Cut Out Sugar Cookie Recipe
This is the BEST Cut Out Sugar Cookie Recipe you will ever try! These cookies are easy to make, delicious, and turn out incredibly soft every single time.
*Post & pictures updated December 2020*
Several years ago I shared this delicious cut out sugar cookie recipe and it’s become a huge hit with so many of you during the holidays! I decided it was time to finally update this recipe with more step pictures and tips to ensure that these cookies turn out perfect for you every time you make them.
One of the things that I love about this cookie dough is that it’s incredibly easy to throw together. I can usually mix up the dough in about 10 minutes. These cookies bake up perfect every single time, they don’t spread, and hold their shape.
If you’ve ever felt intimated when it comes to creating beautiful cookies, I guarantee this easy cut out sugar cookie recipe will change your mind!
Recipe Ingredients
First things first, let’s discuss the ingredients that you will need to make this soft cut out sugar cookie recipe:
- All-Purpose Flour: This provides the structure for your cookies so that they hold their shape. It’s crucial to measuring your flour correctly with the spoon and level method. Too much flour can lead to a crumbly cookie dough that won’t roll out properly.
- Baking Powder & Salt: The baking powder provides a little lift and the salt enhances all of the flavors.
- Shortening: If you want a cookie that will hold it’s shape without any dough chilling, then shortening is the way to go! I prefer to use Crisco All-Vegetable Shortening because it has a neutral flavor. Feel free to use their butter flavored version if you prefer though. Make sure your shortening is at room temperature too.
- Granulated Sugar: While I love adding brown sugar whenever possible to my cookies, we’re sticking with just granulated sugar here.
- Vanilla Extract & Egg: The vanilla flavors the dough and the egg helps bind everything together. Make sure to use a room temperature egg so that it disperses evenly throughout the cookie dough.
- Milk: This is a thick cookie dough, so there’s some milk to add moisture and help it come together. I typically use whole milk, but feel free to use whatever you have on hand – 2%, 1%, skim, or even almond milk will work here!
How To Make Cut Out Sugar Cookies
- Whisk together dry ingredients: I prefer to mix up the dry ingredients first and whisk them together until well combined. This will ensure that your baking powder and salt are evenly distributed throughout the cookie dough.
- Cream the shortening and sugar together: You only need to mix them together until they’re well combined, which should take 1 to 2 minutes.
- Mix in the egg, vanilla, and milk: The mixture will be nice and creamy like the picture above on the right. Feel free to stop and scrape down the sides of your bowl as needed.
- Mix in the dry ingredients: Keep in mind that the mixture will be a little bit crumbly at first, but keep mixing and it will come together just fine. Once the dough comes together, I like to work it together with my hands into a ball.
- Divide the dough in half and roll it out: This is a lot of cookie dough, so I suggest dividing the dough in half and rolling out each half. I find that it’s easier to roll the dough out between two pieces of parchment paper. 1/4-inch is the perfect thickness for these cookies.
- Cut out shapes & bake: This cookie dough also doesn’t require any dough chilling, but if you run into any issues with cutting out the dough then chilling it can help. See my section below for tips on rolling out and cutting your dough. The baking time will vary some depending on the size of your cookie cutters too, but I typically use 2.5-3-inch cookie cutters and they take about 9 to 12 minutes at 350°F (177°C).
- Ice the cookies: I love to use my easy sugar cookie icing or royal icing to decorate these cookies.
Tips For Rolling Out & Cutting The Cookie Dough
I’ve had quite a few comments over the years with readers experiencing some issues with either rolling out the dough, cutting it, or transferring the dough to a baking sheet. Here are my tips to make this process as easy as possible:
- Roll each half of dough between two pieces of parchment paper: This will prevent it from sticking to your rolling pin and just make it easier! Make sure to lightly flour the parchment paper before adding the dough, then add a little flour on top of your dough before rolling it out.
- Use dowel rods: I like to place a 1/4-inch dowel rod on each side of the dough, then roll it out. This ensures that all of the dough is rolled to the correct thickness.
- Chill the dough: While this dough doesn’t technically have to be chilled, chilling it can make it easier to cut out more intricate shapes and transfer them to your baking sheet too. Once you’ve rolled each half of the dough out between parchment paper, stack them on top of each other (keep them between the parchment paper!), place them on a baking sheet, and chill for 30 minutes to 1 hour or until the dough is firm and easier to work with.
- Flour your cookie cutters: This will prevent the dough from sticking as you’re cutting out your shapes.
- Use a thin spatula to transfer the cookies to a baking sheet: I prefer to lightly flour a thin spatula, slide it under the cut out cookie dough, then transfer them to a baking sheet. They slide easily off the spatula too as long as you continue to keep it floured.
Storage & Freezing Instructions
Once your cookies have cooled completely, you can stack them and store them in an airtight container. If you ice the cookies, make sure to let the icing harden completely before stacking them. Cookies with or without icing can be stored at room temperature for up to one week.
To freeze the cookie dough
Divide the dough in two, flatten into two discs about ½-inch thick, wrap each one tightly with plastic wrap, and store in a freezer-safe storage container or freezer bag for up to 3 months. When you’re ready to make the cookies, thaw the dough overnight in the refrigerator. Remove the discs from the refrigerator, let them sit at room temperature for 30 minutes to 45 minutes, roll each disc out between two pieces of parchment paper. Peel off the top layer of parchment paper, cut out shapes with cookie cutters, and bake as directed.
To freeze the baked cookies
Once the cookies have cooled completely, store them in a freezer-friendly storage container or storage bag for up to 3 months. I recommend placing parchment paper between the layers of cookies so that they don’t stick together. If you are freezing iced cookies, make sure to let the icing fully harden before freezing them. When you’re ready to enjoy the cookies, let them sit at room temperature for several hours to thaw completely.
Baking Tips
- When measuring your flour, avoid scooping it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- I suggest using one Crisco baking stick for this recipe since it will give you the exact amount that you need. If you’re measuring out 1 cup of Crisco, make sure to fully pack it into your measuring cup.
- The dough will be a little crumbly at first, but keep mixing and it will come together just fine. Feel free to stop once the mixture comes together and work it together into a ball with your hands.
More Christmas Cookie Recipes To Try!
- Chocolate Turtle Cookies
- Snowball Cookies
- Soft Molasses Cookies
- Thumbprint Cookies
- Peanut Butter Blossoms
Cut Out Sugar Cookie Recipe
Ingredients
For the cut-out sugar cookies:
- 3 cups (375 grams) all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (190 grams) shortening
- 1 cup (200 grams) granulated sugar
- 1 large egg room temperature
- 2 tablespoons (30ml) milk
- 2 teaspoons pure vanilla extract
- Optional: easy sugar cookie icing or royal icing
Instructions
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl using an electric mixer, cream the shortening and sugar together for 1 to 2 minutes or until well combined. Mix in the egg, milk, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix until fully combined. The mixture will be a little crumbly at first but it will come together as you continue mixing it. Once the dough comes together, use your hands to form it into a ball.
- Divide the dough in half. Lightly flour a piece of parchment paper, add half of the dough, top with another piece of parchment paper, and roll the dough out ¼-inch thick between both pieces of parchment paper. Repeat with the other half of the dough between two separate pieces of parchment paper. This dough doesn't require any dough chilling, but if you prefer colder dough so that it's easier to work with you can place both pieces of rolled out dough between the parchment paper on a baking sheet and refrigerate for 30 minutes to one hour.
- Peel off the top layer of parchment paper. Using 2.5 to 3 inch cookie cutters, cut the cookie dough into shapes and place them onto the prepared baking sheets, making sure to leave a little room between each one. If needed, flour a thin spatula and use that to transfer the cut out cookies to the baking sheet. Re-roll any scrap pieces of dough between the parchment paper and continue cutting out shapes. Repeat with the other sheet of cookie dough.
- Bake for 9 to 12 minutes or until the tops of the cookies are set the bottom edges are lightly browned.
- Cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Hello, I’m planning on making cookies tomorrow. Can I substitute Gluten Free flour instead of the regular?
Thanks
I’ve never tried these with gluten-free flour. If you have a brand of gluten-free flour that you’ve been able to substitute 1:1 in other recipes without noticing much of a difference, it may be okay.
Hi ! These cookies were great! Just had some trouble with a few falling apart while using the cookie cutters . Any suggestions?
Was the dough crumbly? If so, did you spoon and level your flour? Also, it helps to flour the cookie cutters so the cookie dough doesn’t stick.
Wow!! I’ve been on the hunt for the perfect rolled sugar cookie recipe for years, and I finally found it, thanks to you! Just mixed and cut out a batch of these and they are PERFECT!! I’m a huge fan of butter so did a few small adjustments – I made a batch in a half using a stick of butter and 1 cup of crisco as well as used both almond and vanilla extract to achieve that bakery flavor. Other than that , I stuck to the recipe and am so happy with the results ! I was skeptical on not chilling the dough, but must say this was hands down the easiest dough to roll in my decade of baking. They came off the counter flawless – no rips or shape shifting . They stayed the same size after baking and the texture is incredible! Thanks again for sharing this recipe, it will be my go to from now on. Happy holidays and happy baking!!
So glad the cookies turned out great for you, Lisa!
Is this icing royal icing?
Royal icing is typically made with meringue powder, so it’s not exactly the same. It does dry hard though so you can stack the cookies.
Once the cookies are baked and decorate. How do you stored them. And for how long?
You can store them in an airtight container on the counter for up to 5 days. Once the icing has dried completely, you can stack them too. If you need to store them longer, I would freeze them.
Do you think it would be alright to add a little orange zest to the recipe?
I think that would be fine!
i made these the way the recipe said exactly but the dough was almost kinda crumbly when i rolled it out but adding another egg and a little milk helped it come together. they tasted so yummy!
Sorry to hear that, Rae! Did you spoon & level your flour or did you scoop it from the container? I’m glad they still turned out great for you though!
Can you make the dough ahead and freeze? Would like to make ahead now (early Nov) and use during Xmas week.
Thanks
Yes, absolutely! I would thaw it overnight in the refrigerator and then place on the counter for 15-20 minutes or until it’s easy to roll out.
I am trying to make these cookies dairy free for my class with students with dairy allergies. Do you think I could replace the milk In the cookie Recipe with water? Thanks!
You could replace it with some almond milk.
Liked this recipe it was easy the only problem I had was rolling it out it was a little flaky And hard to roll out to use cookie cutters any suggestions on what I did wrong
It sounds like the dough may have had a little too much flour or not enough moisture. Did you spoon and level your flour and did you use a large egg?
I was just wondering if butter flavored Crisco would work or does it really need to be the original?
Butter flavored will work fine too!
How well do these keep their shape after baking? Thank you for your recipe. Can’t wait to try it. I’ve been on the hunt for a good soft sugar cookie that keeps it’s shape for years. I hope I’ve finally found it.
It holds its shape really well! I just used this recipe again a few weeks ago to make some cookies with a number 2 cookie cutter and they turned out perfect. I’ve never had any issues with the dough spreading as it bakes.
Thank you Danielle. I’m going to try the recipe for my niece’s bridal shower cookies. 🙂
Excellent cookie and frosting. Am definitely keeping this recipe.
So glad you enjoyed the cookies, Charlene!
After the cookies are frosted can you freeze them? And for how long ahead?
As long as the icing is completely dry that should be fine, Marsha. Baked cookies usually freeze well for 2-3 months, you can just thaw them on the counter to bring them to room temperature.
Is it possible to make the dough and then put it in the fridge overnight? Will it change the consistency of the cookies?
Yes, that’s fine! It won’t change the consistency of the cookies, but it may make the dough a little hard to roll out if it’s been refrigerated overnight. If so, just leave it on the counter for 30 minutes and that should make it easier to roll out.
Does anyone know how many this batch makes? Thanks!
Hi, Roxanne! It depends on how thick you roll the cookie dough and the size of your cookie cutters. I rolled this to 1/4-inch thick and used 2-3 inch sized cookie cutters and got about 25-30 cookies.
I made these last night for my kids Valentines parties, I did heart shapes, and I barely had enough to put the icing on! The kids kept stealing them without even being iced saying that they were the BEST cookies EVER! Nice and soft yet sturdy enough to not break apart while being handled. I have saved this to Pinterest and printed a copy for my old school recipe box! Thank you!
How fun, Kristi! I’m so happy to hear that you and your kids loved them!
Have you ever tried butter flavored Crisco? Would the consistency of the cookie by the same?
I’ve never tried it, but I think it would work fine for these cookies.
Hi Danielle,
I just used the butter flavored Crisco in my batch of cookies tonight and they came out wonderful! This is my first time using this recipe and it gave me the soft and tender cookie I was looking for. When I unwrapped the pre-measured butter flavored crisco stick it did have an over whelming buttery smell to it and I was worried it might make my cookies taste artificial but I was pleasantly surprised when they came out with a light butter flavor.
I was thinking that I might prefer these cookies to be a little sweeter, would you have any recommendations?
I’m glad to hear it worked great, Michelle! I haven’t tried adding more sugar to these cookies, too much sugar can cause cookies to spread more. Did you try them with the icing? It helps to add some sweetness to the cookies.
Hi Danielle, I have Gold Medal flour. 3 cups of it would weigh 360g. Should I use 375g (Pillsbury weight) as per recipe or 360g? Can’t wait to bake some! Thank you.
Hi, Ann! I use Gold Medal flour sometimes too, that would be fine. I always measure 125 grams per cup of flour, so just be sure to use 375 grams of flour. Hope you enjoy the cookies!
Hi can I make the icing the night before we use it? Would I need to refrigerate it or could I leave it in a sealed container at room temperature? Thanks!
That should be fine. You can store it in a sealed container in the refrigerator, then just bring to room temperature before using.
Hi Danielle , I cannot wait to make these for my family but I was wondering would the cookies still taste good without the icing? A lot of my family isn’t to keen on icing so thats why I am asking.
Hi, Samantha! I think the cookies still taste great even without the icing. You could always use a thin layer of the icing, but they taste fine without it too.
Hello. I made your frosting. I also want to add sprinkles. Should I wait awhile for the frosting to harden up a little?
I wouldn’t mix them into the frosting, just sprinkle them on top of the frosting once you ice the cookies. If you’re using nonpareils (sprinkles that are tiny round balls) they tend to bleed their color, so I would wait for the frosting to harden just a bit before adding them. If you’re using jimmies (the longer sprinkles) they should be okay to just sprinkle on top once you ice the cookies.
Hi Danielle, I can’t wait to make these. If I make the dough in advance and refrigerate it, do you think it will change the consistency of the cookie? And can it be made two days ahead? What do you think. Thank you. Jessica
Hi, Jessica! You can make the dough ahead of time and refrigerate it, it won’t change the consistency of the cookies. Just make sure to wrap it tightly before you refrigerate it. If you do refrigerate it for a couple days, it may be kind of hard to roll out at first. If it is, just let it sit on the counter for 20-30 minutes and that should help. Hope you enjoy the cookies! 🙂
Does the egg need to be room temperature?
Room temperature eggs disperse more evenly throughout the batter. It won’t hurt the cookies or ruin them if it’s not room temperature, but I prefer to always have my eggs at room temp. You can quickly bring an egg to room temperature by leaving it in a cup of warm water for about 5 minutes.
Thank You! I’m excited to make them!
You’re welcome! Hope you enjoy the cookies, Brittney!
I am curious – I am looking for a dough that would be good to make a log like Pillsbury makes. Do you think this dough is firm enough to form a log and then be sliced? Thanks!
I haven’t tried it, but I think it may work. You would probably need to refrigerate it first so it’s firm enough to slice. The only thing is that this cookie dough is made with shortening, so the cookies won’t spread as much as cookie dough made with butter. So however you slice the cookies, they’ll likely keep that shape as they bake in the oven.
You can roll the dough out and use circle cookie cutters or a cup to cut it into circles. This recipe also works well as a drop cookie where you just scoop it, roll into balls, and bake them (like chocolate chip cookies). If you make drop cookies you may want to slightly flatten them to help them spread just a bit. I hope that helps!
They are so pretty ? Do you think the milk could be replaced by almond milk?
Almond milk should work in place of the milk. Hope you enjoy the cookies, Denise! 🙂
These are SUCH perfect-looking sugar cookies, Danielle! I love how you decorated them—looks like they came straight outta a bakery!
Thank you, Sarah!
Hi Danielle, here in Australia we don’t have Chrisco shortening. What can I use in place of crisco. Thanks, jo
Hi, Jo! You may be able to use another vegetable shortening in these cookies. But I’ve only ever used Crisco in my baking, so I’m not sure if the taste would be different with another brand. You may be able to order Crisco online. It stays good for a while and works great in other cookies too!
This does look great, and so easy.
A question I’ve always wondered about….if you use milk as the liquid in the icing, wouldn’t the cookies need to be refrigerated for storage?
Hi, Margaret! From my understanding, icing made with a large amount of sugar and small amount of milk is considered okay at room temperature for 2-3 days. I’ve left these cookies at room temperature for a few days and they were fine. That being said, you can replace the milk in the icing with water if you prefer.
And you can certainly refrigerate the cookies too if you like! 🙂
Danielle, this looks like a great recipe. Did you experiment using almond extract and if so, what persuaded you to choose vanilla?
Thank you, Mike! I just prefer the taste of the icing with vanilla extract and figure it’s what most people have on hand too. But you can certainly replace the vanilla with almond extract if you prefer!