Best Sugar Cookie Recipe for Cutouts

Want perfect sugar cookie cutouts? This recipe delivers crisp edges and a soft center. It’s perfect for any celebration.

This guide shows you how to make the best sugar cookie recipe for cutouts. We’ll cover every step for perfect cookies. Additionally, we’ll discuss tips for no spreading.

This recipe is truly the best. It balances flavor and texture. Additionally, it’s designed for cutout success. It ensures your cookies are delicious and beautiful.

Superior Flavor

The best sugar cookie recipe has a rich, buttery taste. The touch of vanilla also enhances it. The flavor will make everyone happy. Therefore, it is a memorable experience.

Perfect for Cutouts

This recipe is designed to hold its shape. Moreover, you get crisp edges. This makes the cookies perfect for detailed cutouts. It’s the best for any shape.

Soft and Chewy

While the edges are crisp, the center is soft. This balance is key to the best sugar cookie recipe. Each bite will be delightful. Therefore, it’s a treat to savor.

Using the right items is very important. Each item affects the final product. Also, quality items make a huge difference.

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Softened Butter

Softened butter is essential for mixing well. It also helps create a tender cookie. Additionally, the texture depends on softened butter. Therefore, it’s a crucial step.

Granulated Sugar

Granulated sugar adds the right level of sweetness. Furthermore, it helps with the cookie’s structure. This sugar is vital for the cookie’s overall success.

Large Eggs

Eggs provide structure and richness. Moreover, they bind the items together. Always use fresh eggs for the best results. Hence, they are a major item.

Vanilla Extract

Vanilla extract enhances the flavor of the cookies. Also, a little vanilla goes a long way. It’s an important flavor enhancer. Therefore, don’t skip it.

All-Purpose Flour

All-purpose flour is the foundation. It gives the cookies structure. Make sure to measure it accurately. This ensures the best outcome.

Baking Powder

Baking powder helps the cookies rise. It makes them light and airy. This helps with the right texture. Hence, its an important step.

Salt

Salt balances the sweetness. It also enhances all the other flavors. Don’t omit salt. It is essential for the best taste.

Follow these steps carefully for the best sugar cookie results. Each step is designed to make things easy. Also, the directions will help you succeed.

First, cream the softened butter and sugar in a bowl. Mix until light and fluffy.
Next, beat in the eggs one at a time. Then, stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry items to the wet items. Mix until just combined.
Divide the dough in half. Flatten each half into a disc.
Wrap the dough in plastic wrap. Then, chill for at least 2 hours.
Preheat your oven to 375°F (190°C).
Roll out one disc of dough on a lightly floured surface. It should be about 1/4 inch thick.
Use cookie cutters to cut out shapes.
Place the cutouts on a baking sheet lined with parchment paper.
Bake for 8-10 minutes. The edges should be light golden brown.
Let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
Decorate with frosting and sprinkles as desired.

Creaming Butter and Sugar

Creaming is very important. It adds air to the dough. It also makes the cookies tender. Mix until the mixture is fluffy. Therefore, don’t rush.

Combining Wet and Dry Items

Mix wet and dry items until just combined. Do not overmix. This avoids tough cookies. Overmixing develops the gluten. Hence, mix gently.

Chilling the Dough

Chilling is key for cutouts. It firms the dough. This also prevents spreading while baking. Therefore, don’t skip this step.

Rolling the Dough

Roll the dough to about 1/4 inch thick. Keep it even for uniform baking. Too thin, and the cookies can burn. Too thick, they will not be crisp.

Baking to Perfection

Bake the cookies until the edges are golden brown. Do not overbake. Overbaked cookies will be dry. Therefore, watch closely.

These tips will help you make the best sugar cookies. They focus on detail. Also, these tips will improve your success.

Chill Dough Well

Always chill the dough for at least two hours. This prevents spreading. Also, the dough is easier to handle when cold. Therefore, chilling is a must.

Do Not Overwork Dough

Do not overwork the dough. This can make it tough. Handle the dough gently. Mix only until combined. Thus, it creates a tender cookie.

Use Parchment Paper

Use parchment paper on your baking sheets. This helps prevent sticking. It also makes cleanup easy. It is also great for even baking.

Bake Evenly

Rotate baking sheets halfway through baking. This will help the cookies bake evenly. Therefore, it avoids burning on one side.

Cool Completely

Cool cookies completely before frosting. Warm cookies will crumble. Also, the frosting will melt. Hence, patience is key.

Best sugar cookie recipe for cutouts displayed on a plate.

The best sugar cookie recipe is great on its own. But, here are some interesting changes. This adds another level of taste. Therefore, it’s very exciting.

Lemon Zest

Add lemon zest for a touch of citrus. It will add a fresh and bright flavor. A little bit makes a huge difference. This adds a special element.

Almond Extract

Use almond extract instead of vanilla. It will give a nutty flavor. It also adds a unique taste. This creates an exciting new flavor.

Chocolate Chips

Add chocolate chips to the dough. This will please any chocolate lover. It adds a bit of indulgence. This creates a rich treat.

Sprinkles in Dough

Mix sprinkles into the dough. It will make the cookies festive. They also add fun texture. This creates a party in a bite.

Flavored Frosting

Try different frosting flavors. Use lemon, raspberry, or chocolate frosting. This adds a variety of taste options. This opens a new world of flavor.

Prep Time and Kcal

This recipe takes some time. But the results are worthwhile. Also, we will include the estimated kcal.

Prep Time

Preparation Time: 45 minutes
Chilling Time: 2 hours
Baking Time: 10 minutes per batch
Total Time: 3 hours

Calorie Count

Estimated Kcal Per Cookie: 120 – 150 kcal (depending on size and frosting)

This recipe is the best for several reasons. Its taste and texture make it a crowd-pleaser. Also, its ability to make perfect cutouts makes it special.

Taste and Texture

This recipe creates perfect taste and texture. The cookies are soft and buttery. Additionally, the edges are crisp. It is the perfect combo.

Easy to Follow

The steps are easy to understand. This makes it great for beginners. Even kids can join in the fun. This makes it a family favorite.

Consistent Results

This recipe gives consistent results. The cookies always hold their shape. It is also easy to repeat. This is very important for success.

Versatile for Occasions

These cookies are perfect for any occasion. You can decorate them for holidays. They are also great for parties. Thus, it’s very flexible.

Impress Your Guests

These cookies are sure to impress. They look as good as they taste. They will be the highlight of any event. Therefore, they are a sure win.

Frequently Asked Questions (FAQs)

Here are some common questions about making sugar cookie cutouts. These answers will help clarify things. Thus, they will improve your baking experience.

**What is the trick to cut out cookies?**

Cutting out cookies perfectly requires some helpful tips and tricks to ensure clean shapes and easy handling. Here’s the best approach:

Tips for Cutting Out Cookies:

Chill the Dough:
- After preparing the cookie dough, wrap it in plastic wrap and refrigerate for at least 1-2 hours. Chilled dough is firmer, making it easier to roll and cut without sticking or losing shape.
Use Parchment Paper or Silicone Mats:
- Roll out the dough on parchment paper or a silicone baking mat to prevent sticking and make transferring easier. You can also roll the dough between two sheets of parchment paper to avoid adding extra flour.
Lightly Flour Surfaces and Cutters:
- Dust your work surface, rolling pin, and cookie cutters lightly with flour to prevent sticking. Tap off any excess flour from the cutters to avoid white residue on the cookies.
Roll Dough Evenly:
- Use a rolling pin with guide rings or spacers to ensure the dough is rolled out evenly, typically to about 1/4 inch thick for most cut-out cookies.
Dip Cutters in Flour:
- Dip the cookie cutters in flour before each cut for cleaner edges. Press straight down and lift the cutter without twisting to maintain the cookie’s shape.
Maximize Dough Usage:
- Place cutters as close together as possible to minimize scraps. Gather and re-roll scraps only once or twice to avoid overworking the dough, which can make cookies tough.
Transfer Carefully:
- Use a thin spatula or offset knife to transfer cut-out cookies onto the baking sheet to avoid stretching or breaking.
Chill Again Before Baking:
- After cutting out the cookies and placing them on the baking sheet, chill them in the refrigerator for 10-15 minutes. This helps them retain their shape during baking.
Clean Cutters Frequently:
- If dough builds up in the cutters, clean them with a damp cloth or paper towel to keep edges sharp and shapes clean.
Choose the Right Dough:

Use a sturdy dough recipe (like sugar cookies or gingerbread) that holds its shape well when rolled and baked.

The best type of cookie dough for cookie cutters is one that holds its shape well during rolling, cutting, and baking. Typically, sturdy, non-spreading doughs are ideal. Here are the types of dough that work best:

Why it’s great: Sugar cookie dough is firm and easy to roll out, making it the most popular choice for cookie cutters. It doesn’t spread much while baking, ensuring clean, sharp shapes.
Tip: Use recipes that don’t include too much baking powder or baking soda, as these leavening agents can cause the cookies to puff and lose shape.

2. Shortbread Dough

Why it’s great: Shortbread dough has a high butter content and no leavening agents, meaning it bakes without spreading. It’s also easy to handle when chilled.
Tip: Chill the dough thoroughly before cutting to prevent it from becoming too soft.

3. Gingerbread Dough

Why it’s great: Gingerbread dough is sturdy, making it ideal for creating shapes that hold up well, like gingerbread men or houses.
Tip: Avoid over-rolling to maintain the chewy texture.

4. Chocolate Roll-Out Dough

Why it’s great: This is a chocolate variation of sugar cookie dough, offering the same stability with a rich cocoa flavor. It’s perfect for festive or themed cookies.
Tip: Dust your rolling pin with cocoa powder instead of flour to avoid leaving white marks.

What to Avoid

Soft or Sticky Doughs: Doughs like drop cookies (e.g., chocolate chip) are too soft and spread too much for clean cuts.
High-Spreading Doughs: Recipes with a lot of leavening agents or high sugar content can spread and distort shapes.

Pro Tip: Look for recipes labeled as “no-spread” or “cut-out cookies.” These are specifically designed to hold their shape and give the best results for cookie cutters.

To keep sugar cookie cutouts from spreading during baking, follow these tried-and-true tips:

Choose a recipe specifically designed for cut-out cookies. These recipes typically minimize or eliminate leavening agents like baking powder or baking soda, which can cause cookies to puff up and lose their shape.

2. Chill the Dough

Before Rolling: After mixing the dough, wrap it tightly in plastic wrap and refrigerate for at least 1-2 hours (or longer). This firms up the dough, making it easier to handle.
After Cutting: Once you’ve cut out your cookie shapes, place the tray of cookies in the refrigerator or freezer for 10-15 minutes before baking. This helps the dough retain its shape in the oven.

3. Avoid Overworking the Dough

Rolling and re-rolling the dough too many times can overdevelop the gluten, making the cookies tough and more likely to spread. Gather scraps gently and re-roll no more than once or twice.

4. Roll to an Even Thickness

Roll the dough to about 1/4 inch thick. Thinner cookies bake faster and can spread more easily, while thicker cookies may bake unevenly.

5. Use Minimal Flour When Rolling

Excess flour can change the texture of the dough, causing it to spread. Roll the dough between two sheets of parchment paper to prevent sticking without adding extra flour.

6. Bake on Cool Baking Sheets

If you’re baking multiple batches, make sure the baking sheets are completely cool before placing the next batch of cookies. Warm sheets can cause the dough to start spreading before it bakes.

7. Line Baking Sheets Properly

Use parchment paper or a silicone baking mat. These provide a non-stick surface and help cookies bake evenly, reducing the chance of spreading.

8. Measure Ingredients Accurately

Too much butter or sugar can cause cookies to spread. Use a kitchen scale or carefully level your measuring cups to ensure accuracy.

9. Avoid Over-Greasing the Baking Sheet

Excess grease on the baking sheet can cause the dough to slide and spread. Stick to parchment paper or silicone mats instead.

10. Bake at the Right Temperature

Make sure your oven is fully preheated to the correct temperature (usually 350°F/175°C for sugar cookies). If the oven is too cool, the cookies will melt and spread before they set.

Yes, you can use store-bought sugar cookie dough for cutouts, but it requires a few adjustments to make it work better for holding shapes. Store-bought dough is typically formulated to spread and become soft when baked, so you’ll need to modify it slightly if you want clean, sharp cutouts. Here’s how:

Chill the Dough
- Store-bought dough is often too soft right out of the package. Refrigerate it for at least 1-2 hours or freeze it for 15-20 minutes to make it firmer and easier to roll.
Add Flour
- To make the dough more sturdy and less likely to spread, mix in a small amount of all-purpose flour. Start with 1-2 tablespoons and adjust as needed until the dough feels less sticky and more pliable.
Roll and Cut with Precision
- Roll the dough out to about 1/4 inch thick on a lightly floured surface or between two sheets of parchment paper. Use cookie cutters as you would with homemade dough.
Chill the Cut Shapes
- After cutting out the cookies, place them on a parchment-lined baking sheet and chill in the refrigerator for 10-15 minutes before baking. This helps the cookies retain their shape in the oven.
Avoid Overbaking
- Bake the cookies according to the package instructions, but keep an eye on them. Overbaking can cause spreading and distortion of the shapes.

Pro Tip:

For even better results, opt for store-bought dough labeled “No-Spread” or “Cut-Out Friendly.” Some brands offer specialty doughs designed for decorating and cutouts.

With these tweaks, store-bought sugar cookie dough can work wonderfully for cutout cookies, saving time while still looking great!

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