Best Cut Out Sugar Cookie Recipe

Why You’ll Love This Shape Cookies

If you’re looking for a fun baking activity that yields delicious results, this cut out sugar cookie recipe is perfect for you. These shape cookies have become a family favorite in my kitchen, and they will soon be in yours too! Here’s why this recipe stands out among all the cut out cookies you might have tried:

• Ease of preparation: This sugar cookie recipe comes together quickly with simple ingredients you likely already have in your pantry. The dough is forgiving and easy to work with, making it perfect even for beginners or parents baking with children. Unlike some finicky rolled cookies that stick to everything, this dough rolls out beautifully between parchment paper, creating a stress-free experience.
• Health benefits: While we’re talking about cookies here, this recipe uses quality ingredients and can be easily modified to suit your dietary preferences. The minimal processing means you control exactly what goes into your shape cookies, making them a better choice than store-bought alternatives filled with preservatives and artificial ingredients.
• Versatility: These cookies work perfectly with any cookie cutters you have in your collection. From seasonal shapes to custom designs, your creativity is the only limit. The no spread cut out cookie recipe maintains its shape perfectly during baking, giving you crisp edges that hold their form for decorating.
• Distinctive flavor: These soft cut out sugar cookies have just the right balance of sweetness and vanilla flavor. They’re not overly rich or cloyingly sweet, making them perfect for decorating with royal icing or enjoying plain with a cup of tea. The texture is ideal slightly crisp on the outside and tender on the inside.

These easy roll out sugar cookies have earned their place as our go-to recipe for holidays, school events, and whenever we need a baking project that brings joy to the kitchen.

Essential Ingredients for Shape Cookies

The secret to the best cut out sugar cookie recipe lies in using quality ingredients and precise measurements. Here’s everything you’ll need to create perfect sugar cookies for cookie cutters:

Main Ingredients:

• 3 cups all-purpose flour – The foundation of your dough, providing structure for your shape cookies
• 1 cup unsalted butter, softened – Creates a tender, rich texture in your cut out cookies
• 1 cup granulated sugar – Provides the classic sweetness in this sugar cookie recipe
• 1 large egg – Binds the ingredients together and adds structure to the rolled cookies
• 1 teaspoon vanilla extract – Imparts that classic cookie flavor everyone loves
• 1 teaspoon baking powder – Ensures your shape cookies have a light, tender texture
• 1/2 teaspoon salt – Enhances flavor and balances sweetness

For Decorating (Optional):

• 2 cups powdered sugar – For creating smooth royal icing
• 2 tablespoons meringue powder – Helps icing set firmly on your cut out cookies
• 3-4 tablespoons water – Adjust to achieve desired icing consistency
• Gel food coloring – For vibrant, customizable decorations
• Sprinkles, edible pearls, or other decorations – To make your shape cookies festive

Special Dietary Options:

How to Prepare the Perfect Shape Cookies: Step-by-Step Guide

Creating beautiful rolled cookies is easier than you might think! Follow these detailed instructions for a perfect result every time. This method works great whether you’re making simple shapes or intricate designs with your cookie cutters.

First Step: Preparation and Mise en Place

Start by measuring all your ingredients accurately. It’s best to use room temperature ingredients as they combine more easily. Line your baking sheets with parchment paper or silicone baking mats. Clear a large workspace for rolling out dough, and set aside two large sheets of parchment paper for rolling. If you plan to use the same cookie cutters for multiple shapes, have them ready and accessible.

Pro tip: Preheat your oven to 350°F (175°C) now so it will be ready when your dough is prepared. Using an oven thermometer ensures accurate temperature, which is crucial for achieving the perfect spread in your cut out cookies.

Second Step: Creaming the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process, called creaming, incorporates tiny air bubbles into the dough, resulting in a lighter texture. Use a hand mixer or stand mixer on medium speed for about 2-3 minutes. The mixture should look pale yellow and have increased in volume slightly.

Scrape down the sides of the bowl to ensure all ingredients are incorporated evenly. This step is essential for consistent texture throughout your shape cookies and ensures the sugar dissolves properly into the butter.

Third Step: Adding Wet Ingredients

Add the egg and vanilla extract to the creamed butter mixture. Beat on medium speed until thoroughly combined, about 1 minute. The mixture may look slightly curdled, which is completely normal. This emulsification step ensures the flavor is evenly distributed throughout your sugar cookie recipe.

For variations, you could add almond extract (½ teaspoon) for a different flavor profile or lemon zest for a citrus twist. Both work wonderfully with these rolled cookies without changing the basic structure of the recipe.

Fourth Step: Incorporating Dry Ingredients

In a separate medium bowl, whisk together the flour, baking powder, and salt. This step distributes the leavening and seasoning evenly throughout the flour, preventing any bitter spots of baking powder in your finished cut out cookies.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The dough will be soft but should form a ball when pressed together. Be careful not to overmix, as this can develop gluten and make your shape cookies tough instead of tender. Stop mixing as soon as you no longer see streaks of flour.

Fifth Step: Chilling the Dough

Divide the dough into two equal portions. Form each portion into a flat disc about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This chilling period is crucial for several reasons:

• It firms the butter, making the dough easier to roll and cut
• It allows the flour to fully hydrate, improving texture
• It prevents excessive spreading when baking
• It enhances the flavor development

For easy roll out sugar cookies, you can also roll the dough between parchment paper before chilling. This saves time later and prevents adding extra flour during rolling, which can make cookies tough.

Sixth Step: Rolling and Cutting

Remove one dough disc from the refrigerator and let it sit at room temperature for 5-10 minutes. This makes it pliable enough to roll without cracking. Place the dough between two sheets of parchment paper and roll to your desired thickness, about 1/4 inch for standard cookies or 1/8 inch for thinner, crispier cookies.

Working quickly, press your cookie cutters into the dough and transfer shapes to your prepared baking sheets, leaving about 1 inch between cookies. Re-roll scraps only once to prevent the dough from becoming tough. If the dough becomes too soft to work with, return it to the refrigerator for 10-15 minutes.

For perfect sugar cookies for cookie cutters with crisp edges, dip your cutters in flour between uses. This prevents sticking and helps maintain clean edges on your shapes.

Final Step: Baking and Finishing

Bake the cookies in your preheated oven for 8-10 minutes, depending on size and thickness. The edges should be just barely beginning to turn golden. These soft cut out sugar cookies will look slightly underbaked when you remove them, which is perfect as they’ll continue cooking on the hot baking sheet.

Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack. This cooling period allows them to set without breaking. Cool completely before decorating with royal icing or storing.

The key to no spread cut out cookie recipe success is maintaining the dough temperature throughout the rolling and cutting process. Work in batches, keeping unused dough refrigerated until ready to use.

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Dietary Substitutions to Customize Your Shape Cookies

Protein and Main Component Alternatives

Creating cookies that accommodate different dietary needs is simple with this versatile recipe. For vegan options, replace traditional butter with high-quality vegan butter sticks or coconut oil (solid form). The egg can be substituted with a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water) or commercial egg replacer.

For those avoiding dairy, consider using coconut cream or cashew cream in your icing instead of milk-based products. These alternatives work well and add interesting flavor dimensions to your cut out cookies while maintaining the structure needed for perfect rolled cookies.

Vegetable, Sauce, and Seasoning Modifications

While traditional sugar cookies are relatively simple, you can add interesting flavor twists through thoughtful modifications. Try adding:

• 1-2 tablespoons of fresh citrus zest (lemon, orange, or lime) for brightness
• 1 teaspoon of cinnamon or nutmeg for warmth and spice
• 2-3 tablespoons of cocoa powder for chocolate variation (may need to adjust flour slightly)
• 1 teaspoon of espresso powder to enhance vanilla flavor
• 1/4 teaspoon of almond extract for a nutty, sophisticated taste

For coloring without artificial dyes, try incorporating natural ingredients like beet juice (pink), spinach powder (green), or turmeric (yellow) into your icing. These additions provide vibrant colors while keeping your shape cookies free from artificial ingredients.

Seasonal variations work wonderfully with this sugar cookie recipe. Add pumpkin spice in fall, peppermint extract during winter holidays, or lavender buds in spring. These subtle changes make your cut out cookies feel special and timely without overwhelming the classic flavor profile.

Mastering Shape Cookies: Advanced Tips and Variations

Pro Cooking Techniques

For professional-looking results with your cut out cookies, try these advanced techniques:

• Roll your dough to a consistent thickness using wooden rolling pin rings for uniform cookies that bake evenly.
• Chill cut shapes on the baking sheet for 5-10 minutes before baking to help maintain sharp edges.
• Use an offset spatula to transfer delicate shapes without distorting them.
• Create dimension by using two sizes of the same shape cutter nesting smaller shapes within larger ones.

Flavor Variations

Beyond the classic vanilla, these rolled cookies adapt beautifully to different flavor profiles:

• Replace 1/4 cup of flour with cocoa powder for chocolate cut out cookies
• Add 1 teaspoon of orange zest and reduce vanilla to 1/2 teaspoon for citrusy cookies
• Incorporate 1 tablespoon of matcha powder for green tea flavored shapes
• Mix in 1/2 teaspoon of cardamom for an exotic, sophisticated taste

Presentation Tips

The beauty of shape cookies lies in their presentation. Create stunning designs with simple techniques:

• Use the flooding technique for smooth icing surfaces outline first, then fill with thinner icing
• Create marbled effects by adding dots of contrasting colored icing and swirling with a toothpick
• Apply edible glitter or luster dust for a shimmering finish perfect for special occasions
• Use stencils to create precise patterns with colored sugars or edible spray

Visit our complete cookie decorating guide for step-by-step tutorials on creating professional-looking designs at home.

Make-Ahead Options

Planning ahead makes enjoying these sugar cookies even easier. The dough can be prepared up to 3 days in advance and stored tightly wrapped in the refrigerator. For longer storage, freeze the dough discs for up to 3 months simply thaw overnight in the refrigerator before rolling and cutting.

Baked undecorated cookies freeze beautifully for up to 2 months. Layer them between parchment paper in an airtight container. Thaw at room temperature in their container to prevent condensation from making them soggy. Decorate after thawing for the freshest appearance.

How to Store Shape Cookies: Best Practices

Proper storage ensures your cut out cookies maintain their quality and freshness. Following these guidelines will help you enjoy your sugar cookie recipe creations for days or even weeks after baking.

Refrigeration

For short-term storage (up to 1 week), keep your shape cookies in an airtight container at room temperature. If your kitchen is particularly warm or humid, refrigeration may help extend freshness. Place cookies in a single layer between sheets of parchment paper to prevent sticking and maintain decoration integrity.

Undecorated cookies can be stored together, but decorated cookies should be arranged in a single layer to protect your icing work. If stacking is necessary, place a piece of parchment or wax paper between each layer.

Freezing

Freezing extends the life of your rolled cookies significantly. Undecorated cookies can be frozen for up to 2-3 months. Package them in freezer-safe containers with parchment paper between layers. Squeeze out excess air to prevent freezer burn.

Decorated cookies can also be frozen, but the icing may develop condensation when thawing. Freeze decorated cookies in a single layer on a baking sheet until firm, then transfer to containers. When thawing, leave them in the container until completely defrosted to prevent moisture from forming on the surface.

Reheating

While sugar cookies are typically enjoyed at room temperature, you might want to refresh them slightly if they’ve become stale. Place cookies on a baking sheet in a 300°F (150°C) oven for 3-5 minutes. This will crisp the edges without fully baking them again.

Avoid microwaving as this can create uneven heating and make cookies tough. If you’ve frozen your cut out cookies, simply let them thaw at room temperature in their container for 2-3 hours before serving.

Meal Prep Considerations

This sugar cookie recipe is perfect for batch cooking. You can:

• Double or triple the dough recipe and freeze portions for future baking
• Cut and freeze unbaked shapes on baking sheets, then transfer to freezer bags for ready-to-bake cookies
• Prepare a batch of royal icing and divide it into smaller portions colored with food coloring for future decorating sessions
• Create a cookie decorating kit by freezing baked cookies and preparing pre-colored icing in piping bags

These meal prep strategies make it easy to have fresh-baked shape cookies available for unexpected guests, school events, or holiday gifting without starting from scratch each time.

FAQs: Frequently Asked Questions About Shape Cookies

Shape Cookies

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🍪 Tender, hold-shape cut-out sugar cookies perfect for decorating holidays or parties without spreading!
⭐ Reliable, not-too-sweet base that tastes amazing plain or iced – family favorite for generations.

• Total Time: 2 hours
• Yield: 4 dozen cookies

Ingredients

– 3 cups all-purpose flour The foundation of your dough, providing structure for your shape cookies

– 1 cup unsalted butter, softened Creates a tender, rich texture in your cut out cookies

– 1 cup granulated sugar Provides the classic sweetness in this sugar cookie recipe

– 1 large egg Binds the ingredients together and adds structure to the rolled cookies

– 1 teaspoon vanilla extract Imparts that classic cookie flavor everyone loves

– 1 teaspoon baking powder Ensures your shape cookies have a light, tender texture

– 1/2 teaspoon salt Enhances flavor and balances sweetness

– 2 cups powdered sugar For creating smooth royal icing

– 2 tablespoons meringue powder Helps icing set firmly on your cut out cookies

– 3-4 tablespoons water Adjust to achieve desired icing consistency

– Gel food coloring For vibrant, customizable decorations

– Sprinkles, edible pearls, or other decorations To make your shape cookies festive

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Preparation and Mise en Place. Start by measuring all your ingredients accurately. It’s best to use room temperature ingredients as they combine more easily. Line your baking sheets with parchment paper or silicone baking mats. Clear a large workspace for rolling out dough, and set aside two large sheets of parchment paper for rolling. If you plan to use the same cookie cutters for multiple shapes, have them ready and accessible.

2-Second Step: Creaming the Butter and Sugar. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process, called creaming, incorporates tiny air bubbles into the dough, resulting in a lighter texture. Use a hand mixer or stand mixer on medium speed for about 2-3 minutes. The mixture should look pale yellow and have increased in volume slightly. Scrape down the sides of the bowl to ensure all ingredients are incorporated evenly. This step is essential for consistent texture throughout your shape cookies and ensures the sugar dissolves properly into the butter.

3-Third Step: Adding Wet Ingredients. Add the egg and vanilla extract to the creamed butter mixture. Beat on medium speed until thoroughly combined, about 1 minute. The mixture may look slightly curdled, which is completely normal. This emulsification step ensures the flavor is evenly distributed throughout your sugar cookie recipe.

4-Fourth Step: Incorporating Dry Ingredients. In a separate medium bowl, whisk together the flour, baking powder, and salt. This step distributes the leavening and seasoning evenly throughout the flour, preventing any bitter spots of baking powder in your finished cut out cookies. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The dough will be soft but should form a ball when pressed together. Be careful not to overmix, as this can develop gluten and make your shape cookies tough instead of tender. Stop mixing as soon as you no longer see streaks of flour.

5-Fifth Step: Chilling the Dough. Divide the dough into two equal portions. Form each portion into a flat disc about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This chilling period is crucial for several reasons:* It firms the butter, making the dough easier to roll and cut* It allows the flour to fully hydrate, improving texture* It prevents excessive spreading when baking* It enhances the flavor development. For easy roll out sugar cookies, you can also roll the dough between parchment paper before chilling. This saves time later and prevents adding extra flour during rolling, which can make cookies tough.

6-Sixth Step: Rolling and Cutting. Remove one dough disc from the refrigerator and let it sit at room temperature for 5-10 minutes. This makes it pliable enough to roll without cracking. Place the dough between two sheets of parchment paper and roll to your desired thickness, about 1/4 inch for standard cookies or 1/8 inch for thinner, crispier cookies. Working quickly, press your cookie cutters into the dough and transfer shapes to your prepared baking sheets, leaving about 1 inch between cookies. Re-roll scraps only once to prevent the dough from becoming tough. If the dough becomes too soft to work with, return it to the refrigerator for 10-15 minutes. For perfect sugar cookies for cookie cutters with crisp edges, dip your cutters in flour between uses. This prevents sticking and helps maintain clean edges on your shapes.

7-Final Step: Baking and Finishing. Bake the cookies in your preheated oven for 8-10 minutes, depending on size and thickness. The edges should be just barely beginning to turn golden. These soft cut out sugar cookies will look slightly underbaked when you remove them, which is perfect as they’ll continue cooking on the hot baking sheet. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack. This cooling period allows them to set without breaking. Cool completely before decorating with royal icing or storing.

Last Step:

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Notes

❄️ Chill dough at least 1 hour to prevent spreading and ease rolling.
📏 Roll to even 1/4-inch thickness for uniform baking and shape retention.
💎 Flour surface lightly; use powdered sugar for no-melt cutouts on warm days.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Chill: 1-2 hours
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 80 calories
• Sugar: 7g
• Sodium: 70mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg