We have the Best Cut Out Sugar Cookies Recipe. This recipe was generously shared with us from a professional bakery. If you have you ever wanted to learn how to make delicious cut out sugar cookies from scratch this is the cookie to make.
These perfect little treats are surprisingly easy to make.
With the right recipe, a few simple baking tips, and a bit of creativity, your homemade Christmas cookies will be sure to impress. They will bake up to be soft sugar cookies with just the right amount of sturdiness.
Come along with us on this journey as we show you our favorite cut out sugar cookie recipe. This classic holiday treat is an easy way to add some festive cheer while spending time in the kitchen with friends and family.
Plus, don’t forget decorating these tasty creations. It’s a Holiday tradition at our house and a fun activity for any age or skill level. Create individual works of art for Christmas cookies or any Holiday for that matter.
Best Sugar Cookie Recipe for Anytime of the Year
While this is a great Holiday recipe, we use this cut-out sugar cookies recipe throughout the year. All you need are different cookie cutters. Hearts for Valentine’s Day cutout cookies, four leaf clovers for St. Patrick’s Day frosted cookies, or how about cookies for the office, birthday parties, BBQs, potlucks, or Fourth of July.
Once you make these delicious treats, you just might be finding all sorts of reasons to make another batch of easy sugar cookies.
Why You’ll Love These Sugar Cookies
Cookies are always a favorite in any kitchen, especially around the holidays. But why settle for store-bought sugar cookies when you can make your own? With this recipe and just a few ingredients that you already have in your pantry, you’ll be able to whip up these delicious melt-in-your mouth sugar cookies right at home.
- Mouthwatering buttery flavor with a hint of vanilla
- They bake to perfection with just the right crispiness with a soft and slightly chewy center
- They are easy to cut out and they hold their shape when baked, which is great for decorating
- Stored at room temperature, they will stay fresh for days
- These sugar cookies freeze beautifully
- These are the perfect sugar cookies for celebrations and gifting
Improve your cookie baking with this guide on How to Make Bakery Style Cookies at Home.
How to Make Sugar Cookies with Icing
Make Cookie Dough
In a large bowl, combine the granulated sugar, and butter. Cream the butter and sugar together using a stand mixer or hand mixer on high until smooth. This will take about 2 minutes. Pro Tip. The butter should be room temperature.
Next, add the eggs, vanilla extract, and almond extract if desired. I find that just a bit of almond in the cookie mix adds a lovely flavor. You can leave that out and just use the vanilla extract if you wish. Continue mixing about 1 more minute or until the mixture light, fluffy, and a little glossy looking. Pro Tip. Make sure to scrape down the sides of the bowl and beat again to make sure all the ingredients are incorporated.
In a separate bowl, whisk the flour, baking soda, and salt so all the dry ingredients are combined before adding to the butter and sugar mixture.
Add the dry ingredients to the wet and continue mixing on low speed just until the mixture comes together.
After mixing the cookie dough, shape it into a disc and wrap in plastic wrap. Chilling Time. It is a good practice to chill at least one hour, but preferably overnight for best results.
Rolling Cookie Dough and Cutting Out Shapes
While the cookie dough is still cool, roll and cut cookie dough into shapes. Pro Tip. Lightly Flour Work Surface. Too much flour can make the cookie dough drier and tough. Start with just a little sprinkled on your surface and add extra flour as needed. Make sure to lightly flour the rolling pin to prevent that from sticking.
Roll Dough to ¼-inch thick.
Use cookie cutters to cut shapes close together.This way, you will get the most cookies cut out each time you roll the dough. Place the cutout cookies on a cookie sheet. Pro Tip. Line 2-3 large baking sheets with parchment paper or non-stick silicone baking mats to prevent sticking.
Re-roll the remaining dough scraps until it is all used up.
Bake cookies for 7 minutes at 350 degrees Fahrenheit or until cookie is starting to brown on the edges.
Cool on the baking sheet 3 minutes, then transfer to a wire rack to finish cooling. Frost as desired.
Sugar Cookie Icing
In a small bowl, stir together powdered sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide the icing into separate bowls and add food colorings to each as desired.
To frost cookies, you can use an offset spatula to spread the frosting or add the icing to a piping bag to pipe on the frosting. Another option is to dip the cooking in the icing and place on a wire rack to drip off any excess.
Add sprinkles and candies to decorate as desired.
Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending.
How to Freeze Sugar Cookies
You can freeze the sugar cookie dough, plain cookies, or decorated sugar cookies for up to 4 months.
To freeze unbaked cookie dough, flatten the dough into a disc and cover with plastic wrap, then place in an airtight container. It will stay fresh for up to 3 months. When you are ready to bake, just let the dough thaw before rolling and baking.
Freeze plain cookies by layering in a single layer with wax paper between in an airtight container.
To freeze decorated cookies, keep in a single layer until the frosting has hardened. Then place in an airtight container in layers with wax paper or parchment paper between the layers. When you are ready to eat, remove the cookies and thaw.
How to Store Cut Out Cookies?
Store in an airtight container at room temperature if you plan on eating them within about 5 days. Refrigerate and they will stay fresh up to 10 days.
Best Cut Out Sugar Cookies Recipe
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Kitchen Essentials
Ingredients
Cut Out Cookies
- 1 Pound Butter
- 2 Cups Granulated Sugar
- 4 Large Eggs
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Almond Extract Optional
- 6 Cups All-Purpose Flour
- 1 ½ Teaspoons Baking Soda
- ½ Teaspoon Salt
Sugar Cookie Frosting
- 1 Cup Powdered Sugar
- 2 Teaspoons Milk
- 2 Teaspoons Light Corn Syrup
- ¼ Teaspoon Vanilla Extract or Almond Extract
- Assorted Gel Food Coloring
Instructions
Make Cookie Dough
- In a large bowl, combine the granulated sugar, and butter. Cream the butter and sugar together using a stand mixer or hand mixer on high until smooth. This will take about 2 minutes. Pro Tip. The butter should be room temperature.
- Next, add the eggs, vanilla extract, and almond extract if desired. I find that just a bit of almond in the cookie mix adds a lovely flavor. You can leave that out and just use the vanilla extract if you wish. Continue mixing about 1 more minute or until the mixture light, fluffy, and a little glossy looking. Pro Tip. Make sure to scrape down the sides of the bowl and beat again to make sure all the ingredients are incorporated.
- In a separate bowl, whisk the flour, baking soda, and salt so all the dry ingredients are combined before adding to the butter and sugar mixture.
- Add the dry ingredients to the wet and continue mixing on low speed just until the mixture comes together.
- After mixing the cookie dough, shape it into a disc and wrap in plastic wrap. Chilling Time. It is a good practice to chill at least one hour, but preferably overnight for best results.
Rolling Cookie Dough and Cutting Out Shapes
- While the cookie dough is still cool, roll and cut cookie dough into shapes. Pro Tip. Lightly Flour Work Surface. Too much flour can make the cookie dough drier and tough. Start with a lightly floured surface and add extra flour as needed. Make sure to lightly flour the rolling pin to prevent that from sticking.
- Roll Cookie Dough to ¼-inch thick.
- Use cookie cutters to cut shapes close together. This way, you will get the most cookies cut out each time you roll the dough. Place the cutout cookies on a cookie sheet. Pro Tip. Line 2-3 large baking sheets with parchment paper or non-stick silicone baking mats to prevent sticking.
- Re-roll the remaining dough scraps until it is all used up.
- Bake cookies for 7 minutes at 350 degrees Fahrenheit or until cookie is starting to brown on the edges.
- Cool on the baking sheet 3 minutes, then transfer to a wire rack to finish cooling. A cooling rack helps the air get around the whole cookie helping it cool faster. Frost as desired.
Sugar Cookie Frosting
- In a small bowl, stir together powdered sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- The best way to color the frosting is to divide the icing into separate bowls and add food colorings to each as desired.
- To frost cookies, you can use an offset spatula to spread the frosting or add the icing to a piping bag to pipe on the frosting. Another option is to dip the cooking in the icing and place on a wire rack to drip off any excess.
- Add sprinkles and candies to decorate as desired.
