cut sugar cookie recipe

Written ByJenny Smyth Posted on
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The Best cut sugar cookie recipe

I’ve been making this cut sugar cookie recipe for years, and it never fails to impress my family and friends. The first time I made it, I was a bit skeptical about the lack of frosting, but the simplicity of the recipe makes it perfect for everyday eating or special occasions.

The cookies are crunchy on the outside and soft on the inside, with just the right amount of sweetness. My kids love helping me in the kitchen, and this recipe is one of their favorites.

We often make a double batch so we have some on hand for snacking or as a quick dessert. The best part is that this recipe is so easy to customize – we like to add in nuts or chocolate chips for extra flavor.

One of my friends even uses this recipe as a base for her wedding favors – they’re that good! The secret to these cookies is in the technique – you have to make sure you’re cutting them accurately so they all bake evenly.

It’s not rocket science, but it does take a bit of patience and practice to get it right. Once you’ve mastered the technique, you’ll be whipping up batches of these delicious cookies in no time.

Cut Sugar Cookie Recipe

4.8 from 746 votes

These are easy to make, soft and buttery sugar cookies, perfect for any occasion. This recipe uses a simple dough that can be cut into any shape.

Prep Time30 mins
Cook Time10 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups unsalted butter, softened
1.5 cups granulated sugar
1 large egg
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

For the Icing

2 cups powdered sugar
3-4 tbsp milk
1 tsp vanilla extract
food coloring

👨‍🍳Directions

1Preheat oven to 350°F.
2Line baking sheets with parchment paper.
3In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy.
4This should take about 2-3 minutes.
5The mixture should be pale yellow in color and smooth.
6Add egg and vanilla extract to the butter mixture.
7Beat until well combined.
8The mixture will be slightly thicker.
9Scrape down the sides of the bowl as needed to ensure even mixing.
10In a separate bowl, combine flour, baking soda, and salt.
11Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
12The dough will be thick and slightly crumbly.
Avoid overmixing.
13Use your hands to bring the dough together if necessary.
14Turn the dough out onto a lightly floured surface.
15Knead gently a few times to ensure all ingredients are well incorporated.
16Roll out the dough to about 1/4 inch thickness using a rolling pin.
17Use cookie cutters to cut out desired shapes.
18Place the cutouts on the prepared baking sheets, spacing them about 1 inch apart.
19Bake in the preheated oven for 8-10 minutes.
20The edges should be lightly golden.
21Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
22Repeat with remaining dough.
23While the cookies are cooling, prepare the icing.
24In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
25Add food coloring as desired.
26Adjust the consistency of the icing by adding more powdered sugar or milk as needed.
27The icing should be thick enough to coat the back of a spoon but thin enough to drizzle.
28Once the cookies are completely cooled, spread or drizzle the icing over the cookies.
29Allow the icing to set for a few minutes before serving.
30Store any leftover cookies in an airtight container at room temperature for up to 1 week.

🔧Equipment

Mixing bowl
Electric mixer
Rolling pin
Cookie cutters
Baking sheet
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 200mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 2g

📝Notes

Tips: For a fun twist, add sprinkles or other decorations to the icing. You can also experiment with different flavor extracts, such as almond or peppermint.

This cut sugar cookie recipe is always a good idea for any occasion. They are perfect for holiday gatherings, potlucks, or just a simple family dinner. They are a great way to use up any leftover cookie dough.

I usually make a big batch of these cookies and freeze them for later use. My family always looks forward to these cookies, and I love seeing their faces light up when they see them on the table. I have found that these cookies are a great way to use up any leftover egg whites.

These cookies can be stored in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months. When ready to serve, let them thaw at room temperature.

I usually serve these cookies with a glass of milk or a cup of coffee. They are also great with a scoop of ice cream or a dollop of whipped cream. I have found that these cookies are a great way to use up any leftover cookie dough.

❓ Frequently Asked Questions About Cut Sugar Cookie

What is the difference between cut sugar cookies and regular sugar cookies?

Cut sugar cookies are made with a specific technique that involves cutting out shapes from a sheet of dough, whereas regular sugar cookies are typically dropped by spoonfuls onto a baking sheet.

Can I use this recipe to make other types of cookies?

Yes, you can experiment with different shapes and flavors by using this recipe as a base. For example, you can add nuts or chocolate chips to give your cookies an extra boost of flavor.

How do I store leftover cut sugar cookies?

You can store leftover cut sugar cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, consider freezing them in an airtight container or bag.

Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 2 months. Simply let the dough come to room temperature before cutting out your shapes and baking.

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