Easy Cut Out Sugar Cookies are the best! Soft centers, crispy edges and no chilling needed for this classic sugar cookie recipe! These work with any cookie cutters and can be iced or eaten plain.
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My Gram’s Cut Out Sugar Cookies are one of my all time favorite treats. We’ve made them for every holiday for as long as I can remember and they truly are the best cookie.
They are soft in the center and crispy on the outside with a rich buttery flavor that balances perfectly with the sweetness of the cookie and the sugar on top!
If you’re looking for an easy sugar cookie to make this holiday season (or just because!) – look no further. You will love these!
Why these are the best sugar cookies?
I’m biased, but I think these are the best sugar cookies. I’ve eaten them for every holiday since I was a kid. Here are few reasons why we love them!
- Buttery and sweet
- Soft in the center and crispy on the edges
- Easy to make. You only need 7 ingredients
- Customizable – Use whatever cookie cutters or sprinkles you like. These cookies are great for any occasion.
- Perfect for royal icing, classic icing or sprinkles!
- Last for weeks/freeze well
- No chill (who wants to wait for cookies?!)
Ingredients for Cut out Sugar Cookies:
To make these cut out sugar cookies you will only need 7 basic ingredients.
- sugar – We use granulated white sugar. We can’t recommend any substitutes.
- softened salted butter – We only bake with salted butter. NEVER margarine! Leave the butter out for 1-2 hours before baking OR pop in the microwave in 10 second increments. DON’T melt your butter! It should be bendy and pliable, not hard.
- an egg
- milk – We have made this recipe with heavy cream, regular milk and lactose free milk – all work!
- vanilla extract -shhhh, don’t tell baking purists.. you can use imitation 😉 Vanilla extract is so expensive!
- all purpose flour
- baking powder–make sure your baking powder is fresh!
How do you make sugar cookies from scratch?
- In a bowl cream softened butter & sugar.
- Add egg, milk and vanilla extract.
- Stir in flour and baking powder until combined.
If your dough is sticky: You probably over softened your butter. Put your dough in the fridge to chill for 30 minutes-1 hour and it will be fine to roll out!
Roll the dough to 1/6 inch thickness. It’s super easy to control the thickness of your dough with this rolling pin. You can roll the cookies thicker for softer cookies or thinner for crispier cookies.
Use your favorite cut out shapes and place on a greased or parchment lined baking sheet.
Add sprinkles before baking: If you’re using sprinkles or colored sugar, add it before you bake.
Gram’s Cookie Baking Tip: Add a piece of scrap dough to your cookie sheet. You can lift this scrap piece to check if the bottom of your cookies is golden brown rather than damaging one of your perfect cut out cookies!
Bake for 5-8 minutes until lightly browned on edges
Once you roll the dough/put your cookies on the sheet – gather your scraps, form into a ball and re roll.
Cool the cookies on a sheet for 3-4 minutes until they’re firm, then move to a wire cooling rack to finish cooling
Sugar Cookie Toppings:
Years ago my gram would ice every single cooke by hand. She would outline the cookies perfectly, using a different colored icing for each cookie. It would take hours. I’m not as skilled as her so now we just use colored sugar!
- Colored Sugar – We used classic colored sugar on these cookies
- Sprinkles – You can use regular sprinkles on these cookies
- Royal Icing- We don’t use royal icing but you can! Here’s a link to a royal icing recipe.
- Powdered Sugar Icing: My Gram mixes powdered sugar and milk until it’s a thick consistency. You can dye it with food coloring and use a piping bag (or ziploc bag) to ice. 1 cup of powdered sugar to 1-2 tablespoons of milk. Add more milk until it’s thick but only add a TINY bit because it gets thin quickly!
Cut Out Cookie FAQ:
Your cookies can be spreading for a number of reasons. Here are some tips to prevent cookies from spreading: Put cookies on a COOL baking sheet, never put them on a hot baking sheet. Use parchment paper instead of a greased baking sheet. Sometimes the grease on the sheet can make them spread more! Chill your dough- You can put your dough in the refrigerator for 30 minutes to an hour before rolling to prevent your cookies from spreading.
Drop cookies are made by dropping the dough in balls on a baking sheet. Cut out cookies are made by rolling the dough thin and using cookie cutters. Drop cookies are typically thicker and have add ins while cut out cookies are thin and plain.
No. Cut your cookies out before baking.
Use cookie cutters! These are our favorite Christmas cookie cutters but any cookie cutter will work with this recipe.
This is likely because of your dough. Scroll up and read our tips for preventing your cookies from spreading!
Most sugar cookies last up to 2 weeks but are most fresh if eaten within a week. See below for storing tips.
Sugar Cookie Tools:
There are a few tools that will help you to make the best sugar cookies ever!
Rolling Pin I HIGHLY recommend this rolling pin. It has little wheels on the side that allow you to control the thickness of the dough. No guessing or rolling some cookies out too thin or too thick. It’s under $20 on amazon.
Thin Baking Sheets– My gram always bakes her cookies on thin cookie sheets. They conduct heat faster!
Christmas Cookie Cutters – Here’s a link to our favorite Christmas cookie cutters but you can use any cookie cutters for this recipe!
Parchment Paper-I always bake all cookies on parchment paper, while my gram uses greased cookie sheets. It’s up to you!
Colored Sugar– Any sprinkles or colored sugar will work with these cookies. Here’s a link to our favorite.
Piping Bag (only for icing) If you want to ice the edges of these cookies you can use a piping bag or even a plastic ziploc bag with the corner cut very small.
Food Coloring – This is the only food coloring we recommend. This recipe doesn’t require food coloring but you can dye the dough if you’d like!
Substitutions for this Classic Sugar Cookie Recipe:
We usually love to provide you with substitutions for our recipes -but sadly can’t provide many substitutions for this recipe. It only has 7 ingredients and is really intended to be made as is!
Cookie Cutters: You can use this recipe with any cookie cutters you like. We use both big and small ones, and this recipe is great for any holiday.
Food Coloring: You could add a few drops of food coloring to this dough to dye it. We haven’t tried it but I’m sure it would work. This is the food coloring we like.
Sprinkles: Use any sprinkles you like on these cookies!
Butter: We always use salted butter when baking. You can sub unsalted butter but it won’t be as tasty.
Doubling: This recipe can easily be doubled, but it makes 6 dozen as is – so that’s a lot of cookies if you’re doubling it!
Gluten Free: We haven’t tried making these gluten free, but I think it might work with 1:1 flour. If you try it, let us know. You can also try these Almond Flour Sugar Cookies for a gluten/grain free option!
Butter/Sugar – We can’t offer substitutions for butter or sugar in this recipe. I don’t recommend swapping with any ingredients.
Tips for the best cut out cookies:
After making these cookies many times, we have a few tips to ensure you get the best cut out sugar cookies!
Gram’s Cookie Baking Tip: Add a piece of scrap dough to your cookie sheet. You can lift this scrap piece to check if the bottom of your cookies is golden brown rather than damaging one of your perfect cut out cookies!
Watch when baking! These go from perfectly golden brown to burnt quickly!
Measure your ingredients correctly – It is super important to measure your ingredients correctly, specifically the flour! Check out this tutorial on how to measure flour correctly.
Use flour when rolling out the dough. Make sure to flour your work surface and the top of the dough/rolling pin when rolling out the cookie dough. Otherwise the dough will stick/be difficult to transfer the cut out cookies to a baking sheet
Storing Cut Out Cookies:
We recommend storing these cookies in an airtight container at room temperature or in the refrigerator.
How long can you keep cut out sugar cookies? Up to 2 weeks if stored correctly. These cookies stay fresh in an airtight container at room temperature for up to 2 weeks (if you don’t eat them all before then!)
Can you freeze cut out sugar cookies? Yes you can! Freeze in an airtight container or ziploc bag for up to 3 months for maximum freshness. We recommend freezing without frosting. Colored sugar can bleed into the cookies when frozen – but it won’t affect the taste!
Dough: The dough can be kept in the refrigerator for up to 48 hours. Leave the dough at room temp for an hour before rolling the dough. I have not tried freezing the dough.
Other delicious Christmas cookie recipes:
These are some of our favorite Christmas Cookie recipes! You can check out our Healthy Christmas Recipes for other ideas!
- Pizzelle Cookies
- Thumbprint Cookies
- The BEST Crispy Gingersnap Cookies
- Chocolate Caramel Thumbprint Cookies
- Italian Cream Pie
- Healthy Chocolate Chip Cookies
Cut Out Sugar Cookies
Ingredients
- 1 cup salted butter softened (2 sticks)
- 1 cup sugar
- 1 egg
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 ½ teaspoons baking powder
Instructions
- Preheat the oven to 400 and prepare a greased or parchment lined baking sheet.
- In a bowl cream softened butter & sugar.
- Add egg, milk and vanilla extract.
- Stir in flour and baking powder until combined.
- On a floured surface, roll the dough to ¼ – ⅙ inch thickness. We recommend this rolling pin for perfectly rolled cookies.
- Use your favorite cut out shapes to cut out the cookies. Use a thin metal spatula to transfer cookies to a greased or parchment lined baking sheet. Sprinkle with colored sugar or sprinkles if you like.
- Bake for 5-8 minutes until browned on edges
- Cookie Baking Tip: Add a piece of scrap dough to your cookie sheet. You can lift this scrap piece to check if the bottom of your cookies is golden brown rather than damaging one of your perfect cut out cookies!
- Cool the cookies on a sheet for 3-4 minutes until they’re firm, then move to a wire cooling rack to finish cooling
- Store in an airtight container for up to 2 weeks for freshness!
- Note: Once you roll the dough/put your cookies on the sheet – gather your scraps, form into a ball and re roll. Don’t waste!
Cebi
The test cookie idea is GENIUS!!! OMG how did I never think of that. Your Gram is a genius. Also got that rolling pin and its fabulous!!
The Clean Eating Couple
Thanks, Cebi!! One of my favorite tricks she has taught me over the years 🙂 Glad you’re enjoying the rolling pin!
Jillian
These were so easy to make and turned out perfectly! My toddlers had an awesome time helping cut, roll, and sprinkle. I love that they are not too sweet, and taste amazing on their own or with icing. Will definitely be making again.
The Clean Eating Couple
Thank you so much, Jillian! So glad you and your family enjoyed them!
Melissa
Easy and delicious! They did not last in our house! I have been looking for an easy sugar cookie recipe and this is it! Thank you for and your Gram for this recipe!
The Clean Eating Couple
Love hearing that, Melissa! thank you!!
Allison
Have always had trouble with cutout sugar cookies – but not with these. The dough was so pliable and easy to work with. Was a fun and tasty activity to do with the kids, too! Also really enjoyed the not overly sweet taste of the cookies compared to most store bought, or even premixed sugar cookie mixes. High recommend trying these, especially if you are not a skilled baked like me!
The Clean Eating Couple
Thanks, Allison! Glad you liked them! They’re definitely not uber sweet – which I love too!
Jen R.
Loved this recipe! Super easy and quick. I added 1/2 tsp of almond extract just for fun and my flour was equal parts whole wheat and normal ap flour. I also cooked them in an toaster oven (which I do often) 380* for 8 mins and they were perfect. I’ve tried sugar cookies before and hated making them but these were great.
The Clean Eating Couple
Oooh love that addition! Bet they were delicious!
Ashley Militello
These are by far the best and easiest sugar cookies I’ve ever made! My kids loved making them and they didn’t stick to the cutters at all and rolled out perfect! They kept perfect shape when cooked! These yummy cookies will be our go to for now on!!!!
The Clean Eating Couple
So happy you liked them, Ashley! Thank you so much!!
Alicia
Absolutely love this recipe! So simple to make times are perfect! Cookies are by far the most delicious I’ve ever made and they hold their shape!!
The Clean Eating Couple
So happy you liked them, Alicia! This makes me so happy to hear!
Jessica
A classic and a winner! So easy to make and delicious. I cannot stand the taste of almond extract so when I saw this recipe I was so excited. They remind me of my childhood and it was so fun to make these with my daughter. She approved by shoving an entire cookie in her mouth and giving me a thumbs up.
The Clean Eating Couple
So happy you both liked them, Jessica! Thank you!
Chauna
Best sugar cookie recipe!! Plus it was so simple & easy! Definitely will add this to the list to continue making every year!!
The Clean Eating Couple
Thank you so much Chauna! This makes me so happy to hear!
Kimberly Ziem
This recipe was so simple and delicious!
The Clean Eating Couple
Thanks, Kimberly! So happy you liked them!
Jenna Rose
These are excellent. So simple and perfect, not too sweet, not too sticky! I also added a little almond extract and it gave them a little something extra!
The Clean Eating Couple
Thank you so much! I’m so happy you liked them – I need to try the almond extract, I bet that is great!
Kayla Schoenknecht
Just used your sugar cookie recipe. It’s amazing! So delicious and so easy! I’ve used numerous recipes before, and yours is by far the best! It will be my new go-to recipe!
The Clean Eating Couple
So happy you liked it, Thanks Kayla!
Gloria bourdoin
My son said he’s addicted to these!! Thank you for this recipe. We also got the rolling pin, love it.
Thanks!!!
The Clean Eating Couple
This makes me so happy. to hear! Thank you!
Katie
These were the best sugar cookies I’ve made and easiest to roll out and cut. They didn’t spread at all when baked. Definitely using this recipe every Christmas!
The Clean Eating Couple
Thank you so much, Katie!
Debbie
This sugar cookie recipe is AMAZING!! I just made a batch today and will have to make another one because we can’t stop eating them. I love how fast the dough comes together and even better no chilling.They taste absolutely amazing. The cookies came out perfectly! This will be my go to recipe going forward.
The Clean Eating Couple
Thank you so much, Debbie! This makes me so happy to hear! Glad you enjoyed them!
Sarah
Absolutely delicious! Hard to believe they’re even better a few hours out of the oven. I baked them 5 minutes and they turned out perfect. Thank you so much Liz for sharing your Gram’s recipe. Santa will love these tomorrow night.
The Clean Eating Couple
Thank you so much, Sarah! I’m so happy you liked them!
Corey
This recipe is the all star of cutout cookie recipes!!! It’s easy, it’s tasty, and it’s so much fun (says the person who normally dreads the moment the cookie cutters come out). Liz made it so easy and delicious at the same time!!! Definitely adding this recipe to our family Christmas (and year round) cookie recipe stash!
Do yourself, and those you love, a favor and BAKE THESE COOKIES!!!
The Clean Eating Couple
This was the best review, Corey!! Thank you so much!! So sweet of you 🙂
Scott
Can these be frozen after baking if so…for how long until they go bad.
The Clean Eating Couple
This is written in the post: Can you freeze cut out sugar cookies? Yes you can! Freeze in an airtight container or ziploc bag for up to 3 months for maximum freshness. We recommend freezing without frosting. Colored sugar can bleed into the cookies when frozen – but it won’t affect the taste!
Jennifer
These cookies are delicious! Soft with just a little crunch and just the right amount of sweetness.
This recipe was a great one to do with my boys and I loved the simple ingredient list (we had everything already).
We’ll definitely be making these again.
The Clean Eating Couple
So happy you liked them, Jennifer! Thank you!
Terra
I made these cookies last weekend, so fun to make, easy recipe, and taste amazing. We will definitely be making these every year❤️
Susan
After having shoulder surgery I was looking for an easier, but good, cut-out cookie recipe. I’ve used my Mom’s recipe for many years, but wanted to try something different. This truly was easy, & had fewer ingredients. I chose to use half a cup of butter & half a cup of shortening. I think I rolled the dough out thicker & ended up with 3 doz cookies, bit I was so pleased with how easily they rolled out (I rolled the dough out between 2 sheets of parchment paper). They baked up so well. I think this recipe is a keeper!
The Clean Eating Couple
I’m so happy you liked it! The amount of cookies you get will vary slightly depending on the cookie cutters you use!
Lisette G
FINALLY!!! A sugar cookie recipe that the cookies keep their shape! This recipe was super easy to follow and they taste great . I like the crispy edges but yet still soft on the inside . Highly recommend trying out for this holiday season .
The Clean Eating Couple
So glad you liked them!
Lisa Hernandez
This was the best cut out sugar cookie recipe I’ve found! The cookies came out soooo good! These were super easy to make! They were delicious and had the perfect amount of sweetness for icing. You can eat them plain or decorated and they taste amazing! Also the rolling pin you have linked is the best!!! Thanks for your grams recipe! This will be our go to sugar cookie from now on!!
The Clean Eating Couple
Thanks, Lisa! I’m so glad you liked them!