Ingredient notes
- Butter
- Use softened butter that is still cool, not shiny or partly melted.
- Icing sugar
- This dissolves smoothly and contributes to a tender cookie.
- Flour
- Measure lightly; excess flour makes rolling difficult and cookies dry.
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Soft Cut-Out Sugar Cookies That Hold Their Shape
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Make soft cut-out sugar cookies that hold clean edges while baking. This dependable chilled dough is ideal for holiday shapes and decorating with icing.
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Photography may include disclosed AI-assisted illustrations. Read the image policy.ABOUT THIS RECIPE
Classic Cut-Out Sugar Cookies
A dependable cut-out sugar cookie recipe with soft centres, neat edges and a dough that holds its shape.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.The original card says approximately 7 minutes; exact time will depend on cookie size and thickness.FROM THE RECIPE NOTES
Why this recipe works
- Chilling firms the butter and hydrates the flour for cleaner cut shapes.
- Rolling the dough evenly helps every cookie finish at the same time.
- Pulling the cookies before deep browning preserves their soft centres.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
- Use almond extract for part of the vanilla if desired, unless serving someone with an almond allergy.
- A reliable one-for-one gluten-free baking blend may work, but texture varies by brand and should be treated as an adaptation.
Troubleshooting
- The cookies spread
- Chill the cut cookies on their tray for 10 to 15 minutes and place them on a cool baking sheet.
- The dough cracks while rolling
- Let it stand for a few minutes after chilling, then roll between sheets of parchment.
Storage and freezing
- Store undecorated or fully set decorated cookies airtight for up to five days.
- Freeze baked cookies for up to three months, or freeze well-wrapped dough discs for up to two months.
THE BUTTER & BLOOM RECIPE
Classic Cut-Out Sugar Cookies
Print-friendly layout- Preparation time
- 20 min
- Cooking time
- 10 min
- Total time
- 1 hr 30 min
- Yield
- 24 cookies
- Cuisine
- North American
- Updated
Ingredients
- 2 cups butter, softened
- 2 cups icing sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Detailed directions for Classic Cut-Out Sugar Cookies
- Beat the butter and icing sugar until light and creamy. Beat in the vanilla and eggs.
- In a separate bowl, whisk together the flour, salt and baking soda.
- Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
- Divide the dough into discs, wrap and chill for at least 1 hour.
- Preheat the oven to 325°F (165°C). Roll the dough on a lightly floured surface to about 1/4-inch thickness.
- Cut into shapes and place on parchment-lined baking sheets.
- Bake for about 7 to 10 minutes, until the edges are set but not deeply browned. Cool completely before decorating.
Classic Cut-Out Sugar Cookies · Visual guide: chill the discs, roll evenly and bake without deep browning
Keywords: classic cut-out sugar cookies · soft cut-out sugar cookies that hold their shape · cookies recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Classic Cut-Out Sugar Cookies FAQ
How thick should I roll the dough?
About 1/4 inch produces cookies that stay soft while holding a neat shape.
Do I need to chill the dough?
Yes. Chilling is essential for easier handling and reduced spreading.
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