Cut Out Sugar Cookie Recipe (2024)

Cut Out Sugar Cookie Recipe

This simple Cut-Out Sugar Cookie Recipe is my go-to when using a cookie cutter! A simple but delicious cookie recipe with stunning results and minimal hands-on or chilling time. Plus, the sugar cookie icing is easy to work with and so tasty (unlike a lot of royal icing recipes.)

Cut Out Sugar Cookie Recipe

This simple Cut-Out Sugar Cookie Recipe is my go-to when using a cookie cutter! A simple but delicious cookie recipe with stunning results and minimal hands-on or chilling time. Plus, the sugar cookie icing is easy to work with and so tasty (unlike a lot of royal icing recipes.)

Ingredients

Cookies

• Cut the VERY cold (right out of fridge) butter with a sharp knife into 1-inch cubes. Place butter cubes in the stand mixer (fitted with a whisk attachment) with 1 cup + 2 tablespoons white sugar. (Or use a large bowl with an electric hand mixer). Beat until completely creamy and light, about 2-4 minutes. Stop mixer and scrape the edges as needed.

  

• Add in 1 large egg, 1 teaspoon vanilla bean paste (Or 1-1/2 teaspoons vanilla), zest of an orange, and 1/2 teaspoon ground cardamom (if using). Beat until integrated.

• Add in 1 teaspoon cornstarch, 2 teaspoons baking powder, 3/4 teaspoon salt and 2-3/4 cup flour. Beat until completely combined and a thick smooth dough has formed, stopping to scrape the edges of the bowl as needed.

  

• Even though the dough may seem like it will never come together (and looks like crumbles), keep beating until a dough forms. Just be careful to not over-beat/overwork the dough once formed; that leads to tough cookies. Divide the dough in half and place half back in the bowl in the fridge. (Note 4)

• On a large clean workspace, place a large sheet of wax paper or plastic wrap on the workspace. Place the other half of the dough on top of the wax paper and lightly sprinkle with a small amount of flour. Roll the dough to 1/2-inch thickness (important to have the right thickness for soft and chewy sugar cookies). Once rolled out, cut shapes using the cookie cutters. Tap the cutters in flour if you find them sticking to the dough. Then, use the wax paper to gently pull the cookie off the counter and place it on a parchment or Silpat-lined tray. Place tray in the fridge, uncovered, and chill for 30 minutes. (Or freeze the tray with cookies for 15 minutes.) Repeat with the dough that is in the fridge.

  

• Preheat the oven to 350 degrees F (176 degrees C).

• Bake one sheet pan of cookies at a time for 10-14 minutes, watching carefully for when they turn slightly brown at the edges/bottom. Be careful to not overbake; the center should still look soft (but not gooey) and should not be browned at all. Slightly underbaking is hugely important for the flavor and texture of these cookies.

  

• Remove cookies and allow to cool/set on tray for 5 minutes before removing to a cooling rack to fully cool. (We chill cookies in the fridge before icing to ensure they are super cold.)

Sugar Cookie Glaze (Note 3)

• Use a sieve to sift 1 cup powdered sugar into a bowl. Add 1 tablespoon milk, 2 teaspoons corn syrup, tiny pinch of salt, and 1/4 teaspoon vanilla (if using). Mix with a spoon until a thick and smooth frosting forms. (Too thick? Add a teeny bit more milk. Too thin? More powdered sugar.) Separate into bowls for different colors or dye one color.

  

• Transfer frosting to a clean plastic piping bag and cut a tiny bit off the very tip (or use a #3 piping tip). Pipe the frosting on completely cooled cookies, tracing the outline of the cookie with a thin line of frosting. Repeat for all the cookies. Let stand to harden.

  

• Then cut off more of the piping bag (or transfer the remaining icing to a squeeze bottle) and "flood" the cookie with the frosting, pressing out frosting so it runs into the piped lines, filling in the gaps. Gently tap the cookie on the counter to remove bubbles or pop bubbles with a toothpick. If adding sprinkles, add before the frosting sets. Let completely set at room temperature, about 30 minutes. (But don't stack cookies; sometimes the icing can be soft and pick up impressions for about 24 hours). Once icing has set, you can then add more details to the cookies with new icing if desired.

• Store in a single layer at room temperature in an airtight container.

Storage

• One of my favorite things about this recipe is it can be made months in advance! Simply bake all the cookies and freeze them on a sheet pan in the freezer. Once frozen, transfer to an airtight bag or container separating layers of cookies with wax or parchment paper. Let cookies thaw at room temperature and frost them fresh. Stored properly they'll last 3-6 months in the freezer.

  Fresh sugar cookies are best enjoyed within 3-5 days of being made (we like them best the first couple of days).

Recipe Notes

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