How to Make Perfect Cut Out Sugar Cookies, Sugar cookies are simple, but getting clean shapes and soft centers can be tricky. This recipe gives you dough that rolls smoothly, cuts cleanly, and keeps its shape in the oven. You’ll get cookies that are lightly crisp at the edges and tender inside, ready for icing or sprinkles.
Whether you’re baking for holidays or a weekend project, this guide walks you through every step. No fussy techniques, just reliable results and a few pro tips.
Table of Contents
Table of Contents
How to Make Perfect Cut Out Sugar Cookies
This dough is sturdy enough to hold detailed shapes but still bakes up soft. The flavor is balanced: buttery, with a hint of vanilla and almond for bakery-style depth.
It’s also no-spread when handled right, so stars look like stars and snowflakes keep their points. The dough is easy to roll without sticking, and it freezes well, so you can prep ahead for stress-free decorating.
Ingredients
- 2 3/4 cups (345 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, softened to cool room temp
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional, but excellent)
- 1–2 tablespoons milk or cream, only if needed for texture
- Optional for finishing: sanding sugar, royal icing, or buttercream
How to Make Perfect Cut Out Sugar Cookies
- Whisk the dry ingredients. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
This keeps the leavening even so cookies bake flat and neat.
- Cream the butter and sugar. In a large bowl, beat butter and sugar on medium speed for 2–3 minutes until light and slightly fluffy. You want aeration, but don’t whip until airy like cake—too much air causes spread.
- Add egg and extracts. Beat in the egg, vanilla, and almond extract until smooth. Scrape the bowl so everything mixes evenly.
- Bring the dough together. Add the dry ingredients in two additions.
Mix on low until the dough starts to clump and pull from the sides. If it’s dry and crumbly, add up to 2 teaspoons milk at a time. Stop mixing as soon as it holds together.
- Divide and flatten. Split the dough into two disks.
Press each into a flat rectangle about 1 inch thick. This helps it chill quickly and roll evenly later.
- Chill the dough. Wrap each piece in plastic and refrigerate for at least 1 hour (or up to 2 days). Chilled dough keeps shapes sharp and makes rolling clean and easy.
- Prep your workspace. Preheat the oven to 350°F (175°C).
Line baking sheets with parchment. Lightly flour your counter and rolling pin, or roll between two sheets of parchment to avoid sticking.
- Roll to the right thickness. Roll one piece at a time to about 1/4 inch thick for soft centers, or 3/16 inch for slightly crisper cookies. Use rolling guides if you have them for even baking.
- Cut and transfer. Dip cutters in flour, shake off excess, and cut shapes close together.
Transfer with an offset spatula to your prepared sheets, leaving about 1 inch between cookies.
- Chill before baking (important). Pop the trays into the fridge for 10–15 minutes before baking. This extra chill helps prevent spread and keeps edges sharp.
- Bake just until set. Bake 8–11 minutes depending on size. Look for edges that are set and just barely turning golden on the bottom.
The tops should look dry but not browned. Pull them a touch early for softer cookies.
- Cool completely. Let cookies rest on the tray for 5 minutes, then move to a rack. Cool fully before decorating.
Warm cookies will melt icing and blur details.
- Decorate or store. Leave plain, sprinkle with sanding sugar before baking, or decorate with royal icing or buttercream once cooled.
How to Store
- At room temperature: Keep plain or iced cookies in an airtight container for 4–5 days. Separate layers with parchment to protect designs.
- Freeze baked cookies: Freeze undecorated cookies in a zip-top bag or airtight container for up to 2 months. Thaw at room temperature before decorating.
- Freeze decorated cookies: Let icing dry completely, then layer with parchment in a rigid container.
Thaw in the container to prevent condensation.
- Freeze dough: Wrap flattened dough well and freeze up to 2 months. Thaw overnight in the fridge.
Benefits of This Perfect Cut Out Sugar Cookies
- No-spread shapes: The ingredient balance and chilling steps keep edges crisp.
- Soft, tender bite: A touch of baking powder for lift and the right fat-to-flour ratio prevent toughness.
- Flavor-forward: Vanilla plus a little almond tastes like a classic bakery cookie without being overpowering.
- Make-ahead friendly: Dough and baked cookies freeze well, so you can spread the work over days.
- Great for decorating: Flat tops and even surfaces welcome icing details.
What Not to Do
- Don’t skip chilling. Warm dough spreads and blurs edges.
- Don’t over-cream the butter and sugar. Too much air leads to puffing and spreading.
- Don’t add too much flour while rolling. Excess flour toughens cookies. Use parchment or minimal dusting.
- Don’t overbake. Pale tops are your friend.
If the edges are deeply golden, the centers will be dry.
- Don’t roll unevenly. Thin spots burn and thick spots underbake. Aim for consistent thickness.
Alternatives
- Flavor swaps: Replace almond extract with lemon or orange zest for a citrus twist. Or add 1/2 teaspoon cinnamon for a warm note.
- Gluten-free: Use a cup-for-cup gluten-free flour blend with xanthan gum.
Chill well and roll slightly thicker to reduce cracking.
- Dairy-free: Use plant-based butter with at least 75–80% fat. Expect slightly less browning.
- Whole wheat: Substitute 1/2 cup of the flour with white whole wheat for a nutty flavor. Add 1–2 teaspoons more milk if needed.
- Less sweet: Reduce sugar to 2/3 cup for a lightly sweet cookie that still holds shape.
- Icing options: Royal icing for crisp designs, glace icing for a softer finish, or a simple powdered sugar glaze for quick shine.
FAQ
How do I keep the cookies from spreading?
Measure flour accurately, avoid over-creaming, chill the dough and the cut shapes, and bake on cool, parchment-lined sheets.
Also, don’t place dough on a hot tray from a previous batch.
Why is my dough cracking when I roll it?
It may be too cold or slightly dry. Let it sit at room temp for 5–10 minutes, then knead gently a few times. If needed, mist your rolling surface lightly or add a teaspoon of milk and mix briefly.
Can I make the dough ahead?
Yes.
Refrigerate up to 48 hours or freeze up to 2 months. If chilled for more than a day, let it warm just enough to roll without cracking.
What thickness is best for cut out cookies?
Between 3/16 and 1/4 inch. Thicker yields softer cookies; thinner gives a crisp bite.
Just keep it even for consistent baking.
How long should I bake small shapes versus large ones?
Mini shapes may bake in 7–8 minutes, standard shapes in 8–11, and large shapes can take 11–13. Watch the edges: once they’re set and just barely golden underneath, they’re done.
Can I use powdered sugar instead of granulated?
You can, and it creates a finer crumb and slightly softer texture. Use the same weight as granulated.
Just sift it to avoid lumps.
What icing should I use for sharp designs?
Royal icing gives the cleanest lines and dries firm. Use a thicker consistency for outlining and a thinner flood for filling. Let layers dry before adding details.
How do I get super clean cuts?
Chill the rolled sheet of dough for 10 minutes before cutting, dip cutters in flour, press straight down, and lift without twisting.
Use an offset spatula to transfer shapes.
Do I need to rest the dough after mixing?
Yes, chilling relaxes the dough and hydrates the flour fully, which means less shrinkage and cleaner edges. It also makes rolling a lot easier.
Can I add sprinkles before baking?
Absolutely. Press them gently into the dough so they stick.
For a sparkly finish, brush with a little milk or water and sprinkle sanding sugar before baking.
Final Thoughts
Perfect cut out sugar cookies come down to balance and a few habits: measure well, don’t overwork the dough, and keep things cool. Once you’ve got those basics, the decorating becomes the fun part. Make the dough ahead, bake when you have time, and set up a simple icing station.
Whether you go for intricate designs or a quick dusting of sugar, you’ll end up with cookies that look sharp and taste buttery and soft every time.
How to Make Perfect Cut Out Sugar Cookies – Crisp Edges, Soft Centers
Ingredients
Method
- Whisk the dry ingredients. In a medium bowl, whisk flour, baking powder, and salt. Set aside.This keeps the leavening even so cookies bake flat and neat.
- Cream the butter and sugar. In a large bowl, beat butter and sugar on medium speed for 2–3 minutes until light and slightly fluffy. You want aeration, but don’t whip until airy like cake—too much air causes spread.
- Add egg and extracts. Beat in the egg, vanilla, and almond extract until smooth. Scrape the bowl so everything mixes evenly.
- Bring the dough together. Add the dry ingredients in two additions.Mix on low until the dough starts to clump and pull from the sides. If it’s dry and crumbly, add up to 2 teaspoons milk at a time. Stop mixing as soon as it holds together.
- Divide and flatten. Split the dough into two disks.Press each into a flat rectangle about 1 inch thick. This helps it chill quickly and roll evenly later.
- Chill the dough. Wrap each piece in plastic and refrigerate for at least 1 hour (or up to 2 days). Chilled dough keeps shapes sharp and makes rolling clean and easy.
- Prep your workspace. Preheat the oven to 350°F (175°C).Line baking sheets with parchment. Lightly flour your counter and rolling pin, or roll between two sheets of parchment to avoid sticking.
- Roll to the right thickness. Roll one piece at a time to about 1/4 inch thick for soft centers, or 3/16 inch for slightly crisper cookies. Use rolling guides if you have them for even baking.
- Cut and transfer. Dip cutters in flour, shake off excess, and cut shapes close together.Transfer with an offset spatula to your prepared sheets, leaving about 1 inch between cookies.
- Chill before baking (important). Pop the trays into the fridge for 10–15 minutes before baking. This extra chill helps prevent spread and keeps edges sharp.
- Bake just until set. Bake 8–11 minutes depending on size. Look for edges that are set and just barely turning golden on the bottom.The tops should look dry but not browned. Pull them a touch early for softer cookies.
- Cool completely. Let cookies rest on the tray for 5 minutes, then move to a rack. Cool fully before decorating.Warm cookies will melt icing and blur details.
- Decorate or store. Leave plain, sprinkle with sanding sugar before baking, or decorate with royal icing or buttercream once cooled.
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