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A batch of decorated cut out sugar cookies on a white plate on a wooden background.

Cut Out Sugar Cookies

These are the best Cut Out Sugar Cookies for making decorated cut out shapes with perfect edges. These iced sugar cookies bake up soft, chewy, flavorful, and are easy to make with just 6 ingredients.  

Course Dessert
Cuisine Holiday
Keyword best sugar cookie recipe, best sugar cookies, christmas cookies, christmas sugar cookies, easy sugar cookie recipe, homemade sugar cookies, royal icing, sugar cookie recipe
Prep Time 1 hour 30 minutes
Cook Time 36 minutes
Chill Time 45 minutes
Total Time 2 hours 6 minutes
Servings 32 cookies (depending on the size of your shapes)
Calories 166 kcal
Author Kelly

Ingredients

  • 2 1/2 cups sifted gluten-free 1-to-1 baking flour , you can also sub with all purpose flour if you're not gluten-free
  • 3/4 cup granulated superfine sugar , you can also sub with another granulated sugar or granulated sweetener such as Lakanto monk fruit sweetener, Swerve or other sweetener of choice for a lower sugar option.
  • 1/4 teaspoon fine sea salt
  • 1 cup vegan butter , you can also use unsalted butter or ghee, softened and cut into 1/2-inch pieces,
  • 2 Tablespoons vegan cream cheese , softened. You can also use regular cream cheese ifyou're not dairy-free
  • 2 teaspoons pure vanilla extract

For Decorating Cookies:

  • Royal Icing or Frosting in various colors
  • Sprinkles

Royal Icing

  • 4 cups sifted powdered sugar or powdered sweetener of your choice , such as Lakanto powdered monk fruit sweetener or Powdered Swerve for a lower sugar option
  • 3 Tablespoons meringue powder
  • 1/2 teaspoon pure vanilla extract
  • 6-8 Tablespoons warm water less for stiff icing and more for thin icing
  • Gel food coloring optional

Instructions

  1. In a stand mixer fitted with the paddle attachment turned to low speed, mix the flour, sugar, and salt together until combined.
  2. Add butter, one cube at a time, and mix until the dough looks crumbly and slightly wet, about 2 minutes.
  3. Add the vanilla and cream cheese, and beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
  4. Gather the dough with your hands, and knead just until it sticks together. Divide the dough in half and shape into discs. Wrap each half in plastic and chill in the refrigerator for at least 45 minutes (or up to 2 days).
  5. Line two large baking sheets with parchment paper. Set aside. When ready to roll, remove and unwrap one dough disc from the fridge.
  6. Place a large piece of parchment paper on a flat surface, then put the dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll the dough into 1/4 inch thickness (1/8 inch for thinner cookies). Place the rolled out dough with parchment paper in the freezer for 10 minutes. Grab the other dough ball and repeat.
  7. Remove the first dough sheet from the freezer and remove the top parchment paper. Cut into shapes with cutters of your choice. Place cut cookies on lined baking sheets, about 1 inch apart and place in freezer again for 10 minutes (to prevent spreading). Repeat with the other dough sheet and any scraps.
  8. Preheat oven to 375° F.
  9. Bake cookies, one sheet at a time, on the middle rack for 8-10 minutes, rotating the pan halfway, or until edges are light golden brown (do not overbake).
  10. Allow cookies to cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely.
  11. Frost or decorate cookies as desired.

For royal icing:

  1. eat all ingredients together until icing forms peaks, about 7 minutes. Tint with gel food coloring as desired and frost cookies.

Recipe Notes

*Total time includes chilling

Adapted from America's Test Kitchen

How to store:

  • Fridge: Store cookies in an airtight container in the refrigerator for up to a week. 
  • Long-Term Storage: To keep cookies fresh longer, freeze cookie dough for up to 2 months, allowing for quick baking whenever a sweet craving strikes. Add a slice of bread to the storage container to maintain moisture.
  • Freezing Decorated Cookies: Freeze decorated cookies in a single layer before stacking to prevent smudging.

Freezing Cookie Dough

  • Portioning Dough: Freeze individual cookie dough balls for quick, on-demand baking.
  • Thawing Instructions: Thaw dough in the refrigerator overnight for easy handling.
  • Pre-cut and Freeze: Cut out cookie shapes, freeze on a baking sheet, then transfer to a bag for convenient baking.

Storing Decorated Cookies

  • Layering with Parchment: If stacking decorated cookies, place parchment paper between layers to preserve intricate designs.
  • Avoid Humidity: Store decorated cookies in a cool, dry place to maintain the icing's texture and prevent sogginess.
Nutrition Facts
Cut Out Sugar Cookies
Amount Per Serving (1 cookie (with icing))
Calories 166 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Carbohydrates 27g9%
Sugar 19g21%
Protein 1g2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.