There’s something magical about classic cutout sugar cookies, don’t you think? They’re the kind of treat that brings back memories—maybe of rolling out dough with your grandma or decorating holiday shapes with the kids. This recipe is my go-to because it’s simple, reliable, and oh-so-delicious. The cookies come out soft but sturdy, just sweet enough, and ready to hold whatever frosting masterpiece you dream up. Whether it’s Christmas, Valentine’s Day, or just a random Tuesday that needs a little sparkle, these cookies never disappoint. And honestly? The hardest part is waiting for them to cool before digging in!
Why You’ll Love These Classic Cutout Sugar Cookies
These cookies are my forever favorite for a reason—they’re practically foolproof and endlessly fun. Here’s why they’ll be your new go-to:
- The dough comes together in minutes, and chilling is optional (unless your kitchen’s a sauna).
- They hold their shape beautifully—no puffy blobs ruining your snowflake designs.
- The texture? Soft but not cakey, with just the right amount of sweetness.
- They’re a blank canvas for creativity—decorate them for holidays, birthdays, or just because it’s Wednesday.
Plus, kids love helping with the cutouts, and honestly? So do most adults.
Ingredients for Classic Cutout Sugar Cookies
Gather these simple ingredients—you probably have most in your pantry already! The magic happens when they all come together just right.
- 2 3/4 cups all-purpose flour – Spoon and level it, don’t scoop! Too much flour makes tough cookies.
- 1 teaspoon baking powder – The secret lift that keeps them tender without puffing up too much.
- 1/2 teaspoon salt – Trust me, this tiny bit balances all the sweetness perfectly.
- 1 cup unsalted butter, softened – Leave it out for 30 minutes—it should dent slightly when pressed (but not melt!).
- 1 1/2 cups granulated sugar – Regular white sugar gives that classic crisp edge and soft center.
- 1 large egg – Room temperature blends smoother—just pop it in warm water for 5 minutes if you forgot!
- 1 teaspoon vanilla extract – The good stuff makes all the difference. My grandma would insist on pure, not imitation.
See? Nothing fancy—just quality basics handled with care. Now let’s make some dough!
How to Make Classic Cutout Sugar Cookies
Ready to make the most perfect, shape-holding sugar cookies? Follow these steps—I’ve made this recipe so many times I could probably do it in my sleep (but don’t worry, I’ll stay awake to walk you through it!).
Preparing the Dough
First things first: preheat your oven to 375°F (190°C). While that’s heating up, let’s make magic happen in your mixing bowl. Grab that softened butter and sugar—cream them together until they’re light and fluffy. This takes about 2-3 minutes with a mixer, or 4-5 if you’re going old-school with a wooden spoon (my arm workout for the day!). Add the egg and vanilla, mixing until just combined. Now, gradually add your dry ingredients—flour, baking powder, and salt—mixing until the dough comes together in a soft ball. If it feels sticky, pop it in the fridge for 20-30 minutes. No stress if you skip chilling—I often do!
Rolling and Cutting the Cookies
Flour your surface and rolling pin lightly—too much flour makes tough cookies, but too little means sticky dough disasters. Roll the dough to about 1/4-inch thickness—I use two wooden skewers as guides to keep it even. Dip your cookie cutters in flour before each cut to prevent sticking. Pro tip: lift cookies with a thin spatula onto parchment-lined baking sheets—they’ll slide right off after baking!
Baking and Cooling
Bake for 8-10 minutes—you want just the faintest golden hint at the edges while the centers still look soft. They’ll firm up as they cool. Let them sit on the baking sheet for 5 minutes (this prevents breakage), then transfer to a wire rack. Resist decorating until completely cool—trust me, icing on warm cookies turns into a melty mess!
Tips for Perfect Classic Cutout Sugar Cookies
After making these cookies more times than I can count, here are my foolproof tricks for sugar cookie success:
- Chill when in doubt: If your dough feels sticky or your kitchen’s warm, 30 minutes in the fridge makes rolling way easier. No time? Pop just-rolled cookies on sheets in the freezer for 5 minutes before baking.
- The golden rule: Underbake slightly! They should look barely done in the center—they’ll firm up perfectly as they cool. Overbaked sugar cookies lose that dreamy softness.
- Flour smart: When rolling, sprinkle flour underneath and on top of the dough, but tap off excess before baking. Those extra bits can make cookies taste chalky.
- Decorator’s secret: Let cookies cool completely before icing—warm cookies make frosting slide right off. And if you’re using sprinkles? Toss them on while icing’s still wet so they stick!
Remember—even “imperfect” cookies taste amazing. My first batch looked like abstract art, but disappeared just as fast!
Decorating Your Classic Cutout Sugar Cookies
Now for the best part—turning these blank canvases into edible masterpieces! I’ve decorated more sugar cookies than I can count (and licked more icing off my fingers than I’d care to admit). Here’s how to make yours shine without needing pastry chef skills:
Simple powdered sugar glaze: My quick fix when I’m short on time—just mix 1 cup powdered sugar with 1-2 tablespoons milk and 1/2 teaspoon vanilla until smooth. Dip cookies or drizzle with a fork. Add food coloring if you’re feeling fancy!
Royal icing for pros: Perfect for detailed designs that harden. Beat 3 tablespoons meringue powder with 4 cups powdered sugar and 6 tablespoons warm water until stiff peaks form. Divide into bowls and tint with gel food coloring. Use piping bags with fine tips for outlines, then “flood” with thinner icing.
Sprinkle magic: Sometimes simple is best—brush cookies with a light corn syrup wash (equal parts corn syrup and water) while still slightly warm, then shower with sprinkles. Kids love this method—though expect a colorful kitchen floor afterward!
My favorite trick? Use toothpicks to swirl colors or add tiny details. And remember—even messy cookies taste delicious. My first attempt at piping snowflakes looked more like alien hieroglyphics, but they disappeared just as fast as the pretty ones!
Storing and Freezing Classic Cutout Sugar Cookies
Here’s the good news—these cookies stay fresh for days if you stash them right! Once completely cooled, layer them between parchment paper in an airtight container. They’ll keep at room temperature for up to 5 days (if they last that long!). For longer storage, freeze undecorated cookies in freezer bags for up to 3 months—just thaw at room temperature before icing. Decorated cookies? Freeze them flat on a tray first so the icing sets, then pack carefully. Pro tip: Write the date on bags—future you will thank past you when holiday cravings hit!
Classic Cutout Sugar Cookies FAQs
Over the years, I’ve gotten so many questions about these cookies—here are the ones that pop up most often with my tried-and-true answers!
Can I use margarine instead of butter?
Oh honey, my grandma would roll over in her grave! Real butter makes all the difference—it gives that rich flavor and perfect texture. Margarine tends to make cookies spread more and lose that lovely crisp edge. If you must substitute, use high-quality European-style margarine, but honestly? Splurge on the real stuff.
Why do my cookies spread too much?
Usually it’s one of three things: butter too soft (should dent slightly when pressed, not squish), dough not chilled enough (especially in warm kitchens), or too much sugar. My trick? If the dough feels sticky after mixing, chill it for 30 minutes before rolling. And always bake on cool baking sheets—don’t put dough on a warm one!
Can I make the dough ahead?
Absolutely! Wrap the dough tightly in plastic and refrigerate for up to 3 days. For longer storage, freeze it in a freezer bag for up to 3 months—just thaw overnight in the fridge before rolling. Some say the flavor actually improves after a day in the fridge!
How thin should I roll the dough?
About 1/4-inch is perfect—thicker cookies stay softer, thinner ones get crispier. I keep two wooden skewers handy as guides—place them on either side of the dough as you roll to maintain even thickness. Too thin and they’ll burn; too thick and they won’t cook evenly.
Can I freeze decorated cookies?
You bet! Let the icing dry completely first (overnight is best), then freeze them single-layer on a tray before transferring to airtight containers with parchment between layers. They’ll keep beautifully for up to a month—just thaw at room temperature to prevent condensation.
Nutritional Information
Okay, let’s be real—we’re not eating sugar cookies for their health benefits! But if you’re curious (or need to justify that third cookie), here’s the scoop. These numbers are estimates—actual values can vary based on your exact ingredients and how big you cut those cookies. My grandma would say, “Just enjoy them!” but here’s the breakdown per cookie:
- Calories: About 120 (worth every one!)
- Sugar: 8g (it’s in the name, after all)
- Fat: 6g (thank that glorious butter)
- Saturated Fat: 3.5g (the good stuff)
- Sodium: 50mg (barely a pinch)
- Carbohydrates: 15g (mostly from that perfect crisp-tender texture)
Remember—these are based on standard-sized cookies (about 2-3 inches across). If you go bigger with your cutters (no judgment!), just adjust accordingly. And hey, sprinkles and icing? Those are extra—but since when did joy have a nutrition label?
Nothing makes me happier than seeing your cookie creations! Did you try piping intricate designs or go wild with sprinkles? Maybe you invented a new shape that puts my basic hearts and stars to shame? Snap a photo and tell me all about it—I want to hear every crumbly detail!
Drop a comment below with your decorating triumphs (or hilarious fails—we’ve all been there!). Did your snowmen look more like ghosts? Did your kids cover every inch in rainbow nonpareils? That’s the beauty of these cookies—every batch tells its own sweet story. And if you tweaked the recipe? Share your genius adaptations! Maybe you added lemon zest or swapped vanilla for almond extract? I’m always looking for new ideas to try.
Tag me on social if you post pictures—nothing brightens my day like seeing your kitchen adventures. Whether they’re picture-perfect or charmingly lopsided, every cookie carries love (and probably a few fingerprints). Now who’s ready for a milk break?
PrintIrresistible Classic Cutout Sugar Cookies in Just 8 Minutes
Classic cutout sugar cookies are a timeless treat, perfect for any occasion. These cookies are soft, slightly sweet, and hold their shape well for decorating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Add egg and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Roll out the dough on a floured surface to about 1/4-inch thickness.
- Cut out shapes with cookie cutters and place on a baking sheet.
- Bake for 8-10 minutes or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill the dough for 30 minutes if it’s too soft to handle.
- Use parchment paper for easy cleanup.
- Decorate with icing or sprinkles once cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
