This recipe for cutout sugar cookies produces a soft cookie that can be enjoyed simply without icing or decorated to match a theme for the holidays. Made in just 30 minutes with a handful of ingredients, there is nothing a simple sugar cookie can’t do!
I used to avoid cutout sugar cookies because….I’m lazy. The rolling out can be a pain but, this is the easiest cutout recipe that I now use for almost every occasion. It’s not fussy, just requires a quick chill, rolls out nicely, and keeps its shape.
There are times when I switch it up with Amish sugar cookies, Italian sugar cookies, or M&M sugar cookies, but there’s nothing quite like a tried and true classic. Especially one that can shapeshift to whatever you need it to be.
It works for just about anything: family gatherings, potlucks, bake sales, you name it!
They’re soft and chewy, yet firm, and delightfully sweet with hints of vanilla and lemon. And because you can use any cookie cutter shape you want and decorate it to your heart’s content, they’re just as popular for Christmas cookie trays as they are for Easter desserts and beyond.
If you choose to use a homemade sugar cookie icing, you can do so in a variety of colors, depending on the theme or occasion. You might even want to add some sprinkles (my opinion: you should)!
In the end, they are a simple sugar cookie that can be made in a half hour using a handful of ingredients, so whether you add a frosting to yours or not, they’re also the perfect treat to whip up just because.
Easy Cutout Sugar Cookie Recipe
Why you’ll love this recipe
- A one-bowl recipe makes for easy cleanup.
- The dough needs just 10 minutes of chill time. Then you roll, cut, and bake!
- They’re soft, chewy, and have the best flavor.
- Can be decorated for any occasion.
- Freezer-friendly, so double the batch!
Helpful Tools
- Baking sheets
- Rolling pin
- Cookie cutters but I’ve also been loving cookie cutters with the plunger/press, too
- Parchment paper
- Large mixing bowl
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Unsalted butter: Bring it to room temperature early so that it’s soft enough to cream easily. I’d say about 40 minutes before you start should be good.
- Sugar: Granulated white sugar is a staple in sugar cookies!
- Egg: For binding and a slight chewy texture.
- Salt: We need a bit of added salt to bring out the flavors. We can control the amount of salt in these cutout sugar cookies this way.
- All-purpose flour: Make sure to measure your flour properly. Use a kitchen scale, or my tips on how to measure flour without a scale come in handy if you don’t have one.
- Vanilla extract: A warm flavor enhancer.
- Lemon extract: Brightens up the cookie with citrusy notes.
How to make Easy Cutout Sugar Cookies
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: To a large mixing bowl or the bowl of a stand mixer, beat the butter and sugar using an electric mixer or the paddle attachment on medium speed until creamy (really get in there, you want to give it around 5 minutes to come together). Then, add the egg, salt, and flour. Mix until just combined.
- Step Two: Once the dough comes together, transfer it out of the bowl and onto a clean work surface. Divide it in half and roll each half between two sheets of parchment or wax paper to about 1/4” thickness. Chill it for 10 minutes.
- Step Three: Grab the dough out of the fridge and use your favorite cookie cutters to cut shapes. Place the cookie dough shapes onto prepared baking sheets lined with parchment paper and reroll any excess dough. Repeat the same steps.
- Step Four: Bake the cookies in a preheated 325°F oven for 10-12 minutes until just set. They may be ever so slightly golden on the bottom, but don’t let them turn golden brown, or they may start to taste burnt!
- Step Five: Let the cookies cool completely before adding any sugar cookie icing. Or, enjoy them as is.
- Do not skip the chill time (it’s short!). It’s easier to work with the dough when it’s not too soft and sticky.
- Remember to roll before chilling and not after! It’s harder to roll the chilled dough, but easier to cut it out.
- The number of cookies you get in a batch depends on the size of your cookie cutters. This batch made 28 cookies using a 3″ cookie cutter.
- Easily double the recipe as needed. You can even freeze half the batch for another time.
- Lemon extract is optional. I love the subtle lemon flavor, but you can leave it out if preferred.
- You could also replace the vanilla extract or the lemon extract with almond extract.
Storage & Reheating
How to store leftovers
These cookies will keep fresh in an airtight container at room temperature for up to 1 week. Make sure any icing completely sets before stacking them.
Freezing Instructions
This dough freezes beautifully. Once you’ve made it and divided it, form them into discs and wrap them in plastic wrap. Keep them frozen in a freezer bag for up to 3 months. When you’re ready to use them, thaw in the fridge overnight and then bring them out onto the counter for about an hour before you roll them out.
You can also freeze baked cutout sugar cookies for up to 3 months as well.
Reader Review
“Made these last night…I am hooked!! My new fav recipe!” – Amanda
Need more cookie recipes? Try these:
Easy Frosted Sugar Cookie Bars
Pillsbury Chocolate Chip Cookies
Easter Egg Fruit Pizza (use this recipe as the base!)
Click here to view my entire collection of cookie recipes.
The best (& easiest) Cutout Sugar Cookies
Ingredients
- 1 cup (226 g) unsalted butter at room temperature
- 1 cup (198 g) granulated white sugar
- 1 large egg
- ½ teaspoon salt
- 3 cups (360 g) all purpose flour
- ½ Tablespoon vanilla extract
- ⅛ teaspoon lemon extract
Instructions
- Preheat the oven to 325°F and line two baking sheets with parchment paper. Set aside.
- To a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and cream together on medium speed for 5 minutes.1 cup unsalted butter, 1 cup granulated white sugar
- Add in the egg, salt, and flour and mix until just combined.1 large egg, ½ teaspoon salt, 3 cups all purpose flour
- Add in the vanilla and lemon extracts and mix until combined.½ Tablespoon vanilla extract, ⅛ teaspoon lemon extract
- Divide the dough in half and roll each half between two sheets of parchment or wax paper (no additional flour needed) into approximately ¼" thickness.
- Chill the rolled dough for 10 minutes so it's easier to work with.
- Once chilled, use various cookie cutters to cut shapes and then lay onto the prepared baking sheets.
- Reroll the scraps of dough between the wax paper and chill as needed if it starts to get too warm. The dough is easiest to work with while slightly chilled.
- Bake for 10-12 minutes or until just set.
- Remove the cookies from the oven and let cool completely before icing or enjoying as-is.
Notes
- Don’t skip chilling—the short wait makes the dough easier to handle.
- Roll the dough before chilling; it’s tough to roll once cold.
- Cookie count varies by cutter size—about 28 cookies with a 3″ cutter.
- Recipe can be doubled; freeze extra dough for later use.
- Lemon extract adds a nice touch, but it’s optional.
- Swap lemon or vanilla extract with almond extract for a different flavor.
- Store cookies in an airtight container at room temp for up to a week—let icing dry fully before stacking.
- Dough freezes well—wrap in discs, freeze up to 3 months. Thaw overnight in fridge, then bring to room temp before rolling.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
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Just made your cookie dough for St. paddys Day. It’s delicious and easy to do. I’m not the best cook, let me tell you! These turned out perfect and taste superb, I did add a little extra lemon extract. I’ll make them again for Easter! Thank you!
I’m so glad you liked them! I’ve never made St Patrick’s Day cookies but now I think I should lol thanks for reporting back!
Great recipe. I made these but couldn’t bake right away. I left them in fridge overnight and they baked up beautifully and did NOT spread! This is my new go to recipe!
Yay, I’m so happy to hear that! Thanks for letting me know 🙂
Would this recipe work for stamped cookies?
Yes! We did the stamper/plunger cutters last year & they worked great.
I made this cookie recipe for Christmas cookies that I took to a party they were good tasting and didn’t spread will make again
Thank you!
Love this recipe. Cutout cookies keep their shape. Highly recommend!
Thanks, Alisa!
I made these yesterday and by the evening they were hard. Disappointing because they taste so good especially with the lemon, which I’d never had in a sugar cookie before. I did store them in an airtight container and cooked them for 8 minutes, barely brown around the bottom edges. I’ll add a piece of bread today and see if it helps soften them back up.
They should not be hard. Did you roll them to 1/4″? Did you ice them?
I made this with my granddaughter. Dough was bit crumbly after 3rd cup of flour
It comes together, but yes, it does get crumbly.