This is my go to cut-out sugar cookie recipe. They have perfectly defined edges, great flavor and texture. Most importantly, they don't lose their shape while baking. Decorate with your favorite frosting.
Looking for more holiday recipes? Try my jam thumbprint cookies, rugelach cookies, chocolate dipped butter cookies or Christmas butter cookies.
This recipe was first published Dec 15, 2022.
These sugar cookies are beyond easy to make. You'll especially love that the dough doesn't melt in the oven and the cookies hold their shape. They have a really yummy flavor.
Use them for any holiday you need sugar cookies for. But obviously Christmas is the most popular choice.
They freeze nicely so if you want to make a big batch and decorate a dozen every weekend up to Christmas then that's a great option.
Above all, I've never had an issue with these sugar cookies spreading in the oven. They always hold shape very well.
One tip though, if you are letting kids help make them, I would suggest sticking the cookies (on the baking sheet) in the fridge a few minutes prior to baking. Sometimes when kids help with the cookies they don't cut them out super fast and the dough has time to warm up too much.
Ingredients
Here is a quick overview of the ingredient you will need. For the full list of ingredient amounts and the recipe direction please reference the recipe card at the end of the post.
- butter
- sugar
- egg
- vanilla extract
- almond extract
- all purpose flour
- corn starch
- baking powder
- kosher salt
How To make Sugar Cookies
Cream the butter and sugar together for two minutes.
Scrape down the bowl and beat in the egg, vanilla and almond extract.
Sift together the flour, cornstarch, baking powder and salt. Add the dry ingredients to the wet and stir just until combined.
Roll it out on a counter and shape into a ball (or disc). Sprinkle with flour and roll into a large disc.
Wrap in plastic wrap and chill for 1 hour.
Preheat the oven to 350 when you remove the cookie dough from the fridge.
Let the cookie dough sit on the counter until you can roll it, about 10 minutes.
Roll to ¼” thickness.
Use cookie cutters to cut out shapes, dipping the edges of the cutters into flour in between each press.
Place the cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes.
Let the cookies rest a few minutes then transfer to a cooling rack.
Wait until cookies have cooled completely before decorating.
More Cookie Recipes
- Pecan Sandies
- Peanut Butter Blossoms
- Butter Cookies Dipped in Chocolate
- Christmas Crack
- Jam Pinwheel Cookies
Sugar Cookies
This is my go to cut-out sugar cookie recipe. They have perfectly defined edges, great flavor and texture. Most importantly, they don't lose their shape while baking. Decorate with your favorite frosting.
Ingredients
- 1 c butter
- 1 c cane sugar
- 1 egg
- 1 ½ tsp vanilla extract
- ⅛ tsp almond extract
- 2 ¾ c all purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp kosher salt
Instructions
- Cream the butter and sugar together for two minutes. Scrape down the bowl and beat in the egg, vanilla and almond extract.
- Sift together the flour, cornstarch, baking powder and salt. Add the dry ingredients to the wet and stir just until combined. Dump it out on a counter and shape into a ball (or disc). Wrap in plastic wrap and chill for 1 hour.
- Preheat the oven to 350 when you remove the cookie dough from the fridge.
- Let the cookie dough sit on the counter until you can roll it, about 10 minutes. Roll to ¼” thickness. Use cookie cutters to cut out shapes, dipping the edges of the cutters into flour in between each press.
- Place the cookies on a baking sheet lined with parchment paper (see notes). Bake for 10-12 minutes or until the bottom starts to turn golden in color. Let the cookies rest a few minutes then transfer to a cooling rack. Wait until cookies have cooled completely before decorating.
Notes
If the dough gets too warm by the time you've used your cookie cutters (the kids are making them) put the cookies in the fridge on a baking sheet for a few minutes then bake.
You can roll these out to a ½" thickness for a thicker chewier cookie. It will yield less cookies.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 83mgCarbohydrates: 15gFiber: 0gSugar: 6gProtein: 1g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Leave a Reply