Celebrate the season with a tried-and-tested recipe for The Best Cutout Sugar Cookies that are buttery, soft and hold their shape after baking.
What better way to kick off Christmas than with cutout cookies? This recipe has become my go-to during the holidays because it yields consistently soft, chewy and perfectly flavored sugar cookies. Best of all, you can cut it into any shape or size imaginable and it’ll stay that exact same shape, even after a hot date with the oven.
How to Make Cookies That Keep Their Shape
There are a two key tips that will lead to cutout cookies that will keep their shape:
- Chill the Dough: Because of the amount of butter in this dough, it’s important to refrigerate it so that the fat has a chance to re-solidify.
- Chill the Unbaked Cookies: The chill fest continues as you then refrigerate (or even freeze) the cutout cookies for 15 minutes prior to baking them. This guarantees that the butter will not melt too quickly, which causes the cookie to spread. Spread-out cookies = shapeless cookies… and we don’t want those!
Now all that’s left to do is decide what shape you’re going to make! No matter the season or the holiday, this recipe is guaranteed to become a staple in your dessert repertoire.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/3 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Store-bought or homemade frosting
- Assorted sprinkles
Equipment:
- Assorted cookie cutters
Instructions
- In a medium bowl, sift together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
- Turn the mixer off. Add the flour and then beat just until combined.
- Remove the dough, shape it into a disk about 6 inches wide and wrap it securely in plastic wrap. Refrigerate the dough for a minimum of 1 hour. (See Kelly’s Notes.)
- When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper.
- Remove the dough from the fridge and cut it in half. Roll half the dough between two pieces of wax paper until it’s about 1/4-inch-thick. Using cookie cutters, cut out your desired shapes and place them roughly 2 inches apart on the cookie sheets. Repeat the rolling and cutting process with the remaining dough. (Leftover scraps can be re-rolled.)
- Refrigerate the cut-out cookies for 15 minutes. (This helps them keep their shape when baking.)
- Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a rack to cool completely. Frost and decorate as desired.
Kelly’s Notes:
- The dough can be refrigerated overnight, however when you remove it from the fridge, you will likely need to let it rest at room temperature for some time before it’s soft enough to roll.
- When in doubt, remove the cookies from the oven just prior to them turning pale golden. The cookies will crisp slightly as they cool, so removing them while slightly underbaked guarantees your cookies will remain soft. For crispier sugar cookies, bake them the full time.
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Nutrition
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Recipe adapted from Gale Gand.
Can I use “salted” butter instead of “unsalted?”
Yes but just omit the other salt!
How long can they be refrigerated before rolling out and baking?
Hi Kellie – The dough will last a few days in the fridge. I’ve never tried freezing it so I can’t say for certain what the results would be. Let me know if you give it a shot!
This is our favorite sugar cookie recipe! We use this recipe at least 3-4x a year.
This is what I love to read, Brittany! I’m so thrilled you’ve been enjoying the recipe!
Can the cookies be made a day or so ahead of frosting and decorating them?
Absolutely, Josephine!
HI there Mrs. Kelly…I have been trying to find alphabet cookie cutters that are reasonably sized, like yours for “HO HO HO”. Do you have a brand you can recommend? Most are too small to have an impact. Thank you for this wonderful recipe!
Hi Ceil! I used a separate “H” and “O” shape from an alphabet cookie set.
Do you use butter or margarine?
Butter! :)
Do you mix with the butter softened or cold?
Either works but I prefer softened!
Do you have a frosting recipe to go with these? They look delicious!
Hi Tiera! Here’s the link to my royal icing recipe that you might enjoy: https://www.justataste.com/cookies-with-friends/ :)
Dumb question – you indicate the serving size is 8. Can you tell me approx how many cookies per serving? Thanks
Hi Susan – It all depends on how big you make your cookies. :)
I don’t have a stand mixer. May I make these with a hand mixer?
Absolutely, Angie!
Hi,
Is it okay to store these in an airtight container at room temp or should they go in the fridge?
Also, how long will they stay good for?
Thanks!
Hi there! Yes, you can store the cookies in an airtight container at room temp. They’ll last up to a week. :)
Made these this Christmas. Very yummy. Thank you for sharing the recipe!
You are so welcome, Elizabeth! I’m thrilled you enjoyed the cookies!