Rich and buttery soft Cut-Out Sugar Cookies are unbelievably melt-in-your-mouth tender. My best sugar cutout cookie recipe is easy to make with a no-chill dough that rolls out beautifully, so the cookies hold their shape perfectly when baked. Finish them with a smooth icing and your choice of decorations for a festive and delicious treat.
This is one of the easiest and BEST cut-out sugar cookie recipes to make. With just a few helpful hints they will be perfect for your the first time and every time you bake them. I used both a smooth and the jagged edge cookie cutter to show just how well they keep their shape after baking. The shape of the cookie didn’t change during the baking time which is so awesome!
I love these sugar cookies so much because even though they are no chill they hold their shape perfectly, and they are so tender and soft!
Recipe Ingredients
- Butter
- Sugar
- Egg yolks
- Vanilla
- Salt
- All-purpose flour
Sugar Cookie Icing Ingredients
- Powder sugar
- Corn syrup
- Milk
- Almond extract (or vanilla or lemon)
How to Make Soft Cut-Out Sugar Cookies
First, Make the Cookie Dough
Tip: Gather and measure all ingredients, and take care of prep work before getting started. Soften the butter, and get together the egg yolks, sugar, vanilla, and flour. Preheat oven to 300 degrees and line a baking sheet with parchment paper then set aside.
- In a bowl with a mixer, cream butter and sugar together until smooth or 2-3 minutes.
- Mix in egg yolks and vanilla. Add flour and mix until well blended. The dough will be firm but soft and hold its shape.
Shape and Bake!
- Place dough on a lightly floured surface and press into a disk. With a floured rolling pin roll dough to 1/8 – 1/4 inch thick.
- Cut into shapes with a floured cookie cutters. Carefully transfer cut cookies to a parchment lined baking sheet. Space the cookies about 1 inch apart.
- Bake in preheated oven for 15-17 minutes or until the edges are barely beginning to brown.
- Remove from oven and let cool on baking sheet for 5 minutes then carefully transfer to a cooling rack using a wide metal spatula. Cool completely.
Make the Sugar Cookie Icing and Decorate
Add all icing ingredients into a bowl. Gradually begin to mix from the center of the icing gradually working to the sides of the bowl. Continue to mix until the icing is smooth without lumps. The icing should fall off the whisk or spoon in a wide ribbon.
You now have 2 options for how to decorate the soft cut-out sugar cookies:
Option #1: Dip the top of the cookie into the icing and carefully lift out and place on a flat surface. Smooth icing with a thin metal spatula.
Option #2: Carefully spread icing over cookie starting from the inside and working your way to the edge of the cookie.
Bonus: Add sprinkles or desired decorations.
You can really get creative here by using festive colored sprinkles! I like to use red and green for Christmas cut-out sugar cookies, pink and white for Valentine’s Day, green for St. Patrick’s Day, pastel colors for Easter, and bright colors for summer celebrations.
Tips to Make the Best Sugar Cutout Cookie Recipe
- Softened butter should still hold its shape but dent when pressed.
- If using salted butter, don’t add the pinch of salt.
- Don’t skip the step of creaming the butter and sugar together for 2-3 minutes.
- Egg yolks don’t have to be at room temperature, but they do mix in better if they are.
- The dough should be soft and pliable. It shouldn’t be sticky what so ever. If the dough appears to be sticky, then add more flour 2 tablespoons at a time then mix.
- Use whatever cookie cutters you like! Just keep in mind that the cookies are easier to dip if rolled out to 1/4 inch thick.
- The dough is very tender that’s why it melts in your mouth. Carefully transfer cookies using a metal spatula on and off the baking sheet.
- Let’s talk about the icing. If the icing is too thick and doesn’t easily glaze over the cookies, then add more milk 1/2 teaspoon at a time.
- Almond extract can be substituted with vanilla extract or other flavorings. Lemon juice or water can be used in place of milk.
- Go ahead and add any food coloring to the icing. I like using a few drops of beet juice for a lovely pink. 🥰
Frequently Asked Questions
For the cleanest and neatest edges no, you should not wait until after the cookies are baked to cut them out.
Keep sugar cookies with icing in an airtight container and store at room temperature for up to 5 days.
These cookies freeze wonderfully! They can be frozen for up to a week before icing. Thaw and then ice OR freeze after icing by freezing in a single layer on a baking sheet. Once the cookies are completely frozen transfer to a covered container and place a sheet of waxed paper between layers
More Classic Cookie Recipes to Try
- Cracked Sugar Cookies
- Butter Dream Sugar Cookies
- Jumbo Chocolate Chip Cookies
- Sour Cream Sugar Cookies with Cream Cheese Frosting
- Christmas Cookie Box
Cut-Out Sugar Cookies
Rich and buttery soft Cut-Out Sugar Cookies are unbelievably melt-in-your-mouth tender. My best sugar cutout cookie recipe is easy to make with a no-chill dough that rolls out beautifully, so the cookies hold their shape perfectly when baked. Finish them with a smooth icing and your choice of decorations for a festive and delicious treat.
Ingredients
Cookie Dough
- 1 cup butter unsalted
- 1/2 cup sugar
- 2 egg yolks large
- 1 teaspoons vanilla
- pinch salt
- 2 1/2 cups all-purpose flour
Icing
- 2 cups powder sugar sifted to remove lumps
- 1 tablespoon corn syrup
- 2 tablespoons milk
- 1/4 teaspoons almond extract may use vanilla or lemon
Toppings
- Sprinkles
Instructions
Cookie Dough
-
In a bowl with a mixer, cream butter and sugar together until smooth or 2-3 minutes.
-
Mix in egg yolks and vanilla. Add flour and mix until well blended.
-
On a lightly floured board or cloth, using a lightly floured rolling pin, roll dough to about 1/8 – 1/4th inch thickness. With well-floured cookie cutters cut dough into shapes.
-
Carefully transfer cut out cookies to a baking sheet lined with parchment paper. Spacing them about 1-inch apart. Gather scraps, pat into a ball, and repeat the process of rolling and cutter.
-
Baking cookies in preheated 300℉ oven for about 15 minutes or until beginning to lightly brown around the edges.
-
Let cool for about 5 minutes on baking sheet then carefully transfer to cooling racks. Cool completely before icing.
Icing
-
In a large mixing bowl mix all icing ingredients together. If the icing appears to thick then by adding milk one teaspoon at a time until thick ribbons form.
-
Dip one cookie at a time, top side down into icing. Place on a cooling rack and carefully smooth tops of icing with a thin metal spatula. Add desired sprinkles. Allow icing to set until firm. It’s best not to stack the cookies.
Recipe Notes
With just a few helpful hints they will be perfect for your the first time and every time you bake them.
- Softened butter should still hold its shape but dent when pressed.
- Don’t skip the step of creaming the butter and sugar together for 2-3 minutes.
- Egg yolks don’t have to be at room temperature, but they do mix in better if they are.
- If using salted butter, don’t add the pinch of salt.
- The dough should be soft and pliable. It shouldn’t be sticky what so ever. If the dough appears to be sticky, then add more flour 2 tablespoons at a time then mix.
- The dough is very tender that’s why it melts in your mouth. Carefully transfer cookies using a metal spatula on and off the baking sheet.
- Let’s talk about the icing. If the icing is too thick and doesn’t easily glaze over the cookies, then add more milk 1/2 teaspoon at a time.
- Use whatever cookie cutters you like! Just keep in mind that the cookies are easier to dip if rolled out to 1/4 inch thick.
- Go ahead and add any food coloring to the icing. I like using a few drops of beet juice for a lovely pink. 🥰
- Almond extract can be substituted with vanilla extract or other flavorings. Lemon juice or water can be used in place of milk.
- Did I mention they freeze wonderfully? They can be frozen for up to a week before icing. Thaw and then ice OR freeze after icing by freezing in a single layer on a baking sheet. Once the cookies are completely frozen transfer to a covered container and place a sheet of waxed paper between layers.
Love these beautiful cookies! What size cookie cutters did you use for the hearts!
Thank you for sharing your recipe!
Susan
I’m so thrilled you like the cookies. My cookie cutters are 4-inches across from the wides part of the heart and 4-inches long.
I realize this post is a few years old, but Do you have a link or any idea where you got the sprinkles on the cookies from? I love them, but haven’t found anything similar and they are the perfect colors for The party i am planning!
I bought the sprinkles locally but the brand is available online. The brand is called Sweetapolita https://sweetapolita.myshopify.com/collections/sprinkles. I have found them on amazon as well. I hope you find the perfect sprinkle. They have beautiful assortments to choose from.
haven’t tried this yet buT hopiNg to make these fOr Valentines day! Do yoU put thE dough in the fridge at any Point? Ive seen a lot of recipes do that and I didn’t know if ot holds there shape better?? Please and thanks!!
This recipe for sugar cookies does NOT need to be refrigerated. If you do refrigerate the dough, you will need to bring it to room temperature to roll out easily. This recipe really does hold its shape beautifully. Please let me know if you like the recipe and let me know if I can help with any other questions.
Are these high altitude? I’m at 5000ft
Yes, they are. I’m at almost 5,000 ft and they work every time. You shouldn’t have any trouble. Please let me know if you do.
These cookies are sooooo good! I made a royal icing from the two egg Whites I didn’t use, and I spent the afternoon baking and decorating these with my niece.
How fun! I’m glad you loved the cookies. They are so delicious.
I love these cookies!! Took them to an assisted living for Valentines Day…they were awesome
Thank you, Cathleen. You just made my day! I’m thrilled you shared your comment. 😍