Introduction

This best cut out sugar cookie recipe yields soft, tender cookies perfect for any occasion. Their simple, buttery flavor makes them ideal for decorating or enjoying plain. Follow these easy steps to bake your own delightful cut out cookies at home.

The image shows several pale beige sugar cookies shaped like a snowflake, mitten, Christmas tree, and other holiday shapes cooling on a metal rack. All the cookies have a smooth surface with no icing or decoration and a soft texture. The close-up view focuses on one large snowflake-shaped cookie in the center with sharp, defined edges. The metal rack is placed on a white marbled surface that adds subtle contrast without drawing attention. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ to 3 cups all-purpose flour (plus more for rolling)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat and set it aside.
Step 2: In a medium-sized bowl, whisk together the flour, baking powder, and salt until well combined. Set this mixture aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and granulated sugar. Beat on medium speed for about 3 minutes, or until the mixture is pale and fluffy. This helps create a light texture in your cookies.
Step 4: Crack in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl if needed to ensure everything is fully incorporated. Stir in the vanilla extract.
Step 5: With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Once everything is added, increase the speed slightly and beat just until the dough starts to come together and forms a soft ball, about 2 minutes—don’t overmix.
Step 6: Lightly flour your work surface and roll the dough to a thickness between 1/4 inch and 1/2 inch. Thicker cookies will be softer and more cake-like; thinner ones will be slightly crispier. Avoid rolling thicker than 1/2 inch for even baking.
Step 7: Use your favorite cookie cutters to cut shapes from the dough. Carefully transfer each cookie to the prepared baking sheet, leaving a little space between them.
Step 8: Bake the cookies for 8 to 10 minutes, or until the edges just begin to turn light golden. The centers may look slightly underdone, which is normal—they set as they cool.
Step 9: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy plain or decorate with frosting, glaze, or sprinkles as desired.

Tips & Variations

For softer cookies, roll dough closer to 1/2 inch thick; for crisper edges, roll thinner but not less than 1/4 inch.
Chill the dough for 30 minutes before rolling to make cutting easier and help cookies keep their shape.
Substitute almond or lemon extract for vanilla to vary flavors.
Decorate with royal icing or colored sugar for festive occasions.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. To reheat, bring to room temperature or warm briefly in the oven at 300°F (150°C) for a few minutes.

How to Serve

A sheet of pale beige dough is rolled out flat on a white marbled surface. A bright green plastic cookie cutter shaped like a Christmas tree is pressed into the dough, cutting out the tree shape with a wavy edge. Around this cutout, several other identical tree shapes are also visible, waiting to be cut. The dough has a smooth texture with slight uneven edges where it has been rolled. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works well. Just beat the butter and sugar until fluffy, then proceed as directed.

Why do my cut out cookies spread too much?

Cookies may spread if the butter is too soft or the dough is not chilled before rolling. Try chilling the dough and avoid over- creaming the butter and sugar.