The Best Sugar Cookies Recipe For Cut Out Cookies

When it comes to Christmas baking traditions, making the best sugar cookies is at the top of my list. There’s something magical about rolling out dough, cutting it into festive shapes, and decorating the cookies with icing and sprinkles.

However, not all recipes will give you beautiful looking cookies. After years of trial and error, I’ve perfected this sugar cookie recipe so that it’s reliable, easy to work with, and produces delicious cookies that hold their shape beautifully.

What makes this recipe extra special is that it’s designed specifically for cut-out cookies, so you don’t have to worry about them spreading or losing those crisp edges. Although you must follow the steps for chilling and freezing the dough so that the cookies turn out perfect. Trust me, these extra steps will make all the difference!

The Secret to Perfect Sugar Cookies

One of the biggest challenges with sugar cookies is getting the dough to be just the right consistency. Too soft, and it sticks to everything. Too tough, and it’s impossible to roll out.

This recipe has the perfect balance between the two, thanks to a combination of ingredients and baking techniques.

Key Ingredients

• Butter: Softened butter gives the dough its rich flavor and creamy texture. Make sure it’s not melted, just soft enough to blend easily with the sugar.
• Granulated Sugar: The fine texture of granulated sugar helps create a smooth dough, and it provides the cookies with just the perfect amount of sweetness.
• All-Purpose Flour: This is the backbone of the cookie. It provides structure and ensures the dough holds its shape.
• Baking Powder: A small amount helps the cookies rise just slightly without puffing up too much.
• Egg and Milk: These two ingredients add moisture and bind the dough together.
• Vanilla Extract: Pure vanilla gives the cookies their classic flavor.

Why Chilling the Sugar Cookie Dough Matters

Once you’ve mixed the dough, it’s tempting to dive right in and start cutting out cookies. But don’t skip the chilling step! Unlike when making softer Lofthouse Sugar Cookies, refrigerating the dough for at least an hour (or up to three days) is essential for several reasons:

1. Easier to Handle: Chilled dough is less sticky and easier to roll out, which means fewer headaches when you’re working with the cookie cutters.

2. Prevents Spreading: Cold dough holds its shape better in the oven. If you skip this step, your cookies might turn into unrecognizable figures.

3. Enhanced Flavor: Chilling the dough allows the flavors to meld together, resulting in better tasting cookies.

To chill the dough, shape it into a large disk, wrap it in plastic wrap, and place it in the fridge. The disk shape helps the dough chill evenly and makes it also makes it easier to roll out later.

Rolling and Cutting Tips

When you’re ready to make your cookies lightly flour your work surface and rolling pin. Then roll the dough to about 1/8-inch thickness for crisp, delicate cookies. If you like thicker, softer cookies, you can roll it a bit thicker however be sure to adjust the baking time accordingly.

Then use your favorite cookie cutters to cut out shapes. You can re-roll the scraps as needed, but keep in mind that over-handling the dough can make it tougher.

Why Freezing the Cut-Out Cookie Dough is a Game-Changer

My secret weapon for picture-perfect sugar cookies is to freeze the cut-out sugar cookie dough before baking. By doing so you create sharp edges, the cookies bake evenly and don’t spread out into unrecognizable shapes.

1. Sharp Edges: Freezing firms up the dough, which helps the cookies maintain those sharp, defined edges you worked so hard to create.
2. Even Baking: Chilled dough bakes more evenly, reducing the risk of unevenly browned edges or undercooked centers.
3. Minimizes Spread: Just like chilling, freezing reduces the risk of cookies spreading out too much in the oven.

To freeze, place your cut-out cookies on a parchment-lined baking sheet and place them in the freezer for 10 minutes. Once they’re firm, they’re ready to bake.

Baking Your Sugar Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper. Parchment paper is a must as it prevents the cookies from sticking and makes cleanup a breeze. You can also use silicone baking mats in place of the parchment paper.

Bake the cookies for 8-10 minutes, keeping a close eye on them. You’re looking for edges that are just lightly golden brown. Pulling them out at the right moment ensures a soft interior with a crisp edge.

Let the cookies cool on the baking sheet for about three minutes before transferring them to a cooling rack. This allows them to firm up slightly, making them easier to transfer.

Storing and Freezing Tips

Sugar cookies are great for making ahead, whether you want to bake them all at once or keep some dough on hand for later. Here’s how to store them:

• Baked Cookies: Store undecorated cookies in an airtight container at room temperature for up to a week. Decorated cookies should also be stored in an airtight container, but avoid stacking them unless they’re fully set.
• Cookie Dough: Wrap the dough tightly in plastic wrap and refrigerate for up to three days. For longer storage, freeze the dough for up to three months. Thaw it in the fridge overnight before rolling out.
• Cut-Out Cookies: You can also freeze the cut-out shapes for a longer time before baking. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag. Bake them straight from the freezer, however, be sure to add an extra minute or two to the baking time.

Sugar Cookie Recipe For Cut-Out Cookies

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 3 cups all-purpose flour, plus additional for rolling out
• 1/2 tsp. kosher salt
• 1 tsp. baking powder
• 1 cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 Tbsp milk

INSTRUCTIONS

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl add butter and sugar and beat until fluffy. Add egg, milk, and vanilla and beat until combined.

Slowly add dry ingredients until well incorporated. Shape dough ball into a large disk shape and wrap in plastic and refrigerate for at least 1 hour and up to 3 days.

When ready to make the cookies, preheat oven to 350°F and line two baking sheets with parchment paper. Lightly flour your work surface and roll the dough to 1/8” thickness.

Using cookie cutters, cut out the dough and transfer each one to a prepared baking sheet. Freeze for 10 minutes prior to baking.

Bake for 8-10 minutes or until the edges are lightly golden brown. Let the cookies cool on the cookie sheet for 3 minutes prior to transferring to cooling rack.

Let the cookies cool completely prior to icing.

I hope this recipe becomes a staple in your holiday baking traditions. There’s nothing quite like the joy of making (and eating) sugar cookies with loved ones during the Christmas season. Happy baking! 🎄

Enjoy! Mary

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