Best Cut Out Sugar Cookies Recipe (Soft & No Spread)
Updated Aug 30, 2026
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These are the best cut out sugar cookies! They’re soft and chewy with rich, buttery vanilla flavor, and they hold their shape beautifully when baked. This easy cut out sugar cookie recipe is easy to make with simple ingredients and includes a delicious sugar cookie frosting that hardens with a beautiful shine—perfect for decorating Christmas cookies or cookies for any holiday!
I’ve been making cut out sugar cookies since I was a kid, and now it’s a Christmas tradition I love to do every year with my six kids! I took the sugar cookie recipe I grew up baking with my mom, tweaked and perfected it to create the best cut out sugar cookie recipe. The dough is easy to roll and cut, the cookies hold their shape without spreading, and they bake up perfectly soft and chewy every time!
Make my sugar cookie frosting recipe that it perfect for decorating. It tastes amazing, hardens with a beautiful shine and makes enough to frost 3 dozen cookies.
In this post I’ll show you exactly how to make perfect cut out sugar cookies, including how thick to roll the dough, how long to chill it, how to prevent spreading and how to decorate and store them. You’re about to dive into 40 years of sugar cookie baking experience, so let’s go!
Why You’ll Love This Cut Out Sugar Cookie Recipe
- Soft & chewy. These aren’t hard, crunchy sugar cookies. They’re buttery, soft and chewy with the perfect texture.
- Hold their Shape. The cookies don’t spread while baking, so your stars, Christmas trees, hearts and other shapes come out looking just like they did when you cut them!
- Blank Canvas for Decorating. The cookies bake with smooth tops that are perfect for frosting, icing and sprinkles.
- Simple ingredients. You only need 7 ingredients you probably always have on hand to make them.
- Perfect for holidays. We make them every Christmas, but they’re also perfect for Valentine’s Day, Easter, Halloween, birthdays, etc.
- Tested & perfected. I’ve been baking cut out sugar cookies for decades, and this recipe has stood the test of time.
I’ve made these cookies dozens of times and always receive rave reviews! I thought it was finally time to leave a comment and say thank you! It’s been so fun to become “the cookie person” and it’s all thanks to this recipe!
– Katie
Cut Out Sugar Cookie Recipe: Ingredients
Let’s chat about the ingredients in this sugar cookie recipe! I honestly do not recommend making substitutions, as I have tested and tried this recipe many times and believe I have landed on the absolute best mixture and ratio of ingredients!
Sugar Cookie Recipe Ingredients & Substitutions
- Salted butter. unsalted butter is a good substitute.
- Granulated sugar. use white sugar or organic cane sugar
- Vanilla extract. Please always use pure vanilla extract (not imitation) for the best results. You could substitute 1 tsp of the vanilla extract with another extract (almond, lemon, etc.) to give the sugar cookies a different flavor.
- Eggs. Make sure your eggs are fresh and at room temperature! To get them to room temperature fast, simply put them in a bowl of warm water.
- All-purpose flour. If your flour is a little lumpy you may want to sift it. You can use pastry flour or bread flour with great results as well! You could also use all-purpose gluten-free flour!
- Whole Milk. heavy cream and half and half are good substitutes.
- Light Corn Syrup. If you want beautiful, shiny tops that harden perfectly you really cannot leave out the corn syrup in this recipe. (Or make vanilla frosting, vanilla icing (without corn syrup) vanilla buttercream frosting.
- Gel Food Coloring.. I suggest using gel food coloring! The colors are vibrant and it doesn’t effect the texture of the frosting.
- These AmeriColor Gel Food Colors have become my absolute favorite! I LOVE the squeeze bottle because they are not messy and don’t dry out.
How to Make Sugar Cookies
I’ll walk you through how to make this cut out sugar cookies recipe step-by-step. There are a few steps involved, but each one is simple—and the results are absolutely worth it! Be sure to watch the video for extra tips.
My kids love helping with every part of this recipe, from mixing the dough to rolling and cutting the cookies. It’s one of our favorite holiday traditions and makes the process just as fun as decorating them!
Make the Sugar Cookie Dough
Start by making the sugar cookie dough, which only takes about 5 minutes, but it does have to chill for at lest 2 hours, so prepare accordingly.
Begin by combining the flour, baking powder and salt in a small bowl. Then set the dry ingredients aside. Mixing them together first ensures the baking powder and salt are evenly distributed in the dough. You can skip this step and add the dry ingredients directly to the wet ingredients later, but I prefer mixing them separately for the best results.
How to Measure Flour Correctly
Flour is one of the most important ingredients in cut out sugar cookies because using too much can make them dry, while using too little can cause the dough to become sticky and the cookies to spread.
For the most accurate results, I recommend using a kitchen scale and measuring 371 grams of all-purpose flour. If you’re measuring with cups, use 2 ¾ cups using my scoop-and-level method.
Then, either in a large bowl with a handheld mixer, or in the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar together for 1 minute on high speed. Set a timer, don’t skimp on the beating.
Next, add the egg and vanilla and beat for an additional 1 minute on high speed. The mixture should become lighter and fluffier by the end of that minute.
Next, add dry ingredients and beat, starting on low speed and increasing to medium, until the dough forms.
Then, divide the dough into two portions. Form each one into a round disc and wrap it tightly with plastic wrap.
The dough should not be “sticky.” It should easily be formed into two round discs. If the dough is sticky it could be that your eggs were larger than normal and added more moisture to the dough. I recommend adding more flour 1 Tablespoon at a time until the dough is soft but not sticky.
Chill the Cut-Out Sugar Cookie Dough
This cut out sugar cookie dough needs to chill for at least two hours. I always chill it overnight, and it can chill for up to 2 days in the refrigerator before rolling and cutting. hours If you’re chilling for more than a few hours, but the wrapped discs of dough in an airtight container or plastic bag so the dough doesn’t dry out.
Roll the Dough
After two hours, or when you are ready to complete this sugar cookie recipe, remove one dough disc from the refrigerator. Place it on a well-floured surface and roll until it’s about 1/4 to 1/2″ thick. Choose a thickness that suits your tastes, thicker cookies will be softer!
Cut out Shapes
Next, use your favorite cookie cutters to cut the rolled sugar cookies into shapes! For this post I chose a Christmas theme, because it’s our favorite time of the year to make this sugar cookie recipe! However, they are perfect for every holiday!
After you roll & cut the sugar cookies you will have some scraps leftover. You absolutely can (and should) re-shape the dough into a flat disc, roll it out and cut more shapes. You can roll and cut the dough 3 times (two re-rolls), before it’s not a good idea anymore. That means, with the two discs you can roll and cut 6 times total (3 for each disc)!
Kids’ Crazy Cookie
I take whatever is left after the third roll and form it into one or two thicker circle cookies. Then I bake them and let those be my kids “crazy cookies!” They each get one to decorate however they want (read: as many mini chocolate chips and sprinkles as they can fit on the surface)!
Once their “crazy cookie” is set, I let them eat it! It’s a fun way for them to get to enjoy the fruits of their labor, while still saving most of the cut out sugar cookies for our holiday celebrations or to give as gifts!
Decorate Without Frosting
If you don’t want to frost the sugar cookies, you can still decorate them with sprinkles before baking! Simply use a pastry brush and brush the unbaked sugar cookies with a little bit of milk or cream. Then decorate with sprinkles, which will stick to the milk/cream! Bake and you’ll have cute cookies without the mess of frosting!
Bake and Cool
Use a very thin spatula to transfer the cut out sugar cookies from the floured surface to a baking sheet lined with parchment paper! To keep these sugar cookies soft, bake them until they are puffed and just barely set. They should not brown or they will become crunchy!
Let the cookies rest on the baking sheet for about 3 minutes, then use a spatula to transfer them to a wire cooling rack to cool completely!
How to Prevent Sugar Cookies from Spreading
There are many reasons sugar cookies could spread, here are a few and how to prevent them:
- Bake cookies on parchment paper: Sometimes greasing a baking sheet can cause sugar cookies to spread. Instead, use parchment paper to prevent sticking and help the cookies keep their shape.
- Don’t let the dough get warm. Notice the dough needs to be chilled for at least 2 hours. Keep the dough cold until you put the cookies in the oven.
- Don’t overwork the dough. You can get two rounds of “rolling” from this sugar cookie recipe before the dough becomes warm and overworked. I usually do one round of cutouts, re-roll the scraps, and then use whatever is left to make a fun cookie for the kids (instead of trying to make cutouts).
- Check your oven temperature. Get a cheap thermometer to be sure your oven is “really” 350 degrees F. Not all ovens heat to the temperature they display. Know your oven. If it’s baking lower than it’s set to it could cause the cookies to spread.
- Use fresh ingredients. If your eggs or baking powder are not fresh the cookies could spread. Be sure to use fresh ingredients.
Freeze Baked, Undecorated Cookies
If you’re baking lots of sugar cookies for the holidays or for a cookie decorating party, you can freeze the baked cookies before decorating! Store them in airtight, freezer-friendly containers. If you’re stacking the cookies, separate the layers with parchment or wax paper!
Make the Sugar Cookie Frosting
Now, its’ time to make the sugar cookie frosting! I love this recipe because I have tweaked it to be perfect! It stays “wet” long enough for my kids to decorate all the cookies, but it still hardens (so the cookies can be stacked on a cookie tray) with a beautiful shine!
Begin by mixing the milk, vanilla and corn syrup into the powdered sugar. Start with 3 TBS of milk and increase it if necessary to achieve your desired consistency.
Add Food Coloring
If you want to make festive colors, add gel food coloring to the frosting. These squeeze bottle gel food colors are my all-time favorite and I highly recommend using them.
Put in Piping Bags
For Christmas I make red, green and white frosting and separate the colors into multiple disposable decorating bags (usually two for each color). We usually have our friends over to decorate, and I like to make sure all the kids can use a bag of frosting at the same time.
Decorate
Now that you have a plethora of cooled cookies and some beautiful frosting colors, it’s time to decorate! I recommend following these steps:
- Outline the sugar cookie shape with frosting
- Fill it in (mostly)
- Use the tip to spread the frosting to the “bare” areas
- Add sprinkles! If you plan on adding sprinkles, mini chocolate chips, etc., be sure to do so before the frosting begins to set! I usually frost two cookies, then add sprinkles!
- Transfer to a large baking sheet or wire rack to set.
Let the Sugar Cookies Harden
Letting this sugar cookie recipe set is absolutely critical! If you touch the frosting before it has hardened you will make fingerprints in it and it will lose its luster. I recommend letting them set overnight before trying to stack them, or for at least 3 hours.
You can speed up the hardening process by putting the cookies in the refrigerator. Or, if it’s a very cold December day, I usually set the cookies outside!
FAQs about Cut-Out Sugar Cookies
Once the frosting is hardened, store the sugar cookies in an airtight container at room temperature. If you are stacking them, I recommend separating the layers with parchment paper or wax paper. They hold up well on a cookie tray, just be sure to wrap it well in plastic wrap!
These sugar cookies stay fresh at room temperature for 2-3 weeks, as long as they are stored in an airtight container and not exposed to air!
Yes! They last up to two months in the freezer as long as they are stored in an airtight container and/or wrapped very well.
Yes! You can freeze the dough in one of two ways:
1) Freeze the wrapped discs of dough in an airtight, freezer-friendly container. When you’re ready, thaw the dough in the refrigerator overnight, roll and bake!
2) Freeze cut cookie dough. Place cut cookie dough on a baking sheet and wrap it tightly with plastic wrap, cover it with foil and place it in the freezer. When ready to bake, let the cut cookies thaw at room temperature!
This sugar cookie recipe needs to chill for at least two hours! You can chill it overnight too! If you are chilling longer than 2 hours I recommend putting the wrapped dough discs in an airtight container or ziplock bag to ensure no air can get to it and dry it out!
After you roll & cut the sugar cookies you will have some scraps leftover. You absolutely can (and should) re-shape the dough into a flat disc, roll it out and cut more shapes. You can roll and cut the dough 3 times (two re-rolls), before it’s not a good idea anymore. That means, with the two discs you can roll and cut 6 times total (3 for each disc)!
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
The Best Cut Out Sugar Cookie Recipe
Video
Equipment
Ingredients
Sugar Cookies:
- 2 ¾ cups all-purpose flour*
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup salted butter (softened)
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
Sugar Cookie Frosting
- 4 cups powdered sugar
- 3 Tablespoons whole milk (room temperature)
- 2 ½ Tablespoons light corn syrup
- ½ teaspoon pure vanilla extract
- gel food coloring (optional)
Instructions
Make the Sugar Cookie Dough
- Combine the flour, baking powder and salt in a small bowl. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugar together on high speed for 1 minute.
- Then, add the vanilla and eggs and beat on high speed for an additional 1 minute, until the mixture is light and fluffy.
- Add the dry ingredient mixture to the wet ingredients and beat until just combined.
Chill the Dough
- Divide the dough into two equal portions.
- Then shape each portion of dough into a round, flat disc and wrap tightly with plastic wrap.
- Chill in the refrigerator for at least 2 hours. I prefer to chill overnight. (You can chill for up to 2 days before baking)
Roll & Cut The Sugar Cookies
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Line two to four large baking sheets with parchment paper or silicone baking mats, set aside.
- Remove one disc of dough from the refrigerator, put it on a lightly floured surface and let it sit at room temperature for up to 5 minutes to soften slightly.
- Roll the dough into to ½” or ¼” thickness (based on your preference).
- Use your favorite cookie cutter shapes and cut out the dough and place them 1” apart on the prepared cookie sheets.
- Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total).
Decorate With Sprinkles Only (No Frosting)
- Use a pastry brush and brush the cookies with a little bit of milk or cream. Then decorate with sprinkles, which will stick to the milk/cream.
Bake & Cool
- Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges.
- Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Repeat with second disc of dough.
Make the Sugar Cookie Frosting
- Once the sugar cookies have cooled completely, make the frosting. Combine all frosting ingredients in a medium bowl and whisk to combine.
- If using food coloring, separate frosting into smaller bowls and add 1-2 drops of gel food coloring and stir to combine.
- Place each color in a disposable piping bag fitted with your tip of choice.
- Once cookies are completely cooled, decorate the cookies.
- Let decorated cookies sit at room temperature for at least 3 hours, or until the frosting is completely hardened. Chilling them in the refrigerator helps speed up the setting process.
- Store in an airtight container or on a plate wrapped in plastic wrap at room temperature or in the refrigerator.
Notes
- Once the frosting is hardened, store the sugar cookies in an airtight container at room temperature. If you are stacking them, I recommend separating the layers with parchment paper or wax paper. They hold up well on a cookie tray, just be sure to wrap it well in plastic wrap!
- Decorated sugar cookies last up to two months in the freezer as long as they are stored in an airtight container and/or wrapped very well.
- Undecorated sugar cookies (baked but not frosted) can last even longer in the freezer. Just thaw them at room temperature before decorating.
- Salted butter. unsalted butter is a good substitute.
- Granulated sugar. use white sugar or organic cane sugar
- Vanilla extract. Please always use pure vanilla extract (not imitation) for the best results. You could substitute 1 tsp of the vanilla extract with another extract (almond, lemon, etc.) to give the sugar cookies a different flavor.
- Eggs. Make sure your eggs are fresh and at room temperature! To get them to room temperature fast, simply put them in a bowl of warm water.
- All-purpose flour. If your flour is a little lumpy you may want to sift it. You can use pastry flour or bread flour with great results as well! You could also use all-purpose gluten-free flour!
- Whole Milk. heavy cream and half and half are good substitutes.
- Light Corn Syrup. If you want beautiful, shiny tops that harden perfectly you really cannot leave out the corn syrup in this recipe.
- Gel Food Coloring. I suggest using gel food coloring! The colors are vibrant and it doesn’t effect the texture of the frosting.
- These AmeriColor Gel Food Colors have become my absolute favorite! I LOVE the squeeze bottle because they are not messy and don’t dry out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! I have been making cut outs with my granddaughter for 4 years(many years prior as well) and this year she said “Grandma don’t loose this recipe! ” Rest assured I won’t!
That is so sweet! I’m so glad she loved them!
Can I make the dough and refrigerate a couple days before cutting out with cookie cutters?
Yes absolutely.
There are so many comments and I don’t see a way to search them. Do you recall if anyone has tried an egg substitute?
Hey Karra! That is amazing feedback! I will make sure to add that feature to my website in an upcoming site redesign in the works. Many have used egg substitute with great results.
These were amazing! Thank you!
Thank you Allison! I’m so glad you love them as much as we do!
I’m working on the icing and it doesn’t taste good ! All I taste is confectioner sugar , does corn syrup get old ? Mine is yellow color ?
Yes, corn syrup has an expiration date for sure. It should be clear not yellow.
I’m using unsalted butter. Should I add more salt to the recipe? Thanks
You shouldn’t need to, but you could add a pinch.
The cookies taste delicious and I love that it’s not too sweet. However, I don’t have corn syrup on hand and we don’t use corn syrup regularly, what would be the best alternative for that?
Honey is a great substitute!
I am not seeing how much butter we are supposed to have? It was left off the list of cookie ingredients.
It is in the recipe card, you use 1 cup salted butter.
Does this icing completely harden like royal icing, to the point where it’s almost crunchy? Or does it form more of a barrier, and is soft when you bite into them?
It hardens but it still soft (if that makes sense)!
Just made these last night (haven’t iced yet). One thing I noticed, these weren’t as sweet as other sugar cookies I have made previously. I know icing will change that but did anyone else notice that? Is that normal or am I crazy, lol. I know I measured everything correctly to.
I purposely developed a sugar cookie recipe where the flavor of the cookie really shined and wasn’t just overpowered by too much sugar! The frosting also definitely makes them sweeter!
This recipe is the best! I chilled overnight and had NO trouble cutting shapes. The taste? Just like you were 5 years old again! If you follow this recipe step by step, there is no chance you’ll be disappointed!
PattiO in GA
Thank you so much Patti!!