Cut Out Sugar Cookies
These Cut Out Sugar Cookies are soft, buttery, and hold their shape beautifully while baking. Ideal for decorating with royal icing, buttercream, or sprinkles, they’re a classic treat for holidays, birthdays, or any special occasion.
Print Recipe
Equipment
- Mixing bowls
- Electric mixer (hand or stand mixer)
- Measuring cups and spoons
- Whisk
- Plastic wrap
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract optional, for extra flavor
- 3 cups all-purpose flour plus more for rolling
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- For Optional Royal Icing:
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 6 tablespoons warm water adjust for consistency
- Food coloring optional
Instructions
- Cream the Butter & Sugar
- In a large mixing bowl, beat softened butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).
- Add Egg & Flavorings
- Mix in the egg, vanilla extract, and almond extract until well combined.
- Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Form the Dough
- Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. If too dry, add 1–2 teaspoons of milk.
- Chill the Dough
- Divide dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
- Preheat Oven
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll & Cut Cookies
- On a lightly floured surface, roll dough to ¼-inch thickness. Cut into shapes using cookie cutters.
- Bake
- Place cookies 1 inch apart on prepared baking sheets. Bake for 8–10 minutes, or until edges are just barely golden.
- Cool Completely
- Transfer cookies to a wire rack to cool completely before decorating.
- Decorate (Optional)
- Prepare royal icing by mixing powdered sugar, meringue powder, and warm water until smooth. Adjust consistency as needed. Tint with food coloring, then decorate cooled cookies.
Servings: 30 cookies