Soft, buttery, and perfectly shaped every time, these Classic Cut-Out Sugar Cookies are my go-to recipe for everything from holiday decorating to everyday sweet cravings. They have just the right amount of sweetness and a tender texture that makes decorating a joy. Whether I’m baking with family or prepping treats for a festive event, these cookies never disappoint.
Why You’ll Love This Recipe
I love how these sugar cookies hold their shape beautifully without puffing up or spreading too much in the oven, which makes them perfect for cookie cutters. The dough comes together easily and doesn’t require chilling, so I can get right to the fun part—cutting and decorating. The blend of vanilla and a hint of almond extract adds a nostalgic flavor I keep coming back to. Plus, they’re sturdy enough to decorate, but still melt-in-your-mouth soft.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon almond extract (optional)
1 large egg
1 1/2 teaspoons vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Directions
I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper or silicone baking mats.
In a large bowl, I cream together the butter and sugar until it’s light and fluffy—usually around 2 to 3 minutes.
I beat in the egg, vanilla extract, and almond extract (if using) until the mixture is fully combined.
In a separate bowl, I whisk together the baking powder and flour. I slowly mix the dry ingredients into the wet ingredients until a firm but smooth dough forms.
I divide the dough into two equal portions, rolling out one at a time on a lightly floured surface to about 1/4 inch thickness.
Then I use cookie cutters to create shapes and place them 1 inch apart on the prepared baking sheets.
I bake the cookies for 8–10 minutes, just until the edges begin to turn golden (I always make sure not to overbake).
After a few minutes of cooling on the baking sheet, I transfer the cookies to a wire rack to cool completely.
Once they’re cool, I decorate them with icing, sprinkles, or enjoy them plain—they’re delicious either way.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 170 kcal per cookie
Variations
Citrus twist: I sometimes add a bit of lemon or orange zest to the dough for a fresh flavor variation.
Chocolate version: Swapping out a small portion of the flour with cocoa powder gives me a chocolate sugar cookie that’s just as cut-out friendly.
Spice it up: A pinch of cinnamon or nutmeg adds warmth, especially during the holidays.
Gluten-free: I’ve had success using a 1:1 gluten-free flour blend in place of regular flour.
Iced or plain: While I love decorating them, these cookies taste amazing on their own or with a light dusting of powdered sugar.
Storage/Reheating
I store the baked and cooled cookies in an airtight container at room temperature for up to 1 week. If I’m baking ahead, I freeze the undecorated cookies between layers of parchment paper and thaw them at room temperature before decorating. I avoid reheating them, as they’re best enjoyed at room temperature.
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FAQs
How do I keep sugar cookies from spreading in the oven?
I make sure the butter isn’t too soft and measure my flour accurately. This recipe doesn’t need chilling, but if I ever find the dough getting too warm, I’ll pop it in the fridge for 10 minutes before baking.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance. I wrap it tightly and store it in the fridge for up to 3 days, or freeze it for longer storage.
What’s the best way to decorate these cookies?
Once the cookies are fully cooled, I like to use royal icing or a simple powdered sugar glaze. Sprinkles or sanding sugar add a festive touch before the icing sets.
Can I skip the almond extract?
Definitely. I sometimes leave it out when I want a pure vanilla flavor, and the cookies are still delicious.
Why did my cookies turn out hard?
That usually means they were overbaked or rolled too thin. I always keep an eye on the edges and remove them from the oven before they start to brown too much.
Conclusion
These Classic Cut-Out Sugar Cookies are a timeless favorite in my kitchen. Whether I’m decorating for the holidays or just craving a sweet treat, I can always count on this recipe for soft, buttery cookies that taste as good as they look. They’re easy to customize, make-ahead friendly, and perfect for sharing—or keeping all to myself.
📖 Recipe:
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Classic Cut-Out Sugar Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, buttery, and perfectly shaped every time, these Classic Cut-Out Sugar Cookies are ideal for decorating and delicious plain. They hold their shape in the oven, don’t require chilling, and are a joy to bake and decorate.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
2 teaspoons baking powder
3 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.
- In a separate bowl, whisk together the baking powder and flour.
- Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms.
- Divide the dough into two portions and roll out one at a time on a lightly floured surface to 1/4-inch thickness.
- Use cookie cutters to cut shapes and place cookies 1 inch apart on the prepared baking sheets.
- Bake for 8–10 minutes, just until the edges begin to turn golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Once cooled, decorate with icing, sprinkles, or enjoy plain.
Notes
Add lemon or orange zest for a citrus twist.
Swap some flour for cocoa powder to make chocolate sugar cookies.
Add a pinch of cinnamon or nutmeg for a warm holiday flavor.
Use a 1:1 gluten-free flour blend to make them gluten-free.
They taste great plain or dusted with powdered sugar.
Store in an airtight container at room temperature for up to 1 week.
Freeze undecorated cookies between layers of parchment and thaw before decorating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
