Classic Cutout Sugar Cookies

Name: Classic Cutout Sugar Cookies
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 24 servings
Cuisine: American
Ingredients: 3 cups (375 g) all-purpose flour, plus extra for dusting; ½ teaspoon (2½ g) baking powder; ½ teaspoon (3 g) fine salt; 1 cup (2 sticks) (226 g) unsalted butter, softened, cool room temperature (65°F / 18°C); 1 cup (200 g) granulated sugar; 1 whole (50 g) large egg, at room temperature; 2 teaspoons (10 ml) pure vanilla extract; ¼ teaspoon (1¼ ml) almond extract (optional); 1 tablespoon (15 ml) whole milk, cold; 2 tablespoons (25 g) sparkling or coarse sugar, for sprinkling, or skip if icing (optional)

From the MyKitchenBank Kitchen

Buttery, tender sugar cookies with crisp edges and soft centers that hold sharp shapes in the oven. The dough rolls out easily without sticking and is ready for icing or a simple sprinkle of sugar.

Prep: 35 min
Cook: 20 min
Wait: 1 hr 45 min
Total: 2 hr 40 min
Makes: About 24 cookies (3-inch / 7.5 cm)

Jump to recipe ♡ Save

Steps

Before you start

Soften the butter about 1 hour ahead: it should dent easily under a finger but still feel cool (65°F / 18°C), not greasy.
Take the egg out 30 minutes ahead so it blends smoothly into the butter.
Plan for at least 1 hour of dough chilling plus 15 minutes of chilling the cut shapes; the chilling is what keeps edges sharp.
Measure flour by spooning it into the cup and leveling, or better, weigh it. Too much flour makes dry, tough cookies.

1
Mix dry ingredients
- In a medium bowl, whisk the flour, baking powder, and salt for 30 seconds until evenly combined.
- Set aside.
+ Show details− Hide details
Ready when: No streaks or clumps of baking powder remain.
2
Cream butter and sugar
- In a large bowl or stand mixer with the paddle, beat the butter and granulated sugar on medium speed for 2 to 3 minutes.
- Scrape the bowl once.
- Stop when the mixture looks pale and fluffy.
+ Show details− Hide details
Ready when: Pale yellow, fluffy, and no longer gritty.
Tip: Don't beat longer than 3 minutes; too much air makes cookies puff and lose their shape.
3
Add egg and flavorings
- Add the egg, vanilla, almond extract if using, and milk.
- Beat on medium-low for about 1 minute, scraping down the bowl, until smooth and combined.
- It may look slightly curdled, which is fine.
+ Show details− Hide details
Ready when: No streaks of egg remain.
4
Add flour mixture
- Add the dry ingredients in 2 additions, mixing on low speed.
- Stop as soon as the flour disappears and the dough looks crumbly but holds together when pinched.
- Finish with a spatula if needed.
+ Show details− Hide details
Ready when: Dough forms soft clumps and pinches together without dry flour.
Tip: Overmixing develops gluten and makes cookies tough.
5
Chill the dough
- Divide the dough in half.
- Shape each half into a flat disk about 1 inch (2.5 cm) thick and wrap in plastic wrap.
- Refrigerate for at least 1 hour, or up to 2 days.
+ Show details− Hide details
Ready when: Dough is firm but gives slightly when pressed.
Tip: If chilled longer than 2 hours, let it sit at room temperature 10 minutes before rolling.
6
Preheat and rollOven 350°F / 175°C
- Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C).
- Line 2 baking sheets with parchment.
- On a lightly floured surface, roll one disk to ¼-inch (6 mm) thickness, turning it a quarter turn every few passes and dusting lightly with flour to prevent sticking.
- Keep the other disk refrigerated.
+ Show details− Hide details
Ready when: Dough is an even ¼ inch thick and moves freely on the counter.
Tip: Roll between two sheets of parchment to use less flour.
7
Cut shapes
- Cut shapes with floured cutters, spacing them 1 inch (2.5 cm) apart on the parchment.
- Use a thin spatula to move them.
- Gather scraps, re-roll once, and cut again.
- Repeat with the second disk.
- Sprinkle with sparkling sugar if not icing.
+ Show details− Hide details
Ready when: Cut cookies feel firm to the touch.
Tip: Re-rolled dough more than once turns tough, so bake those scraps as 'chef's treats'.
8
Bake the cookiesOven 350°F / 175°C
- Bake one sheet at a time in the center of the 350°F (175°C) oven for 9 to 11 minutes.
- Remove when the edges are just barely golden and the centers look set and matte.
- Rotate the sheet halfway through for even browning.
+ Show details− Hide details
Ready when: Edges are pale golden; centers are set, not shiny or doughy.
Tip: Cookies keep cooking on the hot sheet, so pull them while the centers still look pale.
9
Cool completely
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.
- Cool fully, about 20 minutes, before icing or storing.
- Bake the remaining trays the same way, using cooled parchment each time.
+ Show details− Hide details
Ready when: Cookies are firm and cool to the touch.

Good to know

Tips

Weigh the flour: 375 g is the most reliable way to get soft, not dry, cookies.
Chill cut shapes before baking; warm dough spreads and blurs detail.
Bake cookies of the same size on a tray together so they finish at the same time.
For thicker, softer cookies, roll to ⅜ inch (1 cm) and add 2 minutes of baking time.

Make ahead

"Dough keeps wrapped in the fridge for up to 2 days or frozen for up to 3 months (thaw overnight in the fridge). Cut, unbaked shapes can be frozen on a tray, bagged, and baked straight from frozen, adding 1 to 2 minutes."

Storage & reheating

"Room temperature in an airtight container: up to 5 days (separate iced layers with parchment once icing is fully set). Freezer: baked, un-iced cookies up to 3 months; thaw at room temperature for 30 minutes before decorating. Not recommended to refrigerate baked cookies."

Substitutions

unsalted butter → salted butter, omitting the fine salt. Use the same weight; skip the ½ teaspoon salt to avoid over-salting.
almond extract → an extra ½ teaspoon vanilla extract. Or use ½ teaspoon lemon zest for a citrus note.
whole milk → heavy cream or any plant milk. Same amount; cream gives a slightly richer dough.
all-purpose flour → gluten-free 1:1 baking flour blend. Chill a little longer and handle gently; results are more delicate.