Cut-Out Sugar Cookies

This recipe for Cut-Out Sugar Cookies are a festive classic, featuring a simple cookie dough that is rolled and cut out into shapes.

What are sugar cookies?

Most cookies have sugar, so what sets these apart?

There are two main types of sugar cookies: sturdy cookies that can be decorated, like these, and soft cookies such as Lofthouse-style cookies or snickerdoodles.

Why you'll love this recipe

This small-batch recipe for sugar cookies is:

Simple to make: with minimal ingredients, it's an easy recipe to whip up.

Not terribly sweet: although there is sugar in the cookies, it's not cloyingly sweet, even with the icing.

Holds its shape: the dough rolls out well, making it easy to cut-out different shapes, and doesn't spread after baking.

Ingredients you'll need

For the cookies:

• all-purpose flour: regular plain flour
• granulated sugar: don't use powdered sugar/icing sugar in place of granulated sugar
• unsalted butter: if using salted butter, omit the salt
• sea salt: fine sea salt, to balance the flavor
• baking powder: acts as a leavener and adds a little lift and lightness to the cookies
• large egg: acts as a binder and adds moisture and tenderness to the cookie dough
• vanilla extract: adds flavor to the cookies; you can use rum or a different alcohol if you wish

For decorating:

• powdered sugar: also known as icing sugar or confectioner's sugar; is superfine with cornstarch or tapioca starch mixed in; helps to stabilize the icing
• meringue powder: a dry mixture of powdered pasteurized egg whites, sugar, and/or cornstarch; also helps to lighten up the icing and give it structure; you can find meringue powder in specialty baking stores or craft stores
• vanilla extract
• whole milk: or water, or lemon juice
• assorted sprinkles: or candies, or sanding sugar

You can find these ingredients at your local grocery store or specialty baking goods store.

How to make sugar cookies

Make the sugar cookies

Sift flour, salt and baking powder into a bowl and set aside.

In a stand mixer bowl fitted with a paddle attachment, add in softened butter and sugar and cream on medium speed until light and fluffy.

Add the egg and vanilla extract to the butter and sugar mixture. Beat until combined.

Lower the speed of the mixer and gradually add in the flour. Mix until incorporated.

Remove dough from the mixer and flatten into a disc.

Wrap the disc with plastic wrap and place into the fridge for at least 20 minutes.

Preheat oven to 325F.

Remove the cookie dough disc from the refrigerator.

Prepare a baking sheet or cookie sheet with parchment paper.

On a large piece of parchment paper dusted with flour, place the cookie dough onto it and use a rolling pin to flatten and roll out the dough to about ⅛" thickness.

Cut out shapes with your choice of cookie cutters.

Carefully transfer the cut out cookies with an offset spatula onto the prepared baking sheet.

Reroll scraps of dough and repeat until all the dough has been used up.

Bake cookies at 325F for about 10-12 minutes, until the edges are slightly golden, but not darkened. Rotate the pan halfway through.

Let cookies cool on the sheet for 5 minutes and transfer to a wire rack to cool completely. 

Once completely cool, decorate the sugar cookies with royal icing.

Make the royal icing

In a clean stand mixer bowl with whisk attachment, add in powdered sugar, meringue powder, and vanilla extract. 

Begin beating, adding in about 1 tablespoon of water, until a thick paste forms. Increase the mixer speed, beating until thick and fluffy, about 7-8 minutes.

Note: If the icing is too thick, continue to add a little more water at a time, until it is thick enough to draw a "figure 8" in the bowl. (It should keep its shape). If the icing appears too thin, add a little more powdered sugar sugar to thicken.

Take about half of this first "thicker" icing and place it into a piping bag with a thin tip.

With the second half, place a damp paper towel over and cover it with a plate until you're ready to use it.

Decorate the cookies

Decorate the cookies by piping a border around the edges of the cookie using the "thicker" icing.

When you've completed piping the borders, add any leftover icing into the reserved second half and add a little more water to it. This will thin out the icing and make it more runny. Be careful not to make it too runny or else it will spread over the borders of your cookies.

Fill a clean squeeze bottle or piping bag with this 2nd "thinner" icing and fill in the cookies.

Be sure not to overfill the cookies and use a toothpick to smooth out any imperfections and pop any bubbles.

Add sprinkles to the cookies (if desired).

Allow cookies to air dry for at least 6 hours.

Place decorated sugar cookies in an airtight container at room temperature and enjoy for up to 1 week. 

How to store

Store the baked and decorated cookies in an airtight container at room temperature for up to 1 week.

Cookies may be frozen in an airtight container for up to 1 month.

Expert tips

Cookies:

Make the dough ahead of time and refrigerate for up to 3 days or freeze for up to 1 month.

The bake time will depend on how large or small the cookies are: smaller cookies will require less baking time, and vice-versa; as well as how your hot or cold your oven runs.

For pale cookies, you'll want to start checking on the cookies close to the 8 minute mark. 

If the dough is too sticky, dust with flour. You may need to chill the dough in the fridge (for about 10 minutes) in between re-rolling the scraps.

Royal icing:

It's easier to start with less water when adding it into the powdered sugar/meringue powder mix. That way, you can control the viscosity of the icing.

You can add gel color to the icing to tint the royal icing, if you wish.

Other festive cookie recipes you may like

Matcha Snickerdoodle Cookies

Chocolate Peppermint Crinkle Cookies

Matcha Thumbprint Cookies (Small Batch)

Chocolate Peppermint Bark Cookies

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Sugar Cookie recipe adapted from Martha Stewart
Royal icing recipe adapted from Tessa Sam (Sweet Bake Shop)