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Home / Holidays and Events / Christmas / Desserts

Cut-Out Sugar Cookies

4.92
/5
35 minutes minutes
249 Comments
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By: The Chunky Chefpublished: 11/20/2019

This post may contain affiliate links. Please read my disclosure policy.

These cut out sugar cookies are delicious, have slightly crispy edges and soft centers, keep their shape, and they have perfect edges every single time!  The only sugar cookie recipe you'll need! #sugarcookie #cutoutcookies #dessert #easyrecipe #makeahead #christmascookie #christmas #holiday #baking

How to make the most amazing sugar cookies that truly hold their shape!  Soft and tender cookies that taste like a cross between a sugar cookie and shortbread, with perfectly defined and slightly crisp edges!

Perfect for any holiday cookie tray, and so easy to make!  With several different prep options, you’ll find one that fits your baking timeline, and your tastes.  We love holiday sweets like my Crockpot Candy and this is one of my Desserts you’ll definitely want in your dinner rotation!

holding decorated sugar cookie snowflake

SUGAR COOKIE RECIPE

Cut-out sugar cookies are the quintessential holiday cookie.  You’ll find them on all most all dessert trays and in every cookie exchange… not to mention, Santa enjoys them as well!

I don’t know about you, but in the past I’ve tried numerous sugar cookie recipes and none of them were perfect.  They never held their shape and the edges were soft and sloppy.  If you’re going to all the trouble of rolling out dough and cutting it into shapes, you want them to actually look like the cookie cutter shape right?

Stacked sugar cookies

That all changed a few years back when I found this recipe from Allie over at Baking a Moment.  She makes some fantastic desserts, and her sugar cookie recipe is phenomenal!

Over the years I’ve made a few minor tweaks based on my preferences, which is what I’m sharing with you today… but I wanted to give major props to Allie, as the base is her amazing recipe.

HOW TO MAKE

  • Mix up the dough – a stand mixer is very helpful here
  • Roll out the dough into a thin disc
  • Cut out desired shapes – can re-roll scraps to get more cookies if desired
  • Chill for a few minutes – not required, see recipe notes section at the end of this post
  • Bake and cool
  • Decorate as desired

How to make cut out sugar cookies

COOKING TIPS

  • Use cold butter – this severely cuts down the chilling time from several hours, down to about 15 minutes.  Alternately, you can omit the chilling all together, although it’s not my preferred method.
  • Cornstarch instead of baking powder – this is Allie’s secret, and it’s genius!  Baking powder is a leavening agent that helps food rise and spread, which is great for biscuits, but not so much for sugar cookies.  Omitting the baking powder can leave cookies tough and crumbly, but with the addition of the cornstarch, you don’t have to worry about that!  Cookies stay soft and buttery.
  • Cookies may not look “done” – cut out sugar cookies won’t be golden brown like other cookie varieties, they’ll just be set on the edges and are verrrrry lightly golden on the bottom.  Don’t worry, they’ll keep cooking as the rest on the cookie sheet.

Cut out sugar cookies on cooling rack

VARIATIONS

  • Almond – not a vanilla fan?  Almond flavoring tends to be pretty strong, so omit the vanilla and replace with 1 tsp almond extract or paste.
  • Almond/Vanilla – why not have both?  Try 1 tsp each of vanilla and almond.
  • Orange – Try adding a bit of orange zest to your cookie dough for a fun twist.

How to make perfect sugar cookies - stacked snowflake cookies

MAKING SUGAR COOKIES AHEAD OF TIME

The great thing about cut-out sugar cookies is that they’re great to make ahead of time and they store really well.

To save time, I like to bake my sugar cookies, cool them completely, then store on the counter in an airtight container.

That way I can decorate them another day.

STORAGE

Decorated and undecorated cookies can be kept in an airtight container at room temperature for up to 2-3 weeks.

Undecorated baked cookies can be frozen for up to 3 months.

Unbaked cookie dough shapes can be frozen for 1-2 months.

SPECIAL EQUIPMENT USED IN THIS RECIPE

  • Stand Mixer – not required, but recommended for this recipe as the dough is very stiff.
  • Rolling Pin with Rings – this adjustable rolling pin takes all the guesswork out of how thick the dough is.
  • Baking Sheets – I love the large size and how sturdy these pans are.
  • Parchment Paper – no cutting required, these sheets fit perfectly in the baking sheets above.

Decorated holiday sugar cookies

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

holding decorated sugar cookie snowflake

Cut-Out Sugar Cookies

4.92 from 84 votes
Author: The Chunky Chef
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Calories: 251
Servings: 24 cookies (depending on size and shape of cookie cutter)
(hover over # to adjust)
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The most amazing sugar cookies that truly hold their shape!

Ingredients

  • 1 cup unsalted butter cold
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla bean paste vanilla extract can be substituted
  • 3 - 4 cups all-purpose flour (this will vary from kitchen to kitchen)
  • 1/2 cup cornstarch make sure NOT to use corn meal, as this will result in dry, hard cookies
  • 1/2 tsp kosher salt

Instructions

  • Line baking sheets with parchment paper and set aside.
  • To the bowl of a stand mixer, add butter and sugar and beat on MED speed until smooth and well combined. Mix in the eggs, one at a time, until combined. Add vanilla and mix.
  • To a mixing bowl, add dry ingredients (flour, cornstarch and salt), and whisk to combine. Add the flour mixture, starting with 3 cups, and mix on MED LOW speed.
  • Let mix for 3-5 minutes, and you'll see the dough go from a crumbly mess to pulling itself into a ball that pulls away from the sides of the mixer bowl.
  • Turn out the dough onto work surface and roll dough to a thickness of about 1/4 inch. Flouring the work surface and rolling pin is helpful, as is rolling dough out between 2 pieces of wax or parchment paper.
  • Cut into shapes and place cut out dough pieces on prepared baking sheets. Refrigerate for 15 minutes.
  • While dough is chilling, preheat oven to 375 F degrees.
  • Bake cookies for 9-11 minutes, or until edges appear set. Cookies won't be golden on the top.
  • Remove from oven and let cookies sit on baking sheet for 2-3 minutes, then transfer to a wire cooling rack and cool completely.
  • Decorate if desired.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. Please take care to check that you're using cornstarch (here in the US, this is what I'm referring to https://www.meijer.com/shopping/product/argo-corn-starch-100-pure-16-oz-/76172007104.html), not corn flour or corn meal. Those won't work in this recipe at all.
  2. For a great Royal Icing recipe, check out this detailed post.
  3. Flour amount varies due to humidity.  Start with 3 cups and add flour mixture 1/4 cup at a time, until you see the dough ball up and pull away from the sides of the mixer bowl.
  4. For reference, I normally use 3 1/2 cups of the flour mixture.

NO CHILLING OPTION

I find I get the best results when combining the cold butter with the short 15 minute chill time, but if you prefer to not chill at all, you can do that.
  1. Make sure the butter you're using is extremely cold, and work quickly so it doesn't soften on you.
  2. If possible, chill your rolling pin, so it'll keep the dough cold as you're rolling it.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
Tag on Insta! Leave a Rating Save for Later Saved!

These cut out sugar cookies are delicious, have slightly crispy edges and soft centers, keep their shape, and they have perfect edges every single time!  The only sugar cookie recipe you'll need! #sugarcookie #cutoutcookies #dessert #easyrecipe #makeahead #christmascookie #christmas #holiday #baking

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.92 from 84 votes

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Recipe Rating




  1. Esther says

    Posted on 11/23 at 12:02 pm

    Just made these cookies last night and they came out great! I don’t have cookie cutters so I just freestyled some shapes with a knife (hearts and stars) and they came out great! So yummy and really held their shape!! Thank you for sharing this recipe!

    Reply
  2. Angela says

    Posted on 11/22 at 2:13 pm

    Hi 
    I want to make a chocolate sugar cookie and I love this recipe do I omit some flour in place of coco powder ?

    Reply
    • The Chunky Chef says

      Posted on 11/22 at 8:02 pm

      I’ve not tested converting this recipe to a chocolate one, so I can’t say for certain.

      Reply
  3. Judie says

    Posted on 11/19 at 6:44 pm

    Do I need to have the eggs at room temperature or can I just use the eggs cold like the butter?

    Reply
    • The Chunky Chef says

      Posted on 11/22 at 8:25 pm

      Totally up to you 🙂

      Reply
  4. Heather says

    Posted on 10/31 at 10:59 am

    Well I wanted to try this recipe but I’m a little confused step 2 in the instructions talks about cream but I don’t see any cream in the ingredient list???

    Reply
    • The Chunky Chef says

      Posted on 11/1 at 8:09 pm

      Cream the butter and sugar, is a baking term where you mix the butter and sugar together.

      Reply
    • Christian Hale says

      Posted on 11/6 at 10:11 am

      the whipping of the sugar and the butter together, is refered to as creaming.

      Reply
  5. Emily says

    Posted on 10/28 at 7:59 pm

    This recipe is awesome! Will use every time. Mine look exactly like the photo, crisp edges that hold the shape and great classic flavor! 

    Reply
    • Samantha says

      Posted on 12/12 at 11:31 am

      Can you decorate the cookies and then freeze them? Or would that mess up the cookie when you thaw them? 

      Reply
      • The Chunky Chef says

        Posted on 12/12 at 9:53 pm

        I wouldn’t recommend freezing the decorated cookies, as the icing doesn’t hold up well to the thawing process. However, the undecorated cookies can be frozen for up to 3 months 🙂

        Reply
  6. Trish Hencshel says

    Posted on 10/27 at 8:32 pm

    This is the “Ultimate” cut cookie recipe! I did substitute almond for vanilla. It did come out very crumbly as in the directions and never came together in the mixer. I had to put it on my pastry board and knead the dough together. Made Halloween cookies for a party. Everyone thought I bought them!!

    Reply
  7. Marianne says

    Posted on 9/15 at 1:53 pm

    Love  this recipe and the results.  When rolling out the dough I use confectioners sugar(powdered sugar).  

    Reply
  8. Leanne Tyrrell says

    Posted on 9/7 at 11:47 pm

    Just baked these,excellent recipe, I did use custard powder instead of corn flour for a bit of extra flavour, they were perfect. Now to ice and sprinkle. 😀

    Reply
  9. Brittany says

    Posted on 8/12 at 1:57 pm

    I just made these and they’re a crumbly mess. I measured everything correctly so i don’t understand the issue. I can’t use the dough. I’ve been mixing for over 5 minutes and it’s the consistency of sand 😕

    Reply
    • The Chunky Chef says

      Posted on 8/12 at 3:49 pm

      Oh no, I’m sorry you didn’t have a good experience! I make these cookies several times every year and have never had an issue. Did you watch the video for this recipe? It does take some time for the dough to come together in the mixer, and things like humidity and whatnot can affect things. I’d be happy to troubleshoot via email if you’d like (amanda@thechunkychef.com)

      Reply
  10. Robin says

    Posted on 1/19 at 10:52 pm

    Will these work to make cookie pops (inserting a thin stick before baking)?  

    Reply
    • The Chunky Chef says

      Posted on 1/20 at 10:08 am

      What a fun treat! I haven’t tested this recipe that way, so I can’t say for certain, but I think they would work well for that 🙂

      Reply
    • Terri says

      Posted on 12/20 at 9:34 pm

      Trying this recipe tonight! Cold butter, no stand mixer, just the hand mixer & some muscle 💪
      Sorry, not making fun of you but…..got a good giggle out of some of the previous comments….the “where is the cream” was pretty funny 😆

      Reply
  11. Donna Eakin says

    Posted on 12/21 at 2:32 pm

    I’m making the cookies right now for my six grandkids. It looks like an easy recipe. Thanks!!

    Reply
  12. Laurie says

    Posted on 12/17 at 1:09 pm

    I enjoyed making these, they were easy and did hold their shape very well but they became very crunchy. I was hoping for a softer sugar cookie.

    Reply
    • The Chunky Chef says

      Posted on 12/19 at 8:35 pm

      The are definitely softer as they sit 🙂

      Reply
      • Kim F says

        Posted on 12/21 at 8:28 am

        I love these cookies!!  They have everything I want in a sugar cookie.   Easy to make, easy to roll and taste great!!  The only problem I have, is they seem to keep disappearing… my husband can’t stop nabbing one. 😀
        Thank you for sharing this recipe. 

        Reply
  13. Scarlet says

    Posted on 11/22 at 3:55 pm

    Those look so good and you did such a pretty job icing these sugar cookies. I can’t wait to try making these with my kids!

    Reply
  14. annie says

    Posted on 11/22 at 12:16 pm

    I’m going to make these with the kiddos this weekend!

    Reply
  15. jade manning says

    Posted on 11/22 at 8:13 am

    These look like they would disappear super quick at my house!

    Reply
  16. Lora says

    Posted on 11/22 at 6:14 am

    Really great cookie dough recipe and perfect to make with the kids!

    Reply
  17. Erin | Dinners,Dishes and Dessert says

    Posted on 11/21 at 11:19 pm

    These cookies are on my must-make list!

    Reply
  18. Dorothy Reinhold says

    Posted on 11/21 at 8:59 pm

    I love how beautifully they keep their shape!

    Reply
  19. Jenn says

    Posted on 11/21 at 2:26 pm

    Amanda, these look MAGICAL! I can’t wait to make them!

    Reply
  20. Luzia says

    Posted on 11/20 at 10:54 pm

    Thanks for sharing this! Do you think it will work with glad eggs instead? My son is allergic to eggs and I’m trying to find a friendly recipe for him 🙂 thank yoy

    Reply
    • The Chunky Chef says

      Posted on 11/21 at 10:31 am

      Unfortunately I’ve no experience using glad eggs, so I can’t say for certain.

      Reply
      • Luzia says

        Posted on 11/21 at 8:18 pm

        Sorry, I meant flax* eggs! 🙂

        Reply
        • The Chunky Chef says

          Posted on 11/21 at 8:38 pm

          Lol no worries! Unfortunately I’ve never used those either.

          Reply
        • Hillary Holbrook says

          Posted on 4/19 at 10:46 pm

          I have made these with vegan butter sticks and flax eggs and they work great! 

          Reply
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