my post on my foodie favorite items with baking sheets and other items I find essential in the kitchen.
And the ONE main item I use for easier baking is this!
I don’t think I’d get as many cookies made if I didn’t have a stand mixer.
Here is an image of the cookie cutter I used for these cookies in the photo above.
It’s 2 1/2 inches wide at the largest part of the heart. Here is a set that has many sizes.
Cookie cutters are readily available in stores and online. I love this round set that has both smooth and crinkled edges.
This is a heart set with both smooth and crinkle edges.
The cookie cutter I used, I could not locate the exact one, but I think the set might have that size in it.
Heart-shaped cookies are my favorite,
I have tons of heart-shaped cookie cutters,
And it’s great to have a variety of sizes like these
If you’d like Royal Icing for the cookies you can find all the info and recipe for Royal Icing here.
Get MORE info on HOW TO BAKE PERFECT COOKIES here.
Sugar cookies are the best way to say hi, thanks, sorry, let’s celebrate, and I love you….
Yes, freshly-baked cookies are always a good idea, no matter the reason!
So bake up a batch and add on some glaze icing. The dynamic duo is the best!
Take a look at more posts featuring icing recipes
Icing Cookies with a piping bag –
This easy no mess method of filling piping bags to ice cookies will have them looking professional after a little practice.
Icing cookies without a piping bag
Once you see this, it’ll change how you ice cookies especially if you’re in a hurry!
Most posts on cookies
- Bake Perfect Cut Out Cookies
- Cookies Tips GUIDE
- Cookie Ebook, how to make a BEAUTIFUL tray of cookies all with one dough. Take a look at how pretty it is!
Iced sugar cookies are great all year long, perfect for decorating at all holidays and occasions here are some of my favorites: (lots of links to my cookies in the following list)
- New Years you can use champagne cookie cutters to numbers to ring in the New Year
- Valentine’s Day – Red Velvet Hearts and Cinnamon Red Hot Heart Cookies and these easy Strawberry Cookies and Cupid Cookies
- St. Patrick’s Day – Mint Cookies with Dark Chocolate Glaze Icing
- Easter and Spring – Lemon Cookies, Bunny Cookies, and too-cute cherry cookies with cherry icing
- Memorial Day – July 4th to celebrate all things red, white, and blue, like these Tie Dye Cookies and Star Cookies
- Back to School – Apples or pencils are great this time of year.
- Fall – Leaves and I just love Chocolate Cherry Cookies this time of year.
- Halloween – Chocolate Peanut Butter Pumpkin shaped cookies Chocolate Peppermint Ghost Cookies and these fun mummy cookies
- Thanksgiving – I love Pistachios and these Pistachio Cookies can be made with your favorite nuts as well these great Coconut Cookies will kick off baking season really well. Then look at the cutest Turkey-faced cookies here. Christmas – Stained Glass Cookies, Red Velvet Snowflake Cookies Snowman Gingerbread Cookies, and Giant Gingerbread Cookies also take a look at these fun reindeer cookies and snowman snowflake cookies, Gingerbread spice cut-out cookies, fruitcake cookies and peppermint mocha cookies
- Game Day – check out these fun football player cookies and Coconut Football Cookies and if you’re a baseball fan these Batter up baseball cookies are so cute!
- Birthdays – Sprinkle Cookies
- Fun flavors– Banana cut-out cookies, peanut butter cut-out cookies, toffee cut-out cookies, lemon poppy cookies, cinnamon raisin cookies
My BEST advice on baking cut-out cookies is
- plan ahead
- Don’t try to bake and ice a large batch without enough time.
- Bake a day ahead, it’ll give you time to clean up and plan the decorating
- Have a plan for the icing, what you’ll do on the cookies, maybe draw it out on paper, and you can trace the cookie cutter so you’ll know just how it’ll look.
- Doing too much in a short time will be fatiguing, you’ll get tired, and the cookies won’t look like your best work. and then there is the mess to clean up. So plan accordingly so it’s small, easy steps that will end in delicious and pretty cookies.
Do not roll cookies too thin, they don’t hold their shape. 1/4″ thick works well. I always roll my cookies with a rolling pin on two wooden dowels.
If you are baking a lot of cookies, or they are for a big party or event…
Start baking the cookies three days before you need them,
this gives you time to clean up, especially if you are making multiple batches of cookie dough.
Ice the cookies the next day and let them dry completely on baking sheets.
Don’t move the cookies, you’ll end up messing up more cookies by handling them over and over. Purchase extra baking sheets if you plan on baking lots of cookies. These are my favorite baking sheets. I have bought many different brands, but these are my all-time favorite.
If you do mess up a cookies icing, be sure to have some sprinkles like these on hand, they can make cookies cute with minimal effort.
(keep scrolling down, there is a lot more info in this post on cookies you won’t want to miss)
There are so many options with baking sugar cookies depending on the cookie-cutter, icing color, and sprinkles, and these taste AMAZING!
These cookies are great all year long!
If you’d like to see some of my favorite items be sure to check out these posts: They include items I use in the kitchen and other everyday items.
See more of my FAVORITES HERE and my FOODIE FAVORITES HERE
Sugar Cookie Recipe
Ingredients
- 1 cup salted butter (230g)
- 1 ½ cups powdered sugar (170g)
- 1 large egg
- 2 teaspoons vanilla extract or vanilla bean paste (10G)
- 2 3/4-3 cups all-purpose flour (413-447g)
- 2 teaspoons baking powder (8.5g)
- 1 teaspoon salt *if you prefer sweeter sugar cookies you do not need to add additional salt if using salted butter (5.69g)
Instructions
- Preheat oven to 400°
- In the large bowl with a mixer, cream together butter and powdered sugar, and mix until the butter is light in color and well blended.
- Mix in the egg and vanilla.
- Blend in 2 3/4 cups flour, baking powder, and salt. (only add the additional 1/4 cup flour if needed, the dough should be supple and soft not dry)
- Mix until the dough forms a ball, on medium speed.
- Roll out cookie dough in between wax paper sheets, or lightly floured surface.
- Roll out cookie dough to 1/4″ thick.
- Dip cookie cutter into flour and press evenly into cookie dough, then transfer to a parchment-lined baking sheet.
- Bake in a well preheated oven at 400° for 7-9 minutes, until the cookies are golden on the bottom, but the tops are not browned yet.
- Cool completely before icing.
Notes
- recipe in grams
- 1 cup salted butter (230g)
- 1 ½ cups powdered sugar (170g)
- 1 egg
- 2 teaspoons vanilla extract or vanilla bean paste (10G)
- 2 3/4-3 cups all-purpose flour (413-447g)
- 2 teaspoons baking powder (8.5g)
- 1 teaspoon salt (5.69g)
There are so many options when it comes to cut-out cookies, the shape, flavor, and the color.
Cookies are perfect for EVERY occasion!
To make the eyes and other parts on the turkey’s I made them with royal icing on parchment paper and place them on top of the icing, it’s great you can make them ahead of time look here for the recipe and info on making the little add ons (royal icing transfers).
You can make cut-out cookies with colored cookie dough too, which is great if you don’t want to ice them!
Check out these Cherry Cookies
LOTS of info on baking cookies here:
- cookie tips guide
- how to bake perfect cookies
- Easy Cut Out Cookies
- Cookie Dough Recipe that holds its shape
- Soft Sugar Cookies and Frosting
- How to ice cookies with a piping bag
- Brush on glaze icing
- resources, recipes, items, and instructions for baking perfect cookies
- royal icing recipe
SIGN UP FOR MY FREE COOKIE GUIDE
this is a must for any cookie lover! CLICK HERE For info on this great ebook!
Take a look at these RED VELVET cookies too (Click HERE)
If you like this post feel free to check out more of my recipes HERE or click the recipes tab on the toolbar, and please share this post using the social share buttons at the top or bottom of this or any post.
Thanks,
Diane
Hello, would you say these are soft cookies or more like crunchy cookies?
They are not crunchy, they are a firm but tender sugar cookie. They are firm enough to hold shape and not break when handled. Tender when you bite into them.
I’m sorry but this recipe did not work at all. The cookies did not hold their shape! Very disappointed. I had to throw them out and find a better recipe.
I’m sorry the recipe didn’t work for you. I’ve made numerous batches of this recipe with no trouble. If you want to try to troubleshoot what went wrong feel free to be specific with what happened and I can then give you ideas to try for your cookies to come out like mine.
Common problems people say they have had: the dough is too moist, solution be sure you are using large eggs. If the dough is too dry try warming it up in your hands as the butter will melt a little bit and become smooth, especially helpful if your kitchen is cold.
If you think there is another issue, let me know.
What is your icing recipe? These cookies look amazing! Going to make some, but needed icing recipe. Thanks!👍
Here is my glaze icing recipe https://www.createdby-diane.com/2013/11/italian-cut-out-cookies.html
Here is the video
https://www.youtube.com/watch?v=hgvDhLFc1Mg
Here is my post on royal icing for a different icing https://www.createdby-diane.com/2013/10/royal-icing-googly-eyes.html
I also have many posts on cookies
https://www.createdby-diane.com/2017/07/how-to-ice-cookies-with-a-piping-bag.html
and here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html#comment-301662
You can also use the recipe tab on my blog to see more posts “cookies” or “icing” will bring up other posts you may have an interest in seeing.
Hi, thank you so much for sharing. I love this recipe! Is there a chocolate version of this recipe?
Yes, here is my Chocolate Cut Out Cookie Recipe https://www.createdby-diane.com/2016/12/chocolate-cut-out-cookies.html
I’ve made this recipe twice and both times added an extra 1/2 cup of flour on top of the stated amount and still cannot get the mixture to cut out with a cutter. My mixture is very soft. I rolled it into balls & pressed flat on the tray. They cooked well and tasted great, but wanted to use a heart shape cutter. Was worried putting any more flour in will change the texture and taste. I’m in Australia- maybe our ingredients are different. Will play with the recipe again!
Hi Christine, I’m not sure where the trouble lies, I’m using all purpose flour, and I’m not sure if any other ingredients are different that they are here in the states. Since you are having trouble, yes you can add more flour, the more flour and the more you “work” the dough the tougher the cookies get here, the cookie dough is soft but certainly manageable to roll and cut with a cookie cutter as I’ve made this recipe for years and dozens and dozens of cookies, so you can try more flour, I don’t chill my dough but maybe there is more moisture in the air where you are, try chilling the dough for 10 minutes, to get the butter a little firmer so the cookies roll easily. Let me know specifically what you think could be the difference in ingredients or weather or whatever and I can try to help you trouble shoot so you can have a great result with these cookies. *powdered sugar, also called confectioners sugar.
I know this dough does not need to be refrigerated but can it be? Will the dough still hold its shape when baked of the dough is made a day in advance and kept in the fridge?
I don’t refrigerate this dough, it tends to make the dough a little “tougher”. I prefer it made the same day as it’ll be baked. You can, of course, refrigerate the dough, just be aware of the change. The dough takes 5 minutes to make. If you do refrigerate the dough be sure you bring it to room temperature before you roll it out to cut the cookies.
Can you freeze the dough or maybe even the made cookies ?
I have baked the cookies and triple wrapped them and then froze them, then thawed them completely unwrapped and iced them with great results. I have also iced and then frozen the cookies will great results, I have not frozen the dough and then made them, I prefer the cookies to be made when the dough is made, but go right ahead and try it and let me know how it goes.
Do you grease your cookie sheets, or bake on parchment or a Silpat? Or can they just go onto an ungreased sheet?
Making a double batch today. 😉
I bake on parchment lined commercial style baking sheets, the cookies do not turn out greasy on the bottom, so you can easily stack them before or after icing them. The thicker style baking sheets allow for the more even baking. Here is a post on my favorite things, and I’ve included the parchment sheets and baking sheets if you want to see them.https://www.createdby-diane.com/2015/12/foodie-favorites.html
Hello,
I agree with all the comments! These ARE easy and they ARE delicious. Thank you for sharing!
Thank you so much! Just finished the first batch of these cookies with the kiddos. I used the whole 3cups, as well as some on the surface for rolling. They have an awesome consistency almost like cloud dough. And worked great with our 3D sitting santa cookie cutter!
Happy to hear you liked the recipe, we love it!
Happy Baking!
Since this is a softer cookie, will it hold up to a larger cookie cutter or will it be too prone to breaking? I’m thinking maybe three inches across, four or five inches tall. I would like to make oversized stocking cookies for Christmas
If i want to make the dough a few hours before rolling it out and using it. Should it be fine to go into the fridge until then? Or will i need to set it on the counter for a few minutes before rolling out?
It should be fine if the kitchen is under 70 degrees. Keeping the cookie dough in a stainless steel bowl will keep it cool, cover it with plastic wrap or a towel. If you feel after cutting any of the cookie dough it seems soft/warm, place the baking sheet in the fridge for 5-10 minutes to chill it before baking so the cookies don’t spread. If it’s more than a few hours, you can refrigerate the dough by wrapping them in plastic wrap in disk shapes and placing them in a plastic bag. They will need to come to room temperature before you roll the cookie dough.
Is The end result of this cookie crunchy or soft when you bite into it? Looking for soft cut out.
this is a softer cookie, crunchy cookies will have granulated sugar and way more of it 🙂
Should I put the dough in the fridge before rolling out and cutting? I see this a lot as it says the cookie will be less likely to spread because the butter will be firm. I have seen it said that if the recipe doesn’t say to put it in the fridge, then don’t. Your recipe doesn’t say it. What are your thoughts?
I do not refrigerate the dough and it does not spread. I’ve made thousands of cookies with this recipe and there is no need to refrigerate the dough. That just more reason to love this recipe, it’s easy and quick.
I have ruffled edge cookie cutters–sets round and square–and after baking, never get the distinct marking at the edge like yours look. How can I achieve that? Do they puff up a lot with the baking powder? Thanks.
It does all depend on the cutter itself and how sharp the wavy edge is, as well as the cookie recipe. I haven’t had any trouble with this cookie recipe. It does not change shape that much at all when baked. The wider the wave on the cookie cutter the softer the edge when baked. No, they do not puff up excessively with the baking powder. I added a link to the post for my red velvet cookies, you can see the dough in that post and how clean the edges are when cut with the cookie cutter. I’ve updated the post “sugar cookie recipe” with a photo of the cookie cutter I use so you can see it.
I just made these cookies, they are delicious! I chilled the dough for a few minutes to make it a little easier to handle, they held their shape perfectly and taste wonderful. Thanks for the recipe.
How do should I store them in between baking and decorating once they’ve cooled?
I just made these cookies and I’m not sure if I’m used to a really sweet cookie but mine came out looking great but I feel they taste bland with no flavor and I copied the recipe just as shown. Any advise?
The flavor for sugar cookies of course has to do with sugar,the butter and the vanilla is KEY, use the best vanilla, when you open the bottle it should smell amazing and strong. That would be my best guess. I most often use Neilsen Massey https://amzn.to/3U3INZa
So it’s hard to know what items you used and which one could be improved, I always suggest start with great vanilla. Make sure your butter has a great taste (no matter the brand butter is a key ingredient) as far as the powdered sugar I’ve used name brand and store brand and do not notice a difference in flavor. The cookies are not overly sweet, most often they will get icing on top, icing is where you can again add vanilla to get more flavor. I hope that helps, let me know if you have more questions, I’m happy to help.
These cookies look super easy – question though.. How do I know whether or not to up the flour to 3 cups?
By the texture of the dough, as there is no control over the butterfat and liquid in the butters each and every person who will be making this recipe, the flour is the one item you can control. So add a tablespoon at a time as needed. I don’t work on a floured surface, I work between waxed paper. You’ll have to adjust the flour to your liking, the dough should be soft and not have a floury consistency when you touch it. Too much flour will result in drier cookies. That is why there is a range. There is varying degrees of protein in flour and how stretchy and firm the dough will get is effected as well, but the flour is the easiest to control.Begin with 2 3/4 cup flour, then add a small amount if the dough seems too moist, most often you will be fine with 2 3/4 flour.
I am making a dozen cookies what should the temperature be?
Bake at 400 degrees F
hi i just wanted to clarify
the temperature is given in fahrenheit right?
yes 400 degrees Fahrenheit.
thanks for answering that question I was just going to ask.
How many cookies does this recipe make?
This recipe makes 3 dozen heart cookie, about 2 1/2 inch cutter across. It will depend on the cookie cutter size and how thick you roll them.
I made these last week and they turned out great. I did the exact same and followed the recipe perfect again this week (having a Christmas party and wanted to make 50 or so) and this time they did not keep their shape. The only difference is last time I let the egg and butter sit out for about 8 hours, and this time they only sat out about 2 hours. Will this make that big of a difference? I’m so upset and now so behind on making my cookies.
There are a couple of things that can affect spreading, over whipping the butter (if it has more air, the cookies will spread as they bake, over whipping the eggs can do it too) the other variable is can be the weather, hotter in the kitchen or more humid (rain outside) but I don’t see that effecting my cookies but I live where it’s dry it usually just effects my icing.
You can put the trays of cut out cookies in the fridge until they are cold (15 min) then bake.
Don’t use hot cookie sheets, check oven temperature, often when cookies spread the oven isn’t hot enough to get the rise abs the butter melts first (spreading the cookie) the oven should be at 400.
I hope you’re able to find what could have happened, or bake the remaining cookies well. It can be frustrating. I’m here to help if you have more questions.
I forgot to mention, if not enough flour is added and the cookies seems soft and floppy when transferring from cutting to baking that could be a reason they spread (or rolled too thin).
Thanks for sharing the recipe…The cookies look amazing! I’m thinking of trying to make some for Christmas this year but had a quick question that I was hoping you could answer (and possibly save me a baking nightmare). Does the recipe scale up okay? Have you tried making a large batch of the dough?
Yes you can double the recipe with no problems, happy baking!
Hi Diane,
Thanks for getting back to me about being able to make larger batches. Wish me luck!
Happy Holidays
Great recipe for cut-out cookies. I’ll definitely make it again!