Easy Cut Out Sugar Cookie Recipe- Step by Step Guide

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Easy Cut Out Sugar Cookie Recipe- Step by Step Guide:-This cut-out sugar cookie recipe is unmatched! They bake up soft without spreading and keep their shape every time without softening butter or chilling dough. Eat them plain or decorate them with buttercream or royal icing using your favourite cookie cutters. You will never need another cut-out cookie recipe!

Easy Cut Out Sugar Cookie Recipe- Step by Step Guide



This is the BEST sugar cookie cutout ever! They are baked to be extremely soft and never spread, and there is no need to chill the dough or soften the butter. Your brand-new recipe to use!




  • 1 cup (227 g) unsalted butter, chilled and cubed
  • 1 cup (198 g) granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups (390 g) all-purpose flour


Also Read:-Melissa Clark’s Raspberry Clafouti Recipe – Step by Step Guide



  • Ready the oven to 350 degrees Fahrenheit. Put two baking pans in a separate bowl and line them with baking paper.
  • Over the course of approximately two minutes, using an electric mixer set to medium speed, beat the butter and sugar together until they become fluffy and light.


  • As you add the egg, vanilla, baking powder, and salt, mix the ingredients together until they are completely incorporated and smooth, scraping the sides of the bowl as necessary.
  • Bring the speed of the mixer down to a low setting and add the flour in increments, only mixing until the dough is just beginning to come together.


  • If you want to make sure that all of the flour is incorporated into the mixture, give it one last mix with a rubber spatula, folding and pressing it together.
  • Take the dough and divide it in half. Working with one piece at a time, roll out the dough as thin as a quarter of an inch.


  • Make the desired shapes by cutting them out and placing them on the baking sheets that have been prepared, making sure to leave at least one inch of space between each cookie.
  • For approximately ten to twelve minutes, bake the cookies until they have a set appearance and a slight firmness to the touch, but they are still pale.
  • After allowing it to cool for five minutes on the baking sheet, transfer it to a wire rack to finish cooling completely.






  • This recipe works best with a stand mixer’s paddle attachment to beat cold butter into sugar. If you have a hand mixer, smash the butter cubes into the sugar with your fingers before starting the mixer.
  • I bake in my favourite rimmed half-sheet pans. I always use parchment paper, not silicone baking mats (which spread).


Rolling Surface:

  • Use a clean countertop, butcher block, or favourite non-stick dough mat. You don’t need a marble pastry board, but it keeps sugar cookie dough and pie crust cold!
    Simple wooden rolling pin is enough.


Cookie cutters:

  • Any works, so pick your favourites! I have loved this 100-piece set for nearly 20 years. includes all seasonal and holiday letters, numbers, and cutters.


Colouring food:

  • I prefer gel food colouring! It gives the frosting a rich colour without thinnining it.



  • For those who prefer a hint of almond flavour, add ¼ teaspoon of almond extract to the vanilla. You can also use cake batter extract, lemon, maple, coconut, etc. The cookie dough can also have a little cinnamon!



  • You can easily double or triple this recipe.
  • Buttercream frosting: My favourite vanilla buttercream is perfect for simple frostings with or without sprinkles. It tastes great and colours easily!


Royal Icing:

  • See my royal icing cookie decorating tutorial for more details.



  • The cookies can be kept at room temperature for 5 days in an airtight container.



  • While I love that you can make these cookies right away, you can mix the dough, divide in half, form discs, wrap in plastic wrap, and refrigerate for up to two days.


Freezing dough:

  • The dough can be frozen (wrapped disc in a ziploc freezer bag) for up to a month. Thaw it overnight in the fridge, roll it out, and continue with the recipe.


Freezing Cookies:

  • Very good cookies for freezing! Freeze them plain or decorated; let icing set before freezing. If decorated, store in an airtight container or ziplock freezer bag with parchment
  • paper between layers. Cookies can be frozen for 3 months.
  • Recipe modified from Cookies & Cups.


  • calories: 161kcal
  • carbohydrates: 20g
  • protein: 2g
  • fat: 8g
  • saturated fat: 5g
  • cholesterol: 27mg
  • sodium: 53mg
  • potassium: 47mg
  • fiber: 1g
  • sugar: 8g
  • vitamin a: 246IU
  • calcium: 16mg
  • iron: 1mg


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