This Best Cut Out Sugar Cookies Recipe has an irresistible butter flavor and is perfect for decorating. My Sugar Cookies Cut Out Recipe is a soft sugar cookie that holds its shape when baked.
Rollout Sugar Cookies are a classic holiday cookie that has been a tradition in my family for many years. A Cut Sugar Cookie Recipe that my mother passed down to me is the best cut out recipe that you will find.
If you want crisp edges to your sugar cookie cutouts, then bake a minute or two longer. When I make my sugar cookies, some are just baked with a super soft inside and then some are baked with a golden-brown bottom that have a little crispness to them.
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Best Cut Out Sugar Cookie Recipe in The World
My family would agree that these are the best cut out sugar cookie recipe in the world!! This cut out sugar cookie recipe is full of flavor and decorates very well.
How to Make Sugar Cookie Dough
Gather your ingredients to make the sugar cookie dough. Cream together the softened butter and sugar in a KitchenAid Mixer with a flat paddle.
Beat until light and fluffy making sure to scrape the sides of the bowl before going onto the next step. Two yolks at a time along with the vanilla, add to the creamed mixture beating to completely combine.
Scrape the sides of the bowl and beater. Combine the flour, baking soda, and the baking powder in a separate bowl.
Add 1/3rd of the flour to the creamed mixture. Once the flour is incorporated, add half the milk, and mix to combine all ingredients.
Repeat with 1/3rd of the flour making sure to mix and then add the rest of the milk. Scrape the side of the bowl and then add the remaining flour.
Combine until the dough comes together. Split the dough into 4 equal parts, flatten into rectangle pieces about 1 inch thick, and wrap in plastic wrap.
If you are not rolling the cookies out right away, refrigerate or freeze until ready to use.
How to Roll Out Sugar Cookie Dough
Work on a large, clean, dry surface. Sprinkle the surface with a light coating of flour.
I use a French Rolling Pin because it does not leave any groove or lines in the dough. Place the rectangle sugar cookie dough onto the floured surface.
Sprinkle the dough and the rolling pin with some more flour. Starting in the center and working your way to the edges, roll out the sugar dough.
Keep moving the dough around and make sure it does not stick to the surface. Re-flour when needed on the top and bottom of the sugar cookie dough.
Also, re-flour the rolling pin if needed. Roll the dough to a little less than ¼ inch thick.
If you want a thicker cookie, roll it thicker. If you want a thinner cookie, roll it thinner.
How to Cut Out Sugar Cookies Recipe
Use the cookie cutters of your choice. When cutting with the cutter, get as close to the edge as possible.
Use a metal spatula to lift the cut cookie dough off the surface and onto an ungreased baking sheet.
Place the cookies about 1 inch apart on the baking sheet. I don’t feel the need to use parchment paper.
Carefully, shake off the excess flour on the leftover cookie dough. Work the dough together but do not over work it.
I have found that if you combine all the excess dough together, I can roll it out one more time and cut more cookies out. I throw out any leftover dough after the second roll out because the finished cookies become hard and tough.
How Long to Bake Sugar Cookies?
Preheat the oven to 325°F. Bake the cookies in a preheated oven for about 8-10 minutes. Baking times will vary.
You want the cookies to start turning golden brown on the bottom of the cookie but not up the sides. Remove from the oven and let the cookies cool on the baking sheet before transferring them to a piece of freezer paper, parchment paper, or a piece of paper towel.
Sugar Cookie Tips
Decorating Your Sugar Cookies
Everyone in my family has different way of decorating their cut-out sugar cookie recipe. I like to use my buttercream frosting recipe that is on the thicker side.
My girls like cream cheese frosting but they don’t like MY cream cheese frosting recipe. They must make their own.
In my family, we like to all get together and have a sugar cookie decorating party. We use sprinkles, colored sugar, different color frosting in piping bags and different size and shaped tips for the piping bags.
Maybe try this tradition: My best friend, Becky Fink, and her family every year holds an ugly sweater decorating sugar cookie contest and lets their social media friends vote on the best cookie. What an awesome family tradition!!
Or if you want to get fancy, you can decorate your cookies like Julie Schmeling at Sugar Momma Cookies.
How Long Do Decorated Sugar Cookies Stay Fresh?
Decorated sugar cookies will stay fresh in a cool, dry place for up to 2 weeks or in the freezer for up to 8 weeks.
Cut Out Sugar Cookies Recipe – FAQ
Use as little flour as possible without the dough sticking to anything. Properly cream the butter and sugar. When adding the egg yolks, don’t add them all at once. Add a couple yolks, beat until fluffy, repeat. If the mixture looks curdled, beat until light and fluffy making sure to scrape the sides of the bowl. Use a metal spatula to move the cut cookie.
One cause of hard sugar cookies might be over baking them. I like to bake my sugar cookies to the stage right before they start to brown on the bottom. They are nice and soft, but they will brake easier when moved around a lot. Another cause of hard cookies would be adding to much flour when making the dough. Or re-rolling the dough out several times. The more you roll the dough out the tougher it will become.
The thickness of the sugar cookie will vary depending on your outcome of a cookie. The good rule of thumb is just under 1/4th of an inch.
This sugar cookie recipe freezes well!! Yes, you can freeze the sugar cookie dough, the baked cookie and even a fully decorated sugar cookie. The rule of thumb is to freeze no longer than 2 months no matter which stage of freezing that you choose.
Cut Out Sugar Cookies Recipe
Sugar Cookies Cut Out Recipe
This Best Cut Out Sugar Cookies Recipe has an irresistible butter flavor and is perfect for decorating. My Sugar Cookies Cut Out Recipe is a soft sugar cookie that holds its shape when baked.
Ingredients
- Butter, Softened 1 lb
- Sugar, Granulated 2 cups
- Egg Yolks Only 6 each
- Vanilla 1 tablespoon
- Flour, All Purpose 7 cups
- Baking Soda 1/2 teaspoon
- Baking Powder 2 teaspoon
- Milk 1 cup
- Flour - Additional for rolling out cookies 1/2 cup
Instructions
- Gather your ingredients to make the sugar cookies.
- Cream together the softened butter and sugar in a KitchenAid Mixer with a flat paddle. Beat until light and fluffy making sure to scrape the sides of the bowl before going onto the next step.
- Add the egg yolks to the creamed mixture, two yolks at a time along with the vanilla, beating to completely combine. Scrape the sides of the bowl and beater.
- Combine the flour, baking soda, and the baking powder in a separate bowl.
- Add 1/3rd of the flour to the creamed mixture. Once the flour is incorporated, add half the milk, and mix to combine all ingredients. Repeat with 1/3rd of the flour making sure to mix and then add the rest of the milk. Scrape the side of the bowl and then add the remaining flour.
- Combine until the cut out sugar cookies dough comes together.
- Split the dough into 4 equal parts, flatten into rectangle pieces about 1 inch thick, and wrap in plastic wrap. If you are not rolling the cookies out right away, refrigerate or freeze until ready to use.
- How to Roll Out Sugar Cookie Dough
Work on a large, clean, surface. Sprinkle with a light coating of flour. I use a French Rolling Pin because it does not leave any groove or lines in the dough. - Place the sugar cookie dough onto the floured surface. Sprinkle the dough and the rolling pin with some more flour.
- Starting in the center and working your way to the edges, roll out the sugar dough. Keep moving the cookie dough around and make sure it does not stick to the surface. Re-flour when needed on the top and bottom of the sugar cookie dough. Also, re-flour the rolling pin if needed.
- Roll the dough to a little less than ¼ inch thick. If you want a thicker cookie, roll it thicker. If you want a thinner cookie, roll it thinner.
- How to Cut Out Sugar Cookies Recipe
Use the cookie cutters of your choice. When cutting with the cutter, get as close to the edge as possible. - Use a metal spatula to lift the cut cookie dough off and onto an ungreased baking sheet. Place the cookies about 1 inch apart on the baking sheet. I don’t feel the need to use parchment paper.
- Carefully, shake off the excess flour on the leftover cookie dough. Work the dough together but do not over work it. I have found that if you combine all the excess dough together, I can roll it out one more time and cut more cookies out. I throw out any leftover dough after the second roll out because the finished cookies become hard and tough.
- How Long to Bake Sugar Cookies?
Preheat the oven to 325°F. - Bake the cookies in a preheated oven for about 8-10 minutes.
- Baking times will vary. You want the cookies to start turning golden brown on the bottom of the cookie but not up the sides.
- Remove from the oven and let the cookies cool on the baking sheet before transferring them to a piece of freezer paper, parchment paper, or a piece of paper towel.
Notes
Decotate the sugar cookies cut outs with your favorite frosting.
Sugar cookies will last in a cool, dry place for up to 2 weeks.
Or the cookies will last in the freezer for up to 8 weeks.
Use as little flour as possible when rolling cut out cookies.
Do not overbake the cookies.
Do not roll out the cookie dough more than twice.
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As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
120Serving Size
1Amount Per Serving Calories 76Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 40mgCarbohydrates 10gFiber 0gSugar 4gProtein 1g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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If you enjoy this recipe, you may enjoy the following: Chocolate Covered Berry Scomuffie Cookie and Old-Fashioned Date Cookies
Oh these sugar cookies are so cute! I love all the different shapes and the kids will not be able to get enough of them!
Your recipe is a keeper! I”ll be making these again with the kids!