The BEST Sugar Cookies

I’m excited to share the absolute best cut out sugar cookies you can bake right in your own kitchen! These cookies are the perfect balance: dense and chewy with just the right amount of crisp edges and a soft, tender center. Every bite feels like a tiny celebration. Grab whatever cookie cutters you love and get ready to have fun shaping some delicious treats. Whether you like them plain or frosted, these cookies always turn out amazing!

How to Make the Best Cut Out Sugar Cookies

Hi friends, it’s Lisa! Ready to bake the absolute best cut out sugar cookies? I’m sharing my favorite recipe that works for any holiday, party, or just because. Every home deserves a chewy, tender sugar cookie recipe that’s simple to make and always delicious. These cookies are super versatile—you can pile on fluffy buttercream, get creative with royal icing, or just sprinkle some colored sugar on top for an easy pop of fun.

Let’s jump right in and make some of the tastiest cut out sugar cookies you’ll ever taste!

This recipe has been a household favorite for years. I’ve tweaked it to give you that perfect chewy texture with rich buttery flavor and a soft bite you’ll crave. Ready to bake beautiful batches? Let’s get started!

The best part? These sugar cookies come together with ease. Want a simple dessert? Just sprinkle sparkly colored sugar before baking. Hosting a party? Break out the frosting and have a decorating session with the kids! The dough comes together quickly, so you spend less time prepping and more time decorating—or sneaking those fresh, warm cookies before anyone else gets to them. (Yes, that happens in my house!)

Honestly, who doesn’t love sneaking a fresh-baked cookie? 🙂

How to make the best cut out sugar cookies:

Here are some handy tips and tricks that will make this recipe easy and foolproof:

• Use room temperature ingredients: This step is a game changer! When eggs and butter aren’t cold, they combine better, giving you smooth dough and softer cookies. Let them sit out for about 30 minutes before you start mixing.
• Mix vanilla and almond extracts: Here’s my little secret for extra flavor—use 1 1/2 teaspoons vanilla extract and just a tiny 1/4 teaspoon almond extract. Don’t worry, these cookies won’t taste like almonds; it just adds a lovely depth.
• Chill the dough before rolling: Waiting isn’t always fun, but chilling the dough for at least an hour really helps the cookies hold their shape during baking and lets the flavors shine. Short on time? Freeze the dough for 30 minutes instead—you’ll be amazed at the difference!

Step One: Beat the butter and sugar until they just come together.

Here’s a tip: don’t overbeat the butter and sugar until fluffy. Mix just until everything comes together. This keeps your cookies wonderfully dense and chewy—perfect whether you decorate, sandwich them with jam, or enjoy them plain.

Step Two: Add the egg, vanilla, and almond extracts.

Make sure your egg is at room temperature to blend easily and smoothly. The combo of vanilla and almond extracts is my special bakery trick for richer, deeper flavor without changing that classic sugar cookie taste. It’s a subtle but lovely boost!

Step Three: Scrape down the sides of the bowl and add flour and salt.

Use a rubber spatula to scrape the bowl sides so every bit of buttery goodness gets mixed in evenly. Then add your flour and salt and stir gently just until the dough forms and no flour streaks remain. Don’t overmix here—our goal is tender dough that rolls out easily and holds its shape.

Step Four: Shape the dough into a flat oval disk and chill it.

Pat the dough into a flat oval shape. Don’t worry if it feels soft—that’s normal, and it will hold together fine. Wrap it tightly with plastic wrap or place in a sealed bag, then chill in the fridge at least an hour or up to 24 hours if you want to prep ahead. If chilled longer, take it out about 30 minutes before rolling so it softens just right.

Step Five: Preheat your oven to 350°F and line baking sheets with parchment paper.

You probably know this, but parchment paper really makes a big difference. It helps cookies bake evenly, lets edges crisp up just right, and keeps them from sticking or breaking when you move them around. Definitely worth the extra step!

Step Six: Roll dough on a floured surface to about 1/4 inch thick and cut out cookies.

Flour your work surface generously so the dough doesn’t stick. Roll it out to about 1/4 inch thick—I usually eyeball it, but if you want a hand, rolling pins with thickness guides are fantastic helpers. Grab your favorite cookie cutters and have fun cutting shapes.

Here’s a little trick: for cookie cutters with delicate or detailed designs, pop your cut shapes in the freezer for about 10 minutes before baking. This helps the cookies keep sharp, clean edges and stops spreading so they look perfect.

Feeling festive? Sprinkle colored sugar or nonpareils on the cookies right on the baking sheet before baking. It adds a fun sparkle without any fuss.

Step Seven: Bake cookies for 8 to 12 minutes until edges turn golden. Let cool before frosting.

How do you know when sugar cookies are perfectly baked?

Here’s the golden rule: don’t overbake! Overdone cookies dry out and lose that soft chew we all love. You want to pull them from the oven right when the edges turn a beautiful golden color but the centers still feel soft and tender to the touch. That’s how you get cookies with crispy edges and that melt-in-your-mouth chewy center every single time.

Since ovens can vary, keep a close eye on your first batch. Once you see golden edges, don’t wait—take them out before the center firms up too much.

Storage Tips

After baking, store your sugar cookies in an airtight container at room temperature. They’ll stay soft and chewy for about 3 to 5 days—perfect for a week of treats! If you want to keep them longer, pop them in the freezer. Wrapped well, they can last up to 3 months. Just thaw at room temperature before enjoying.

Make-Ahead Tips

This dough is great to make ahead! Chill it in the fridge for up to 24 hours or freeze the shaped cookies before baking. When you’re ready, thaw in the fridge and bake as directed. It’s such a timesaver when holiday baking gets busy.

Variations

• Lemon Sugar Cookies: Swap out the vanilla and almond extracts for fresh lemon zest and a teaspoon of lemon juice for a bright twist.
• Chocolate Sugar Cookies: Add 2 tablespoons of unsweetened cocoa powder to the flour for a cocoa-kissed version.
• Spiced Sugar Cookies: Stir in 1 teaspoon cinnamon and 1/2 teaspoon nutmeg for cozy fall flavors.

Serving Suggestions

These sugar cookies pair wonderfully with a tall glass of cold milk or a warm cup of coffee. For parties, arrange them on a festive platter topped with colorful frosting and sprinkles. They also make fantastic edible gifts—pack them in pretty boxes or bags and share the love!

FAQs

• Can I use salted butter? Yes, but reduce the added salt to 1/4 teaspoon so your cookies don’t become too salty.
• Why is my dough too sticky? Try chilling it longer in the fridge. If it’s still sticky, sprinkle a little extra flour when rolling out.
• Can I freeze the dough? Absolutely! Wrap well and freeze for up to 3 months. Thaw in the fridge overnight before rolling.
• How do I keep cookie shapes from spreading? Chill dough well before rolling, and freeze cut shapes for about 10 minutes before baking.