The Best (& Easiest) Cutout Sugar Cookies Recipe

Introduction

These cutout sugar cookies are simple to make and perfect for any occasion. With a soft, buttery texture and subtle hints of vanilla and lemon, they hold their shape beautifully for decorating or enjoying plain.

Ingredients

• 1 cup unsalted butter (at room temperature)
• 1 cup granulated white sugar
• 1 large egg
• ½ teaspoon salt
• 3 cups all-purpose flour
• ½ tablespoon vanilla extract
• ⅛ teaspoon lemon extract

Instructions

1. Step 1: Preheat the oven to 325°F and line two baking sheets with parchment paper. Set aside.
2. Step 2: In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for 5 minutes until light and fluffy.
3. Step 3: Add the egg, salt, and flour, mixing until just combined to avoid overworking the dough.
4. Step 4: Stir in the vanilla and lemon extracts until fully incorporated.
5. Step 5: Divide the dough in half. Roll each half between two sheets of parchment or wax paper into approximately ¼ inch thickness. No additional flour is needed.
6. Step 6: Chill the rolled dough for 10 minutes to make it easier to handle.
7. Step 7: Use cookie cutters to cut desired shapes and place them on the prepared baking sheets.
8. Step 8: Reroll scraps between the paper and chill if the dough becomes too warm to handle. Slightly chilled dough is easiest to work with.
9. Step 9: Bake cookies for 10-12 minutes or until just set, avoiding overbaking to keep them tender.
10. Step 10: Remove from the oven and allow cookies to cool completely before decorating or serving.

Tips & Variations

• For a richer flavor, use unsalted European-style butter if available.
• Add a pinch of cinnamon or nutmeg for a warm spice twist.
• Use different extracts like almond or orange to change the flavor profile.
• Chilling the dough prevents spreading and helps preserve crisp edges during baking.
• Decorate with royal icing or sprinkles once cookies are fully cool for festive occasions.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. Thaw at room temperature before decorating or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid the cookies becoming too salty.

Why should I chill the dough before cutting?

Chilling firms up the dough, making it easier to roll and cut clean shapes without sticking or losing definition during baking.

The Best (& Easiest) Cutout Sugar Cookies Recipe

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★★★★★

4.8 from 71 reviews

• Author: Isabella
• Total Time: 32 minutes
• Yield: Approximately 24–30 cookies depending on cutter size 1x

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Description

These classic cutout sugar cookies are the perfect treat for any occasion, combining a tender, buttery texture with a hint of vanilla and lemon. Easy to prepare and ideal for decorating, these cookies come together quickly with simple ingredients and bake to a perfect golden finish.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (at room temperature)
• 1 cup granulated white sugar
• 1 large egg
• ½ teaspoon salt
• 3 cups all purpose flour
• ½ Tablespoon vanilla extract
• ⅛ teaspoon lemon extract

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Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prepare for baking.
2. Cream Butter and Sugar: In a large mixing bowl or using a stand mixer fitted with the paddle attachment, cream together the room temperature butter and granulated sugar on medium speed for 5 minutes until light and fluffy.
3. Add Egg, Salt, and Flour: Add the large egg, ½ teaspoon salt, and 3 cups all-purpose flour to the butter-sugar mixture. Mix just until combined to avoid overworking the dough.
4. Add Extracts: Pour in the ½ tablespoon vanilla extract and ⅛ teaspoon lemon extract, mixing until evenly combined throughout the dough.
5. Divide and Roll Dough: Divide the dough into two equal halves. Roll each half out between two sheets of parchment or wax paper to approximately ¼ inch thickness, with no additional flour needed.
6. Chill Dough: Place the rolled dough in the refrigerator for 10 minutes to make it easier to cut.
7. Cut Out Shapes: After chilling, use your favorite cookie cutters to cut shapes from the dough. Lay each shape onto the prepared baking sheets, spacing them slightly apart.
8. Handle Scraps: Gather the scraps of dough, reroll between the wax paper, and chill again if the dough becomes too warm to work with. Keeping the dough slightly chilled makes it easiest to handle.
9. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are just set and lightly golden around the edges.
10. Cool Completely: Remove cookies from the oven and allow them to cool completely on the baking sheets before decorating or enjoying them plain.

Notes

• Room temperature butter ensures better creaming with sugar for a light texture.
• Do not add extra flour when rolling the dough to maintain a tender cookie.
• Chilling the dough helps prevent spreading and makes cutting shapes easier.
• You can decorate these cookies with royal icing or your favorite frosting once cooled.
• Store cookies in an airtight container to maintain freshness for up to one week.

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: sugar cookies, cutout cookies, vanilla sugar cookies, holiday cookies, butter cookies