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Best Sugar Cookie Cutout Recipe

These soft sugar cookies hold sharp edges for perfect cutouts, with a tender center that melts in your mouth. Ideal for holidays and decorating.
Print Recipe
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 2 hours 29 minutes
Course best sugar cookie recipe cutout, Dessert
Cuisine American
Servings 24 servings
Calories 145 kcal

Ingredients
  

  • 2 1/2 cups 315g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 113g unsalted butter, softened
  • 2 ounces 56g cream cheese, softened
  • 1 cup 200g granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional

Instructions
 

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, beat the softened butter, cream cheese, and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  • Add the egg, vanilla extract, and almond extract (if using). Beat until combined, scraping down the sides as needed.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  • 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), roll one disc of dough to 1/4-inch thickness. Cut out shapes using your favorite cookie cutters.
  • Place the cutouts on the prepared baking sheets, spacing them about 1 inch apart. If the dough feels soft, refrigerate the baking sheet for 10 minutes.
  • Bake for 8 to 10 minutes, rotating the pans halfway through, until the edges are just barely golden. The centers will look slightly underdone.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.

Notes

1. For sharper edges, always chill the cut shapes before baking. Even 10 minutes in the fridge makes a big difference.
2. If you do not have cream cheese, you can substitute 2 tablespoons of sour cream or Greek yogurt.
3. The texture will be slightly less tender.
4. Store undecorated cookies in an airtight container at room temperature for up to 5 days.
5. Freeze baked cookies for up to 3 months.
6. To make ahead, freeze the unbaked dough discs for up to 3 months.
7. Thaw in the fridge overnight before rolling and cutting.
8. If the dough cracks while rolling, let it sit at room temperature for 5 minutes to soften slightly. Do not overwork it.