Cut-Out Sugar Cookies

Rich and buttery Cut-Out Sugar Cookies are the most tender melt-in-your-mouth sugar cookie.  This no-chill dough rolls out beautifully and the cookies hold their shape perfectly when baked.

I love these cookies so much because they hold their shape perfectly yet they are so tender and soft.

Mixing, Rolling, and Baking Cut-Out Sugar Cookies

1

3

2

4

5

7

6

8

1. Gather and measure all ingredients.  Softened butter, egg yolks, sugar, vanilla, and flour. Preheat oven to 300 degrees and line a baking sheet with parchment paper then set aside.
2. In a bowl with a mixer, cream butter and sugar together until smooth or 2-3 minutes.
3. Mix in egg yolks and vanilla.
4. Add flour and mix until well blended.
5. The dough will be firm but soft and hold its shape.
6. 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.
7. Cut into shapes with a floured cookie cutters.
8. 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.

Icing and Decorating Cut-Out Sugar Cookies

1

2

3

4

5

6

1. Add all icing ingredients into a bowl.
2. 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.
3. The icing should fall off the whisk or spoon in a wide ribbon.
4. 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.
5. Option #2:  Carefully spread icing over cookie starting from the inside and working your way to the edge of the cookie.
6. Add sprinkles or desired decorations.

Making soft Cut-Out Sugar Cookies Perfect Every Time

This is one of the easiest cut-out sugar cookies 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 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!

• 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.
• 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.

4.44 from 44 votes

Print

Cut-Out Sugar Cookies

Rich and buttery cut-out sugar cookies that hold their shape while baking.  

Course Dessert, Snack

Cuisine American

Keyword butter sugar cookies, cut out sugar cookie no chill, cut-out sugar cookies, soft cut out sugar cookies

Prep Time 10 minutes

Cook Time 15 minutes

cooling time 25 minutes

Total Time 25 minutes

Servings 16 cookies

Calories 268 kcal

Author Janet Barton

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

1. In a bowl with a mixer, cream butter and sugar together until smooth or 2-3 minutes.

2. Mix in egg yolks and vanilla.  Add flour and mix until well blended.

3. 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.  

4. 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.

5. Baking cookies in preheated 300℉ oven for about 15 minutes or until beginning to lightly brown around the edges.  

6. Let cool for about 5 minutes on baking sheet then carefully transfer to cooling racks.  Cool completely before icing.

Icing

1. 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.

2. 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.
• 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.

Nutrition Facts

Cut-Out Sugar Cookies

Amount Per Serving (1 cookie)

Calories 268 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g35%

Cholesterol 55mg18%

Sodium 104mg4%

Potassium 29mg1%

Carbohydrates 37g12%

Fiber 0g0%

Sugar 22g24%

Protein 2g4%

Vitamin A 385IU8%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

You may also love