Cut Out Sugar Cookie Recipe

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The easiest and quickest Cut Out Sugar Cookie recipe! It’s made from a simple dough using basic ingredients and there’s no need to wait hours for dough to chill. So you can have a batch of sugar cookies decorated and ready in about an hour with this streamlined method.

Simple Sugar Cookie Cut Outs

Who says you need to wait 2 hours to chill sugar cookie dough before cutting? This recipe and simple method proves that old method wrong.

The simple technique to speed up the process, which also happens to be less of a mess as well, is to roll the dough between two sheets of parchment paper and freeze for just 15 minutes it to firm it up.

From there the dough is easy to work with and ready to go to cut into various shapes.

It’s a process I use in my gingerbread men recipe and it works amazingly well here also.

You end with cookies that hold there shape nicely, that have crisp edges, chewy centers and a deliciously buttery flavor.

Decorating Suggestion

Then to keep the simplified method going I would suggest trying the cheater icing option like I’ve done here.

  • Make one recipe of icing found here.
  • Pipe an outline of the cookie with the icing.
  • Then drizzle back and forth within the shape leaving some space uncoated, it’s a quick rough fill.
  • Immediately cover with sprinkles and shake off the excess.

Cut out sugar cookies really don’t get any easier than this, and that’s without sacrificing flavor or texture either.

Baked cutout sugar cookies without icing shown on a wooden board with cookie cutters.

Cut Out Sugar Cookie Recipe Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Almond extract

Ingredients needed to make cut out sugar cookies shown.

How to Make Cut Out Sugar Cookie Dough

  1. In a mixing bowl whisk together flour, baking powder and salt. Set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment mix together butter and sugar until just well blended (don’t mix until pale and fluffy or cookies will spread). Scrape down bowl.
  3. Mix in egg, vanilla extract and almond extract. Scrape down bowl.
  4. Add flour mixture and mix until combined.
  5. Scoop dough out and divide into two equal portions and shape each into a ball.

Collage of photos showing how to make cutout sugar cookie dough in a stand mixer bowl.

How to Roll Cut and Bake Sugar Cookies

  1. Roll each dough ball in a little flour then roll each portion out to 1/4-inch thick oval between two sheets of parchment paper.
  2. Transfer dough in parchment paper to 13 by 9-inch baking sheets (or another flat surface like a cutting board) and freeze for 15 minutes (or refrigerate 1 hour).
  3. Meanwhile preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  4. Remove chilled dough and cut into desired shapes using cookie cutters. Transfer to lined baking sheet spacing at least 1-inch apart and bake 9 to 12 minutes until nearly set.
  5. Let cookies cool on baking sheet at least 15 minutes before transferring to a wire rack to cool.
  6. Repeat process with remaining dough (if it is too cold let it rest at room temp a few minutes before cutting shapes).
  7. Let cookies cool completely before icing. Cookies may be stored stacked in an airtight container.

Collage of six photos showing how to roll, cut and bake sugar cookies.

Storage

  • Store cookies in an airtight container.
  • They stack well.
  • These should keep well for up to 5 days at room temperature, 2 weeks in the fridge, and 3 months in the freezer (check your icing recipe for shelf life though if iced).

Helpful Tips

  • Most cookie recipes don’t need butter and sugar whipped until pale and fluffy, that includes this one. It works great for cakes but in cookies it creates more air bubbles and therefore more spreading.
  • Don’t skip chilling or dough is difficult to work with when transferring shapes to baking sheet and cookies will spread more if not cold to begin with.
  • Work quickly when cutting shapes and transfer to baking sheet, you want them to go into the oven cold. If needed you can freeze again for 5 minutes.
  • Let cookies cool mostly on baking sheet so they don’t break when you transfer them.
  • Don’t waste the scraps. You can use up most of the dough, working with it over and over by compressing, re-rolling and cutting (just don’t forget to chill again).

Icing for Sugar Cookies

  • Here is my recipe for sugar cookie icing to pair with these cookies.
  • It can be left white and sprinkles can be added (as shown above) or tinted (as shown down below) and you can also add sprinkles.
  • Be sure to add sprinkles before icing sets (immediately after icing each individual cookie).

Iced sugar cookies on a rectangular white tray.

More Delicious Cookies to Try

Easy cut out sugar cookies recipe.

Cut Out Sugar Cookie Recipe

The easiest and quickest Cut Out Sugar Cookie recipe! It’s made from a simple dough using basic ingredients and there’s no need to wait hours for dough to chill. So you can have a batch of sugar cookies decorated and ready in about an hour with this streamlined method.

Servings: 30 (approximate, varies)

Prep30 minutes

Cook10 minutes

Chill15 minutes

Ready in: 1 hour

  • 2 1/2 cups (354g) all-purpose flour (scoop and level to measure)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • Icing (see below)
  • In a mixing bowl whisk together flour, baking powder and salt. Set aside.

  • In the bowl of an electric stand mixer fitted with the paddle attachment mix together butter and sugar until just well blended (don’t mix until pale and fluffy or cookies will spread). Scrape down bowl.

  • Mix in egg, vanilla extract and almond extract. Scrape down bowl.

  • Add flour mixture and mix until combined. Scoop dough out and divide into two equal portions and shape each into a ball.

  • Dust and roll each dough ball in a little flour then using a rolling pin roll each portion out to 1/4-inch thick oval between two large sheets of parchment paper.
  • Transfer dough in parchment paper to 13 by 9-inch baking sheets (or another flat surface like a cutting board) and freeze for 15 minutes (or refrigerate 1 hour).
  • Meanwhile preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper.
  • Remove chilled dough and cut into desired shapes using cookie cutters. Transfer to lined baking sheet spacing at least 1-inch apart and bake 9 to 12 minutes until nearly set.

  • Let cookies cool on baking sheet at least 15 minutes before transferring to a wire rack to cool.

  • Repeat process with remaining dough, pressing scraps together into a new ball (if it is too cold from freezer let it rest at room temp a few minutes before cutting shapes). Transfer cookies to a cool baking sheet with parchment paper.

  • Let cookies cool completely before icing. Cookies may be stored stacked in an airtight container.

Sugar Cookie Icing

  • Here is my recipe for the icing.
  • You can tint with food coloring or just use it white then add colorful sprinkles over if desired.
  • Icing is not included in this nutrition estimate, you can find it in that recipe.

Nutrition Facts

Cut Out Sugar Cookie Recipe

Amount Per Serving

Calories 126
Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 22mg7%

Sodium 42mg2%

Potassium 24mg1%

Carbohydrates 16g5%

Fiber 0.3g1%

Sugar 7g8%

Protein 1g2%

Vitamin A 198IU4%

Calcium 8mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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