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Best Cut Out Sugar Cookie Recipe

Perfect cut out sugar cookies that hold their shape and taste like a bakery treat. Soft centers, crisp edges, and easy to decorate.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Course best cut out sugar cookie recipe, Dessert
Cuisine American
Servings 36 servings
Calories 120 kcal

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt

Instructions
 

  • In a large bowl, cream the softened butter and powdered sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  • Add the egg, vanilla extract, and almond extract (if using). Beat until well combined, scraping down the sides of the bowl as needed.
  • In a separate bowl, whisk together the flour, baking powder, cream of tartar, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
  • Divide the dough into two equal portions, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).
  • Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  • On a lightly floured surface or between two sheets of parchment paper, roll one disc of dough to 1/4-inch thickness.
  • Cut out shapes using your favorite cookie cutters. Transfer the cut-outs to the prepared baking sheets, spacing them about 1 inch apart.
  • Bake for 8-10 minutes, or until the edges are just barely golden. The centers should look set but not browned.
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

1. Chilling is critical. Do not skip the 2-hour chill. It prevents spreading and helps the cookies hold their shape.
2. For royal icing: Mix 2 cups powdered sugar with 2 tablespoons meringue powder and 3-4 tablespoons water until smooth.
3. Add more water a teaspoon at a time until it flows like honey.
4. Storage: Baked, undecorated cookies stay fresh in an airtight container at room temperature for up to 1 week.
5. Freeze for up to 3 months.
6. Gluten-free option: Use a 1:1 gluten-free flour blend containing xanthan gum.
7. Chill the dough an extra 30 minutes for best results.
8. Dairy-free option: Substitute with a high-quality vegan butter stick.
9. The texture will be slightly softer but still delicious.