How to Make Sugar Cookies - The Best Cut Out Sugar Cookie Recipe! (2024)

How to Make Cut-Out Sugar Cookies

This sugar cookie dough recipe is quick and easy, requiring only a short 30 minutes of chilling in the fridge. I’m here to walk you through my failproof method for perfect cut-out sugar cookies, every time.

Step 1: Make the Cookie Dough

You’ll start by making a batch of sugar cookie dough. This recipe keeps it very simple:

• Cream the butter and sugar. First, cream together the butter and sugar until the mixture is light and fluffy.

• Add the wet ingredients. In a separate bowl, dissolve the baking soda in milk, then add this to the creamed butter. Beat in your egg and vanilla.
• Add the dry ingredients. Next, mix in the salt, followed by the flour a little at a time until you reach a thick dough. Use a kitchen scale if you have one (see my post on how to measure the flour correctly).

• Chill the dough. Portion the dough into three even-sized balls, about the size of a softball. Wrap them tightly in plastic wrap, and place them into the fridge to chill for 30 minutes. If needed, you can speed things along by chilling the dough in the freezer. Either way, don’t skip this step!

• If the dough is crumbly- this can happen since it’s such a big batch of dough.
  • Try increasing the mixing speed to a higher speed first to see if the dough comes together
  • If it’s still crumbly, add 1-2 teaspoons more of milk, and beat the dough at a higher speed
  • If a portion of the dough has come together but the bottom of the bowl is still crumbly, remove half the dough, and continue mixing what’s left in the bowl.

Step 2: Roll and Cut Out the Sugar Cookies

Take your cookie dough out of the fridge. After 10 minutes, it’s time to get your rolling pin and cookie cutters! I recommend rolling out your cookie dough on a silicone baking mat or a large piece of parchment paper (tape down the corners).

• Roll out the dough. I like to roll my dough to about a 1/4″ thick for a nice, thick sugar cookie. Note that if you roll your dough out thicker or thinner, you may need to adjust the baking time accordingly. Always roll from the center to the edge, flip, rotate, and roll again to ensure the dough flattens out evenly.

You’ll be showered in sugar cookies in no time! Keep these final tips in mind so that your cookies come out perfect each and every time:

• Room temperature ingredients. Take your butter, milk, and eggs out of the fridge about 30 minutes before you start. Room temperature ingredients combine more smoothly.
• Real flavor. When it comes to perfect sugar cookies, real vanilla flavoring is a must. Skip the artificial stuff and make sure you’re using real vanilla extract.
• Chill the dough. This recipe keeps the chilling time quick, but it’s absolutely necessary for the best sugar cookies. Chilling the cookie dough makes it easier to roll out, and also prevents the cut out cookies from spreading too much while they bake.
• For even rolling, roll out the dough from the center and out towards the edges. Make sure to roll out your dough on a well-floured surface.
• Use a silicone baking mat, or at least line the baking sheet with parchment paper to prevent the bottom of the cookies from burning.
• Bake the cookies on the middle rack of your oven to ensure they are evenly baked. I also recommend baking these sugar cookies one tray at a time.
• Don’t overbake the cookies. Taking the cookies out just as they begin to turn golden at the edges is key to soft, thick sugar cookies that aren’t dry or crunchy. They’ll continue to set up on the baking sheet while they cool.
• This dough can be colored using gel colors. I’ve even turned them into Christmas Pinwheel Cookies.

How to Decorate Sugar Cookies

If you’re new to cookie decorating, I encourage you to check out my tips on how to decorate sugar cookies. That post covers all of the basics for decorating these holiday cookies, from how to color buttercream to step-by-step instructions for easy piping techniques.

You can also find loads of helpful decorating tricks in my posts on how to use a piping bag and how to use piping tips.

The Best Frosting for Sugar Cookies

It’s common to use royal icing for sugar cookies (see my recipe for sugar cookie icing), but I’m also a firm believer in buttercream! I love the contrast of sweet and classic vanilla buttercream on these fluffy homemade sugar cookies. Each bite literally melts away in your mouth.

My homemade buttercream recipe is creamy and stable and perfect for decorating everything from sugar cookies to cupcakes. It holds color well and also pipes like a dream. If you’re looking for a chocolate version, try my chocolate buttercream frosting recipe.

Can I Make The Cookie Dough Ahead?

Absolutely! You can refrigerate this sugar cookie dough up to 2 days in advance, or freeze it for later. I love having ready-made cookie dough on standby throughout the holiday season. It makes it that much easier to get a headstart on the recipe or whip up a last-minute batch of cookies.

• Refrigerate. Portion and wrap the cookie dough as directed, and place it into the fridge to chill for up to 2 days. Take it out of the fridge 10-15 minutes before you plan to roll out your cookies, and proceed with the rest of the recipe as directed.
• Freeze the sugar cookie dough. Once your cookie dough is portioned and double-wrapped in plastic wrap, flatten each ball into a 1-inch thick round. Store the cookie dough in the freezer for up to 1 month. Thaw the dough overnight in the refrigerator before rolling it out and baking the cookies as directed.

See the next section for detailed instructions on how to store your sugar cookies once they’re baked and frosted.

How to Store Frosted Sugar Cookies

• To store. Store these cookies airtight in a single layer for up to 2-3 days. Unless you live somewhere particularly hot and humid, frosted sugar cookies should always be stored at room temperature.
• Freeze the baked cookies. Freeze the baked cookies after they’ve cooled and before they’re frosted. Place them in an airtight, freezer-safe container or Ziploc bag, and keep them frozen for up to 3 months. Thaw completely before frosting.
• Freezing decorated cookies. Flash-freeze the frosted cookies on a baking sheet for 15-30 minutes, until the frosting is hard. Afterward, transfer the cookies to a freezer-safe, airtight container. You can stack the frozen cookies in layers with a piece of parchment in between. Freeze these sugar cookies for up to 1 month. Thaw the cookies in a single layer to avoid damaging the frosting.