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
Hi! After rolling out my dough and cutting with cookie cutters, the cutout shapes are breaking as I try to lift them and move them to the baking sheet. Any idea what I’m doing wrong? I used the full 3 cups of flour as the dough seemed too sticky still with 2 3/4cups.
I also want to add that this is the 3rd sugar cookie recipe I’ve tried and it’s happened every time. I’m an avid baker but never have done sugar cookies. I’ve never struggled this much when trying to make a new type of dessert 🙁
If they are breaking, it means that they are too dry, you’ve most likely added too much flour. They should have a slightly oily texture soft and supple versus a dry cranking firm texture. Try rolling them between wax paper sheets, that way you will not have to flour your surface or add any more flour.
I can certainly help you. I have lots of info on baking cookies and often bake a hundred cookies at a time.
Here is a link to my cut out cookie tips https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
and this post has many baking links to help https://www.createdby-diane.com/2018/11/cookie-baking-must-see-posts.html
Feel free to email me directly with questions, and if you truly struggle more with baking cookies, send me a photo of the dough. I have lots of step by step photos in those post for you to see how the dough should look. Be sure to roll the cookies thick enough as well about 1/4″ I use wood dowels so all the cookies are even.
We can go over the dough instructions and even the mixer and method you’re using to be sure the cookies turn out great.
These cookies are perfect, I love the taste, and texter one question: What is your favorite vanilla extract right now for these cookies. Thanks.
Hi!
I most often use Nielsen-Massey https://amzn.to/2ye346I or their vanilla bean paste if I want it to have the flacks of vanilla bean in the dough, mostly if I’m not icing the cookie or just outlining them. The other vanilla I always have on hand is LorAnns Madagascar Vanilla bean paste https://amzn.to/3d5Ov48.
The cookie recipe you share is quite meticulous and easy to understand. I will learn to make this dish based on your recipe. Thanks for sharing.
How should I store them in between baking and decorating once they’ve cooled?
I leave the cookies on the baking sheets, then stack the sheets alternating them no to mess up any cookies (I have a dozen baking sheets) You can choose to move them and put more on each baking sheet, I would not stack the cookies as the butter from the bottom of the cookies can make the tops of others “greasy” and will affect some icings. Cookies can stay at room temperature (no need to put them in airtight containers unless you are storing them for more than 4 days then decorating) https://amzn.to/2TuG7FN I also have 2 tray stackers that I use, they each hold 4 trays each they save space in the kitchen if you bake a lot. Think of sugar cookies in a bakery, they are stored on baking sheets until they decorate them, then placed in a cabinet, not a small airtight container. Hope that info helps. I have a post on cut out cookies here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
Help… my dough is crumbly! Not sure what I did wrong!
It sounds like either you added a bit too much flour, or haven’t mixed it long enough for the dough to come together. Try beating the dough on high for a minute. If the dough looks dry or you can’t grab some and pinch it into a ball and it still falls apart that means there is too much flour, just ad a couple tablespoons of butter and re-beat the dough. This dough is forgiving, so it should come together easily. I’ve tested it even if you add all the ingredients in the wrong order and it still works. If you have more trouble just message me, I’d be happy to troubleshoot what else could be the matter. Reply to this or email me at [email protected]
I made the cookies this past weekend and the dough came out perfect! So easy to work with. However, I don’t think I would call this a sugar cookie, it tastes more like a butter cookie. And definitely needs something added, maybe more vanilla extract or almond extract.
These are not really a butter cookie, but I can see how you may be used to “really” sweet sugar cookies and find these less sweet. I’ve written many posts about my baking, and cookie recipes and I do not prefer my cookies overly sweet, that being said add more sugar if you prefer, and the quality of the vanilla will vary greatly. I most often use Neiman Massey Vanilla or Vanilla bean paste or a Madagascar Vanilla. Of course, you can add any flavor combo you prefer be it almond, lemon, or a combo of all three which is referred to as “princess” flavor and that is what a lot of bakeries use. It’s great to mix up the flavors I have lots of different flavor sugar cookie recipes including red velvet. You can see them here https://www.createdby-diane.com/2012/05/red-velvet-cut-out-cookies-with-red-velvet-icing.html.
I’ve baked thousands and thousands of cut out cookies and you can find my tips here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html and more cookie info here https://www.createdby-diane.com/cookie-tips. HAPPY BAKING!
Hi, do you use a mixer to make the dough or by hand?
I use a stand mixer. If you don’t have a stand mixer a hand mixer will work, be sure to cream the butter and sugar smooth first, then add the remaining ingredients. You can mix it by hand if need be it will take time to mix it well but can be done.
Thank you for the cookie recipe. I’ve had trouble with sugar cookies turning out rock hard or tasting like cardboard… not with this recipe! All my cookies kept their shape, were soft, and tasted delicious!
Easy recipe for my kids to follow; definitely a keeper.
I’m so happy you liked the recipe, HAPPY BAKING!!!
Have you tried this recipe with a butter substitute or Crisco? Does the shape still hold well? I need to make a dairy free cookie for my son.
I have not made them with a butter substitute, but shortening (Crisco) would most likely work well. Make the recipe with the same amount of shortening (crisco) and bake 3 cookies to test it, then you can adjust the recipe if it needs more flour, add 2 tablespoons as needed if the dough is too soft, or spreads until you find the right combination, but I think it should be fine if you use the same amount. I look forward to hearing how it works.
Once these cookies are made and iced with royal icing, how long will they keep in the freezer for optimum freshness and taste and quality??
I put them in a plastic bag, remove the excess air and they are good for 30 days. I have wrapped them individually in cellophane bags, then place them all in a plastic bag (remove air from the bag) I’ve had them taste great at 3 months. I tested many batches and how long they tasted fresh by “sampling” them each week. Depending on the color of your icing, some changes to color do take effect after 30 days mostly I had that happen on red, it had a slightly darker swirl look, not at all bad, just not the exact color as when they were frozen. There was no change in white cookies.
Thank you for sharing this wonderful cookie recipe. It has become my new go-to sugar cookie. They are soft, delicious and absolutely will not spread. I have made them 3 times now because my family keeps asking for them. 🙂
I’m so happy to hear you like the recipe Alise, HAPPY BAKING!