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
The simplicity of the ingredients, paired with practical baking tips like rolling between wax paper and cooling cookies on the sheet, makes every batch feel like it could be bakery quality at home, the cookies taste amazing and I feel like I finally nailed baking cut out cookies! Bring on the holiday baking, I’m prepared this year!
This is a fantastic sugar cookie recipe. It is so easy to mix up, the cookie cutters glide right through the cookies dough and when baked the cookies do not spread. I will be using this cookie recipe from now on. I typically bake a lot for Christmas and decided I wanted to start trying recipes early his year. And this recipe has won of all the sugar cookie recipes I tried.
Hi…mine didn’t hold their shape when I cut them. They were “floppy” so I just rolled them up into balls. Not sure what I did wrong?!
When you say they didn’t hold their shape, specifically the dough was too soft and it it flopped when you picked it up with a spatula. Was the dough rolled to 1/4”. Was the butter warm above 67 degrees? Soft butter can be a problem. As mentioned in recipe add a bit more flour as needed so the co ok ie dough is not too soft. Maybe mix another minute or two, add 1/4 cup flour and remix when The cookie dough is in a bowl and you take your index finger and you press into it. It should be firm enough that it resist your finger from going all the way to the counter. If when you press it it feels like it sinks super fast makes it a little longer. Add a little more flower until the dough is firm enough It’s hard to find out what exactly is the problem Without more detail details. And not knowing how much experience someone has with cut out cookies, a little more detail would help.
This is my absolute favorite sugar cookie recipe, I’ve made it at least 6 times and it comes out perfect each time. Just as the photos show, no spreading when baked, it’s so delicious.
I could not be happier to find and make this cookie recipe. I’ve made it twice now, and it’s perfect. The cookie dough is easy to mix and roll out, the cookies bake so quick and hold their shape. What a great recipe, I can’t wait to make more of these yummy cookies!
Help! I’m trying this recipe that I am super excited about but my dough is much too sticky. So much so that it won’t come off the waxed paper without getting all mushed up. (I just took out a small amount to try)
I’m in coastal San Diego, and it’s a rainy day.
Salted butter, was at 62 degrees
Morton & Bassett vanilla extract
Brand new baking powder, opened this am (expires March 2025)
Fresh flour – all purpose
I’ve added 3 and 3/4c of flour trying to get it to firm up enough to roll and be able to take off the wax paper, but even with this much flour it’s too sticky.
Can the outside rain, and living by the coast really impact the flour that much?
Will continue to add small amounts of flour until it’s the right consistency and hope the cookie is not too tough.
I appreciate any suggestions! Thanks Diane!
– Dana
I’m sorry to hear you’re having trouble. Yes, add a little more flour as needed to get the texture of not sticky usually works. I’m glad you mentioned all the ingredients you used. Sometimes it can be the flour, from what other people have mentioned to me, some flours absorb more liquid in the recipe that others but it’s minimal liquid in this recipe so I won’t believe it would matter (I’ve used both unbleached and bleached all purpose flour with great results with both) I’m thinking maybe the dough wasn’t mixed long enough to pull away from the sides of the bowl before placing on wax paper. and if you’re using “dry” wax paper sheets it won’t release easily, I use the roll of wax paper, or use plastic wrap.
I hope that helps, and I too am in SoCal, the rain shouldn’t effect it too much 🙂 hope you can re-kneed by hand with a little more flour and they come out nice.
Hey Diane! These cookies taste amazing. I love them. They’re absolutely perfect except I think that mine are a little too dense once baked. I followed the recipe to a tee. I used 2 3/4 cups of flour. Any suggestions?! Thank you!!!
Hi Melissa, I’d love to help.
These cookies bake up and cool flat, they are not “fluffy”. While they aren’t super thick, or fluffy, I don’t consider them dense.They have a light crumb when bit into. If you feel they are dense… is you baking powder fresh, that is the one item to be sure is fresh, old baking powder will effect the rise of the cookie. The other thing is did you mix the butter and sugar really well before adding the flour, and scrape the sides if needed. Are you mixing in a stand mixer, a hand mixer, or by hand. The stand mixer will mix it the fastest, a hand mixer will mix it but as cooke dough gets thick it might struggle if the hand mixer isn’t powerful enough and mixing by hand, well… you’re are is bound to be sore! Let me know what you think. I’m happy to trouble shoot with you for you to bake the perfect cookies. Did you only bake the recipe once? Do you have photos?
Looking forward to helping you.
~Diane
Oh my word…these are the absolute best sugar cookies…my grand and I made these for a fun Christmas project we could do together…not only did they hold their shape; but, were exceptionally tasty…we received many compliments. Looking forward to making cookies for V-Day. Thank you!
I’m so happy to hear how much you liked these. Happy Baking!
I’m not sure if I’ve ever left a comment on a recipe before but this one was too good not to. After reading the comments, I wasn’t sure but the recipe looked so simple that I figured I might as well try it. AMAZING. I even had the dough sit out for a few hours because I had to run out and they still turned out amazing. Also SO EASY to roll out and cut. My husband said they are the best sugar cookies he has ever had.
So frustrating bc I followed the recipe exactly and my cookies spread out all over the place soooooo????
Hi Janelle,
Be sure the butter is not too soft/warm to start with (30 minutes out of the fridge, often work best).
You don’t measure the flour correctly, you just scoop haphazardly, use a 1 cup measuring cup and level off the flour. Add a tablespoon more flour as needed until the dough can hold an indent when pressed with finger. And doesn’t squish when pinched too much.
Adding too much flour wil dry out the cookie, too little flour will allow the cookie to spread quickly.
Using extra large/jumbo eggs instead of large, (Large eggs are the standard in baking) the additional liquid will spread the cookies.
Make sure all dishes/bowls are dry when starting, no water if they were recently washed.
Make sure your oven temperature is correctly. You an additional thermometer and place it in the center of the oven. TEST your oven, bake 1-2 cookies before baking a whole tray. If you oven temperature is too low the butter will melt first before the cookie has a chance to rise properly, which will cause the cookie to spread.
Do not put the cookie dough on a warm cookie sheet, be sure it’s completely cool if you transfer cookies. Personally, I allow the cookies to cool completely and don’t move the cookies to a cooling rack. I then leave them on the baking sheets (which I have many of) to easily decorate cookie without risking goofing them up by moving them again and again.
Place the cookie sheets in the middle or just above the middle rack in the oven. I bake 1 rack above center.
Be sure you are not rolling the cookie too thin, the dough needs to be 1/4” thick minimum. Don’t guess, use 1/4” dowels so all the cookies are the same thickness.
Parchment paper can help slow the spread of cookies. Do not “grease” butter or add shortening to the baking sheet. Thick rolled edge baking sheets bake the best, like in a bakery. Parchment paper helps cookies bake more evenly.
These cookies do not need to be chilled before baking, but if you kitchen temperature is over 78 degrees, you may want to place the baking sheet in the fridge for 5-10 minutes so the cookies bake evenly.
*If you send me photos of what your cookie dough looks like when it’s done mixing,
Cut and placed on a cookie sheet,
And even what the cookie look like after baking at 400° for 4 minutes.
I can help to solve the problem, but without any details, it’s would be too difficult to know where the problem is.
~Diane
Hi I’m keen to try but my baking mind can’t reconcile that this recipe has baking powder but apparently won’t spread.
I will have to try it. Thanks
Baking powder allows the cookie to slightly rise with a mild puff, baking soda is what you make be thinking of and that reacts with liquid and allows cookies to spread. These cookies hold their shape.
Happy Baking!
This recipe is by far the BEST sugar cookie recipe ever, I’ve made it so many times I lost count. All your tips and instructions are great. I bought your cookie ebook for the pretty platter of cookies you make with one dough and it’s a lifesaver. I am able to bake without worrying how the cookies will taste, they taste amazing. The dough easily rolls out,no crumbling, no sticky dough. Cookie cutters easily glide through the dough, they bake quickly and I love that I don’t have to chill the cookie dough. They stay fresh a long time on the counter, and freeze well too. Great recipe-thanks!
Love this recipe so much I referenced it in my post about sugar cookies recently at planitmiranda.com
Thanks for sharing!
Excellent recipe! Very easy and appreciated the time saved by not chilling the dough. I did add a little water as the dough was a bit thick. Will put this down as a favorite.
This should be everyones go to sugar cookie, it’s so simple to make.
I’m so glad you like it Mary, if the dough is a little dry, or “thick” you can reduce the flour a little bit or add a tablespoon of butter, or butter your hands to roll the dough smoothly, I’m not sure how much water you needed, adding water can make the cookies spread.
I have made numerous batches of sugar cookies over the years with a variety of recipes, and I’ve never had spreading issues. I just made this recipe for the first time, and not only are my cookies complete blobs, but they also taste like straight butter. I followed the recipe to a tee, with the exception of using unsalted butter. I make my own vanilla extract, which adds extra flavor…but I couldn’t even taste it through the butter. I have no idea what went wrong, but I might just stick to my previously used recipes.
I have lots of info on baking cut out cookies here with my tips https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
If you did not add salt, you will find the recipe to taste a bit sweeter and yes, it can taste buttery. These are tender sugar cookies, not the type that you find in a grocery store bakery using granulated sugar. I give lots of info on the post mentioned. If you have more questions feel free to let me know.
Hi I have just tried out your recipe and the dough was sticky when I used 3 cups. It was hard to lift up the cut outs without them losing shape. How much is too much flour to add to the dough mixture. I live in Louisiana where it’s super humid. Any advice and tips please? Thank you
You can add 1/4 cup of flour at a time until you like the texture. Another option is to allow the dough to rest, at least 10 minutes when you’re done mixing it, and see if that helps, before adding more flour and risk drying it out. As you mentioned humidity, you may need more flour. Flour your hands and roll it into a ball and allow the butter to absorb the flour and see if that helps. You can add more flour without too much trouble, if it becomes too dry and crumbly, simply butter your hands and roll the dough into a ball again. The dough does firm up as it’s rolled and handled especially if you flour your work surface. I live in southern California it’s not humid so I don’t need to add any additional flour, the dough is soft and tender if you’re used to a dryer dough this dough is nicely soft and results in a more tender cookie than a dryer sugar cookie. I have lots of tips on cookie dough https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
I’m happy to answer any questions you have to help you bake perfect cookies!
I love you ❤ You have answered questions I had and some I didn’t even know I had. I love your idea of using 2 dowels with the rolling pin. I just happen to have 2 paint stirring sticks from Lowes that are 1/4″.