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–+ servings
Sugar cookies with frosting and sprinkles on a wire cooling rack, on a plate and on a white serving platter.

The Best Cutout Sugar Cookies

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.
5 from 17 votes
Prep Time 1 hour 30 minutes
Cook Time 11 minutes
Total Time 1 hour 41 minutes
Servings 8 servings

Ingredients  

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup 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.

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.
  • Store them in an airtight container at room temp for 7-10 days. I recommend placing parchment paper between layers of cookies to avoid sticking and preserve their shapes.
  • Freeze the baked cookies before decorating. Store them in airtight, freezer-friendly containers or ziplock bags, separating layers with parchment or wax paper. They can be frozen for up to 3 months.
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