This is the best cutout sugar cookie recipe for decorating sugar cookies with royal icing. The cookies hold their shape in the oven and stay soft and tender for days. The dough is flavored with extra vanilla extract for the most delicious sugar cookies!
Who doesn't love to gather family around during the holidays and spend quality time decorating sugar cookies? This sugar cookie recipe is simple and you'll love how soft and tender they are.
Cutout sugar cookies ingredients
To make perfect sugar cookies you'll need the following ingredients.
- unsalted butter
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- salt
Baking powder is not used in this cutout sugar cookie recipe because it causes the cookies to puff while baking. Room temperature butter and eggs will help the ingredients to incorporate into a smoother cookie dough.
It's important to let the dough chill in the fridge until it is very firm before cutting out shapes. Don't over crowd the baking sheet. Arrange (8) 3" cookies on the baking sheet about 2" apart. This will ensure that there is plenty of room around the cookies so that they bake evenly on the tray.
How to make cutout sugar cookies
- In the bowl of a stand mixer, with the paddle attachment, cream the butter and sugar together for 2 minutes on low speed. Add the eggs and vanilla extract and mix until incorporated evenly.
- Sift the flour and salt together and add it to the mixing bowl. Continue to beat until the dough starts to pull away from the sides. (Do not over mix.)
- Divide the dough in half and shape each portion into a disk. Roll out the disk between two pieces of wax paper to a ¼" thickness. Chill the sheets of dough in the fridge for at least 1 hour to allow it to become firm. (The dough should be hard to the touch.)
- Preheat the oven to 350°F. Use a cookie cutter to cut out desired shapes and place them on a parchment lined baking sheet 2" apart. Chill the sheet for 15 minutes.
- Remove the baking sheet from the fridge and bake the cookies for 10-12 minutes, rotating halfway through baking time. The edges and bottoms of the cookies should be a VERY light golden brown when they are done.
- Remove the baking sheet from the oven and let the cookies cool on the baking sheet.
- Use buttercream or royal icing to decorate the cookies.
- Bake until the cookies are just start to turn a light golden brown. This is usually about 10-12 minutes for a cookie that is ¼" thick. Rotate the baking sheet 180° halfway through the baking time. Some ovens have hot-spots that can cause the cookies to cook faster in those areas.
- Allow the cookies to cool completely on the baking sheet after you remove them from the oven. (Only transfer them to a cooling rack if you feel they are over-baked.)
Tips for making perfect cutout sugar cookies
- Use a rolling pin with guides. Use a ¼" guide to get a flat, even thickness across the cookie. This is my favorite rolling pin.
- Parchment paper. Line the baking sheet with parchment paper to prevent sticking and over-browning on the bottom of the cookies.
- Use light colored baking sheets. Darker colored baking sheets will cause the bottom of the cookies to turn a darker brown.
- Fix uneven cookies after baking. If your cookies come out a bit puffy, you can use a fondant smoother to flatten the top of the cookies right when they come out of the oven. This will make it easier to decorate the cookies with royal icing. Press down very lightly because you do not want the cookie to lose its shape.
How to store sugar cookies
- To Store: Keep the cookies in an air-tight container at room temperature for up to 4 days.
- To Freeze: Bake the cookies and allow them to cool completely. Stack the cookies with waxed paper in between each one and place into a freezer-safe container. Keep frozen for up to 3 months. Allow to thaw at room temperature before decorating.
Easy and delicious holiday dessert recipes
The holidays are time for family and friends. Be prepared for your holiday dinner with a classic holiday dessert to top off the meal!
Cutout Sugar Cookies Recipe
The best recipe for Cutout Sugar Cookies for that hold their shape and bake up soft and tender every time. Easy to decorate with royal icing.
Ingredients
- 16 tablespoons unsalted butter room temperature
- 2 cups granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 4 cups all purpose flour sifted
- 1 teaspoon salt
- royal icing optional for decorating
Instructions
- Mix wet ingredients: Using a stand mixer with the paddle attachment, beat the sugar and butter on low speed for about 2 minutes. The mixture should be light and fluffy but be careful not to over-beat. Add the eggs, one at a time and beat on low speed until incorporated. Scrape down the sides of the bowl as necessary. Add the vanilla extract and mix until everything is combined.
- Sift dry ingredients: In a medium sized mixing bowl, sift the flour and salt together.
- Combine: Add the dry ingredients to the mixer and beat on low speed for about 30-45 seconds. Scrape down the sides of the bowl and then continue to beat until the dough pulls away from the sides of the bowl. Another 30-45 seconds.
- Roll out dough: Divide the dough into 2 equal portions. Place 1 portion of the dough between two pieces of wax paper and roll out into a ¼ inch thickness. Repeat with the other portion.
- Chill the dough: Stack the sheets of rolled out dough on a baking sheet (do not remove wax paper) and chill in the refrigerator for about an hour or until the dough is hard to the touch.
- Bake: Preheat the oven to 350°F. Cut shapes out of the chilled dough and arrange on a parchment lined baking sheet. Place back into the fridge to chill for 15 minutes. Remove the baking sheet and bake for 10-12 minutes. The edges should be very light golden brown around the edges. (Make sure not to over-bake.)
- Cool: Remove the cookies from the oven and leave them on the baking sheet to cool down completely before decorating.
Notes
- To Store: Keep the cookies in an air-tight container at room temperature for up to 4 days.
- To Freeze: Bake the cookies and allow them to cool completely. Stack the cookies with waxed paper in between each one and place into a freezer-safe container. Keep frozen for up to 3 months. Allow to thaw at room temperature before decorating.
Did you make this recipe? Let me know!