Cut-out sugar cookies are the heart of holiday baking: buttery, vanilla-scented, and sturdy enough to hold sharp edges while staying soft in the middle. Roll them out, cut your favorite shapes, and decorate with a simple glossy icing.
This soft cut-out sugar cookie recipe is an easy no-spread sugar cookie that works with any cookie cutter. It is a classic Christmas sugar cookie recipe with simple icing that is perfect for family decorating days.
Recipe at a Glance
| Prep Time | 25 minutes (plus 1 hour chilling) |
| Cook Time | 10 minutes per batch |
| Total Time | About 1 hour 50 minutes |
| Servings | 24 cookies |
| Category | Cookies / Christmas |
Why You’ll Love These Cut-Out Sugar Cookies
- Soft, buttery centers with crisp, clean edges
- No spreading, so shapes stay sharp
- Simple pantry ingredients and an easy dough
- A smooth, glossy icing that sets without fuss
- Perfect for cookie swaps and family decorating
Ingredients You’ll Need
- 3 cups all-purpose flour, plus extra for rolling
- 1 teaspoon baking powder and ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, 2 teaspoons vanilla extract, and ½ teaspoon almond extract (optional)
- For the icing: 2 cups powdered sugar, 2 to 3 tablespoons milk, 1 teaspoon light corn syrup, and ½ teaspoon vanilla extract
- Sprinkles and food coloring, for decorating
How to Make Soft Cut-Out Sugar Cookies
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Beat the butter and sugar for 2 minutes until light and fluffy, then beat in the egg, vanilla, and almond extract.
- Add the flour mixture and mix on low until a soft dough forms. Divide in half, flatten into disks, wrap, and chill for 1 hour.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll each disk to ¼ inch thick on a floured surface, cut into shapes, and place 1 inch apart on the baking sheets.
- Bake for 8 to 10 minutes until the edges just begin to turn light golden, cool for 5 minutes on the pan, then transfer to a rack and decorate once completely cool.
Tips for the Best No-Spread Sugar Cookies
- Chill the dough so the cookies keep their shape.
- Roll to an even ¼ inch for consistent baking.
- Chill the cut shapes on the pan for 10 minutes if your kitchen is warm.
- Do not overbake; pale cookies stay soft.
- Cool completely before icing so it does not melt.
Variations to Try: Sugar Cookie Ideas
- Replace some of the vanilla with lemon zest for citrus cookies.
- Use royal icing for sharp details and piping.
- Dip cooled cookies in the icing and top with sprinkles.
- Add a pinch of nutmeg for a holiday twist.
How to Store It
Store undecorated or fully set decorated cookies in an airtight container for up to 5 days. Freeze the dough disks for up to 3 months or baked, undecorated cookies for up to 2 months, then thaw and decorate.
Frequently Asked Questions
Why did my sugar cookies spread?
Dough that is too warm or butter that is too soft causes spreading. Chill the dough and cut shapes before baking.
Do I have to chill sugar cookie dough?
Yes. Chilling firms the butter, which keeps the cookies from spreading and makes the dough easier to roll.
How thick should cut-out sugar cookies be?
Roll to about ¼ inch thick for soft centers and crisp edges.
How long does the icing take to set?
Simple glaze sets in about 1 to 2 hours at room temperature.
Soft Cut-Out Sugar Cookies
Ingredients
Equipment
Method
- Step 1: Whisk the flour, baking powder, and salt.
- Step 2: Beat the butter and sugar, then beat in the egg and extracts.
- Step 3: Mix in the flour, divide the dough, and chill for 1 hour.
- Step 4: Preheat the oven to 350°F and roll the dough ¼ inch thick.
- Tip: Roll evenly for consistent baking.
- Step 5: Cut shapes and bake 8 to 10 minutes until the edges are just golden.
- Step 6: Cool completely, then decorate with icing.
Notes
Chill cut shapes on the pan for 10 minutes for the sharpest edges.