Cut-Out Sugar Cookies (with Powdered Sugar)

This cut-out sugar cookie recipe makes soft, buttery cookies that hold their shape perfectly.

They’re perfect with my quick powdered sugar icing or my vanilla buttercream frosting if you want a soft, creamy finish.

These cut-out sugar cookies are soft, buttery, and made with powdered sugar, which gives the dough a smooth texture and helps it keep its shape in the oven. It rolls out easily and bakes with clean, sharp edges every time.

Perfect for holiday cookies and great with the icing from my Christmas sugar cookies. You can also flavor the dough — almond, lemon, spices, or cocoa like my chocolate cut-out cookies. Easy, reliable, and always clean-edged.

Why you'll love this recipe

• No-spread, perfect shapes – The dough stays smooth and bakes flat, so every cookie keeps clean edges and perfect details.
• Soft and buttery – Made with powdered sugar for a tender crumb and that melt-in-your-mouth texture everyone loves.
• Fun to bake & decorate – Roll, cut, and finish with icing for cookies that look amazing every single time.

Ingredients you need

You need these ingredients to make these easy cut out cookies:

• Butter – Use unsalted butter with at least 80% fat content for the best buttery flavor and smooth dough. Make sure it’s well softened before mixing.
• Powdered sugar – The secret to that soft, no-spread texture. You can swap it with granulated or brown sugar, but the cookies won’t be as smooth or tender.
• Egg – At room temperature so it blends evenly and keeps the dough soft.
• Vanilla extract – Pure vanilla adds warmth and depth. Try almond extract for a festive twist.
• All-purpose flour – White wheat flour works best for cut-out cookies and keeps the structure soft yet stable.
• Fine salt – Just a pinch to balance sweetness and enhance flavor.
• Baking powder (optional) – Add a small amount if you want a slightly softer, puffier cookie instead of a perfectly flat one.

Tips for perfect cut-out cookies

• Use room-temperature ingredients – Soft butter + eggs blend smoothly and keep the dough even.
• Don’t overmix – Mix just until combined to avoid elastic dough and misshapen cookies.
• Freeze the dough – A cold dough holds its details and prevents spreading in the oven.
• Roll evenly – Keep the dough about ⅛-inch (3 mm) thick for uniform baking.
• Use sharp cookie cutters – They slice cleanly through chilled dough for crisp edges.
• Watch the bake time – Pull them out when the edges are just set for soft, tender cookies.

Tools you’ll need

• Stand mixer or hand mixer – to make a smooth, even dough.
• Kitchen scale or measuring cups – for accurate measurements.
• Rolling pin with ⅛-inch guides – to roll the dough evenly.
• Parchment paper or silicone mats – to prevent sticking and spreading.
• Sharp cookie cutters – for clean, detailed shapes.
• Baking sheet and cooling rack – to bake evenly and cool the cookies perfectly.

How to make cut-out sugar cookies

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and powdered sugar on medium speed for 1–2 minutes until smooth and creamy.

Mix in the egg and vanilla extract until fully combined.

Add the flour, salt, and baking powder (if using). Mix on low speed just until you get a soft, crumbly dough.

Gather the dough with your hands to form a smooth ball. Wrap it in plastic and chill for 30–60 minutes in the fridge.

Roll the chilled dough between two sheets of parchment paper to about ⅛-inch (3 mm) thick. Place the rolled sheet in the freezer for 5–10 minutes.

Use sharp cookie cutters to cut your shapes cleanly. Transfer them carefully onto a baking sheet lined with parchment or silicone mats, spacing them about 2 inches (5 cm) apart.

Freeze the cut-out cookies for 15–30 minutes before baking. This extra step keeps the edges sharp and ensures a perfect no-spread texture.

Preheat your oven to 340°F / 170°C. Bake for 8–10 minutes, just until the edges start turning golden but the centers are still soft. They’ll firm up as they cool.

Let the cookies rest on the pan for a few minutes, then transfer them to a cooling rack.

6 Easy Ways to Decorate Sugar Cookies

Decorating sugar cookies is the best part — you can keep them simple or turn them into cute holiday cookies. Here are a few easy, delicious ways to finish them:

1. Royal icing – My quick powdered sugar icing is perfect for clean lines and festive colors. Tint it with gel food coloring for Christmas details.
2. Buttercream swirls – Use vanilla buttercream or cream cheese frosting for soft, rich cookies that look bakery-style.
3. Sprinkles & pearls – Add color and texture with sprinkles, sugar pearls, or edible glitter.
4. Chocolate drizzle – Melt dark, milk, or white chocolate and drizzle it over the top (or dip half the cookie).
5. Simple glaze or powdered sugar – A thin lemon glaze or a dusting of powdered sugar gives a pretty finish with almost no effort.
6. Holiday themes – Add tiny sugar decorations or use themed cutters (trees, stars, hearts) to match any holiday.

Storage and Freeze

• Room temperature – Store fully cooled cookies in an airtight container for up to 1 week. Add parchment between layers to keep the edges clean.
• Freeze baked cookies – Freeze cooled cookies for up to 3 months. Thaw at room temperature.
• Freeze the dough – Wrap the dough tightly and freeze for later. For pre-cut shapes, freeze them flat first, then transfer to a bag.

Variations & Substitutions

• Spiced sugar cookies – Add a little cinnamon, ginger, or nutmeg for a warm, cozy flavor. Perfect for holiday cookies like my Christmas cookies.
• Lemon or orange zest – Mix in fresh citrus zest for a bright, fragrant dough.
• Chocolate version – Add unsweetened cocoa powder for a deeper flavor.
• Nutty cookies – Stir in finely chopped almonds, pecans, or hazelnuts for crunch.
• Coffee sugar cookies – Add a touch of instant coffee or espresso for a subtle mocha twist.

FAQ & Troubleshooting

Why did my sugar cookies spread?

Usually the dough was too warm or overmixed. Chill the dough before baking and measure ingredients accurately — especially butter and flour.

How do I make cookies that keep their shape?

Work with cold dough, avoid adding extra flour, and always freeze the cut-outs for 15–20 minutes before baking.

How thick should I roll the dough?

About ⅛ inch (3 mm) is ideal for even baking and sharp edges. Thicker cookies stay softer, thinner ones bake crisper.

How do I make my sugar cookies soft instead of crunchy?

Use powdered sugar instead of granulated, don’t overbake, and store them in an airtight container once cooled.

You will also love

• Candy cane cookies
• Chocolate chip sugar cookies
• Cinnamon roll cookies

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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