This cut-out sugar cookie recipe makes soft, buttery cookies that hold their shape perfectly. Made with powdered sugar for a smooth texture, the dough rolls easily, bakes flat with no spread, and is perfect for royal icing or any frosting.
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These cookies are my go-to for the holidays — from Christmas trees to hearts and stars, every shape comes out clean and even. You can decorate them with my quick powdered sugar icing or a smooth vanilla buttercream frosting for a soft, creamy finish.
The dough is made with powdered sugar instead of granulated sugar, which gives these cut-out sugar cookies their perfect no-spread texture. It’s buttery, easy to roll, and holds every detail of your cookie cutters — so you get cookies that look as good as they taste.
They’re also the perfect base for my Christmas shortbread cookies and other festive sablés. You can flavor the dough with almond extract, lemon zest, or warm spices to make it your own. Simple, soft, and full of buttery flavor — they’re everything you want in a classic sugar cookie.
Why you'll love this recipe
Ingredients for cut-out sugar cookies
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.
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
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
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.
How to decorate sugar cookies
Decorating these cookies is the fun part — you can keep them simple or go all out for the holidays. Here are a few easy ways to make them look (and taste) amazing:
- Royal icing – Use my quick powdered sugar icing made with just confectioners’ sugar and water. It’s perfect for Christmas sugar cookies and can be tinted with gel colors for festive details.
- Buttercream frosting – Try my vanilla buttercream frosting or cream cheese frosting for soft, rich decoration that tastes as good as it looks.
- Sprinkles & pearls – Add color and shine with sprinkles, sugar pearls, or edible glitter.
- Melted chocolate – Dip half of each cookie or drizzle lines across the top for an elegant touch.
- Powdered sugar or glaze – A simple dusting or a quick lemon glaze gives a pretty finish without extra work.
- Holiday themes – Use mini cookie cutters or sugar decorations shaped like trees, hearts, or stars to match any celebration.
Tips for perfect cut-out cookies
Storage and freezing
- At room temperature – Keep your baked sugar cookies completely cooled in an airtight container for up to 1 week. Stack them between sheets of parchment to protect the edges.
- Freeze baked cookies – Once cooled, freeze in a storage box or bag for up to 3 months. Thaw at room temperature before decorating or serving.
- Freeze the dough – Wrap raw dough tightly in plastic wrap and freeze for later. For cut-out cookie shapes, freeze them flat on a baking sheet first, then transfer to a bag or box once solid.
Variations & Substitutions
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.
More sugar cookie recipes
I hope you love these cut-out sugar cookies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Cut Out Sugar Cookies
- Total Time: 0 hours
- Yield: about 25 cookies
Description
This easy cut-out sugar cookie recipe makes about 25 cookies. They bake up soft in the center with crisp edges, hold their shape perfectly, and are ideal for decorating with royal icing or buttercream. Perfect for Christmas, birthdays, or any celebration.
Ingredients
- 100 g (½ cup) unsalted butter, softened
- 80 g (⅔ cup) powdered sugar (confectioners’ sugar)
- 1 large egg, at room temperature
- ½ tsp vanilla extract
- 200 g (1½ cups) all-purpose flour
- 1 pinch of salt½ tsp baking powder (optional, for a softer texture)
Instructions
Cookie Dough Preparation
- 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.
- Add the egg and vanilla extract, then mix again until fully incorporated and the dough looks smooth.
- Add the flour, salt, and baking powder (if using). Mix on low speed just until everything comes together — stop as soon as the dough looks uniform to avoid overmixing.
- Gather the dough with your hands, shape it into a ball, and wrap it in plastic wrap.
- Chill in the refrigerator for at least 30 minutes to firm up the texture and prevent spreading while baking.
Baking
- Roll the chilled dough on a lightly floured surface or between two sheets of parchment paper to about ⅛ inch (3 mm) thick.
- Place the rolled dough in the freezer for 10 minutes to firm it before cutting shapes.
- Use cookie cutters to cut out your designs, then transfer them to a baking sheet lined with parchment or silicone mats, spacing them about 2 inches (5 cm) apart.
- Freeze the cut-out cookies again for 15–30 minutes before baking — this helps them keep their sharp shape.
- Preheat the oven to 340°F (170°C) and bake for 8–10 minutes, until the edges start turning golden but the centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
- Once cooled, decorate with royal icing, powdered sugar icing, melted chocolate, or marzipan.
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months.
Recipe Notes / Tips:
- Use a kitchen scale for accurate measurements — it’s the best way to get consistent cookies every time.
- Don’t skip the chilling and freezing steps; they’re key to cookies that don’t spread.
- Bake one tray at a time for the most even baking.
- Add a touch of almond extract or lemon zest for a flavor twist.
- Let the cookies cool completely before decorating — warm cookies make icing melt.
- Prep Time: 5 minutes
- Chill time: 30 - 60 minutes
- Cook Time: 10 minutes
- Category: cookies, biscuits, shortbread
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 74
- Sugar: 3.2 g
- Sodium: 96.7 mg
- Fat: 3.5 g
- Carbohydrates: 9.4 g
- Protein: 1.1 g
- Cholesterol: 16 mg
Turned out perfectly. Thanks for the recipe.
These hold their shape really well if you follow the instructions! I cut mine extra thick to make sure they are nice and soft and they come out perfect every time!
They really hold their shape well. Such an easy recipe to follow. Thank you for sharing!!
Came out great! They held their shape well , but we're still softer than traditional cut sugar cookies. Very tasty.
What is the reason for freezing before cooking
Freezing the cookies before baking helps them keep their shape. It stops the dough from spreading too much, so your cookies come out looking just like the cut-outs you made—no puffing or spreading. It’s a great trick to get those perfectly shaped cookies every time!
I used half margarine so they didn’t hold shape as well but goodness, these were easy and delicious! Perfect for frosting and quite easy to roll out, too.
These turned out great!
Very good! Kind of like shortbread and crispy!!
Thank you so much for the detailed recipe and tips. A beginner like me, need all the help I can get. I also used a thin stainless steel spatula to assist with removing the shape, since I used a complicated Hello Kitty shape cookie cutter. I'll have to try another batch, since I was afraid to undercook them and it didn't really brown at 15 minutes of cook time at 340 degrees. I failed to pack the sugar, but the frosting will bring it to the next level. Thank you!!!
How long can they stay in the fridge packed in the plastic wrap before baking? I prepped it on Dec 31st 2024.
Can I make the dough a day or two prior to rolling and cutting and store it in the fridge?