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+ servings
assortment of sprinkles on heart shape sugar cookies
4.41 from 47 votes

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


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


  • 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


  • Sprinkles


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.


  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.