Best-Ever Cut-Out Sugar Cookies (2024)

Table of Contents
Why This Recipe Will Be Your Forever Favorite, Too: Step-by-Step: How to Make Them How Thick to Roll Your Sugar Cookie Dough Recipe Notes Ideas for Decorating Cut-Out Cookies More Sugar Cookie Recipes: Cut-Out Sugar Cookies Ingredients Instructions Notes Did you make this recipe? 97 Comments on “Best-Ever Cut-Out Sugar Cookies”

Home > Recipes > Desserts > Cookies > Best-Ever Cut-Out Sugar Cookies

by Michelle
November 29, 2023

Jump to Recipe

4.94 (156 ratings)

This is the absolute BEST cut-out sugar cookie recipe, hands-down! No softening butter, no chilling dough, they bake up super soft with no spreading and keep their shape each and every time. Use your favoritecookie cuttersand eat them plain or decorate them with an easybuttercreamorroyal icing. I guarantee you will never need another cut-out cookie recipe again!

Best-Ever Cut-Out Sugar Cookies (1)

Let’s be honest, here. While cut-out sugar cookies from scratch always sound awesome in theory (the shapes! the icing! the decorations! the epitome of Christmas cookies!), they can be daunting both in time required and execution.

Sometimes you need to soften butter, and almost always you need to chill the dough… by the time you’re pulling cookies out of the oven, you’re crossing all of your fingers and toes hoping that they didn’t spread and lose their shape, or become too brown or crunchy.

A couple of years ago when my boys begged to make classic sugar cookies, I unearthed this recipe that was perfectly suited to baking with kids – you use cold butter, you don’t need to chill the dough, and the cookies were absolutely amazing time and again. It’s the only recipe I’ve used since and will be a forever family favorite!

Best-Ever Cut-Out Sugar Cookies (2)

Why This Recipe Will Be Your Forever Favorite, Too:

Seriously, the buck stops here. This is the best sugar cookie recipe, and here’s why:

  • You don’t need to bring butter to room temperature.
  • You don’t need to chill the cookie dough (but you can!).
  • The cookies bake up super thick and soft (and STAY soft for days after baking!).
  • They do not lose their shape.
  • Absolutely delicious plain (yes, vanilla and butter!) but perfect for decorating, too.
  • They don’t puff up, which makes them a perfect surface for decorating.
  • Freeze exceptionally well.

Step-by-Step: How to Make Them

I love the simplicity of this recipe and that it’s perfect for impromptu baking sessions! Here’s how the rolled sugar cookies come together:

  1. Preheat the oven and line baking sheets with parchment paper.An important note:I always, always line with parchment paper, not a silicone baking mat (which I find causes more spread).
  2. Beat the butter and sugar together until light and fluffy.An important note:Astand mixeris ideal for this recipe; since we are starting with cold butter, the paddle attachment does a good job of beating it into the sugar. A hand mixer tends to send the butter and sugar flying; if all you have is a hand mixer, I recommend using your fingers to smash the cubes of butter into the sugar before starting the mixer to give everything a little headstart.
  3. Add the egg, vanilla, baking powder, and salt, and mix until combined and smooth. Scrape the sides of the bowl.
  4. On low speed, gradually add the flour and mix until just barely combined. Give it a final mix with a rubber spatula so no pockets of flour remain.
  5. On a lightly floured work surface, roll out the sugar cookie dough to ¼-inch thick. Cut out shapes as desired, transfer to prepared baking sheets, and bake cookies until set but still pale, 10 to 12 minutes. Cook for 5 minutes on the baking sheets, then transfer to a cooling rack. Cool completely before decorating.
Best-Ever Cut-Out Sugar Cookies (3)
Best-Ever Cut-Out Sugar Cookies (4)

How Thick to Roll Your Sugar Cookie Dough

This is a super key point! To ensure the wonderfully soft sugar cookies of your dreams, you want to roll the dough about ¼-inch thick. This may seem too thick when you are rolling and cutting, but it’s absolutely vital.

If you’ve found your cut-out sugar cookies lose their shape in the past, it could have been due to a few factors (too much butter in the recipe, dough too warm, dough not rolled thick enough, etc.), but I can tell you that this recipe yields absolutely beautiful edges that do not spread if you take care to roll to the appropriate thickness (if rolled too thin then they can spread).

Use athin metal spatulato carefully transfer your cut-out cookies from therolling surfaceto yourbaking sheets.

If you prefer thinner cookies with some crispness to the edges, then roll the dough thinner and reduce the baking time a bit.

Best-Ever Cut-Out Sugar Cookies (5)
  • Baking Sheets:I use my favoriterimmed half-sheet pans.
  • Stand Mixer:For this particular recipe, since we do not soften the butter, aclassic stand mixerworks best. You can still use ahand mixerif that is all you have, but see note above.
  • Rolling Surface:You can use a clean countertop, butcher block, or your favoritenon-stick dough mat. Amarble pastry boardisn’t necessary, but if you have one, it’s great for keeping sugar cookie dough andpie crustcold!
  • Rolling Pin:Asimple wooden oneis all you need.
  • Cookie Cutters:You can use absolutely any, so pick your favorites! I have hadthis 100-piece setfor nearly 20 years and I love them… includes all letters, numbers, and cutters for every season and holiday.
  • Food Coloring:I swear bygel food coloring! It creates a beautifully saturated color without thinning out the frosting.

Recipe Notes

A quick rundown of my best tips for making this easy sugar cookie recipe!

  • Flavors:I adore the pure vanilla flavor, but some people like a little bit of almond – I would recommend starting with ¼ teaspoon of almond extract in addition to the vanilla. You can also use things likecake batter extract, lemon, maple, coconut, etc. You can also add a little bit of cinnamon to the cookie dough if you’d like!
  • Scaling:You can double (or more!) this recipe without issue.
  • Buttercream frosting:For a simple frosting (with or without sprinkles!), then I recommend my favoritevanilla buttercream. It is easily colored and tastes amazing!
  • Royal Icing:To do more detailed decorating, see my tutorial onhow to decorate cookies with royal icing.
  • Storage:The cookies can be stored in an airtight container at room temperature for up to 5 days.
  • Make-Ahead:While I love that you can whip up these cookies immediately, you can mix together the dough, divide it in half, form it into disks, wrap it in plastic wrap, and refrigerate for up to 2 days.
  • Freezingthe Dough:You can also freeze the dough (place the wrapped disk in a ziploc freezer bag) for up to 1 month; thaw it in the refrigerator overnight, then bring it to almost room temperature, roll it out, and proceed with the recipe.
  • Freezing the Cookies:These cookies freeze exceptionally well! You can freeze them plain or decorated; if decorated, let the icing set before freezing. Store in an airtight container or ziplock freezer bag (with parchment paper between the layers if they are decorated). The cookies can be frozen for up to 3 months.
Best-Ever Cut-Out Sugar Cookies (6)

Ideas for Decorating Cut-Out Cookies

Use royal icing to create fun, beautiful cookies to celebrate holidays and special occasions:

  • Valentine’s Day Conversation Heart Cookies
  • Baby Shower Cookies
  • Easter Egg Cookies
  • St. Patrick’s Day Shamrock Cookies
  • Football Cookies

More Sugar Cookie Recipes:

  • Soft and Chewy Sugar Cookies (Drop-Style)
  • Chocolate Sugar Cookies
  • Frosted Sugar Cookie Bars
  • Lofthouse Style Frosted Sugar Cookies

If you make this cut out cookie recipe and love it, please stop back and give it a 5-star rating – it helps others find the recipe!❤️️

Best-Ever Cut-Out Sugar Cookies (7)

Cut-Out Sugar Cookies

Yield: 24 to 26 (2½-inch) cookies

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

The BEST cut-out sugar cookies! No softening butter, no chilling dough, they bake up super soft and never spread. Your new go-to recipe!

4.94 (156 ratings)

Print Pin Rate

Ingredients

  • 1 cup (227 g) unsalted butter, chilled and cubed
  • 1 cup (198 g) granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups (390 g) all-purpose flour

Instructions

  • Preheat oven to 350 degrees F. Line two baking pans with parchment paper and set aside.

  • Using an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about 2 minutes.

  • Add the egg, vanilla, baking powder, and salt, and mix until combined and smooth, scraping the sides of the bowl as needed.

  • Reduce the mixer speed to low and gradually add the flour, only mixing until the dough just comes together. Give it a final mix with a rubber spatula, folding and pressing it together, to ensure all of the flour is mixed in.

  • Separate the dough in half and work with one piece at a time, roll the dough ¼-inch thick. Cut out shapes as desired and place them on the prepared baking sheets, leaving at least 1 inch of space between cookies.

  • Bake until the cookies look set and are slightly firm to the touch but still pale, about 10 to 12 minutes.

  • Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Notes

  • Mixer: Astand mixer is ideal for this recipe; since we are starting with cold butter, the paddle attachment does a good job of beating it into the sugar. If all you have is a hand mixer, I recommend using your fingers to smash the cubes of butter into the sugar before starting the mixer to give everything a headstart.
  • Baking Sheets:I use my favoriterimmed half-sheet pans. I always, always line with parchment paper, not a silicone baking mat (which I find causes more spread).
  • Rolling Surface:You can use a clean countertop, butcher block, or your favoritenon-stick dough mat. Amarble pastry boardisn’t necessary, but if you have one, it’s great for keeping sugar cookie dough andpie crustcold!
  • Rolling Pin:Asimple wooden oneis all you need.
  • Cookie Cutters:You can use absolutely any, so pick your favorites! I have hadthis 100-piece setfor nearly 20 years and I love them… includes all letters, numbers, and cutters for every season and holiday.
  • Food Coloring:I swear bygel food coloring! It creates a beautifully saturated color without thinning out the frosting.
  • Flavors: I adore the pure vanilla flavor, but some people like a little bit of almond – I would recommend starting with ¼ teaspoon of almond extract in addition to the vanilla. You can also use things like cake batter extract, lemon, maple, coconut, etc. You can also add a little bit of cinnamon to the cookie dough if you’d like!
  • Scaling: You can double (or more!) this recipe without issue.
  • Buttercream frosting: If you want to do a simple frosting (with or without sprinkles!), then I recommend my favorite vanilla buttercream. It is easily colored and tastes amazing!
  • Royal Icing: To do more detailed decorating, see my tutorial on how to decorate cookies with royal icing.
  • Storage: The cookies can be stored in an airtight container at room temperature for up to 5 days.
  • Make-Ahead: While I love that you can whip up these cookies immediately, you can mix together the dough, divide in half and form into disks, wrap in plastic wrap, and refrigerate for up to 2 days.
  • Freezingthe Dough:You can also freeze the dough (place the wrapped disk in a ziploc freezer bag) for up to 1 month; thaw it in the refrigerator overnight, then bring it to almost room temperature, roll it out, and proceed with the recipe.
  • Freezing the Cookies:These cookies freeze exceptionally well! You can freeze them plain or decorated; if decorated, let the icing set before freezing. Store in an airtight container or ziplock freezer bag (with parchment paper between the layers if they are decorated). The cookies can be frozen for up to 3 months.
  • Recipe slightly adapted from Cookies & Cups.

Calories: 161kcal, Carbohydrates: 20g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 53mg, Potassium: 47mg, Fiber: 1g, Sugar: 8g, Vitamin A: 246IU, Calcium: 16mg, Iron: 1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Dessert, Snack

Cuisine: American

[Photography byDee of One Sarcastic Baker]

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97 Comments on “Best-Ever Cut-Out Sugar Cookies”

  1. Ashley N Cunningham — Reply

    I’ve been on the hunt for the best sugar cut out recipe for years and this is by far the BEST!! Cookies were perfectly buttery and crispy with a delicious vanilla flavor. I did chill my dough overnight, but I’m sure they’re just as great without following that step

  2. Cindi — Reply

    I love, love this recipe. I have been practicing with it to create beautiful grad cookies for a party of 50. The flavor is exceptional. They hold the shape beautifully. My only question is that I made the dough, rolled it and cut out the shapes. Then I froze them for 1 week. I let the come to room temperature for approx 30 minutes. I noticed when I baked them, some spread a bit and I did not understand why. Still they are beautiful. Thank you so much for this tried and true recipe.

    • Michelle — Reply

      Hi Cindi, I would try either baking them from frozen, or baking immediately after rolling and freezing the baked cookies if you want to make them in advance.

  3. Tara Dolce — Reply

    I teach high school baking. This is our go-to recipe for making sugar cookies to decorate. I agree with other posters that weighing is the best method for measuring flour, but in the absence of a scale, the proper way to measure flour is to stir or fluff the flour and then spoon into a dry measuring cup and level off. The dough does appear dry, but it comes together just fine. I’ve found it can be helpful to roll between plastic wrap to avoid sticking to counters and/cracking. I split the dough and refrigerate between rolling out batches and use a bent edge spatula or bench scraper to transfer the cut cookies onto parchment. It’s easiest to remove the excess dough around cookies before attempting to transfer. Depending on the thickness you like, baking times may vary slightly.

  4. maria l torza — Reply

    hi, i want to make these sugar rolled cookies,but the actual cookie recipe is hard to follow on my computer.it says 1 cup of some ingredient but it dosen’t say what ingredient it is.the ingredients are not lined up properly.

    • Tara — Reply

      1 c unsalted butter
      1 c granulated sugar

  5. Jane — Reply

    Excellent recipe! Cookies hold shape and don’t spread, as promised. I made a double batch for decorated Easter cookies, using 3t. vanilla, 1 t. lemon flavoring; if I made another double batch, I’d do 2 and 2, but still great.
    Someone mentioned needing to add liquid. I didn’t need to. A recipe from Alton Brown/Food Network once told me to weigh flour instead of measuring it for baking. I’ve found this to be great advice, and thank you, BrownEyedBaker for providing ingredients in grams as well as cups.
    Thanks for a great recipe.

  6. Joan — Reply

    Perfect for Valentine’s Day and again for St. Patrick’s Day. Patience required for the last bit of flour, but lovely taste, shape and texture. Thanks for the tips! Joan

  7. Nancy l due — Reply

    See Also
    This Is Why You Should Chill Your Cookie Dough Before BakingChilling cookie dough: Does it make a difference?When to Chill Cookie Dough (And When You Can Skip It), According to Pro Bakers

    As far as I see no water or milk too mix does not work I add water and there are great😇

  8. Rosie — Reply

    It needed just a cup and a half more flour but they came out nice!

  9. Kenn — Reply

    These cookies are great…I love the texture and the flavor…I add half a teaspoon of almond to the basic recipe…also I grate the butter…dont really know if it makes a difference…also started adding some crisppearls to the dough…adds a nice gentle crunch to the middle of the cookie…I am a cookier…have been the past 5 years and this may become my preferred sugar cookie…it is that good…and …no spread…thanks Michelle for a wonderful recipe

  10. Anne — Reply

    1st time making these. Amazing soft silky dough. They were perfect for cut out cookies and still soft the next day when they sat out all night. So yummy too! I will never use another recipe!

  11. Janet — Reply

    These were perfect. They held there shape and were very tasty. In case anyone else is wondering, the Hamilton Beach stand mixer was very capable of doing the job, so if a Kitchen Aide is not in your budget, that’s an alternative. I actually bought my Hamilton Beach last year when my hand mixer burned out while I was making royal icing. I also had no trouble making royal icing with my Hamilton Beach this year.

  12. Renee Gallo — Reply

    I had to add an extra egg to the recipe. Originally the dough was very dry and crumbly.

  13. Kristin — Reply

    Very crumbly. Trying to form into a ball and it’s falling apart.

  14. Barbara — Reply

    First of all, I grew up on both of my great-grandma’s homemade cutout sugar cookies. That being said, of course the shape never held and looked more like a fluffy version of the actual cookie cutter. I came across this recipe this year, because I use so many of the Brown Eyed Baker desert recipes that have become traditional family favorites ❤ THIS DID NOT DISAPPOINT! The only point I would add, is let the butter sit and soften a little more if it’s straight from the fridge before mixing with the sugar. It took almost 10 minutes to mix and had to put my mixer on high to achieve, without the “light and fluffy” part. They still turned out just as expected and I’ll be using this recipe again! (Tip: if you like soft cookies, bake for 8 min.) ❤

  15. las vegas divorce court — Reply

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  16. Summer — Reply

    This is the first time I have successfully made a sugar cookie! Such an easy recipe and turns out perfectly sweet and doesn’t spread I love it!

  17. erika — Reply

    these came out perefction

  18. Judy Macdonald — Reply

    This recipe is so good and easy! I was able to roll them out so easily and they are delicious. I have a new favorite recipe.

  19. Marcia — Reply

    These were a breeze to put together and I was able to cut 30 cookies from the recipe. It is now going to be my go to recipe from now on.
    Merry Christmas to you and your family.

  20. Josie — Reply

    Worst recipe

  21. Cathi — Reply

    Can you sub Cocoa for flour and make these chocolate sugar cookies?

  22. Luca Yi — Reply

    These are amazing! I was looking for a simple recipe that was low maintenance and these came out wonderful! I have a set of “12 Days of Christmas” cookie cutters I like to use, but other recipes puffs up too much and the details bake out. I was very excited to see all my turtle doves and partridges still had their eye and feather lines after baking. I will be making these again!

  23. Brenda Smithmyer — Reply

    Love love love this recipe ! So easy and delish. I have made several different sugar cookies over the past decades
    And this is y far my favorite ! Worthy of making it to the recipe box
    « Labeled it « my best cut out »

  24. S — Reply

    Hello, would these cookies work to build a house with?

  25. Lisa — Reply

    I made this recipe last Christmas and everyone loved them. Making them again this year and the grandkids are going to be decorate. Starting a new holiday tradiiton!

  26. Kathleen Gross — Reply

    This sugar cookie dough is absolutely perfect! Best sugar cookie dough I’ve ever worked with…super easy to make and easy to roll out. Delicious!

  27. Jann — Reply

    You are so right! These are the best ever. SO easy to mix and roll out. And the taste is outstanding! I made a batch to freeze and will frost them shortly before Christmas. I love almond flavor in my frosting, so that’s how I’ll make it, but I’m really glad I only used vanilla for the cookies.

    On another note, I’m glad I’ve learned that you don’t always have to have butter softened. I used your method of cold butter to make oatmeal raisin cookies today and it saved me time.

  28. Cheryl — Reply

    I have made these cookies 3 times. Each time they baked up perfectly and are delicious. Everyone I shared them with loved them. So happy to have found this recipe. Thank you!

  29. JC — Reply

    I used the sugar/butter cookies on your website when my eldest turned one for her bday party. That was in 2014 and that recipe was amazing! I tried this recipe today and it wasn’t as good. Any way you can bring back that recipe?!? Please!!!

    • GE George — Reply

      JC~ Try using The Wayback Machine. I did and found the original recipe, though I don’t know if it’s the same version you remember. Here’s the one I found from 2009:)

      https://web.archive.org/web/20140902084821/https://www.browneyedbaker.com/go-pens-with-all-occasion-sugar-cookies/

  30. Terry — Reply

    Best sugar cookies I’ve ever made! Excellent flavor, texture and easy o make!

  31. Suzanne — Reply

    Just made these and they turned out perfect. I love that there is no refrigerating involved – make the dough and bake the cookies!!

  32. Tracey — Reply

    Love, love, love this recipe! It’s the only cutout recipe I use now. I always get compliments on the taste along with the designs. I’m often asked for the recipe as well! Thank you for an amazing cutout that provides perfect results every time.

  33. Janet Benoit — Reply

    Did cut out sugar cookies twice in one week they are delicious

  34. Sae — Reply

    Right so this is the 2nd recipe I have made from your website….the first was brownies, which were a disaster. Now the so called no spread cookies spread. Thank goodness I did not make them for a customer. They spread and lost their shape. Really disappointed with this recipe.2 failed recipes is enough. Good luck to all those who try any !

    • Maryh — Reply

      Sorry Sae, sounds like you’re the problem in this equation. I’d hate to be your customer. These cookies are the best I’ve ever made!!! Perfection!

  35. Debbie — Reply

    Love, love, love these cookies!! So
    Easy and so buttery and soft!!

  36. Mary — Reply

    Can cookies iced with buttercream icing be frozen?

  37. G’ma Kerry — Reply

    These were delicious and easy to make. Loved that there was minimal distortion. Mine turned out. Now to be able to master Royal icing is another story.

  38. Terri Ann Lashley — Reply

    Michelle, Where do I begin the thank you. You made our Christmas Week so special!!
    Using your Cut-Out Sugar Cookie recipe, my daughter and I made Trees, Bells and Stars. They are perfect and so yummy!! The dough was so easy to use. You are so right, “This is my new go to recipe”

    May you and your family have a Blessed Merry Christmas and Happy New Year

    Terri Ann

  39. Debbie — Reply

    Sooooo good and sooooo easy! Buttery and tender. Thanks!

  40. Jen S. — Reply

    Great recipe–came out exactly as you said. The only cookies at today’s cookie exchange that got finished off!

  41. TracyL — Reply

    Will this dough hold an embossed design? I have an embossing rolling pin with flowers that is very pretty, but the design gets lost if cookies puff up or spread. You do say the cookies don’t spread, but do they puff up? Thank you!

  42. Holly — Reply

    Hi! Since your butter is straight from the fridge, what about the egg? Does it need to be room temp or cold from the fridge? Thank you!

  43. Rocio — Reply

    Hi Michelle,

    I love this recipe and make it all the time!
    My daughter in college made the cookies BUT they came out all “cracked” on top of the cookies. They kept their shape and the flavor was very good.
    I know in her dorm kitchen she only has a hand beater- ( no paddle attachment) and because of that she had to use softened butter and to make up for it she then put the dough in the refrigerator.

    So, why did the cookies crack? and what do you think she should do different next time??
    THANKS!!
    Dorm MOM :-)

    • Michelle — Reply

      Hi Rocio, It definitely could have been from chilling the dough. I’ve also noticed that if I reroll the scraps a ton of times, the later versions have tops that are a little more cracked. Just slather on some icing ;-)

  44. Katy S — Reply

    I’m confused about one thing. I am trying to mix the chilled butter cubes in with the sugar but it is spraying butter and sugar everywhere. i moved the butter to a large bowl but am having the same problem. The butter is not getting light and fluffy it is staying in cubes. Do I need to soften the butter somewhat.

    • Michelle — Reply

      Hi Katy, That can definitely happen, which is why I recommend a stand mixer if you have one; it contains the butter/sugar and the paddle does a better job of beating it together than a hand mixer. I have used a hand mixer, but do so in a deep bowl and it takes longer to cream, but it WILL work!

  45. Tricia Swanstrom — Reply

    These were great! Not a baker…AT ALL… And I was able to pull these off. Thank you for the great instructions and recipe!

  46. Katherine Davis — Reply

    This is a great recipe, thank you! The cookies held their shape while baking and taste really good.

  47. Chrissy — Reply

    Oh. My. Goodness! These are a dream! The last several years I’ve put off making decorated sugar cookies until it’s too late to include them in my gifts to friends and neighbors, this year included, because our family recipes just didn’t hold their shape, were an ordeal to make, and frankly didn’t make me very jolly. Hubby REALLY wanted to decorate sugar cookies this year, so I finally gave these a shot. They have held their shapes *beautifully*, are tasty just of the cooling rack, and will hold up to & not be overwhelmed by the frosting and decorations. I can now confidently put all those cookies cutters and decorations I’ve been collecting to good & frequent use!

  48. DENISHA N OSBOURNE — Reply

    Delicious and very easy to make a roll out. Dough is very soft and cookies can be chewy or crisp depending on your desired thinness. I am definitely adding this recipe to my holiday cookie list!

  49. Meredith — Reply

    These are LEGIT. Mixed, cut, and baked in almost under an hour and they turned out PERFECT!!!

  50. Judith Ann Jaques — Reply

    My go to sugar cookie recipe for over 50 years.

  51. Abby — Reply

    HELP!!! =} my batter is dry and on the crumbly side. How do I correct?

  52. Sandra D — Reply

    This recipe is beyond awesome. I love my Mom’s sugar cookie recipe but the thought of making a cookie with no preplanning was intriguing I was so happy that I could make and have everything baked and cleaned up in slightly over an hour. The cookies taste almost identical to my Mom’s and didn’t spread at all like promised. A winning recipe!.

    • Tina — Reply

      love these cookies!!! but whatever happen to the old sugar cookie recipe that was on here before this one?

  53. Bev Jarvis — Reply

    Every year at holiday time I struggle with cut-out sugar cookies puffing up and losing their shape. I usually end up tossing about 3/4 of them. Decided to give this recipe a try today for Halloween cookies. Thank you! Every cookie turned out perfect and delicious! Ended up making 3 dozen Halloween cookies to freeze for decorating next week, and have another 3 dozen Christmas cut-outs in the freezer! Best recipe ever!! Will use it again and again!

  54. Hope — Reply

    This really is a fool-proof recipe. This recipe made 24 cut-out cookies at 1/4″ thick. I did use parchment paper on the cookie sheet and put these in the freezer for 5 minutes before baking the first 2 sheets. The third sheet I baked I did not put in the freezer or refrigerate the dough because I wanted to see if there was a difference and they did spread just a bit. I added 1/2 teaspoon of pure Almond extract and could smell the almond while they cooked but couldn’t taste the difference. I’m looking forward to using this recipe again but with 1/2″ thick cookies.

  55. Charlene Cooper — Reply

    Id like the answer to this question can i add cream of tartar to this recipe. I lost my recipe that i have been for 50 years, it called for the tartar i have not been able to find another id love to have one again it used regular sugar only and couple tbs of milk and they were the best, easiest cut outs soft and perfect and i used crisco butter flavor. Any help from anyone would be more than wonderful tks 70 year old baker sending would be good 13226 autumn ln oregon city oregon 97045 c. Cooper

  56. Jenn — Reply

    I have tried other recipes to try to make sugar cookies for my sons birthday. But all I have been able to do is a runny blob and it ends up in the trash. I had already called it quits, BUT scrolling around (looking for fishing info) I found this recipe. Imma give it one last try!!

  57. Stacy — Reply

    My family LOVES cut out sugar cookies but I don’t like to make them very often. But these – these look great and have my favorite quality – NO NEED TO CHILL! I cannot wait to try this recipe!

  58. Lytane Parker — Reply

    I have been baking this recipe for over 40 years……and would never bake anything else!! I got it off of a of a Martha Whites recipe booklet in 1979. I have made thousands and thousands of these for holidays, showers, kids parties….etc. and everyone always raves how good these are. So glad BEB shared it!!

  59. Laurette E Moore — Reply

    Can I add cocoa powder to make it chocolate?

  60. sonny — Reply

    hi…what are your thoughts for a cream tart cake using this cookie cut out recipe with swiss meringue? will it hold up from one day to the next? should it be refrigerated if that were the case? also, would you still roll to 1/4inch or do thicker? thank you 😊

  61. Carolyn — Reply

    Can’t wait to try this. I find using a guided rolling pin is key to getting the right thickness. I can’t believe it took me so many years to discover one.

  62. KGL Staff — Reply

    I made these yesterday and they were SO good! The cut-out sugar cookies was so flavorful and the tzatziki was perfect. My kids voted this their favorite quarantine meal so far!

  63. Mary Anne — Reply

    Best & easiest cut-outs. This is the 5th year I have used this recipe for baking cookies (cut-outs) with the theme of my granddaughters birthday. Last year was the first time she was old enough to help. It’s now our tradition. Party guests look forward to this little extra treat. They are so delicious & ingredients are pantry staples.

  64. Lisa maraschiello — Reply

    Used this recipe to make heart cutouts for my wedding. Also used your royal icing recipe . Both are five star!! Amazing!! Thank you. They have beautiful and will be a fantastic addition to my cookie table.

  65. Lisa — Reply

    These are the BEST sugar cookies! Perfect every time.

  66. Mindy — Reply

    I have made this recipe 3 or 4 times . It always comes out great ! I *add , not replace, a tsp. of rum or lemon juice .

  67. christie — Reply

    I will never stray again!! You are my go to site for baking, but for some reason I decided to branch out and try a different recipe. Tossed all the cookie dough that I made after tasting one batch. Made this recipe this morning and WOW what a difference. 26 large leaf cookies for my daughters school tomorrow… time to start baking.
    So today I am thankful for Brown Eyed Baker.

  68. Mariel — Reply

    These are the best cookies!!! I made them for the first time about a year ago for my son’s birthday party. I made giant bowling pins to put onto his bowling ball cake, they looked, tasted, and held up wonderfully. I also made them for his Halloween party at school. The kids went nuts for them and the staff could not get over how nice they looked flooded with royal icing, Thank you so much for this recipe, It has now become a staple in our home!!!

  69. Loren — Reply

    I have used this recipe and let me tell you, this is by far the BEST sugar cookie recipe!! Thank you for sharing!

    • Loren — Reply

      By the way, I have also made a couple of variations to the recipe using half salted and half unsalted butter, and also using 1/2 teaspoon of vanilla and 1/2 teaspoon butter extract! Super yummy!!

  70. Subaat — Reply

    Hi Michelle! This recipe sounds awesome and I can’t wait to try it! I’m planning on making them for my students on Friday but I don’t have enough time the day before to do them. How much earlier can I make these? Thank you! :)

    • Subaat — Reply

      Oh and I will be decorating them – flooding them and then I’m planning on writing their names on time. It’s my first time doing this so I’m not sure how long I should let them dry and whatnot.

      • Michelle —

        Hi Subaat, You can make them up to 3 days or so ahead of time. Once you flood them, you’ll want to let them dry at least 4 hours (ideally, overnight) before adding more details.

  71. Sonja — Reply

    Lovely website, I’m a fan!
    I love your sugar cookies recipe, and will be using it from now on. I would like to try pressing some patterns on the cookies, how long do you reckon my I let the flooded cookies set. My first attempt was not successful, I let it rest for about an hour.

    • Michelle — Reply

      Hi Sonja, I generally let the flooded cookies dry overnight before I add any additional decorations on top. However, if you try to press something into the cookie once it’s already flooded with icing that has dried, my guess is that the icing is going to crack since it dries hard.

      • Sonja —

        Thanks very much, Michelle. I shall experiment on it.

  72. Jessica — Reply

    Hey there. I came across this, what looks to be promising sugar cookie recipe. I am attempting (for the first time) to make Sugar cookies flooded with pink royal icing then sprinkled with pink edible glitter in the shape of a 3 for my nieces birthday. I do not have time to make cookies during the week and was hoping to make them tonight and store the baked cookies in the freezer until next Friday..thaw and decorate Saturday. You say they will hold up baked in the freezer if they are well wrapped. Do I have to wrap the cookies individually? Or will they old up in a sealed Tupperware? Wrapping each cookie individually sounds less than desirable. I hope this finds you well! Love your sight!

    • Michelle — Reply

      Hi Jessica, I would layer the cookies with parchment paper in between in an airtight freezer bag or container.

  73. Jennifer — Reply

    Do you have any recommendations for high altitude baking of these cookies? We are at 8,000 ft in the mountains. Thanks!!

    • Michelle — Reply

      Hi Jennifer, I have some general high altitude baking guidelines on the FAQ page: https://www.browneyedbaker.com/baking-faq/. Good luck!

  74. Dani — Reply

    this cookie recipe is fantastic! I made mine slightly thinner than 1/4 inch, because I prefer a crisp, crunchy sugar cookie, and they’re absolutely lovely. I can’t wait to decorate them!

  75. megan — Reply

    Hi – How long can you store the unused dough in the refrigerator?

    • Michelle — Reply

      Hi Megan, I’ve found up to 3 days is optimal.

  76. Kim — Reply

    OK – this is the best sugar cookie I ever ate. I actually have a bag of ‘scraps’ (broken cookies, pieces from re-cutting with cookie cutters after baking, etc) that I snack out of. Had it for dinner last nite and breakfast today. Love, Love Love

  77. Mary — Reply

    Oh my goodness, these are the perfect sugar cookies! I have been searching for the right one, something soft and chewy but that holds its shape. THIS IS IT! I’m so excited; I was about to give up, after about 10 different recipes. It seemed like either they ended up too soft or too crunchy, but these are just right! I am wanting to get into cookie decorating as a hobby, and I have finally found my cookie base! THANK YOU!! Now on to trying the icing ;-)

  78. Jami — Reply

    These are so cute! I am still looking for a really good cut-out sugar cookie recipe. Would you say these hold their shape very well? Thanks!

  79. Betsy — Reply

    Found your blog from foodgawker – I’m a Pittsburgher and I love these!! :)

  80. ThigpensRevenge — Reply

    These are just brilliant!

  81. CookiePie — Reply

    Those are adorable!!!

  82. Kerstin — Reply

    They’re adorable – nice job!!

Best-Ever Cut-Out Sugar Cookies (2024)
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