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+ servings
candy cane sugar cookies

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.
Prep Time10 mins
Cook Time12 mins
Chill1 hr
Total Time1 hr 22 mins
Servings: 36


  • 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


  • 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.


  • 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.


Serving: 1cookie | Calories: 136kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Sugar: 12g