BEST EVER Cut Out Sugar Cookie Recipe - Crazy for Crust (2024)

BEST Powdered Sugar Cookie Recipe

My daughter is really big on traditions. Things at holidays happened once when she was little and now that’s the way they’re supposed to happen. This means we have to do three things: have Christmas Eve at her Aunts house, have monkey bread for breakfast, and make cut-out sugar cookies on Christmas Eve with my parents.

This is the only sugar cookie recipe I’ve used for more than 20 years….so you know it has to be the best recipe in the world. They are SOFT and you can make them as thick as you want.

The Best Cut Out Sugar Cookies are great ALL year, not just for Christmas! I love making these for every holiday – cookie cutters come in all shapes! They are my favorite cookie, after all.

Important Ingredients

• Butter – I always use unsalted butter, but you can substitute salted by reducing added salt in the recipe. Make sure the butter is softened.
• Powdered sugar – instead of using granulated sugar, this is a powdered sugar cookie recipe. Powdered sugar has a teeny bit of cornstarch in it to keep it from clumping and that plus the powdery consistency of confectioners sugar keeps the cookies soft and tender.
• Cream of Tartar – in addition to baking soda keeps these from spreading AND keeps them soft. You don’t need to use baking powder because of the cream of tartar.
• Flour – All-purpose flour is best for cookies. Be sure to measure it correctly so you don’t use too much or too little!
• Extract – I always use pure vanilla extract in my cut out cookies. Sometimes I add a teaspoon almond extract for some extra flavor.
• Food coloring – I prefer gel food coloring for the frosting, or you can use regular grocery store food coloring (or leave the frosting white).

Rolling Hack

Much like I roll out my pie dough, I roll out my cookie dough between two sheets of wax paper, right after I’ve mixed it up. Just place the dough between two sheets of wax paper and press it into a disk, then roll flat.

While I’m rolling, I’ll occasionally (carefully) lift up the wax paper on the top, put it back down, flip, and do the same on the bottom. That’s because the force of the rolling can cause the wax paper to crinkle.

Using room temperature just-made dough makes rolling out easy. No elbow grease is needed, like when you chill the dough first.

Using two sheets of wax paper makes less mess and eliminates the need for extra flour, which makes a more tender cookie.

How do you get sugar cookies to hold their shape?

As long as you follow my directions these cookies will hold their shape. They’ll puff a little bit but stay in the shape you cut. Here are my tips for cut out cookies that hold their shape:

• Be sure you’ve measured your flour correctly.
• Chill the dough before you cut the cookies.
• Chill the dough AFTER cutting cookies BEFORE baking.
• Do not bake cookies on a hot cookie sheet. Let the cookie sheets cool in between batches.

It really is better to chill sugar cookie dough for best results. It will ensure that your cookies hold their shape but are tender and soft and not too floury.

How to make Sugar Cookie Frosting

Pro Tip: you don’t have to make flood icing or royal icing for sugar cookies. Buttercream tastes better, is easier to make, and more fun! I make a homemade buttercream for these cookies and it’s SO delicious. I have a whole guide to decorating cookies with buttercream with tips, tricks, and tools!

• Butter
• Powdered Sugar
• Vanilla
• Salt
• Milk or cream

Just mix it together like you’d mix a buttercream. You can color your frosting as desired, or leave it white, but don’t forget all the sprinkles for decorating! Kids LOVE this frosting so much better than royal icing (and so does Santa).

How to Freeze Cut Out Cookies

How to freeze unfrosted cookies: Stack similarly shaped cookies in airtight containers and freeze for up to 2 months. Freeze prepared frosting in an airtight container. Thaw both on the counter.

Because of the powdered sugar, these soft easy cut out cookies are delicate, so be careful when freezing them!

How to freeze frosted sugar cookies: Place them in a single layer on a cookie sheet and cover them with plastic wrap. Freeze until solid then stack in airtight containers between layers of parchment or wax paper. Separate stacks before thawing.

How to make sugar cookies ahead of time: Roll the dough as directed before chilling. Stack the dough (between sheets of wax or parchment) on cookie sheets and wrap with plastic. Chill up to 24 hours before cutting and baking.

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