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Home / Holidays and Events / Christmas / Desserts

Cut-Out Sugar Cookies

4.92
/5
35 minutes minutes
250 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 85 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)
Print Rate Pin
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!
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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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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 85 votes

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Recipe Rating




  1. Catherine says

    Posted on 12/28 at 12:09 pm

    I made these as cutoutChristmas cookies. They rolled out smoothly. I chilled 15 minutes before baking and used three cups of flour. Frosted with royal icing. Best cookies that held their shape! A keeper!

    Reply
  2. Naphisa says

    Posted on 12/24 at 9:22 pm

    Cookies didn’t taste good. Didn’t have much flavor. Won’t try again.

    Reply
  3. Karen says

    Posted on 12/23 at 5:52 pm

    I love these cookies..they taste good and hold their shape well. They are easy to make! I have made 2 batches now…one for family and one for church family. This recipe is a keeper. Saving it to my favorites!

    Reply
  4. Kathy says

    Posted on 12/23 at 10:49 am

    Greatest dough to work with, tastes great. Cut out beautifully. I found 8 minutes for appr 1/4 inch thickness gave me golden bottoms

    Reply
  5. Erin says

    Posted on 12/21 at 6:17 pm

    I’m a cookie snob. I want crisp cookies, not cakey cookies. I’ve been looking for a great cut out sugar cookie for years. I think the corn starch is genius. Crisp, but tender and hold their shapes well. Most importantly, they taste wonderful. I was surprised at the use of Vanilla paste in these cookies, well worth it!

    Reply
  6. Sharon Trimble says

    Posted on 12/20 at 11:54 pm

    By the way, do you make a good gingerbread cut out cookie? Since I loved your sugar cookies so much I thought I would ask. 🙂

    Reply
    • The Chunky Chef says

      Posted on 12/21 at 8:47 pm

      Hi Sharon 🙂 At this time I don’t, but it’s on my list to work on developing for next year!

      Reply
  7. Sharon Trimble says

    Posted on 12/20 at 11:38 pm

    I just love these cookies! I am actually not a fan of sugar cookies because they always seem so pasty or lack flavor. These are NOT that, they have an excellent flavor, hold their shape, and have a nice texture. I needed a sugar cookie for shapes for Christmas, for my grand babies, and this is it! They were so easy. We decorated with colored sugars prior to baking and they turned out beautiful. Thank you for this amazing recipe!

    Reply
  8. Erin says

    Posted on 12/20 at 10:23 pm

    I’ve been looking for a thick crispy, sugar cookie. I think you are absolutely on the right track with the cornstarch and no baking powder. I can’t wait to try them!

    Reply
  9. Terry says

    Posted on 12/19 at 2:34 pm

    How many cookies does this recipe make?

    Reply
    • The Chunky Chef says

      Posted on 12/20 at 8:21 pm

      It’s listed as 24, so 2 dozen.

      Reply
  10. Jeanine says

    Posted on 12/17 at 8:11 pm

    Very easy and DELICIOUS! Best I have made! Thanks for sharing!

    Reply
  11. Randi Rudd says

    Posted on 12/17 at 11:00 am

    How long can the dough be refrigerated before baking?

    Reply
    • The Chunky Chef says

      Posted on 12/17 at 8:43 pm

      It should be good for 1-2 days 🙂

      Reply
  12. Amy Brooks says

    Posted on 12/16 at 8:56 pm

    These turned out great! Will definitely keep using this recipe!

    Reply
  13. Nana says

    Posted on 12/16 at 11:40 am

    How many cookies does this make? Dozen, two, three?

    Reply
    • The Chunky Chef says

      Posted on 12/17 at 8:53 pm

      The recipe servings are listed at 24, so it makes 2 dozen cookies.

      Reply
  14. Gabrielle says

    Posted on 12/15 at 6:37 pm

    Wasn’t sure about this with as I’ve never used that much cornstarch in cookies before but holy cow. Mine only needed the 3 cups of flour but was super easy to roll between parchment paper. I rotated the flattened dough in and out of the fridge as I cut them out. This will be my new xmas cookie recipe, I literally texted my whole family pictures of the ‘mystery’ shapes that used to never came out right, they looked perfect and taste great too. Thanks!

    Reply
  15. Anne says

    Posted on 12/15 at 3:17 pm

    This recipe for sugar cookies is the best I’ve ever made! Especially my snowflake cutouts! And they had a wonderful flavor! My go to recipe now!

    Reply
  16. leona says

    Posted on 12/15 at 11:53 am

    i just made this used Cisco and it turned out good

    Reply
  17. Jan says

    Posted on 12/15 at 9:52 am

    So easy. Made dough ahead so I could bake later which works very well. Stored in the refrigerator. Fantastic and my husband’s favorite cookie..🤩

    Reply
  18. Karen says

    Posted on 12/10 at 10:25 pm

    The easiest cookie recipe ever! Just pay attention to the recipe and amount of flour you use. Follow the instructions that are in this recipe and your cookies will be perfect! This will be my new go to recipe.

    Reply
  19. Carrie says

    Posted on 12/9 at 1:30 pm

    Can I make the dough a couple days ahead of time and keep it in the refrigerator? I want to make these with my grandkids but they will be impatient waiting for me to make the dough

    Reply
    • The Chunky Chef says

      Posted on 12/9 at 2:13 pm

      I know that feeling all too well, my kids always get impatient too lol! Yes, you can make the dough ahead of time, just keep it covered in the refrigerator, and let it sit out for a little bit so it’s easier to roll out 🙂

      Reply
  20. Kylie Morrison says

    Posted on 11/26 at 9:55 pm

    In Australia, cornstarch IS cornflour.. not sure what you’re using 🙁

    Reply
    • The Chunky Chef says

      Posted on 11/27 at 9:51 am

      Hi Kylie 🙂 I wasn’t aware of that, as I’m in the US, but this is what we call cornstarch https://www.meijer.com/shopping/product/argo-corn-starch-100-pure-16-oz-/76172007104.html

      Reply
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