I finally nailed the Best Easy Sugar Cookie Recipe, and these cookies keep perfect edges with zero spreading so your decorating actually looks like you meant it.

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I’m obsessed with these thick, soft cut outs because they actually hold their shape and taste like real sugar cookie bliss. I love unsalted butter and vanilla extract doing their thing, making edges that bake up tender but not limp.

Decorating is fun, but I also eat them plain, because the dough has that clean sweet flavor I crave. This is the Best Easy Sugar Cookie Recipe I reach for when I want reliable results, and it’s the Homemade Cut Out Sugar Cookies everyone asks for.

Simple, flaky, and weirdly addicting. No fuss.

Just joy every single time.

Ingredients

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All-purpose flour: the sturdy backbone, makes cookies hold their cute shapes.
Plus cornstarch: makes cookies tender and kinda pillowy, soft bite.
Baking powder: gives a little lift so cuts aren’t rock hard.
Salt: balances the sweetness and makes flavors actually pop.
Butter: rich, buttery mouthfeel and that classic cookie snap.
Sugar: sweetness and slight crunch, helps edges caramelize just right.
Egg: binds everything together and adds a bit of richness.
Vanilla extract: warm, familiar flavor that ties the cookie together.
Basically almond extract: small punch of nutty, almost marzipan notes.
Milk or cream: loosens dough if needed and keeps crumbs soft.
Sprinkles: fun, crunchy color—totally optional but so cheerful.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

3 tablespoons cornstarch (for extra soft texture), optional

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (170 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg, room temp

1 teaspoon vanilla extract

1/2 teaspoon almond extract, optional

1 to 2 tablespoons milk or heavy cream, if needed

Sprinkles or decorating sugar, optional

How to Make this

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1. Whisk together 2 1/2 cups (312 g) all purpose flour, 3 tablespoons cornstarch if using, 1 teaspoon baking powder and 1/2 teaspoon salt in a bowl, set aside.

2. In a large bowl beat 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scraping the bowl helps, don’t skimp.

3. Add 1 large room temp egg, 1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using, beat until combined; don’t overmix once the egg goes in.

4. Stir the dry ingredients into the wet in two additions, mixing just until the dough comes together; if it seems too crumbly add 1 to 2 tablespoons milk or heavy cream, 1 tbsp at a time, until it holds but is not sticky.

5. Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic and chill in the fridge at least 1 hour or up to 48 hours; chilling is the secret to no-spread cookies and stronger shapes.

6. When ready, preheat oven to 350°F (175°C). Line baking sheets with parchment paper. If dough is very firm, let sit 10 minutes at room temp so it’s rollable.

7. Roll dough 1/8 to 1/4 inch thick between sheets of parchment or lightly floured surface for cleaner cut outs; dip cutters in flour between cuts to avoid sticking.

8. Place cut cookies on prepared sheets about 1 inch apart, chill the sheet in the fridge for 5 to 10 minutes if dough warmed during cutting, this preserves the shape.

9. Bake 8 to 10 minutes, until edges just start to set but not brown; underbaked centers keep them soft and thick. Let cookies cool on sheet for 2 minutes, then transfer to a wire rack to cool completely.

10. Once cooled decorate with sprinkles or decorating sugar or royal/vanilla icing; store in an airtight container with parchment between layers. Pro tips: don’t overbake, work cold dough for best shapes, and use cornstarch for extra tender cookies.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Electric mixer or sturdy whisk
4. Measuring cups and spoons (including a kitchen scale if available)
5. Rubber spatula
6. Rolling pin
7. Parchment paper
8. Cookie cutters
9. Rimmed baking sheets and a wire cooling rack

FAQ

Q: Can I make the dough ahead of time and freeze it?

A: Yes, you can. Wrap the rolled or unrolled dough tightly in plastic and freeze up to 3 months. Thaw in the fridge overnight before rolling, or bake from frozen adding a couple minutes to the bake time.

Q: My cookies spread too much, what went wrong?

A: Usually the butter was too soft or the dough was too warm. Chill the dough at least 30 minutes before cutting, and chill the cut shapes 10 to 15 minutes on the baking sheet. Also make sure your baking powder is fresh.

Q: How do I keep the cookies soft instead of crisp?

A: Use the cornstarch in the recipe, it helps make them tender. Don’t overbake, pull them out when edges are set but centers still look a touch soft, they firm as they cool. Store in an airtight container with a slice of bread to keep them soft for a few days.

Q: Can I skip the almond extract or replace it?

A: Sure, almond extract is optional and just adds a little extra flavor. You can omit it or swap for another 1/2 teaspoon of vanilla if you prefer a straight vanilla cookie.

Q: My dough cracks when I roll it, how do I fix that?

A: That means the dough is too cold or dry. Let it sit at room temp 5 to 10 minutes, then roll on a lightly floured surface. If it still cracks, knead in 1 teaspoon of milk at a time until it holds together.

Q: Best way to decorate without bleeding colors or getting too sweet?

A: Use a simple glaze of powdered sugar with a tiny bit of milk or lemon juice, pipe outlines and let set before flooding. For less sweetness, thin royal icing a bit more or use decorating sugar and sprinkles right after applying a thin glaze so they stick but you don’t need lots of icing.

Easy Cut Out Sugar Cookies Recipe Substitutions and Variations

Butter (3/4 cup unsalted): substitute with 3/4 cup (170 g) vegan buttery spread for a dairy free option, or use 2/3 cup (150 g) coconut oil, solid but slightly softer cookies and a hint of coconut flavor.
All purpose flour (2 1/2 cups): swap up to 1 cup with whole wheat pastry flour for nuttier flavor and a bit denser cookie, or use 100% gluten free 1-to-1 baking flour if you need gluten free, but chill dough well since it can be stickier.
Granulated sugar (1 cup): replace half with light brown sugar for chewier, more flavorful cookies, or use 3/4 cup powdered erythritol for a lower sugar version but cookies may spread less and be a touch crumblier.
Egg (1 large): use 1/4 cup unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) for egg free cookies, note they’ll be a little softer and might need extra chilling before cutting.

Pro Tips

1. Measure the flour right, cuz too much makes the dough tough. Spoon the flour into the cup or use a scale. If it feels dry after mixing, add milk 1 teaspoon at a time not tablespoons, you can always add more but cant take it away.

2. Chill like crazy. Cold dough = sharp shapes and no spreading. If the dough gets soft while cutting, pop the whole sheet in the fridge or freezer for 5 to 10 minutes, then bake. Trust me, it helps even if you think it slows you down.

3. Don’t overbake. Take them out when the edges just start to set and the centers still look a little soft. They firm up as they cool, so leaving them in longer just dries them out.

4. For extra tender cookies use that cornstarch, but dont overdo it. It makes them softer and easier to bite, especially if you want thick cookies. Also, use room temp egg so the dough mixes easy, but dont overmix after the egg goes in or the cookies get chewy.

5. Keep cutters and surface lightly floured or roll between parchment to avoid sticking. And when decorating, wait till cookies are fully cool or your icing will slide off and look messy. If you want crisp edges use less sugar on top, more shine use a simple egg wash before baking.

Easy Cut Out Sugar Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally nailed the Best Easy Sugar Cookie Recipe, and these cookies keep perfect edges with zero spreading so your decorating actually looks like you meant it.

Servings

servings

Calories

135

kcal

Equipment: 1. Large mixing bowl
2. Medium mixing bowl
3. Electric mixer or sturdy whisk
4. Measuring cups and spoons (including a kitchen scale if available)
5. Rubber spatula
6. Rolling pin
7. Parchment paper
8. Cookie cutters
9. Rimmed baking sheets and a wire cooling rack

Ingredients

2 1/2 cups (312 g) all purpose flour
3 tablespoons cornstarch (for extra soft texture), optional
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg, room temp
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1 to 2 tablespoons milk or heavy cream, if needed
Sprinkles or decorating sugar, optional

Directions

Whisk together 2 1/2 cups (312 g) all purpose flour, 3 tablespoons cornstarch if using, 1 teaspoon baking powder and 1/2 teaspoon salt in a bowl, set aside.
In a large bowl beat 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scraping the bowl helps, don’t skimp.
Add 1 large room temp egg, 1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using, beat until combined; don’t overmix once the egg goes in.
Stir the dry ingredients into the wet in two additions, mixing just until the dough comes together; if it seems too crumbly add 1 to 2 tablespoons milk or heavy cream, 1 tbsp at a time, until it holds but is not sticky.
Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic and chill in the fridge at least 1 hour or up to 48 hours; chilling is the secret to no-spread cookies and stronger shapes.
When ready, preheat oven to 350°F (175°C). Line baking sheets with parchment paper. If dough is very firm, let sit 10 minutes at room temp so it’s rollable.
Roll dough 1/8 to 1/4 inch thick between sheets of parchment or lightly floured surface for cleaner cut outs; dip cutters in flour between cuts to avoid sticking.
Place cut cookies on prepared sheets about 1 inch apart, chill the sheet in the fridge for 5 to 10 minutes if dough warmed during cutting, this preserves the shape.
Bake 8 to 10 minutes, until edges just start to set but not brown; underbaked centers keep them soft and thick. Let cookies cool on sheet for 2 minutes, then transfer to a wire rack to cool completely.
Once cooled decorate with sprinkles or decorating sugar or royal/vanilla icing; store in an airtight container with parchment between layers. Pro tips: don’t overbake, work cold dough for best shapes, and use cornstarch for extra tender cookies.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.