Oh, I’m so excited to share the best sugar cookie recipe for cut-out cookies recipe with you today! If you’ve ever struggled with cookies that spread too much or lose their shape during baking, this one’s a game changer. These cookies hold their form beautifully, making them perfect for any occasion where you want to get creative with shapes and decorations—think birthdays, holidays, or just a fun afternoon treat.

What’s especially wonderful about this recipe is how easy it is to work with the dough. It’s buttery and just lightly sweet, providing that classic sugar cookie flavor without being overwhelming. Plus, it’s super forgiving, so even if you’re new to cut-out cookies, you’ll find success and delicious results right away.

Ingredients You’ll Need

Each ingredient here plays an important role in achieving that perfect texture and taste. When shopping, try to use fresh butter and good-quality vanilla and almond extracts—they really make a difference in flavor depth.

All-purpose flour: The backbone of the dough, providing structure without making cookies too tough.
Salt: Just a pinch to balance the sweetness and enhance all the flavors.
Baking powder: Helps the cookies puff up slightly without losing their shape.
Butter: Softened to room temperature for easy mixing and tender cookies—don’t substitute with margarine!
Granulated sugar: Adds sweetness and helps with that slight crisp edge when baked.
Eggs: Bind the dough together and add richness.
Vanilla extract: Classic flavor boost that brings everything together.
Almond extract: A subtle twist that adds warmth and complexity—trust me, it’s worth including!

Variations

I love how versatile the best sugar cookie recipe for cut-out cookies recipe can be. You can easily make it your own by playing with extracts and toppings. Don’t be afraid to experiment—sometimes the best cookies come from a happy accident in the kitchen!

Gluten-free option: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. I’ve done this before and you get a slightly different texture but the flavor still shines through beautifully.
Extract swaps: Instead of almond extract, try lemon or orange zest for a bright, fresh twist. I often swap extracts depending on the occasion or season.
Decorating: Use royal icing or simple powdered sugar glaze to decorate. Once, I added crushed peppermint candy to the dough for a festive punch—so fun for holidays!
Spiced version: Sprinkle in a teaspoon of cinnamon or pumpkin pie spice to add warmth and a cozy feel during fall.

How to Make Best Sugar Cookie Recipe for Cut-Out Cookies Recipe

Step 1: Mix Dry Ingredients Together

Start by whisking together the all-purpose flour, salt, and baking powder in a large bowl. This step ensures the raising agent is evenly distributed so your cookies bake up nice and even.

Step 2: Cream the Butter and Sugar

In a separate bowl, beat the softened butter with the granulated sugar until light and fluffy—this usually takes about 2-3 minutes with an electric mixer. This step introduces air, giving your cookies a tender crumb.

Step 3: Add Eggs and Extracts

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, add in the vanilla and almond extracts. I find the almond extract adds this amazing depth—you don’t want to skip it!

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mix, stirring gently until just combined. Be careful not to overmix here; you want a smooth dough, but overworking can make the cookies tough.

Step 5: Chill the Dough

Cover the dough with plastic wrap and chill it in the fridge for at least an hour—this step is key to preventing your cookies from spreading and helps bring out the flavors. I always make the dough the night before if I can; it really makes the process easier.

Step 6: Roll Out and Cut the Cookies

Lightly flour your surface and roll the dough out to about 1/4-inch thickness. Use your favorite cookie cutters to create shapes, then transfer carefully to a parchment-lined baking sheet. If the dough gets too soft while you work, pop it back in the fridge for 10-15 minutes.

Step 7: Bake to Perfection

Bake in a preheated 350°F (175°C) oven for 8-10 minutes, or until the edges are just starting to turn golden. Keep a close eye because sugar cookies can quickly shift from perfectly baked to overdone.

How to Serve Best Sugar Cookie Recipe for Cut-Out Cookies Recipe

The image shows six white bowls and two brown eggs arranged on a white marbled surface. The largest bowl at the bottom right is filled with white flour that looks soft and fluffy with a slightly uneven top layer. To the left of it, there is a smaller bowl full of a pale yellow liquid, smooth and shiny. Above that, a medium bowl contains a solid block of pale yellow butter with a creamy texture and sharp edges. Two whole brown eggs with smooth shells rest next to the butter on the right. Near the bottom left corner is a small bowl with white granulated sugar, and to the right of it is another small bowl filled with coarse white salt. The colors are neutral and soft, and the setting is clean and simple, with light coming from the left side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnish is a simple royal icing with a sprinkle of colored sugar or edible glitter—adds just the right festive sparkle. Sometimes I keep it simple with a dusting of powdered sugar, especially if I’m short on time but want that extra touch.

Side Dishes

These cookies pair perfectly with a cup of hot tea or your favorite coffee. For gatherings, I like to serve them alongside fruit preserves or a platter of mixed nuts—simple, but it elevates the whole experience.

Creative Ways to Present

For special occasions, I’ve arranged these cookies stacked in a tiered stand with colorful ribbons and fresh flowers around the base—it’s surprisingly elegant! Another fun idea is to wrap small bundles in cellophane tied with twine to give as homemade gifts.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your sugar cookies in an airtight container at room temperature. I find they stay fresh and soft for up to a week. If you want to keep them crisp, add a slice of bread to the container—the cookies absorb moisture from it and stay just right.

Freezing

I often freeze the dough before baking—just shape it into a disc, wrap tightly, and pop it in the freezer. When I’m ready, I thaw it overnight in the fridge, roll it out, and bake as usual. You can also freeze baked cookies in airtight containers for up to 3 months, which is great for planning ahead.

Reheating

To refresh any leftover cookies, I pop them in the oven at 300°F (150°C) for about 5 minutes. This warms them through and brings back that fresh-baked softness without drying them out.

FAQs

Can I make the best sugar cookie recipe for cut-out cookies recipe ahead of time?

Absolutely! The dough benefits from chilling for at least an hour, but you can even make it the day before. Just keep it wrapped tightly in the fridge and roll it out when you’re ready to bake.
Why did my cut-out cookies spread too much?

Spreading often happens if the dough is too warm or if there’s too much butter. Make sure your butter is softened but not melting, and don’t skip chilling the dough before rolling and cutting.
Can I use different extracts in this recipe?

Yes! Vanilla and almond extracts are classic, but feel free to use lemon, orange, or even peppermint extracts to switch up the flavor. Just remember that almond is quite strong, so adjust amounts accordingly.
How thick should I roll the dough for cut-out cookies?

I recommend rolling the dough about 1/4-inch thick. Thinner dough can bake too quickly and become crunchy, while thicker dough might be undercooked in the center and lose crisp shapes.
What’s the best way to decorate these cookies?

For beautiful results, royal icing works great because it dries hard and holds decorations well. Alternatively, a simple glaze made from powdered sugar and milk lets the cookie’s flavor shine through while adding shine.

Final Thoughts

I really hope you give this best sugar cookie recipe for cut-out cookies recipe a try—it’s one I come back to whenever I want cookies that look as good as they taste. The balance of buttery texture and subtle almond flavor makes these cookies feel special without being complicated. Plus, they’re such a fun canvas for decorating, whether you’re baking with kids or impressing guests. Once you make these, I bet they’ll become a staple in your recipe box, just like they are in mine!

Best Sugar Cookie Recipe for Cut-Out Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 138 reviews

Author: Lily
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Total Time: 1 hour 30 minutes
Yield: Approximately 24–30 cookies depending on size 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Best Sugar Cookie Recipe for Cut-Out Cookies is perfect for making classic, tender, and perfectly sweet sugar cookies that hold their shape well. Ideal for holiday decorating or any special occasion, these cookies have a balanced flavor enhanced with vanilla and almond extracts and a soft, buttery texture.

Ingredients

Scale

Dry Ingredients

4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking powder

Wet Ingredients

1 cup butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder until well combined. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This step helps create a tender texture.
Add Eggs and Extracts: Beat in the eggs, vanilla extract, and almond extract until fully incorporated, ensuring a smooth batter.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix to keep the dough tender.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until firm. This helps the cookies hold their shape when cut out.
Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and place them on a parchment-lined baking sheet.
Bake: Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. Avoid overbaking to maintain softness.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Decorate: Once cooled, decorate the cookies as desired with icing, sprinkles, or leave them plain.

Notes

Make sure the butter is softened but not melted to achieve the best cookie texture.
Chilling the dough is crucial to prevent spreading and help maintain cookie shapes.
Use parchment paper or a silicone baking mat to prevent cookies from sticking.
If you want crisper edges, bake for an additional 1-2 minutes but watch carefully.
Store cookies in an airtight container at room temperature for up to 5 days.