Cut Out Sugar Cookie Recipe
This is the best cut out sugar cookie recipe for anyone who wants sharp edges and a soft, buttery bite. These cookies don’t spread in the oven, making them the ultimate canvas for royal icing or buttercream decorating.
- Prep Time: 20
- Cook Time: 12
- Total Time: 152
- Yield: 24
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract (optional)
Royal Icing, Easy Glaze, or Buttercream for decorating
Assorted sprinkles
Instructions
1. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
2. In a large bowl, beat the butter and sugar together on high speed until light and creamy, about 3 minutes.
3. Add the egg, vanilla, and almond extract. Beat on high until combined. Scrape down the bowl as needed.
4. Add the dry ingredients and mix on low until combined. If dough is too sticky, add 1 more tablespoon of flour.
5. Divide dough in half. Roll each half out to 1/4-inch thickness between two sheets of parchment paper.
6. Stack the rolled dough and refrigerate for at least 2 hours (up to 2 days).
7. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
8. Cut dough into shapes and place 3 inches apart on baking sheets.
9. Bake for 11–12 minutes until edges are very lightly browned. Let cool for 5 minutes on the sheet before moving to a wire rack.
10. Decorate once completely cooled.
Notes
Freezing: Dough can be frozen for up to 3 months. Thaw in the fridge overnight.
Room Temp: Ensure your butter is cool to the touch, not melty, for the best texture.
Flavor: Swap almond extract for lemon or peppermint for seasonal variations.