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Perfect Cut Out Sugar Cookies with Sharp Edges

This foolproof sugar cookie recipe cut out method guarantees crisp, buttery cookies with razor-sharp edges for flawless decorating every time.
Print Recipe
Course sugar cookie recipe cut out

Ingredients
  

  • 1 cup 226g unsalted butter, softened to room temperature
  • 1 cup 120g powdered sugar
  • 1 large egg room temperature
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups 315g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

Instructions
 

  • In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
  • Add the powdered sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  • Add the egg, milk, vanilla extract, and almond extract. Beat on low until just combined. The mixture may look slightly curdled — that is fine.
  • 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 until a soft dough forms. Do not overmix.
  • Divide the dough into two equal disks. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour (up to 3 days).
  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Roll one disk of dough to 1/4-inch thickness between two sheets of parchment paper. Cut into desired shapes using metal cookie cutters. Do not twist the cutter.
  • Place cut-outs on the prepared baking sheets, spacing them 1 inch apart. Chill the baking sheets for 10 minutes in the refrigerator.
  • Bake for 8 to 10 minutes, or until the edges are just barely golden. The centers will look slightly matte, not shiny.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

1. For best sharp edges, always chill the cut cookies on the baking sheet for 10 minutes before baking.
2. This prevents spreading.
3. Store baked, undecorated cookies in an airtight container at room temperature for up to 2 weeks.
4. Freeze unbaked cut-out cookies on a baking sheet, then transfer to a freezer bag.
5. Bake from frozen, adding 2 minutes to the bake time.
6. If dough becomes too soft to handle during rolling, return it to the fridge for 15 minutes.
7. Almond extract is optional but highly recommended — it gives a classic sugar cookie flavor.
8. Substitute with 1 extra teaspoon of vanilla if preferred.