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  • Sugar Cookie Recipe {Cutout Cookies}

    filed under: Sugar Cookies on November 27, 2018

    Cut-out Sugar Cookies are THE cookie of winter! This Sugar Cookie Recipe is not only award-winning, but it is also the EASIEST you will ever use. Who doesn’t love baking and decorating these fabulous cookies with friends and family? No doubt, this is my favorite Christmas sugar cookie recipe of all time. It’s just plain delicious. (Want more Christmas Cookies? I’ve got you covered!)

    Sugar Cookie Recipe

    Sugar Cookie Christmas Wreath Recipe

    Sugar Cookie Recipe

    When you pick a sugar cookie recipe for your decorating, it’s important to find a recipe that not only holds up well when baked but that tastes AMAZING. This is that recipe! I have made dozens of sugar cookie recipes in my life and none taste as good as this one. It even won Best Sugar Cookie from the LA Times! So now that you know that flavor is amazing, let’s talk about the other amazing aspects.

    How to Make Christmas Wreath Cookies!

     

    This Sugar Cookie Recipe:

    • Does not need to be refrigerated.
    • Can re-roll dough with no issues.
    • Creates sharp cut-out’s that hold their shape.

    It is practically a magic sugar cookie!

    Making Cookie Dough for Christmas Wreath Cookies!

    Cut-Out Sugar Cookie Icing

    And not to be ignored, the best glaze icing recipe you will ever find paired with a sugar cookie. This recipe works the same as royal icing but tastes better (IMO) and pipes so beautifully, even for intricate design. When I started my baking blog back in 2009, this was the only recipe I used.

    Why I love Glaze Icing for Sugar Cookies

    • It pipes beautifully.
    • It tastes amazing.
    • It hardens, but not as hard as royal icing. It gets just firm enough to stack the cookies but you won’t break a tooth!

    The ORIGINAL Ugly Sweater Christmas Cookie!

    Ugly Sweater Christmas Cookies (the ORIGINAL!)

    Frosting for Sugar Cookies

    This is my favorite buttercream recipe for sugar cookies decorating. It pipes beautifully, accepts food color wonderfully, and crusts ever so slightly after a couple hours. Love that it holds its’ shape so well! (You can make it as stiff or as creamy as you want depending on how much liquid you add.)

    Sugar Cookie Recipe Troubleshooting

    Here are a few tricks that I hope will help ensure you have PERFECT Sugar Cookies, every time!

    • Use a strong, balanced recipe.  I happen to know that the recipe below is perfect every time!
    • Chill your dough. (If needed. The below recipe doesn’t.) If you run into your cookies spreading you can try this method: Roll out the dough, cut out shapes, then place on a cookie sheet.  Then place the cutout cookies in the freezer for 10-15 minutes.  If you are doing lots of cookies its easy to just have them in a rotation.
    • Calibrate your oven.  I bought an oven thermometer at Target for under $5 and it has been fantastic.  Sometimes cookies can spread if your oven temperature is too low.
    • Bake on cookie sheets lined with parchment paper.  Some people swear by silpat but I have found parchment works very well and is fairly inexpensive.  Not having to grease your cookie sheet also means less potential spreading. Make sure your pans are LIGHT in color, not dark. The dark the pan the more heat is absorbed and the faster your cookies will brown on the bottom and sides.
    • Use FRESH and a good quality baking powder and baking soda.  Both are inexpensive even when you buy the best quality.  If your baking soda or baking powder is expired it can affect how your cookies rise or spread.

     

    Perfect Sugar Cookie Recipe

    Tips for Cut-Out Sugar Cookies

    Just a few reminders for best practices when making sugar cookies. 🙂

    Sift Dry Ingredients – Sift dry ingredients like flour, baking powder and baking soda, and even cocoa powder to combine and aerate them helps make for fluffier cookies. To sift, simply combine your dry ingredients and pour into in a fine-mesh strainer. Tap or shake the strainer until everything’s in your bowl. (Feel free to throw away big or hard pieces.) You can also use a whisk in the dry ingredients for 30 seconds to fully combine.

    Cream Butter and Sugar – Unlike stirring or mixing, creaming isn’t about combining ingredients, it’s about aerating them. Creaming creates air pockets that expand in the oven, making the dough tender. When you add sugar, that process is more effective. Sugar crystals are formed and the air is efficiently added to the butter and sugar mixture. Butter beats up fluffiest at room temperature, or when slightly softened.

    Eggs – Eggs should be added at room temperature. They add moisture to the air pockets and flavor to the dough. To quickly warm eggs, place them in a bowl of warm water for a few minutes. After the eggs have been added you should also add the vanilla extract or sometimes milk (also room temperature) if the recipe calls for it.

    Rainbow Sugar Cookies

    Colorful Sugar Cookie Dough

    This sugar cookie dough can be whatever color you want! If you want to make one of those beautiful spiral Christmas cookies, just divide your cookie dough into 3 equal sections and tint one red, one green, and leave one. Roll out each layer flat and then stack on top of one another. Roll the layers into a log (like you would a cinnamon roll) and then slice and bake. So easy! (You may want to double the recipe below to make that cookie.)

    5 from 6 votes
    Sugar Cookie Recipe
    Prep Time
    10 mins
    Cook Time
    8 mins
    Total Time
    18 mins
     

    Easy and delicious! These cookies do not require any chilling!

    Course: Dessert
    Cuisine: American
    Keyword: sugar cookie recipe, sugar cookies
    Servings: 24 cookies
    Calories: 127 kcal
    Author: Amanda
    Ingredients
    • 1 cup (2 sticks or 226g) unsalted butter, room temperature
    • 1 cup (200g) granulated white sugar
    • 1 large egg, room temperature
    • 1 tsp. vanilla extract
    • 1/2 tsp. almond extract
    • 2 tsp. baking powder
    • 3 cups (360g) all-purpose flour
    Instructions
    1. Preheat oven to 350° F.
    2. Add butter to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth and lighter in color.
    3. With the mixer on low, slowly add the sugar and the egg.
    4. Scrape the bowl with the mixer off.
    5. Turn mixer back on low and add in extracts.
    6. Allow all ingredients to combine fully.
    7. Add in the baking powder and then the flour, 1/2 cup at a time, until fully incorporated.
    8. Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about 1/8-1/4 inch thick.

    9. Cut out cookies in the desired shape and bake at 350°F for 6-8 minutes. (Keep an eye on them! You don't want burnt edges and every oven is different.)

    10. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

    Recipe Video

    Recipe Notes

    Helpful Hint: Place your cookie sheet in the freezer between uses. This will help ensure your cookies back evenly!

     

     

     

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    Comments

    I lost this recipe so glad to see it.My kids loved these sugar cookies.I am not sure about icing.

      Where is a icing recipe? Sorry I might missed it but been looking for a icing recipe for sugar cookies. Want a soft one. One I tried got hard after awhile and got a different taste. Love the soft icing that bakery use. Could you please help. Thank you so much.

      You need to click on the words “glaze icing recipe” in the text, it is a link and will take you to the actual recipe 🙂

    Where is icing glaz recipe? Did I miss it?

    Where can I find the icing recipe for the cookies these look amazing!! And can’t wait to bake some with my daughter

    Hi I can’t find the glazing recipe. Did I miss that somehow? Keen to make this year! Thanks

    Made these with my grandkids. They are so tasty and we will keep this recipe. This is one I have been looking for.

    How long will these cookies last once they are cooked.
    I was thinking of making them this weekend for my grand daughters birthday next week.

      If you bake the cookie AND decorate them (as in, at least ad a layer of the glaze icing, royal icing, or buttercream icing) to the cookie and then store in an airtight container with a few pieces of bread in the fridge… they will definitely keep for a week! But, it might be hard to not snack throughout the week lol

    This recipe is now completely different from the original one I’ve been using for years, and there doesn’t seem to be any mention of the change or where to find the original recipe. What happened and where did the original one go?

      I think this is the recipe you are looking for. https://iambaker.net/ugly-chrimtmas-sweater-cookies/

        Yes, that’s the one, but it used to be linked from this page, and simply called the sugar cookie recipe, that is why it’s confusing. I’ve had this page bookmarked for ages and then the recipe suddenly just changed.

    I saved this link and I’ve made the cookies twice but I feel like the recipe was different. I thought that I had used three sticks of butter and two eggs and two egg yolks am I losing my mind?

    Amanda, I don’t have a stand mixer just a hand held one. Is this going to make a really big difference in the mixing of the cookie dough recipe?

      Nope! You can definitely use your hand-held mixer. 🙂

    Hi Amanda! How does this recipe differ from your Ugly Sweater cookies? Taste and texture wise.

      This recipe is a bit easier as it doesn’t require chilling… but I love the flavor of the Ugly Sweater recipe better! It melts in your mouth. <3

    These look amazing. I can’t wait to try them.

    Can I leave the almond extract out?

    Family allergies 🙂

    Very good!! Love the almond extract in these, excellent flavor. Also, it’s nice to not have to refrigerate. I made two batches, one I refrigerated for several hours and the other I cut and baked right away, and they turned out the same! They are softer/fluffier as opposed to flakier/crispier. Love the tip about the parchment paper too- I always use dark pans and this is the first time the bottom of the cookie didn’t get light brown. My husband said these were the best Christmas sugar cookie he’s ever had. Will make again! And again. 😉

    Hey sweet Amanda,,
    Its an amazing cookies recipe but I need the icing recipe please.
    Thank you.

    I love christmas Cookies and i love to bake

    What is the recipe for the glaze?

    Don't Pass on Dessert!