Easy Sugar Cookies Recipe

Easy Cut Out Sugar Cookies Recipe that requires no chill time!

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 recipe ever!

My ALL TIME FAVORITE Easy Sugar Cookie Recipe!

I am CRAZY excited about today! I showing you how to make sugar cookies from scratch!

I can’t believe in my 10 years of blogging I have never done a full post dedicated to this classic sugar cookie recipe. I have shared Soft Amish Sugar Cookies, Cream Cheese Cut Out Sugar Cookies, Pressed Sugar Cookies, but never a classic butter cut out sugar cookie recipe. I have thought about it a few times, but figured you guys probably already HAD a cut out cookie recipe. Well, after tons of messages in my BAKING COMMUNITY I realized you wanted MY recipe for cut out cookies, not just any old recipe.

This is the best cut out sugar cookies recipe ever!

How to Make Cut Out Sugar Cookies

The beauty of this recipe is that there are very few ingredients, so following a few simple steps is all it takes!

  • Use quality ingredients! When you’re making sugar cookies, you want them to taste good, right? So make sure you’re  high quality butter and vanilla especially. These are the two flavors that really shine through, so use fresh butter and good vanilla!
  • Don’t substitute margarine or butter flavored shortening for this recipe! I even splurge on a fancy European butter when making these sugar cookies, because there is a higher fat content, and while it’s not great for your thighs, it does help produce a more delicious cookie!
  • Using a stand mixer fitted with the paddle attachment is great for this recipe. 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.

What Ingredients Do You Need To Make Sugar Cookies?

Like I said above, with a recipe so simple with minimal ingredients, focusing on quality really makes a difference. But here’s a quick list to make sure you have everything:

  1. Butter
  2. Granulated Sugar
  3. Eggs
  4. Vanilla
  5. Baking Powder
  6. Kosher Salt
  7. All Purpose Flour

This Sugar Cookies Recipe requires no chill time!

Do I Need to Chill the Sugar Cookie Dough?

Ok, let’s talk. Chilling cookie dough is annoying. I get it. SO, this cookie recipe requires ZERO chilling. Are you excited? Let’s talk about what that means…

  • I use cold butter when I make the sugar cookie dough, so we’re already ahead of the game. 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.
  • 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 to chill it, you just don’t have to!
  • 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!

How to make the best Rolled Sugar Cookies recipe

Baking Sheets Matter!

Ok, this is one of the most common things that cause cookies to not “turn out like the picture”. I use THIS baking sheet almost exclusively. I almost never use light colored or thick baking sheets. Lighter colored baking sheets tend to make your cookies spread a bit more and they don’t give a golden edge as easily, especially with cut out cookies.

A darker colored, thin baking sheet will give you a golden edge, and your cookies won’t spread nearly as much, giving you precise edges! I do always bake on parchment paper for easy clean up and an even bake. Parchment paper also helps the cookies from browning too fast!

Can I Freeze Sugar Cookies?

YES!! You can absolutely freeze sugar cookies (or the dough)! Here’s how…

  • If you want to bake your cookies and freeze them to decorate later first allow the cookies to cool completely. Next package them up in a flat tupperware-style container, separating the layers with pieces of parchment paper. Make sure they are sealed, air-tight, in the container to prevent any freezer tastes from absorbing into the cookies.
  • Alternately you can use a zip-top bag to store the cookies. Just lay the bags flat in the freezer and make sure there is nothing placed on top. I tend to only use this method if I am freezing very sturdy shapes. If you have delicate shapes, you will certainly want to store them in a container to prevent breaking.
  • You can also freeze the dough! Once you’ve made the cookie dough, you can package it in a zip-top bag, then double bag it for extra protection. When you’re ready to bake the cookies, allow it to come up to almost room temperature and roll it out!
  • Either the frozen dough or frozen baked cookies will be good for 30 days in your freezer.

Making Easy Sugar Cookies is easy with this no chill recipe

Decorating Sugar Cookies is Easy!

I actually prefer to decorate my sugar cookies with my buttercream frosting. I used to have all the patience to decorate sugar cookies with royal icing, but I’ve decided that is not my calling in life. So bring on the buttercream and sprinkles.

BUT since I know everyone isn’t on the buttercream bandwagon like me I am also sharing an easy sugar cookie icing with the cookie recipe in the recipe card. It’s a simple icing that is great for beginner decorators who aren’t worried about precise decorating. Plus, in my opinion it tastes way better than royal icing!

OR here are the links to my other sugar cookie icings/frosting:

I hope this will be your go-to Sugar Cookie Recipe from now on!

Print

Easy Sugar Cookies Recipe

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 large cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description:

No chilling required for this delicious and easy sugar cookies recipe!


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:

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Add in the eggs, vanilla, baking powder, and salt and continue mixing until combined and smooth, scraping the sides of bowl as necessary.
  4. Turn the mixer speed to low and add in the flour, mixing until the dough comes together.
  5. 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.
  6. Bake cookies for 8-10 minutes until the edges are lightly golden.
  7. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

Sugar Cookie Icing

  1. In a bowl, whisk together the powdered sugar, water, and corn syrup until smooth. Spread or pipe onto cooled cookies.
  2. You can use a drop of food coloring to achieve different colors.
  3. 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.

Keywords:: sugar cookies, cut out cookies, christmas cookies, cookie icing, icing, cookie recipe

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Stay tuned for 11 more DELICIOUS Cookie Recipes in my 12 Days of Christmas Cookies extravaganza!!

12 Days of Christmas Cookies

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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49 Responses
    1. Shelly

      I do!! I know it’s a nonstick sheet, but I really love the way cookies bake on parchment paper, and also the clean up is simple 🙂

  1. Marilea

    I actually have a question. I have jumbo cookie cutters as in cookie sheet size will this recipe work for them? IF so do I have to adjust the bake time or anything ?

    1. Shelly

      so you’re cookie cutter is huge? more like a cookie cake size? If so you will definitely have to adjust bake time 🙂 I would estimate 20 minutes, but I would start there and continue to check!

  2. Maureen

    The cookies came out delicious. My only question is you say 1/3 inch thick. That’s more than 1/4 inch, which is a very thick cookie. The photo doesn’t show 1/3 inch thickness. Did you mean 1/8 inch thickness? We did about 1/4 or a little less and that worked.

    1. Shelly

      The ones in the picture were rolled out to 1/3 inch 🙂 It might just be perspective in the picture that makes them look thinner. BUT you can roll these out as thin or thick as you like, I just prefer a thicker cookie! You will just adjust bake time accordingly!

  3. Hanna

    My dough came out really crumbly(when rolling and cutting with cookie cutters) and was not sweet. I frozen about a third of the dough. Any recommendations on what to add to the rest of the dough(that I have not baked)? Thanks!

    1. Shelly

      Yes. Are you sure you used the 2 cups of butter the recipe calls for? I’ve gotten a few emails about this recipe and the common problem was that folks were using 2 sticks, not 2 cups!

  4. Elizabeth

    Hi~ I would like to frost with the Buttercream too because I love it~ If that is what you used in the photo could you tell me how you got it so precise ? 🙂

    1. Shelly

      Yes, but those are for very large cookie cutters. It’s impossible to gauge the amount of cookies a recipe like this will make as everyone uses different sized cutters, so I based it on my large cookie cutters, which are circles that are 3- inches in diameter 🙂 If you use smaller cutters, you will absolutely get more cookies!

    1. Shelly

      I used salted, but you can use whatever you prefer…if you use unsalted, you might want to add an additional 1/4 – 1/2 teaspoon of kosher salt.

  5. Sara

    I used a whole pound of butter (from the freezer, cut into pieces). I also used the whole 6 cups of flour. I’m pretty certain my 5.5 qt Kitchenaide wasn’t big enough for the recipe. Could that be why it’s so crumbly? I’ve wrapped the dough in cellophane and have it in the fridge. I’m hoping to be able to work it into cookies tomorrow. Is there anything I can do at this point to make it useable? Will chilling it help it?

  6. Julie

    I’m 60 years old and love baking. This recipe was awful to work with. I used high quality ingredients and followed the recipe to a T. I’m disappointed and won’t use it again.

    1. Shelly

      In what way is it hard to work with? I have made this recipe as written for ever and it always comes out perfect! The only issue people seem to be having is they are using 2 STICKS of butter instead of the 2 cups written in the recipe!

  7. Deb

    My 10 year old daughter made these cookies and they were absolutely delicious. The recipe was easy to follow and my 10 year old made them with no help from me! I. Annoy stop eating them. This is my new favorite recipe. THANK YOU!!

  8. Deborah

    My 10 year old daughter made these cookies and they were absolutely delicious. The recipe was easy to follow and my 10 year old made them with no help from me! I. Annoy stop eating them. This is my new favorite recipe. THANK YOU!!

  9. Tess

    So the dough is really soft and when trying to roll it out it is sticking. My hand mixer died while mixing btw, but the dough was already together. I did use 6 cups of flour. What could be the issue? The fact that i didnt have any butter but instead ICBINB ?.

  10. Matthew

    Mine was sticking when trying to roll as well. I used country side homestyle spread butter. 2 cups. I decided to use a spoon to get it on the baking sheet and chill the rest and try rolling it out again later. Why is it so sticky? 6 cups of flower should have prevented that.

  11. Prossy

    She’ll you are such a kind soul that was sent to beginners like me. I tried this out and it was all perfect. I don’t have a mixer and creamed using a wooden spatula so when I added flour I used my hands to mix up the flour. It’s just perfect for my children’s visitation day at school. Every recipe of yours I try out its just so perfect and you always start with reasonable amounts that it can serve a family of 10 like in Uganda where I stay. I love you

  12. Angela

    Made these exactly as directed and came out perfect! I was looking for something quick for the kids to decorate on this snowy day. Thanks!

  13. Kelly

    I was very careful to follow this exactly and it came out perfect.I did put the dough in the refrigerator for about an hour since I had the time. I thought for sure I would have my usual issues rolling the dough and I didn’t. They tasted great. Even my four year old was able to help cut them out. Thanks so much. I now feel confident I can make these four my daughter’s bday party.

  14. Doris

    Thanks for a great recipe! I followed the recipe as written, the dough was amazing to work with. The cookies tasted great.

  15. Bec

    I was really worried about this one, my dough was very dry and crumbly… then I realised I had only used 2 sticks of butter, not 4, oops!
    To repair it, I took the dough out of my stand mixer, mixed the missing butter until soft-ish, and gradually added in the dough. It worked perfectly to rescue my mistake! I chilled for about 15 minutes after cutting, and my shapes did not spread at all! what a time saver compared to my usual recipe which requires more than an hour of chilling.

    I do wish this recipe used weight, as I’m in Australia and butter is not sold here in “sticks” so I had to google how much that was (Australian cups are also a different volume to US cups). I translated it into weights myself and will use that going forward.

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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