These quick and easy sugar cookies are the basic recipe you've been looking for! They are the perfect cookie recipe to make for holidays, birthdays, or any other special occasion. They also make beautiful Ornament Sugar Cookies for your tree.
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Christmas is one of my favorite times of the year, and not just because I love baking during the holidays! Growing up, we enjoyed classic sugar cookies as a holiday staple, and this is why I wanted to share my basic sugar cookie recipe with you all!
This soft and chewy sugar cookie recipe works great for any Christmas cookies and can be frosted or used with cookie cutters to make a different cookie for any season or occasion.
One of my favorite ways to use this recipe is when making Ornament Cookies. They make beautiful decorations and a delicious treat.
🧂 Ingredients
This is meant to be a brief overview of how to make cutout cookies for any occasion. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- unsalted butter
- all-purpose flour
- granulated sugar
- baking powder
- salt
- eggs
- vanilla extract
🔪Instructions
- Start by combining the flour, baking powder, and salt into a large bowl. Use a whisk to mix them together, then set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar until it is light and fluffy.
- Next, add the room temperature eggs and pure vanilla extract.
- Gently mix the flour mixture into the wet ingredients a little at a time, taking care to scrape the bowl, until the dough just comes together. Do not over mix.
- Divide the dough in half and shape into a rectangle.
- Wrap the dough in plastic wrap and place in the freezer for 45 minutes.
- After that remove the dough from the freezer and preheat the oven to 375 degrees F.
- Then, unwrap one section of the dough and place it between two pieces of non-stick parchment paper.
- Use a rolling pin to roll dough out to ⅛ inch thickness.
- Next, use your favorite cookie cutters to cut out shapes.
- Place the shapes onto an ungreased baking tray and bake the cookies for 8-10 minutes or until golden brown. (Smaller cookies will need less time and larger cookies may need more time).
- Remove the cookies from the oven and let them sit on the tray for 2 minutes before removing them to a wire rack to cool completely.
- Once the cookies are totally cool, decorate them as desired.
Equipment
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- Measuring Spoons and Dry Measuring Cups
- Mixing Bowls
- Stand Mixer or hand mixer
- Parchment Paper and Baking Sheets
- Cookie Cutters
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⏲️ Storage
To Make Ahead: Wrap the dough in plastic wrap and place it into a zip-top bag. Refrigerate for three to five days before baking.
To Freeze: Cookie dough can be frozen for up to 3 months. Wrap it in plastic wrap and place it in a freezer bag. Be sure to label the contents and include the baking instructions.
To Thaw: Allow cookie dough to thaw in the refrigerator overnight.
To Store: Baked cookies should be stored in an airtight container or bag and will stay fresh for about one week. (These are my favorite airtight containers.)
⭐ Tips
Here are some for making the best sugar cookies:
✔️Start with room temperature eggs which makes it easier to incorporate evenly in the cookie dough.
✔️Whether you opt for vanilla or another flavor, always use good-quality pure extracts rather than imitation.
✔️Do not skip the chill time!
✔️Take care not to overmix the dough and don't add extra flour when rolling out the dough. Both of these things will cause the cookies to be tough and dry.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this cut-out sugar cookie recipe:
The main difference is that cut out sugar cookies are rolled out between parchment paper and cut into shapes using cookie cutters. Drop cookies, on the other hand, are made by rolling balls of dough which bake into circular-shaped cookies.
Yes! By chilling the dough, it gives it a chance to 'relax.' The chilling process also allows the fat (butter) in the cookies to solidify. The result is a tender cookie that doesn't spread when baked.
Yes! Since adding extra flour to roll out cookie dough will make your cookies tough, it's best to place it between sheets of non-stick parchment or waxed paper.
Between ⅛" to ⅜" is the ideal thickness for cut out sugar cookies.
The thicker the dough, the softer the cookie. Keep in mind however that it can be difficult to get the bake just right on a thicker cookie.
Baked sugar cookies will last in an airtight container for up to one week.
📖 Variations
We recommend that you try our soft sugar cookies for the first time just as it is written for the best results because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Add a few drops of food coloring into the cookie dough before baking for different color cookies.
- Change the extract from vanilla to orange, lemon, or even coconut. You can also use almond extract or peppermint extract but use half as much as those tend to be very potent.
🍴 Serving Suggestions
Whether you use traditional buttercream frosting or go for this super easy royal icing recipe.
There's no wrong way to decorate your cut-out sugar cookies! Add sprinkles or small candies, pipe on different colored icing, whatever your heart desires.
🔗 Webstory
😋 Similar Recipes
These soft cookies make a great addition to your Christmas cookie tray! You will also love these great cookie recipes:
- Valentine's Day Sugar Cookies - your sweetheart would love a dozen of these!
- Sugar Pinwheel Cookies - these cookies look impressive, but they're so easy.
- Ornament Cookies - festive decor and a delicious snack.
📋 Easy Cut Out Sugar Cookies
Not ready to make our best sugar cookie recipe yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Basic Sugar Cookie Recipe
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Ingredients
- 1 lb unsalted butter
- 2 cups granulated sugar
- 5-6 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract OR vanilla bean extract
Instructions
- Start by combing the flour, baking powder, and salt into a large bowl. Use a whisk to mix them together, then set aside.5-6 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until it is light and fluffy.1 lb unsalted butter, 2 cups granulated sugar
- Next, add the room temperature eggs and pure vanilla extract.2 eggs, 1 teaspoon vanilla extract OR vanilla bean extract
- Gently mix the dry ingredients into the wet ingredients a little at a time until the dough just comes together. Do not over mix.
- Divide the dough in half and shape into a rectangle.
- Wrap the dough in plastic wrap and place in the freezer for 45-minutes.
- After that remove the dough from the freezer and preheat the oven to 375-degrees F.
- Then, unwrap one section of the dough and place it between two pieces of non-stick parchment paper.
- Use a rolling pin to roll the dough out to ⅛" thickness.
- Next, use your favorite cookie cutters to cut out shapes.
- Place the shapes onto an ungreased baking tray and bake the cookies for 8-10 minutes or until golden brown. (Smaller cookies will need less time and larger cookies may need more time).
- Remove the cookies from the oven and let them sit on the tray for 2 minutes before removing them to a wire rack to cool completely.
- Once the cookies are totally cool, decorate them as desired.
Equipment
- Parchment Paper
- Cookie Cutters
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