If you’re on the hunt for the ultimate (no chill!) cut-out sugar cookie recipe, stop scrolling – you’ve just hit the jackpot! These cookies are buttery, perfectly sweet, and hold their shape like a dream, making them ideal for all your festive cookie-cutting fun.

overhead view of christmas decorated sugar cookies on baking tray

Whether you’re baking with little ones, prepping for a cookie exchange, or just indulging your inner cookie queen, this recipe will become your go-to for the holidays and beyond!

Why you’ll love this recipe

Perfectly soft and buttery texture: These cookies are melt-in-your-mouth delicious with just the right amount of crispness around the edges. No more bland, cardboard-like sugar cookies!
Easy to make and work with: The dough comes together effortlessly and rolls out like a dream – no tearing, no sticking, and no frustration.
Holds its shape beautifully (and no chilling needed!): Whether you’re making stars, snowflakes, or adorable little trees, these cookies won’t spread or lose their design in the oven!

overhead view of decorated sugar cookies on wire rack

overhead view of Christmas decorated sugar cookies on wire rack

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients to make sugar cookies with text labels — Ingredients for Sugar Cookies: Flour, sugar, unsalted butter, baking powder, egg, vanilla and salt. Ingredients for Sugar Cookie Icing: Icing sugar, water, light corn syrup, vanilla extract and optional food coloring.

Ingredient notes

Butter: Use unsalted butter for better control over the saltiness of your cookies. Make sure it’s softened (but not melted!) to ensure a creamy dough. If you only have salted butter, reduce the added salt to a pinch.
Sugar: Stick with granulated sugar for the perfect sweetness and structure. Avoid using powdered or brown sugar, as they’ll change the texture of the cookies.
Egg: Use a large egg at room temperature to help the dough come together smoothly. Forgot to take it out of the fridge? Let it sit in warm water for 5 minutes.
Vanilla extract: Pure vanilla extract is best for rich flavor, but vanilla bean paste or almond extract can add a fancy twist.
All-purpose flour: Measure your flour correctly by spooning it into the cup and leveling it off to avoid dense cookies.
Baking powder: Fresh baking powder is crucial for a slight lift – check the expiration date to ensure your cookies don’t fall flat.
Salt: A pinch of salt enhances the flavors, so don’t skip it! For a gourmet touch, sprinkle a tiny bit of flaky sea salt on the cookies before baking.
Light corn syrup (in the icing): This key ingredient gives the icing a glossy, professional finish and helps it set firm enough for stacking. If you prefer, you can substitute honey or agave syrup, but note that the icing may not dry as shiny or firm.

How to make sugar cookies

Making these cut-out sugar cookies is easy and fun! Follow these steps, and you’ll have a batch of cookies that’s ready to wow your family, friends, or anyone lucky enough to try them.

1. Preheat and prepare: First things first – let’s get the oven going! Preheat it to 350°F and grab two large baking sheets. Line them with parchment paper or silicone baking mats to prevent sticking.

Trust me, this small step makes cleanup a breeze and keeps your cookies picture-perfect.

2. Cream the butter and sugar: In a large mixing bowl, toss in your softened butter and sugar. Using an electric mixer, whip them together until they’re creamy – like a fluffy cloud of sweetness. This step is where all that buttery magic starts!

Now, crack in the egg and pour in the vanilla extract. Mix JUST until everything comes together. It might look a little rough, but don’t worry, that’s exactly how it should be.

overhead view of sugar and butter in stand mixer bowl — cream butter and sugar

overhead view of creamed butter and sugar with cracked egg — add egg and vanilla

overhead view of creamed butter and sugar and egg in stand mixer bowl — mix just until combined

3. Mix in the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mix to the butter mixture. Go low and slow with your mixer to avoid flour flying everywhere (we’ve all been there!).

overhead view of flour in glass bowl with whisk — combine dry ingredients

flour being mixed into creamed cookie ingredients in stand mixer bowl — slowly add to butter mixture

Once it’s all combined, you’ll notice the dough coming together. Don’t overmix – just stop when it starts to look like cookie dough perfection.

4. Shape the dough: Take the dough out of the bowl and onto a clean work surface. Now’s the time to get hands-on! Gently press and fold it together a few times until it forms a smooth ball of dough. Be careful not to knead it too much – we’re aiming for soft and tender cookies, not tough ones.

Divide the dough in half to make rolling easier.

overhead view of sugar cookie dough on baking parchment — push dough together

overhead view of rolled out sugar cookie dough with rolling pin — roll out

5. Roll and cut: Lightly flour your work surface (and rolling pin!) and roll out each half of the dough to about ¼-inch thick.

This is the fun part – grab your favorite cookie cutters and start creating! Stars, hearts, trees, or even dinosaurs – let your imagination (and cookie cutters) run wild. Don’t forget to gather up the scraps and re-roll them so you can get every last cookie out of this delicious dough.

overhead view of sugar cookie dough with circle cutter — cut out cookies

overhead view of cut out sugar cookie circles on lined baking sheet — place on lined baking sheet

6. Bake to perfection: Carefully place your cut-out cookies onto the prepared baking sheets, leaving about 2 inches between them. Pop them into the oven and bake for 8-10 minutes.

Keep a close eye on them – you want them to just start turning a soft golden brown around the edges. The tops should spring back if you give them a gentle poke. Overbaking will take away that soft, melt-in-your-mouth texture, so err on the side of slightly underbaked.

overhead view of baked sugar cookies on wire rack — bake, then cool on a wire rack

7. Cool and decorate: Let the cookies cool on the baking sheets for 5-10 minutes – they’re still fragile when hot! Then, move them to a wire rack to cool completely before decorating. Once cool, it’s time to bring out your inner artist with icing, sprinkles, or whatever your heart desires.

overhead view of white, gold and silver decorated sugar cookies on wire rack — decorate…

And there you have it! A batch of the most delightful, buttery, perfectly-shaped sugar cookies you’ll ever make. Enjoy every bite – and don’t forget to share (or not!).

frontal view of stacked sugar cookies with the top one having a bite taken out

Top tips for recipe success

Don’t overwork the dough: I already noted this in the instructions above, but it’s really crucial not to overwork cookie dough. You want it to be well combined and smooth to roll out, but don’t knead it like bread dough or mix it for too long. This will develop the gluten in the flour and turn out tough cookies.
Chill the dough if needed: If your kitchen is warm and the dough feels sticky, pop it in the fridge for 15-20 minutes before rolling it out. This makes it much easier to handle and ensures your cookies hold their shape.
Roll evenly: Aim for a consistent ¼-inch thickness when rolling out the dough. This ensures your cookies bake evenly, avoiding some being underdone while others are overbaked.
Re-roll scraps carefully: Gather leftover dough scraps and re-roll them gently. Avoid overworking the dough, or the re-rolled cookies might turn out tougher than the first batch.
Thickness: Make sure you don’t roll the cookies too thin, or they won’t be soft. If you prefer, you can dust your work surface with powdered sugar instead of flour.
!! If it takes a long time to cut out the cookies !! If it’s taking you a relatively long time to cut out the cookies (it does for me with the kids), place the cut out cookies on the baking sheet in the fridge (or outdoors if it’s cold where you are) for 5-10 minutes before baking.
Don’t overbake: These cookies are best when they’re just set and lightly golden at the edges. If you wait for them to brown all over, they’ll lose their soft, tender texture.
Use parchment or silicone mats: This not only prevents sticking but also helps the cookies bake evenly without browning too much on the bottom.
Cool before decorating: Make sure your cookies are completely cool before icing, or the heat will melt your decorations and make a sticky mess.
Test your icing consistency: For decorating, your icing should be thick enough to hold its shape but thin enough to pipe easily. Add water or lemon juice a tiny bit at a time until it’s just right.
Have fun with decorating! Whether it’s icing, sprinkles, or edible glitter, make this part enjoyable – it’s where you can get creative and even involve little helpers. I keep sugar cookie decorating simple – cutting them out is tiring enough. I just whip up a thick powdered sugar icing. Then the kids cover them in sprinkles. So easy, and a lot of fun for all involved – even mom!

Helpful recipe hints

Recipe variations

Add a citrus twist: Mix in 1-2 teaspoons of finely grated lemon or orange zest to the dough for a bright, zesty flavor.
Make it festive: Add ½ teaspoon of cinnamon and a pinch of nutmeg to the dough for a warm, spiced holiday version. Or try some gingerbread spice!
Switch up the extracts: Try almond extract instead of vanilla for a nutty, bakery-style flavor. You could also experiment with peppermint or coconut extracts for something unique!
Chocolate lovers’ dream: Stir in mini chocolate chips or drizzle melted chocolate over the decorated cookies for an indulgent treat.

Storage tips

Make-ahead dough: Prepare the cookie dough up to a day ahead and store it tightly wrapped in plastic wrap in the fridge. When ready to bake, let it sit at room temperature for 10-15 minutes to soften slightly before rolling out.
Leftover cookies: Store baked and decorated cookies in an airtight container at room temperature for up to 1 week. If stacking them, place a sheet of parchment or wax paper between layers to protect the decorations.
Freezer-friendly:
- Cookie dough: Tightly wrap the cookie dough in plastic wrap, then label with the name and use-by date (freeze for up to 3 months) before freezing. When ready to bake, remove the cookie dough from the freezer and thaw in the fridge overnight (I recommend placing it on a plate to catch any water drips). Once thawed, roll out and bake as directed in the recipe.
- Unbaked cookies: Cut out the shapes, place them on a parchment-lined tray, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.
- Baked cookies: Let them cool completely, then freeze undecorated cookies in a single layer. Once frozen, transfer to a freezer bag or container for up to 3 months. Thaw at room temperature before decorating or serving.

Serving ideas

overhead view of decorated sugar cookie with bite taken out on white plate

These sugar cookies are a treat on their own, but they can shine even brighter as part of a dessert spread or paired with other homemade delights:

Santa-style: Serve a plate of sugar cookies with a glass of cold milk – it’s Santa’s favorite!
Cookie decorating party: Set up an icing and sprinkles station for a fun, interactive dessert activity – perfect for kids and adults alike!
Holiday dessert tray: Pair these cookies with Chocolate Crinkle Cookies and Soft Gingerbread Cookies for a festive spread.
After-dinner treat: Serve these alongside a warm cup of homemade Hot Chocolate or as a sweet finish to a holiday meal.
Make it a tea party: Pair the cookies with a batch of Gingerbread Muffins and a pot of tea or some hot apple cider for a cozy afternoon treat.
Birthday celebrations: Decorate cookies in themed shapes and colors to complement a birthday cake.

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Recipe first published on 12/18/2020. Updated with new photos and better text on 12/15/2024. The cookie recipe has stayed the same, the icing has been improved.

Cut Out Sugar Cookies

Why you’ll love this recipe