I’ve been using this easy sugar cookie recipe for years. It’s my go-to for Christmas cookies, birthday batches, and any time we break out the cookie cutters. The dough is buttery, easy to work with, and best of all—no chill time required! Just mix, roll, cut, and bake. If you’re looking for a sugar cookie that holds its shape and actually tastes amazing, this one checks all the boxes.
One of the most common questions I get from readers is: “Do you have a perfect sugar cookie recipe?”
And the answer is YES! This cut-out sugar cookie recipe is the one I have been using for 14 years. I haven’t deviated from this recipe since I started making it so many years ago because its perfection. I am CRAZY excited about today! I’m showing you how to make sugar cookies from scratch!
- No chill, no waiting, no nonsense. You mix the dough, roll it out, and you’re cutting cookies within minutes. That means more time decorating and more cookies to show for it!
- Buttery, soft, and totally irresistible. These aren’t just pretty cookies; they actually taste amazing. Think rich vanilla flavor, crisp edges, and soft, tender centers that melt in your mouth.
- Cookie-cutter magic. Hearts, stars, reindeer, dinosaurs—whatever shapes you’re using, this dough holds every detail like a pro. No spreading, no warping, just perfect little cutouts ready to decorate.
- No Chilling! The dough doesn’t need to be chilled before rolling and cutting out shapes.
- Beginner-approved, kid-friendly, holiday legend. Whether it’s your first time baking or your tenth year making Santa’s cookie tray, this recipe delivers. Every. Single. Time.
You’ll only need a few ingredients to make these classic sugar cookies. Here’s a quick list with my notes to make sure you have everything. (See the recipe card at the bottom of this post for specific amounts.)
- Butter: I use salted butter, but that’s a personal preference. If you prefer unsalted, or that’s all you have, absolutely use that.
- Vanilla: I always recommend using pure vanilla extract.
- Granulated Sugar: If you want to use brown sugar, check out my brown sugar cookies recipe.
- Eggs: Ideally, at room temperature, so they blend easier.
- Dry Ingredients: Baking Powder, All-Purpose Flour, and Kosher Salt. If you don’t have kosher you can use table salt, but I would recommend cutting back on the amount by half so you don’t over-salt your cookies. Table salt is a finer grain than kosher salt, so you will end up with more.
- Powdered Sugar and Water: The base of your icing.
- Light Corn Syrup: Sweetens the icing and adds a glossy texture.
Variation Ideas
- Play with the flavor. Swap out the vanilla for something a little unexpected like almond, coconut, rum, lemon, or orange extract. Start with ½ teaspoon and adjust to taste. Almond has a stronger punch, so a little goes a long way.
- Add mini chocolate chips. A handful of minis adds just the right touch of sweetness and still works with cookie cutters. They bake up like a dream in this dough.
- Mix in some crunch. Finely chopped nuts like pecans, walnuts, or pistachios add great texture and flavor. Just make sure they’re chopped small so you can still get clean edges when cutting your shapes.
Tips for Success
- Use a stand mixer fitted with the paddle attachment. You can use a hand mixer if you prefer, but making these cookies without a mixer is difficult because you want to cream your butter and sugar together for 2 minutes. AND there is a lot of flour in these, and the dough can get hard to mix by hand.
- Work with sections of dough at a time. Divide the dough into sections when rolling it out to handle the dough less. The more you handle it, the warmer it gets, and the less the cookies will hold their shape. You can refrigerate the other sections of dough while you work with one.
- Bake roughly the same-sized cookies. While it’s fun to get out all your different holiday cookie cutters, try your best to use uniformly sized shapes that way each batch will bake evenly. Since you’re diving the dough into 3 sections this is a great way to use 3 cutters for each batch. That way you have variety, but also will ensure even baking!
- Don’t worry about spreading. Of course you don’t want to overcrowd the cookie sheet because you need air circulation, but you don’t have to leave a lot of space in between the cookies, as they don’t spread much!
Ok, let’s talk. Chilling cookie dough is annoying. I get it. SO, this cut-out sugar cookie recipe requires ZERO chilling. Are you excited? Let’s talk about what that means…
- Use cold butter: To make the cookie dough slightly chilled right when it’s made. Just cube the cold butter when you mix it with your sugar and it will be fine! You mix the butter and sugar together for 2 minutes, so everything will be mixed. Just make sure to scrape the sides of the mixing bowl as necessary so everything is combined evenly.
- Can I chill the dough if I want to? If you are prepping your holiday baking in advance and would prefer to chill the dough so you have things made ahead you ABSOLUTELY can. It isn’t going to hurt the dough.
- What about complex cookie shapes? Does chilling help? What if you are using a VERY intricate cookie cutter and want to make sure you have precise edges? If I am using a very detailed cutter what I will do is make the dough, roll it out, cut out my cookie and pop it in the fridge to chill for 30 or so minutes. This isn’t necessary, but if you’re concerned, it’s a step that can’t hurt.
This is a very common concern I get from readers, whether it be this sugar cookie recipe recipe or any other cookie recipe. Cookie will either get too dark, or not dark enough. Of course bake time matters – overbaking and underbaking can result in too dark or not dark enough cookies.
But the most common culprit? Using the wrong cookie sheet! Here are some things to keep in mind when choosing the best cookie sheet for your cut out sugar cookies:
- My favorite cookie sheet: THIS COOKIE SHEET has been my tried and true for years and years. I own 2 and they are my favorite. They are considered a “nonstick cookie sheet” but I use parchment paper to line the pan. My cookies bake evenly with the perfect amount of golden brown.
- Lighter-colored baking sheets: These tend to make your cookies spread a bit more and they don’t give a golden edge as easily, especially with cut-out cookies.
- Darker-colored baking sheets: Darker, thin baking sheet will give you a golden edge, and your cookies won’t spread nearly as much, giving you precise edges.
- Parchment paper or silicone mats: These help with even baking and prevent the cookies from browning too fast.
Store your cookies in an airtight container on the counter at room temperature. They will keep for up to 5 days, though I think you will eat them all well before then. Note that if you have iced them make sure you give the icing time to fully set and harden before you stack the cookies in a container.
Can I Freeze Sugar Cookies?
YES!! You can absolutely freeze sugar cookies (or the dough)! Here’s how…
- Baked sugar cookies. Allow the sugar cookies to cool completely, then transfer to a freezer-safe container or ziploc bag, with parchment paper separating the layers. Note that you should freeze your Christmas sugar cookies before decorating.
- Sugar cookie dough. Alternatively, you can freeze the dough for later. Wrap the dough in plastic wrap then place in a ziploc bag.
- How long do frozen sugar cookies last? Either the frozen dough or frozen baked cookies will be good for 30 days in your freezer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 large cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
This Sugar Cookie Recipe is the only cut out cookie recipe I use. I have been baking these cookies for years and have found it be the most delicious and foolproof cut out cookie recipe ever!
Ingredients
Cookies:
- 2 cups (4 sticks) cold butter, cubed
- 2 cups granulated sugar
- 2 eggs
- 3 teaspoons vanilla
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 cups all purpose flour
Sugar Cookie Icing:
- 2 cups powdered sugar
- 1 1/2 tablespoons water
- 2 tablespoons light corn syrup
Instructions
Cookies:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes until light and fluffy.
- Add in the eggs, vanilla, baking powder, and salt and continue mixing until combined and smooth, scraping the sides of bowl as necessary.
- Turn the mixer speed to low and add in the flour, mixing until the dough comes together.
- Divide the dough into 3 sections and on a floured working surface roll the dough to 1/3 inch thick. Using a cookie cutter, cut out shapes of the dough with your desired cutter(s) and place the cookies on the prepared baking sheet 1½ inches apart. If you are baking in batches, keep the unused dough in the refrigerator until ready to use to prevent dough from getting too warm.
- Bake cookies for 8-10 minutes until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
Icing:
- In a bowl, whisk together the powdered sugar, water, and corn syrup until smooth.
- Spread or pipe onto cooled cookies. You can use a drop of food coloring to achieve different colors. Allow the icing to set up completely before storing.
Notes
- You can chill the dough if desired, before or after cutting the cookies out. See tips in the post for all the details.
- Store airtight at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie without icing
- Calories: 323
- Sugar: 16.8 g
- Sodium: 58.4 mg
- Fat: 16.1 g
- Carbohydrates: 41.2 g
- Protein: 3.9 g
- Cholesterol: 56.2 mg
I made these for the first time today as I was looking for a good recipe for cut out cookies to make with grandkids. I made a half batch just in case they weren’t to my expectation. I measure everything exact. The dough came out crumbly. they are delicious and I want to use the recipe but do I cut back on the flour a little to make them less crumbly? I am 77 yrs old and have baked cookies all my life so I know to follow the recipe exactly.
I’ve never had a super crumbly dough come out, but it is a very stiff dough, yes so you don’t need to chill the dough and also so it holds the shape of the cutter! I wouldn’t cut back on flour!