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Luna Hossain

Cut Out Sugar Cookies Recipe

Thick, soft cut out sugar cookies with smooth edges that hold their shape perfectly in the oven. Lightly sweet and buttery, with a tender center that stays soft for days. Decorated with pastel icing and sprinkles.
Calories: ~183 | Fat: ~8g | Carbs: ~25g | Protein: ~3g | Sugar: ~11g | Sodium: ~35mg
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 18
Course: Cookies
Cuisine: American
Calories: 183
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cookie Dough:
  • - 2 ¾ cups 330g all-purpose flour, plus more for dusting
  • - 1 cup 200g granulated sugar
  • - ¾ cup 170g unsalted butter, softened to room temperature
  • - 1 large egg room temperature
  • - 2 tablespoons 30ml whole milk
  • - 1 teaspoon 5ml pure vanilla extract
  • - ½ teaspoon 2g baking powder
  • - ¼ teaspoon 1.5g fine sea salt
  • For Decorating:
  • - Icing or frosting of choice
  • - Gel food coloring in pink and mint
  • - Nonpareils and mixed sprinkles

Equipment

  • Required:
  • Stand mixer or hand mixer
  • Large mixing bowl
  • Separate bowl for dry ingredients
  • Measuring cups and spoons
  • Kitchen scale
  • Rolling Pin
  • Heart-shaped and square cookie cutters, approximately 3–3.5 inches
  • Two rimmed baking sheets
  • Parchment paper
  • Cooling rack
  • Optional but helpful:
  • Bench scraper
  • Offset spatula
  • Piping bags and small round tips
  • Ruler or dough thickness guides

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Beat softened butter and sugar in a stand mixer on medium speed for 3 minutes until pale and fluffy.
  3. Add egg, milk, and vanilla extract. Mix on medium until smooth and fully combined, about 1 minute.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add dry ingredients to the butter mixture in three additions, mixing on low just until a soft dough forms and no flour streaks remain.
  6. Lightly flour the counter and roll dough to ¼ inch (6mm) thick.
  7. Cut shapes with cookie cutters pressing straight down without twisting. Transfer to prepared baking sheets.
  8. Chill cut cookies on the baking sheet in the refrigerator for 10 to 15 minutes.
  9. Bake for 8 to 10 minutes until edges look just set and tops appear matte. Do not wait for browning.
  10. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
  11. Spread or pipe icing onto cooled cookies. Add sprinkles immediately while icing is wet.
  12. Let icing dry completely before stacking or storing.

Notes

- Storage: Store in an airtight container at room temperature for up to 5 days with parchment between layers.
- Freeze unbaked dough: Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge before rolling.
- Freeze baked cookies: Freeze undecorated cookies in a single layer then transfer to a freezer bag for up to 3 months.
- Make ahead: Dough can be made and refrigerated up to 3 days in advance.
- Tip: Roll dough between two sheets of parchment paper to avoid adding excess flour and keep cookies tender.