Classic Sugar Cookie Cutouts
Soft-centered, crisp-edged sugar cookie cutouts that hold their shape for Christmas trees, stars, and snowflakes—the USA holiday cookie-exchange staple. Chill dough, bake until set and lightly golden at the edges, then cool completely before icing.
đź›’Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- Royal icing or simple glaze for decorating
- Sprinkles (optional)
🔧Kitchen Tools Needed
- Mixing bowls
- Electric mixer
- Rolling pin
- Cookie cutters
- Baking sheets
đź“ťInstructions
- 1
Whisk flour, baking powder, and salt. In a mixer, cream butter and sugar until fluffy, 2–3 minutes. Beat in egg, vanilla, and almond extract.
- 2
Mix in dry ingredients just until a soft dough forms. Divide in half, flatten into disks, wrap, and chill at least 1 hour (or overnight).
- 3
Heat oven to 350°F. Roll dough 1/4-inch thick on a lightly floured surface. Cut shapes; transfer to parchment-lined sheets.
- 4
Bake 8–11 minutes until edges are just set and barely golden—do not overbake. Cool on sheet 5 minutes, then on a rack completely before icing.
- 5
Store airtight up to 1 week. Refrigerate frosted cookies with dairy icing within 2 hours if left out in a warm kitchen; otherwise keep cool and dry.
🥗Nutrition Information
⚡Calories per serving: 110
🏷️Recipe Tags
âť“Frequently Asked Questions
Why chill the dough?
Cold dough keeps cutouts from spreading so trees and stars stay sharp.
Can I freeze?
Freeze unbaked cut shapes or baked plain cookies up to 2 months; decorate after thawing.
Gluten-free?
Use a 1:1 GF baking blend; chill dough well and handle gently.
Food safety?
Use pasteurized egg if tasting raw dough; bake cookies fully; chill dairy-frosted cookies if left out over 2 hours in a warm room.
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