Best Cut Out Sugar Cookie Recipe With Frosting

I love my cutout sugar cookies recipe. My cookie dough blends all-purpose flour, unsalted butter, white sugar, baking soda and salt to create soft, chewy cookies that maintain their form. Topped with a frosting made from powdered sugar, pasteurized egg whites, cream of tartar and vanilla, they become delightful treats.

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I’ve experimented with a bunch of cookie recipes before, but this one really caught my eye the moment I saw it. I love creating cookies that not only taste incredible but look fabulous, and this Best Cut Out Sugar Cookie Recipe with Frosting does exactly that.

I start by mixing 2 3/4 cups all-purpose flour with 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, plus 1 cup unsalted butter, 1 1/2 cups white sugar, one large egg, and a splash of vanilla extract. The dough comes out soft, chewy and holds its shape perfect for cutout designs.

The frosting is next level too — made with 4 cups sifted powdered sugar, 2 pasteurized egg whites, 1/2 teaspoon cream of tartar, another teaspoon of vanilla extract and just enough water to get the right consistency. It’s a treat that any fan of Easy Sugar Cookies and even a Christmas Sugar Cookie recipe can’t resist.

Why I Like this Recipe

I really love this recipe because:

1. I appreciate how the cookies hold their shape when I cut out fun designs. It makes decorating them super easy.
2. The cookie dough turns out soft and chewy, which totally reminds me of my childhood treats.
3. I enjoy the frosting; it’s delicious and hardens into a shiny finish that makes each cookie look extra special.
4. Overall, the recipe is simple and fun to follow, so baking feels like a cool project with friends and family.

This is hands down the best cut out sugar cookie recipe I’ve ever tried! The cookies come out soft, chewy, and they actually hold their shape when you cut them out. The frosting is awesome too — it’s super tasty and hardens into a beautiful shiny finish. I love that it turns a simple cookie into something that looks as good as it tastes.

Ingredients

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All-purpose flour: Provides carbohydrates for energy and structure in the cookies.
Unsalted butter: Delivers rich flavor and tender texture with healthy fat.
White sugar: Adds sweetness and crisp texture, although not a health food.
Egg: Offers protein and helps bind ingredients into a perfect cookie.
Powdered sugar: Smooth, sweet, and ideal for frosting consistency.
Pasteurized egg whites: Light, protein-packed, and stabilizes the creamy frosting.
Vanilla extract: Enhances flavor with a sweet aromatic note perfect for cookies.
Baking soda: Helps cookies rise and reach a perfect tender texture.
Baking powder: Slightly boosts the dough for an airy cookie crumb.

Ingredient Quantities

2 3/4 cups all-purpose flour (for the cookie dough)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups white sugar

1 large egg

1 teaspoon vanilla extract

4 cups powdered sugar, sifted (for the frosting)

2 pasteurized egg whites

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

2 to 4 tablespoons water (start with 2 and add more if needed)

How to Make this

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1) Preheat your oven to 350°F and line a baking sheet with parchment paper. In a bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
2) In a large bowl, cream 1 cup unsalted butter (softened) with 1 1/2 cups white sugar until it becomes light and fluffy.
3) Beat in 1 large egg and 1 teaspoon vanilla extract into the creamed mixture until well combined.
4) Slowly mix in the dry ingredients from step 1 into the butter mixture. Be careful not to overmix or the cookies might turn out tough.
5) Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour. This step helps the cookies hold their shape when cut out.
6) On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Then cut out your favorite shapes using cookie cutters.
7) Place the cut out cookies onto the prepared baking sheet and bake them in your preheated oven for 8 to 10 minutes until the edges are lightly golden.
8) Take the cookies out of the oven and let them cool completely on a rack.
9) For the frosting, beat 2 pasteurized egg whites with 1/2 teaspoon cream of tartar in a clean bowl until they become foamy.
10) Gradually add 4 cups sifted powdered sugar while beating, then mix in 1 teaspoon vanilla extract and 2 to 4 tablespoons water (start with 2 and add more if needed) until the frosting reaches a smooth consistency. Spread or drizzle the frosting on your cooled cookies and enjoy!

Equipment Needed

1. Oven (for preheating to 350°F)
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl (to whisk together the dry ingredients)
5. Whisk
6. Large mixing bowl (to cream the butter and sugar)
7. Electric mixer
8. Measuring cups and spoons
9. Plastic wrap
10. Refrigerator
11. Rolling pin
12. Cookie cutters
13. Cooling rack
14. Clean bowl (to beat the egg whites for the frosting)

FAQ

Q: How do I get the perfect cookie cutout shape?

A: Make sure your dough isnt too soft by chillin it for a bit before rollin it out, that helps keep the shapes neat when you cut them.

Q: What if my frosting is too thick?

A: If your frosting is too thick, just add a smidge more water a teaspoon at a time until it reaches a smooth consistency for spreading.

Q: Can I use margarine instead of butter?

A: You can try margarine but the flavor and texture might be a bit different, so i recommend stickin with butter if you want that classic taste.

Q: How do I make sure my cookies dont spread too much?

A: Keeping your butter soft, but not melted, and chillin your dough for about an hour before baking helps the cookies keep their shape.

Q: Can I store these cookies for later?

A: Sure, store them in an airtight container at room temperature for a few days, or freeze them for longer storage, just defrost before eatin.

Best Cut Out Sugar Cookie Recipe With Frosting Substitutions and Variations

Unsalted butter: You can swap the unsalted butter with an equal amount of margarine or even coconut oil. Keep in mind that coconut oil can add a slight coconut flavor to your cookies.
Egg: In place of the egg, try using 1/4 cup unsweetened applesauce. This works pretty well in cookie dough, but it might make the texture a bit softer.
White sugar: For a more natural option, you can use coconut sugar instead of white sugar. Use the same amount, though expect a slightly darker color in your cookies.
Powdered sugar (for frosting): If you run out of powdered sugar, you can make your own by blending granulated sugar until it reaches a fine, powdery consistency. Just be careful not to over-blend.

Pro Tips

1. Make sure you don’t overmix the dough once you add the dry ingredients because you don’t want your cookies turning out tough. If you mix too much, you’ll end up with a chewy mess instead of the perfect crisp edge.
2. Chill your dough for at least an hour; if you can leave it a bit longer, it helps the cookies hold shape better when you’re cutting them. Sometimes letting it rest overnight can even improve the texture and flavor.
3. When you’re rolling out the dough, lightly flour your surface to prevent it from sticking but don’t go overboard on the flour or you might dry out your dough.
4. For the frosting, add water gradually. Everyone’s different so start with the amount suggested and then add little extra if it’s too stiff, this way you can avoid a runny frosting that just won’t hold its shape.

Best Cut Out Sugar Cookie Recipe With Frosting

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

210

kcal

Equipment: 1. Oven (for preheating to 350°F)
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl (to whisk together the dry ingredients)
5. Whisk
6. Large mixing bowl (to cream the butter and sugar)
7. Electric mixer
8. Measuring cups and spoons
9. Plastic wrap
10. Refrigerator
11. Rolling pin
12. Cookie cutters
13. Cooling rack
14. Clean bowl (to beat the egg whites for the frosting)

Ingredients

2 3/4 cups all-purpose flour (for the cookie dough)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups white sugar
1 large egg
1 teaspoon vanilla extract
4 cups powdered sugar, sifted (for the frosting)
2 pasteurized egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 to 4 tablespoons water (start with 2 and add more if needed)

Directions

1) Preheat your oven to 350°F and line a baking sheet with parchment paper. In a bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
2) In a large bowl, cream 1 cup unsalted butter (softened) with 1 1/2 cups white sugar until it becomes light and fluffy.
3) Beat in 1 large egg and 1 teaspoon vanilla extract into the creamed mixture until well combined.
4) Slowly mix in the dry ingredients from step 1 into the butter mixture. Be careful not to overmix or the cookies might turn out tough.
5) Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour. This step helps the cookies hold their shape when cut out.
6) On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Then cut out your favorite shapes using cookie cutters.
7) Place the cut out cookies onto the prepared baking sheet and bake them in your preheated oven for 8 to 10 minutes until the edges are lightly golden.
8) Take the cookies out of the oven and let them cool completely on a rack.
9) For the frosting, beat 2 pasteurized egg whites with 1/2 teaspoon cream of tartar in a clean bowl until they become foamy.
10) Gradually add 4 cups sifted powdered sugar while beating, then mix in 1 teaspoon vanilla extract and 2 to 4 tablespoons water (start with 2 and add more if needed) until the frosting reaches a smooth consistency. Spread or drizzle the frosting on your cooled cookies and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.