These buttery sugar cookie cutouts are soft in the center, slightly crisp around the edges, and hold their shape perfectly when baked. They melt in your mouth, taste rich and vanilla-forward, and are perfect for decorating with icing for any holiday or celebration.
Ingredients
- 1 cup salted butter slightly softened, not melted
- ½ cup powdered sugar
- ¾ cup granulated white sugar
- 1 large egg room temp
- 1 tbsp vanilla bean paste or extract
- ½ tsp almond extract optional but HIGHLY recommended for flavor
- 2 ¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp fine salt
Sugar Cookie Icing
- 2 cups powdered sugar sifted
- 2½-3 tbsp heavy cream or milk (to thin the icing)
- 1 tbsp salted butter melted and slightly cooled
- 1 tbsp light corn syrup
- 1 tsp vanilla bean paste or extract
- ¼ tsp fine salt
- Optional: ¼ tsp almond extract or lemon juice for extra flavor
Instructions
Sugar Cookies
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, granulated sugar, and powdered sugar for 2–3 minutes, until pale, creamy, and fluffy.
- Beat in the egg, vanilla bean paste, and almond extract until fully combined.
- Mix flour, baking powder, and salt together. Add to the mixer on low until a soft dough forms. It should look smooth and play-dough like, not sticky.
- Divide the dough in half. Roll each half between two sheets of parchment paper to ¼ inch thick (6 mm) for soft centers or ⅛ inch (3 mm) for crispier cookies. Rolling between parchment prevents sticking and eliminates the need for extra flour.
- Cut cookies in desired shape and place on a parchment lined baking sheet.
- Chill the cut out sugar cookies for 1–2 hours (or freeze 20–30 minutes). This helps the cookies keep their shape.
- Preheat oven to 350°F (175°C).
- Bake 8–11 minutes, depending on size and thickness. Edges should be just barley turning golden brown. The centers should look set but pale.
- Let cool on the baking sheet for 5 minutes, then move to a cooling rack to finish cooling. Eat plain or enjoy with the icing recipe below!
Make the Sugar Cookie Icing
- Whisk powdered sugar, heavy cream, melted butter, corn syrup, vanilla, and salt until smooth and glossy.
- Add more cream (½ tsp at a time) for thinner flood icing.
- Add more powdered sugar for a thicker outline icing.
- Divide and color with gel food coloring if desired.
- Ice cooled cookies and let set 6–8 hours (or overnight for fully firm icing).
Video
Notes
- Don’t skip chilling: Chilling the rolled dough keeps the cookies from spreading and helps them hold sharp edges.
- Rolling thickness: Roll to ¼ inch for soft centers or ⅛ inch for crispier cookies. Thicker cookies will stay more tender after baking.
- Storage: Store in an airtight container at room temperature for up to 1 week or freeze baked cookies (undecorated) for up to 2 months.
- Make ahead: You can chill the dough for up to 3 days or freeze the cut-out shapes for easy holiday baking.
Nutrition
Nutrition Facts
The BEST Sugar Cookie Cut Out Recipe (No Spread & Easy)
Amount per Serving
Calories
206
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
29
mg
10
%
Sodium
150
mg
7
%
Potassium
22
mg
1
%
Carbohydrates
30
g
10
%
Fiber
0.4
g
2
%
Sugar
19
g
21
%
Protein
2
g
4
%
Vitamin A
270
IU
5
%
Vitamin C
0.004
mg
0
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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