Best Sugar Cookie Cutout Recipe: Soft Centers & Crisp Edges
The ultimate guide to sugar cookies that hold their shape perfectly. Ideal for decorating, holidays, and parties.
Emily Neat
Author
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- 1 Cream Butter and Sugar: Beat butter and sugar until smooth and creamy (about 2 minutes).
- 2 Add wet ingredients: Add egg and vanilla, mix until incorporated.
- 3 Combine dry ingredients: Add baking powder, salt, and flour. Mix until dough just pulls away from sides.
- 4 Roll then Chill: Divide dough, roll between parchment paper to 1/4 inch, and chill for 1 hour.
- 5 Cut and Bake: Preheat to 350°F (175°C). Cut shapes and bake for 8-10 minutes until matte.
- 6 Cool: Let cool on baking sheet for 5 minutes before transferring to wire rack.
Is there anything more nostalgic than rolling out dough and cutting it into fun shapes? Whether it’s stars for Christmas, hearts for Valentine’s, or pumpkins for Halloween, a reliable sugar cookie recipe is a must-have in every home organizer’s binder.
I’m Emily, and I’ve baked hundreds of batches to find the perfect balance: a cookie that doesn’t spread into a blob in the oven, but is still soft and tender to eat.
The Secret to Shapes that Stay Sharp
The frustration of putting a perfect snowman into the oven and pulling out a melted puddle is real. The secret lies in the ratio of butter to flour and chilling the dough. Many recipes use too much baking powder or butter that is too warm. This recipe uses just enough leavener to keep them tender without puffing up and losing their definition.
Why This Recipe Works
- No chilling before rolling: We roll the dough when it’s soft, THEN chill it sheets. This is infinitely easier than trying to roll out a rock-hard disk of chilled dough.
- Balance of flavor: A high ratio of vanilla (or almond extract) ensures these aren’t just sweet, but actually flavorful.
- Sturdy but soft: They are strong enough to package in gift boxes but soft enough to bite into easily.
Troubleshooting: Why Did My Cookies Spread?
If your cookies didn’t hold their shape, check these common culprits:
- Butter was too warm: It should be room temperature (cool to the touch), not oily or melting.
- Dough wasn’t chilled enough: Do not skip the 1-hour chill time. The butter needs to resolidify before hitting the hot oven.
- To much air: Don’t overmix when creaming butter and sugar. We aren’t making a cake; we don’t want too much air incorporation.
Storage and Freezing
Room Temperature: Store baked cookies in an airtight container for up to 5 days. Freezing Dough: You can freeze the rolled-out sheets of dough (between parchment) for up to 1 month. Just cut and bake directly from frozen (add 1-2 minutes to bake time). Freezing Baked Cookies: Baked (undecorated) cookies freeze beautifully for up to 3 months.
Decorating Ideas
These cookies are a blank canvas!
- Royal Icing: The classic choice for smooth, professional-looking designs that dry hard (perfect for stacking).
- Buttercream: For a soft, delicious bite (my personal favorite!). It’s less precise but tastes amazing.
- Simple Glaze: A quick mix of powdered sugar and milk. Dip the face of the cookie and add sprinkles immediately.
Happy baking!
