Cut-Out Sugar Cookies are more than just a holiday treat—they’re a tradition. With crisp edges, soft centers, and just the right touch of vanilla sweetness, these cookies are a delightful canvas for festive shapes and creative decorating. Whether you’re crafting snowflakes, trees, or stars, each batch brings warmth and joy to your kitchen. Their buttery aroma alone is enough to fill your home with cozy holiday spirit.

Perfect for Christmas cookie trays, afternoon baking with kids, or edible gifts for friends and neighbors, these cookies hold their shape beautifully and taste just as good plain as they do with icing. They strike the ideal balance between a tender bite and sturdy texture, making them a must-have for any seasonal baking lineup.

Ingredients for Cut-Out Sugar Cookies

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract (optional for extra flavor)
3 cups (360g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

For the Icing (optional):

2 cups powdered sugar
1–2 tablespoons milk or water
½ teaspoon vanilla or almond extract
Food coloring (optional)

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light, creamy, and fluffy—about 2-3 minutes. This step is key to achieving tender cookies with a delicate crumb.

Step 2: Add Egg and Extracts

Crack in the egg and mix until well combined. Add vanilla extract and almond extract (if using), then continue mixing for another minute until smooth and fragrant.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until a dough forms. The dough should be soft but not sticky.

Step 4: Chill the Dough

Divide the dough into two portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling helps the dough firm up and prevents cookies from spreading during baking.

Step 5: Roll and Cut Shapes

Preheat the oven to 350°F (177°C). Lightly flour your work surface and rolling pin. Roll out one disk of dough to about ¼-inch thickness. Use your favorite cookie cutters to cut shapes and transfer them to a parchment-lined baking sheet.

Step 6: Bake

Bake the cookies for 8–10 minutes, or until the edges are just starting to turn golden. Do not overbake. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 7: Decorate

Once the cookies are completely cool, prepare the icing by mixing powdered sugar, milk or water, and extract until smooth. Add coloring if desired. Use piping bags or ziplock bags with a snipped corner to decorate. Let icing set fully before stacking or storing.

Estimated Nutrition (per cookie, unfrosted – based on standard 3″ shape)

Calories: 140
Fat: 7g
Saturated Fat: 4.5g
Carbohydrates: 17g
Sugar: 8g
Protein: 1.5g
Cholesterol: 25mg
Sodium: 55mg

Note: Values vary based on shape size, decoration, and batch yield.

Frequently Asked Questions

1. Why did my cookies spread in the oven?

Most likely the dough wasn’t chilled enough or had too much butter. Make sure to chill for at least 1 hour and measure ingredients precisely.

2. Can I make the dough ahead of time?

Absolutely. The dough can be made up to 3 days in advance and stored in the fridge, or frozen for up to 3 months.

3. Do I have to use almond extract?

Nope! It adds a nice depth of flavor, but the cookies are delicious with just vanilla.

4. How thick should I roll the dough?

Aim for ¼ inch thick. Too thin and they’ll be crispy, too thick and they may not cook evenly.

5. Can I use this recipe for cookie pops?

Yes! Insert lollipop sticks before baking and bake an extra 1–2 minutes for stability.

6. How do I get the icing to set quickly?

Let cookies dry at room temp for several hours, or speed up the process using a fan. Avoid the fridge.

7. Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour substitute will work, though texture may vary slightly.

8. What’s the best way to package them for gifts?

Use clear treat bags or cookie boxes lined with tissue paper. Add a ribbon for a festive touch!

Cut-Out Sugar Cookies Recipe

Author: Lorenzo Devereaux
Total Time: 46 minute
Yield: About 24 cookies (varies by cutter size)

Print Recipe

Description

Get ready to fall in love with the ultimate holiday treat—Cut-Out Sugar Cookies! These buttery, sweet cookies are perfect for any festive occasion, from cozy winter mornings to cheerful Christmas parties. With their crisp edges, soft centers, and delightful vanilla-almond flavor, they’re as fun to decorate as they are to eat. Whether you’re looking for quick breakfast options with a hint of indulgence or creative baking ideas for the family, this easy recipe delivers joy in every bite. Use your favorite cookie cutters and let your imagination take over—these cookies are a blank canvas for colorful icing, sprinkles, and sparkle. Perfect for dessert tables, edible gifts, or even a new tradition, these cookies bring magic and smiles to every moment.

Instructions

In a large bowl, cream together butter and sugar until light and fluffy.
Mix in the egg, vanilla, and almond extract until fully combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture until a dough forms.
Divide dough into two disks, wrap in plastic wrap, and chill for at least 1 hour.
Preheat oven to 350°F (177°C). Roll out dough to ¼-inch thickness on a floured surface.
Cut shapes using cookie cutters and place on a parchment-lined baking sheet.
Bake for 8–10 minutes, just until the edges start to turn golden.
Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
If decorating, mix icing ingredients until smooth and decorate as desired.

Prep Time: 15 minutes (plus 1 hour chilling)
Cook Time: 8–10 minutes per batch
Category: Dessert