Classic Sugar Cookies Recipe
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How to make the perfect Classic Sugar Cookies for any holiday or occasion. This simple cut-out cookie recipe makes a tender and perfectly sweetened cookie that can be decorated with decorative sugar, glaze, or frosting!
This Classic Sugar Cookies Recipe have been my favorite since childhood. Each year I make two batches, one with colored sugars and one with frosting and sprinkles. They can be a bit time consuming, but the dough can be made ahead of time and left in the refrigerator for several days or even frozen for up to three months.
This year I even made them with a simple glaze.
Classic Cut-out Sugar Cookies are perfect anytime of year! Pink hearts for Valentine’s Day, bunnies and eggs for Easter, spiders and pumpkins for Halloween, the possibilities are endless!!
How to Make Cut-Out Sugar Cookies:
Beat the butter, shortening, eggs, and vanilla together in a large bowl.
Blend in flour, baking powder, and salt.
Cover or wrap in plastic wrap and chill for at least 1 hour.
When ready to bake, remove the dough from the refrigerator.
Preheat the oven to 400 degrees. Line three baking sheets with parchment paper and set aside.
Cut the dough in half, set the other half off to the side, and roll the dough one-eighth inch thick on a lightly floured surface.
Cut into desired shapes making sure to keep the cuts as close as possible.
Remove the excess dough and carefully remove the cut-outs.
Place on the prepared baking sheets and sprinkle with sugar and/or sprinkles, if using…..
Leave plain if you will be frosting your cookies.
Bake for 6 – 8 minutes or until lightly browned on the edges.
Do Not over bake your cookies unless you like crunchy cookies!
Remove cookies from the baking sheet and place on a cooling rack. Cool completely before frosting.
I dare you to just eat one!
These Cut-out Sugar Cookies are crisp around the edges, and soft and tender on the inside…YUM!!
How do I frost my Cut-out Sugar Cookies?
This is my favorite Buttercream Frosting recipe that I use on cookies and cupcakes!
How do I glaze my cookies?
With this amazing Cookie Glaze recipe of course!
Recipe Notes & Tips
- If your cookies are thicker than 1/8th inch they will take longer to bake, so keep an eye on them!
- My cookies took 6 minutes to cook, 7 minutes was darker than I wanted.
- Once you have cut out your shapes, roll unused dough into a ball and set aside. Continue cutting shapes out of the remaining fresh dough. Re-roll all of the used dough together and cut out additional shapes. The more your roll your dough, the tougher your cookies will be so keep those cuts close together to minimize your scraps.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Large Mixing Bowl
- Measuring Cups
- Hand Mixer
- Silicone Spatula
- Rolling Pin
- Parchment Paper
- Baking Sheet
- Wire Cooling Racks
Additional Holiday Cookies that your family will love
- Candy Cane Cookies – Show above
- Snowballs aka Russian Teacakes – Shown above
- Chocolate Mocha Cookies – Shown above
- Caramel Cream Sandwich Cookies
- Triple Chocolate Peppermint Cookies
- Grinch Sugar Cookies – no rolling required
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Enjoy!!
Cut-out Sugar Cookies
Ingredients
- 0.5 cup unsalted butter, softened
- .25 cup shortening you can omit the shortening and use all butter if preferred
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
Instructions
- Beat the butter, shortening, eggs, and vanilla together in a large bowl.
- Blend in flour, baking powder, and salt.
- Cover or wrap in plastic wrap and chill for at least 1 hour.
- When ready to bake, remove the dough from the refrigerator. Preheat the oven to 400 degrees. Line three baking sheets with parchment paper and set aside.
- Cut the dough in half, set the other half off to the side, and roll the dough 1/8th-inch thick on a lightly floured surface.
- Cut into desired shapes making sure to keep the cuts as close as possible.
- Remove the excess dough and carefully remove the cut-outs. Place on the prepared baking sheets and sprinkle with sugar and/or sprinkles, if using. Leave plain if you will be frosting your cookies.
- Bake for 6 – 8 minutes or until lightly browned on the edges. Do Not over bake your cookies unless you like crunchy cookies!
- Remove cookies from the baking sheet and place on a cooling rack. Cool completely before frosting.
Notes
- If your cookies are thicker than 1/8th inch they will take longer to bake, so keep an eye on them!
- My cookies took 6 minutes to cook, 7 minutes was darker than I wanted.
- Once you have cut out your shapes, roll unused dough into a ball and set aside. Continue cutting shapes out of the remaining fresh dough. Re-roll all of the used dough together and cut out additional shapes. The more your roll your dough, the tougher your cookies will be so keep those cuts close together to minimize your scraps.
- Nutrition Facts do not include frosting/glaze/sugar toppings.
G’day and how cute, true!
It wouldn’t be Christmas or Christmas in July without sugar cookies too!
Cheers! Joanne
Foodie Friends Party
Cheers! Joanne