Do you struggle with making cutout sugar cookies that don't spread? We've got the Best Cut Out Sugar Cookie Recipe for you!
Delicious, easy to make and roll out, and it makes perfectly shaped cookies every single time! Perfect for making Christmas cookies, Easter cookies, and decorated sugar cookies for any occasion.
This cut out sugar cookie recipe makes a crunchy cookie that keeps it shape perfectly, if you like a softer fluffier cookie, this recipe might not be for you. You can roll this cookie dough out thicker if you prefer your sugar cookies to be more chewy and roll them thinner if you want more crunch.
Roll out on parchment paper to desired thickness and cut out with your favorite cookie cutters!
Bake cookies at 350 degrees F for around 9 to 10 minutes or until the edges are lightly browned.
You won't have any problems with your cookies spreading and losing shape, and that alone makes this the best cut out sugar cookie recipe hands down!
This recipe makes delicious sugar cookies that have a snap to them, if you're a soft and fluffy sugar cookie person, these aren't for you. The stability of these cookies is especially ideal because they won't easily break when decorating.
How far ahead can I make my sugar cookies?
You can freeze cookies before or after baking and store them in the freezer for about a month.
How to freeze unbaked cut out cookies
Cut out all of your shapes and place them on a board or cookie sheet lined with parchment paper. You can layer your cookies by putting parchment paper in between each layer of cookies. You want to do your best to make sure your cookies are lying flat; however, if any of them do not freeze lying flat, they will flatten out once baked. Wrap the entire pan or board very well with saran wrap and place in your freezer (don't place anything on top of them, or you'll squish them!) Once you're ready to bake your sugar cookies, transfer them to a parchment-lined cookie sheet and bake at 350 degrees. They'll take a couple of extra minutes to bake when frozen. Keep an eye out; the trick is to catch them when they have very very slight browning to the edge, around 10 to 12 minutes.
How to freeze baked cut out cookies
Wait until they're completely cool. Place your cookies in freezer bags or an airtight container. The recipe above yields cookies that do not break easily, but keep in mind how you layer your cookies to avoid any breakage. You can also freeze your dough after making it, and thaw it out two days before rolling it out.
Can I freeze decorated cookies?
Although it won't change the way your cookies taste, it can cause the royal icing to become sticky. This could lead to cookies sticking together, and the condensation can cause colors from icing and sprinkles to bleed into each other or onto other cookies.
Can I freeze cookies decorated with candy coatings?
You can, but it will change the look of your cookies by giving them a white haze over the candy coatings. It can also cause the candy coating to crack.
What's the best way to transfer cutout cookies to the cookie sheet without disturbing the shape?
The recipe above yields a pretty sturdy dough, it can be moved around pretty easily without disturbing the shape of the cookie. However, for cookies that have a delicate design (or if you want to make your life a little easier), I recommend rolling your dough out onto a silicone baking mat (I love mine!) or silicone parchment paper. Cut them out right onto the mat or parchment, and peel away the unused dough. This way, you can lift the entire sheet onto a cookie pan and bake, without having to move each cookie.
Can I decorate my sugar cookies with buttercream frosting?
You can! Just keep in mind that buttercream frosting crusts over, it does not get hard like royal icing. You won't be able to stack your cookies. If you plan to lay them out in a single layer, this will work just fine! Remember, the best part of baking is the memories it creates! I hope you enjoy making these sugar cookies, and I hope you find it to be the easiest and best cutout sugar cookie recipe. It's been a favorite in our family for years!
How to make the cookie dough.
First, mix butter, sugar, eggs, vanilla, and salt.
Next, Blend in flour and mix until your dough comes together.
Wrap cookie dough in saran wrap and refrigerate for at least 1 hour or make and freeze up to a month ahead of time. Thaw in the refrigerator two days before baking.
