Sugar cookies are a classic for a reason, and these are specifically designed for creating fun shapes! I love making these around holidays, birthdays, or really any time I want a treat that’s as fun to decorate as it is to eat.

These aren’t just your average sugar cookies; they hold their shape beautifully when baked, giving you crisp edges perfect for decorating. Get ready to unleash your inner artist with frosting, sprinkles, and all the creative toppings you can imagine!

Recipe Overview: Sugar Cookie Perfection

This sugar cookie dough recipe is all about creating the perfect canvas for your edible art. It’s a simple, delicious dough that bakes up into cookies that are soft in the center with slightly golden edges.

The key is that they won’t spread too much in the oven. This means those stars, hearts, or whatever shapes you choose will actually look like stars and hearts after baking!

We’re aiming for a cookie that’s sturdy enough to handle a generous layer of frosting and a shower of sprinkles, but still has that lovely, melt-in-your-mouth texture.

They’re fantastic for kids’ parties, holiday gatherings, or just a fun weekend baking project.

Detailed Ingredients: Let’s Get Baking!

Here’s what you’ll need to gather for these delectable cookies:

All-Purpose Flour (3 cups): This is the foundation of our cookies. I usually just use regular all-purpose flour, and it works great.
Baking Powder (1/2 teaspoon): This gives the cookies a little lift, making them nice and tender. Don’t use baking soda, it will make cookies spread.
Salt (1/2 teaspoon): Just a touch to balance the sweetness.
Unsalted Butter (1 cup, softened): Make sure it’s softened, meaning it’s at room temperature and easy to cream. This helps create that soft texture. If you only have salted butter, that’s okay – just reduce the added salt to 1/4 teaspoon.
Granulated Sugar (1 cup): This provides the sweetness and helps with the cookie’s structure.
Egg (1 large): This adds richness and helps bind the ingredients together.
Vanilla Extract (1 teaspoon): For that classic sugar cookie flavor. You could also experiment with other extracts, like almond or lemon, for a twist.
Milk ( 2 Tablespoons): Only add if needed.

Step-by-Step Instructions: Making the Magic Happen

Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed.
Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes. You want it to be pale and almost whipped-looking.
Beat in Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until everything is well combined. Scrape down the sides of the bowl if needed.
Gradually Add Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! The dough should be thick and a little bit sticky. If the cookie dough is crumbly, add 2 Tablespoons of milk.
Chill the Dough: Divide the dough in half, flatten each half into a disc, and wrap them tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or even overnight. This is crucial for preventing the cookies from spreading too much during baking.
Preheat and Prep: When you’re ready to bake, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
Roll and Cut: Lightly flour your work surface and rolling pin. Take one disc of dough from the fridge and roll it out to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes, placing them about 1 inch apart on the prepared baking sheets. Re-roll the scraps and repeat.
Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers might still look a little soft, but that’s okay – they’ll firm up as they cool.
Cool: Let the baked cookies for cut outs cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They need to be completely cool before you decorate them.

Variations & Tips for Your Sugar Cookies

Flavor Twists: Try adding a teaspoon of lemon zest, almond extract, or even a pinch of cinnamon to the dough for different flavor profiles.
Make-Ahead Magic: You can make the dough up to 3 days in advance and store it in the refrigerator. You can also freeze the unbaked, cut-out cookies for up to 2 months. Just thaw them slightly before baking.
Storage: Store cooled, undecorated cookies in an airtight container at room temperature for up to a week. If you’ve already frosted them, store them in the refrigerator.
Reheating: These cookies are best enjoyed at room temperature or slightly chilled. If you want to warm them up, a few seconds in the microwave will do the trick.
Decorating Fun: Decorate these delicious sugar cookies with royal icing, buttercream frosting, or glaze.

Key Details: Sugar Cookie for Cut Outs

Prep time: 20 minutes (plus chilling time)
Cook time: 8-10 minutes
Total time: 3 hours (including chilling)
Servings: Approximately 24-36 cookies (depending on the size of your cookie cutters)
Equipment you’ll need: Mixing bowls, measuring cups and spoons, electric mixer (handheld or stand mixer), rolling pin, cookie cutters, baking sheets, parchment paper, wire rack.

Sugar Cookie Recipe for Cut Outs

Classic sugar cookies specifically designed for creating fun shapes, holding their form beautifully when baked with crisp edges perfect for decorating.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 3

Course Dessert

Cuisine American

Servings 24 cookies

Ingredients

All-Purpose Flour 3 cups
Baking Powder 1/2 teaspoon
Salt 1/2 teaspoon
Unsalted Butter 1 cup, softened
Granulated Sugar 1 cup
Egg 1 large
Vanilla Extract 1 teaspoon
Milk 2 Tablespoons, optional

Instructions

Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in Egg and Vanilla: Add the egg and vanilla extract and beat until well combined.
Gradually Add Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add milk if dough is crumbly.
Chill the Dough: Divide dough, flatten into discs, wrap in plastic wrap, and chill for at least 2 hours.
Preheat and Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Roll and Cut: Flour surface, roll dough to 1/4-inch thickness, cut out shapes, and place on baking sheets.
Bake: Bake for 8-10 minutes, until edges are lightly golden brown.
Cool: Let cookies cool on baking sheets, then transfer to a wire rack to cool completely before decorating.