I’m excited to share my Best Easy Sugar Cookie Recipe that keeps cut out shapes perfectly intact with no spreading, and I’ll reveal the simple failproof trick behind it.

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I still can’t believe how simple these turned out to be. I tested a few tweaks until I had a dough that actually behaves, and now I keep calling it my Best Easy Sugar Cookie Recipe because the shapes stay crisp and the corners don’t melt away.

I use plenty of all-purpose flour and good unsalted butter so the texture is thick and soft, not flat and sorry. If you’ve ever searched for a Sugar Cookies Cut Out Recipe that won’t betray your decorating plans, this one’s it.

I’ll say more later, but trust me, you’ll want to try this soon.

Ingredients

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All purpose flour: gives structure and carbs, not much protein, keeps cookies soft
Cornstarch: lightens dough, makes edges tender, mostly starch no fiber
Baking powder: adds lift and airiness so cookies dont spread flat
Unsalted butter: rich in fat, gives flavor and tender crumb, creamy mouthfeel
Granulated sugar: sweetens and helps browning, adds slight crisp edges when baked
Egg plus yolk: binds, adds protein and richness, helps cookies hold shape
Vanilla extract: tiny amount boosts flavor, smells warm and familiar, not sweet
Milk: optional, adds moisture and makes dough a bit easier to roll

Ingredient Quantities

3 cups (375 g) all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (226 g) unsalted butter softened

1 cup (200 g) granulated sugar

1 large egg + 1 large egg yolk

2 teaspoons pure vanilla extract

1 tablespoon milk (optional)

Extra flour for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat. In a bowl whisk together 3 cups (375 g) all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder and 1/2 teaspoon salt until evenly mixed.

2. In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer. Scrape the sides so everything gets mixed.

3. Add 1 large egg and 1 large egg yolk plus 2 teaspoons pure vanilla extract to the butter mixture and beat until combined. If the dough looks dry, stir in up to 1 tablespoon milk, but only if needed.

4. Gradually add the dry ingredients to the wet and mix just until combined. Don’t overmix or you’ll make the cookies tough. The dough should be soft and workable, not runny.

5. Turn the dough onto a lightly floured surface and gently knead a couple times to bring it together. Divide into two discs, wrap each in plastic wrap and chill at least 1 hour or up to overnight. Chilling is key so they don’t spread.

6. Working with one disc at a time, roll between two sheets of parchment to about 1/4 to 3/8 inch thick for thick, soft cookies. If you must roll on the counter, dust with a little extra flour but use sparingly so cookies stay tender.

7. Cut shapes with cookie cutters and transfer them to the prepared baking sheet using a thin spatula. Space them about 1 inch apart. If shapes get soft, chill the tray 10 to 15 minutes before baking.

8. Bake 8 to 12 minutes at 350°F until edges are set and bottoms are just lightly golden. Watch closely near the end, they keep cooking a bit after you pull them out. Rotate the pan halfway for even baking if your oven runs hot.

9. Let cookies cool on the baking sheet 4 to 5 minutes, then move to a wire rack to cool completely before decorating or stacking. Store in an airtight container; placing a slice of bread in the container helps keep them soft for a couple days.

10. Quick hacks: roll the dough between parchment so you won’t need much extra flour, chill cut shapes to prevent spreading, and avoid overbaking if you want soft, thick cookies.

Equipment Needed

1. Oven you’ll set to 350°F (175°C)
2. 2 baking sheets, lined with parchment paper or silicone baking mats
3. Mixing bowls, a large one for creaming and a medium one for dry ingredients
4. Electric mixer (hand or stand), or a sturdy whisk if you’re doing it by hand
5. Measuring cups and spoons, plus a kitchen scale if you prefer weighing flour
6. Rubber spatula for scraping, and a whisk for initial dry mixing
7. Rolling pin and extra parchment for rolling between sheets
8. Assorted cookie cutters and a thin spatula or bench scraper to lift shapes
9. Wire cooling rack, plastic wrap for chilling dough discs and storing finished cookies

FAQ

Q: How long do I need to chill the dough? A: Chill at least 1 hour so it firms up and keeps its shape, overnight is even better, and you can freeze it for up to 3 months. Short on time? Pop it in the freezer 15 to 30 minutes but watch it so it doesnt get rock hard.

Q: What thickness should I roll the dough and how long do they bake? A: Roll about 1/8 to 1/4 inch (3 to 6 mm). Bake at 350°F (175°C) for roughly 8 to 12 minutes depending on size, pull them when edges are set and bottoms are just turning light golden, not brown.

Q: Why is there cornstarch in the recipe? A: Cornstarch makes the cookies extra tender and helps the cutters leave clean edges so your shapes look crisp instead of puffed or crumbly.

Q: My shapes spread or lose detail, what did I do wrong? A: Usually the dough was too warm or overworked. Chill it longer, use colder butter next time, roll between parchment (less extra flour), and avoid stretching the dough when lifting shapes.

Q: Can I add food coloring or flavor variations? A: Yes, use gel colors so you dont add extra liquid, and small extracts (almond, lemon) work fine but go easy because they can change texture. If you add milk, add just a teaspoon at a time.

Q: Can I freeze the dough or the baked cookies? A: Yes. Freeze cut shapes on a tray until firm then bag them (bake from frozen, add a minute or two). Baked cookies freeze well up to 2 to 3 months if airtight.

Easy Cut Out Sugar Cookies Recipe Substitutions and Variations

Butter (1 cup / 226 g): Replace with vegetable shortening 1:1 for sturdier, less-spread cookies; or use solid coconut oil 1:1 (there will be a light coconut note, so chill the dough to prevent extra spreading); vegan stick margarine works 1:1 too but may need extra chilling.
Granulated sugar (1 cup / 200 g): Swap for packed light brown sugar 1:1 for a moister, chewier cookie and slightly darker color; or use coconut sugar 1:1 for a caramel-y flavor, just watch the oven because it browns faster.
All-purpose flour (3 cups / 375 g): Use a 1-to-1 gluten-free flour blend by weight (pick one with xanthan gum) — texture can be a touch crumbly; or try whole wheat pastry flour 1:1 for nuttier flavor but expect slightly denser cookies.
1 large egg + 1 large egg yolk: For egg-free, use 3 tablespoons aquafaba to replace each whole egg and add 1 teaspoon neutral oil to mimic the extra yolk’s fat; or make “flax eggs” (1 tbsp ground flax + 3 tbsp water per egg) and stir in 1 tbsp melted butter or oil to replace the yolk’s richness.

Pro Tips

1) Weigh your flour if you can, don’t just scoop from the cup. Scooping packs flour and makes dough dry and tough, weighing gives consistent results every batch.

2) Chill is your friend. Firm, cold dough keeps shapes sharp and prevents spreading, but if it gets too hard to roll let it sit just a few minutes so it’s workable. Work quickly with cut shapes and pop the tray in the fridge if they start to soften.

3) Use a thin metal spatula to transfer shapes, and flour only sparingly while rolling. Too much extra flour will make cookies dry, but a light dusting or rolling between parchment fixes sticking without ruining the texture.

4) Watch the bottoms more than the tops when baking, and pull them a hair before you think they’re done if you want soft, thick cookies. Let them rest a few minutes on the hot sheet before moving to a rack so they finish setting without getting dry.

Easy Cut Out Sugar Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m excited to share my Best Easy Sugar Cookie Recipe that keeps cut out shapes perfectly intact with no spreading, and I’ll reveal the simple failproof trick behind it.

Servings

servings

Calories

164

kcal

Equipment: 1. Oven you’ll set to 350°F (175°C)
2. 2 baking sheets, lined with parchment paper or silicone baking mats
3. Mixing bowls, a large one for creaming and a medium one for dry ingredients
4. Electric mixer (hand or stand), or a sturdy whisk if you’re doing it by hand
5. Measuring cups and spoons, plus a kitchen scale if you prefer weighing flour
6. Rubber spatula for scraping, and a whisk for initial dry mixing
7. Rolling pin and extra parchment for rolling between sheets
8. Assorted cookie cutters and a thin spatula or bench scraper to lift shapes
9. Wire cooling rack, plastic wrap for chilling dough discs and storing finished cookies

Ingredients

3 cups (375 g) all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (226 g) unsalted butter softened
1 cup (200 g) granulated sugar
1 large egg + 1 large egg yolk
2 teaspoons pure vanilla extract
1 tablespoon milk (optional)
Extra flour for dusting, optional

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat. In a bowl whisk together 3 cups (375 g) all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder and 1/2 teaspoon salt until evenly mixed.
In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer. Scrape the sides so everything gets mixed.
Add 1 large egg and 1 large egg yolk plus 2 teaspoons pure vanilla extract to the butter mixture and beat until combined. If the dough looks dry, stir in up to 1 tablespoon milk, but only if needed.
Gradually add the dry ingredients to the wet and mix just until combined. Don't overmix or you'll make the cookies tough. The dough should be soft and workable, not runny.
Turn the dough onto a lightly floured surface and gently knead a couple times to bring it together. Divide into two discs, wrap each in plastic wrap and chill at least 1 hour or up to overnight. Chilling is key so they don't spread.
Working with one disc at a time, roll between two sheets of parchment to about 1/4 to 3/8 inch thick for thick, soft cookies. If you must roll on the counter, dust with a little extra flour but use sparingly so cookies stay tender.
Cut shapes with cookie cutters and transfer them to the prepared baking sheet using a thin spatula. Space them about 1 inch apart. If shapes get soft, chill the tray 10 to 15 minutes before baking.
Bake 8 to 12 minutes at 350°F until edges are set and bottoms are just lightly golden. Watch closely near the end, they keep cooking a bit after you pull them out. Rotate the pan halfway for even baking if your oven runs hot.
Let cookies cool on the baking sheet 4 to 5 minutes, then move to a wire rack to cool completely before decorating or stacking. Store in an airtight container; placing a slice of bread in the container helps keep them soft for a couple days.
Quick hacks: roll the dough between parchment so you won't need much extra flour, chill cut shapes to prevent spreading, and avoid overbaking if you want soft, thick cookies.

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.