These cut out sugar cookies are tender, softly browned at the edges, and fragrant with butter and vanilla the moment they come out of the oven.
You will want to make them when you need reliable, crowd pleasing cookies for gifting, holidays, or an easy weekday treat that feels special.
SaveI always feel a little proud lining them up on the rack to cool, knowing the next batch is already on my list to make.
Cut Out Sugar Cookies Recipe
Ingredients
Cookie Dough
Finishing
Instructions
- Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl so everything is evenly combined.
- Add Egg and Vanilla
Add the egg and vanilla extract to the butter mixture and beat on medium speed until smooth and slightly pale, about 30 seconds. Avoid over beating to keep the dough tender.
- Whisk Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, and salt until well blended.
- Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just coming together. Stop as soon as you do not see flour and do not over mix.
- Chill the Dough
Turn the dough out onto a clean surface, shape it into a flat disc, wrap tightly in plastic wrap, and chill for at least 3 hours or up to 72 hours. Chilling helps prevent spreading and deepens flavor.
- Preheat and Prepare Pans
Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone mats so the cookies lift off easily.
- Roll Out the Dough
On a lightly floured surface, roll the chilled dough out to about 1/4 inch thickness. Use your favorite shaped cookie cutter and press straight down for clean edges.
- Cut and Egg Wash
Gently lift the cut cookies with a thin spatula, re roll scraps once, then brush the tops lightly with beaten egg and sprinkle with sparkling sugar or colored sugar.
- Bake Until Slightly Golden
Bake one tray at a time for 10 to 12 minutes, until the edges are just starting to turn golden brown but the centers still look slightly soft. They will firm up as they cool.
- Cool Completely
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully before decorating or storing.
Substitutions and variations
- Use salted butter and reduce added salt to 1/8 teaspoon if you prefer.
- Swap vanilla extract for almond extract for a different flavor profile.
- Replace the egg with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) for a vegetarian option.
- Use a gluten free all purpose blend to make gluten free cookies.
- Add 1/2 cup of finely chopped nuts or dried fruit for extra texture.
Chloe's tips
- Keep the dough cold while rolling to shape clean, detailed cookies without spreading.
- For more intense flavor, use real vanilla beans instead of vanilla extract.
- If you like a chewier texture, slightly under bake by a minute or two and pull them out when the centers are set but soft
- Rotate the baking sheet halfway through baking for even color.
How to store it
- Store fully cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies for up to 3 months and thaw at room temperature in a covered container.
Serving suggestions
These cookies are perfect for sharing, and they pair beautifully with a glass of milk or a warm mug of spiced cider.
- Arrange cookies on a tiered stand for a polished party spread.
- Pack in a cellophane bag with a ribbon for thoughtful homemade gifts.
- Serve with flavored butters or jams for a cute and easy dessert plate.
Frequently asked questions
Why is my dough so sticky and soft?
The butter may be too warm or the dough may need more chilling time. Keep the dough cold and handle it gently, and if needed, chill it for 10 to 15 minutes at a time while you roll.
Can I bake these cookies without chilling the dough?
You can bake them right away, but they will spread more and lose some of their defined shape. Chilling is highly recommended for best results.
How do I get bright, even color on stamped cookies?
Use a light touch with the egg wash, sprinkle sugar before baking, and rotate the baking sheet for even browning.
Can I freeze the dough before baking?
Yes, shape the dough into a log or disk, wrap tightly, and freeze for up to 3 months. Slice and bake straight from frozen, adding a minute or two to the bake time.
Let's get cooking!
I hope you enjoy baking and sharing these classic cut out sugar cookies, and that they become a go to in your kitchen whenever you need a little sweetness and comfort.
