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!
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?
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
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.
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.
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.
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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 flour or 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.
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Chef Tips
- Please take care to check that you're using cornstarch, not corn flour or corn meal. Those won't work in this recipe at all.
- For a great Royal Icing recipe, check out this detailed post.
- 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.
- 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.- Make sure the butter you're using is extremely cold, and work quickly so it doesn't soften on you.
- 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.
Lynn says
my daughter gave me piping bags and cookie press and want to try to make and design the star cookies like you I don’t know how to make the icing want to send as gifts they look very very good
Fynette Tyler says
You mentioned cream in instructions but I don’t see it in the recipe, so I don’t know what kind or how much cream please reply, would love making these tomorrow
The Chunky Chef says
You don’t use cream, you’re creaming the butter and sugar together, aka making it creamy and combined.
Patti says
Hello. I just made these tonight and they were so good! My question is: when you say extremely cold butter, does it have to be that way? I did that and my kitchenaid attachment snapped while trying to mix the butter and sugar because the butter was so stiff. What will happen if you do it with softer butter? I ended up having to use my hand mixer and it was even hard to mix with it but I did get it to work. Thank you so much.
The Chunky Chef says
I’m glad you enjoyed them! You can use room temperature butter, but you will absolutely have to chill the dough for a good while before baking, or they won’t hold their shape.
Susan says
I would use a food processor if you have one. It’s what I use when I make scones.
Robin Wright says
Super easy and super yummy ❣️ Thank you for the sugar cookies recipe
Laura kinder says
Best recipe ever! My cookies turned out perfect! The corn starch really helps keep their shape, slightly crisp edges and moist on the inside. The flavor is buttery and slight sweet. This will be my favorite go to sugar cookie recipe from now on!
Raquel says
Great cookies, I substituted for almond flour and truvia
Teresa says
OMG These are by far the BEST cookies. 10 min in the fridge before baking. No spreading. Taste is mild, yet perfect with powdered sugar icing. Can’t wait to make more. My family loves them😀
I just found you and will be trying more of your recipes
Laurie says
This is a beautiful recipe , any chance of the royal icing recipe to follow
The Chunky Chef says
So glad you enjoy it! Currently, I don’t have on here on the website, but will in time for next year 🙂 This is a great recipe though https://sallysbakingaddiction.com/royal-icing/
Rae Parker says
This is truly the best recipe for decorated cookies. O have struggled to find an easy cutout cookie recipe and this was it. It is not a very sweet cookie, which I personally love. Tastes more like shortbread which pairs well with all the icing and decorations. This is my go to recipe for decorated cookies now.
Emily says
I’ve made these 2 times and they are wonderful! The corn starch gives them a melt-in your-mouth texture like shortbread but they are solid and hold their shape. I’ve been looking for this recipe my whole life! Thank you!
Lizzie says
I made these today, so easy and quick to make. The cookies are delicious, cant wait to start decorating them. Definitely adding this recipe to my holiday baking.
I made exactly as above. Chilled dough 15 min. Thanks for sharing!
Carrie says
This cookie recipe is the best! I did use almond flavoring. So tasty! I do recommend chilling the dough.
Starla Peterson says
My husband is a chef and begs me to make these cookies. He calls them pillow clouds in his mouth. They hold their well.
Julie ann Carlson says
Can this dough be made and refrigerated a couple days in advance?
The Chunky Chef says
Yes, although it will be challenging to roll out. I like to roll out the dough, cut out the cookies, and refrigerate those for a few days instead 🙂
Judy Greene says
I only have salted butter. Can I use and omit the salt for this sugar cookie recipe?
The Chunky Chef says
Yes, that should work out well.
Beth Eldred says
I made these and put a fluffy frosting on them that stiffens slightly … simply delicious!! Tasted like the Lofthouse cookies, just better. One of these (or 6) and a cup of hot tea or coffee is just blissful.
Jk says
Dough was super easy to roll out! (Used parchment paper) Not overly sweet so I would definitely want to add frosting. I got 4 doz smaller round cookies. I used 3 cups of flour.
Diane says
Can you chill this dough overnight if you’d like?
The Chunky Chef says
Sure can 🙂
Lois says
The directions say to add the cream…Am I missing something it is not in the ingredients list
The Chunky Chef says
No you’re not adding cream, you’re creaming the butter and sugar together (aka mixing them until well combined and creamy).
Elizabeth says
HECKING GREAT! I used an emulsion flavoring ‘Creme Bouquet’ and it’s good! I still chilled but these would work without chilling. I personally rolled a little thinner than the 1/4″ with only a simple circle cutter. Got 40 cookies and a test-cookie for me.
Lyndsay says
spot on! as a first time cookie decorator and baker I highly recommend. Taste delicious too!