A good cut-out sugar cookie is a holiday workhorse — soft, buttery, lightly sweet, and a blank canvas for icing, sprinkles, or sanding sugar. These hold their shape in the oven, so your stars stay stars and your snowflakes keep their points, which makes them perfect for decorating with kids or for a cookie exchange.
The recipe is forgiving, but a couple of small habits — chilling the dough and pulling the cookies before they brown — are what separate bakery-quality cookies from flat, crisp ones.
Why This Works
Creaming the butter and sugar until light beats air into the dough for a tender crumb, while a touch of baking powder gives just enough lift without puffing the cookies out of shape. Chilling firms the butter so the cookies keep their crisp edges and fine cut-out details instead of spreading. Baking just until the edges turn the palest gold leaves the centers soft and keeps that classic buttery flavor front and center.
Ingredient Notes & Substitutions
- Butter: Use real, softened unsalted butter for the best flavor and a tender texture.
- Almond extract: Optional, but a small amount adds that “bakery” flavor. Vanilla alone is the classic choice.
- Sugar: Granulated sugar keeps these crisp-edged and tender. Save coarse sanding sugar for decorating.
- Flour: Spoon and level it — too much flour makes the cookies dry and crumbly.
Tools You’ll Need
Classic Sugar Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp almond extract optional
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs, vanilla, and almond extract (if using) and mix until combined.
- Gradually stir in the dry ingredients until a dough forms, being careful not to overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour to make rolling easier.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to 1/4-inch thickness. Cut with cookie cutters and place on the prepared sheets, 1 inch apart.
- Bake 8–10 minutes, until the edges are lightly golden. Cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Common Mistakes to Avoid
- Skipping the chill: Soft, warm dough spreads and loses its detail. Chill at least an hour before rolling and cutting.
- Overbaking: Once the edges brown, the cookies turn crisp and lose their soft centers. Pull them at pale gold.
- Uneven rolling: Roll to a consistent thickness so every cookie bakes at the same rate.
Variations
- Citrus: Add a teaspoon of lemon or orange zest to the dough for a fresh, bright flavor.
- Decorated: Finish with royal icing, sprinkles, or sanding sugar once fully cooled.
- Sandwich cookies: Spread jam or buttercream between two cookies for a fancier treat.
Storage
Store baked sugar cookies in an airtight container at room temperature for up to a week. The unbaked dough freezes well for up to 3 months — just thaw it in the fridge before rolling. Baked, undecorated cookies can also be frozen and decorated later, which makes them great for getting ahead during a busy holiday season.
Frequently Asked Questions
Why did my sugar cookies spread?
The dough was too warm going into the oven. Chill it well, and refrigerate the cut shapes for a few minutes if your kitchen is warm.
Do I really have to chill the dough?
Yes — chilling is what keeps the cookies from spreading and helps them hold crisp, detailed shapes.
Can I freeze them?
Both the dough and the baked cookies freeze well for up to 3 months.
What’s the best icing for decorating?
Royal icing sets firm and holds detail, which is ideal for piping. Buttercream is softer but delicious if you’re not stacking the cookies.
If you love holiday cookies, our Classic Gingerbread Cookies are a must-try, and our festive Peppermint Bark makes a perfect homemade gift alongside a tin of these sugar cookies.
See the full kitchen lineup on our Tools & Equipment page.
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