A simple yet incredible recipe for the best cut-out sugar cookies that come together easily and bake up perfectly to hold their shape!
A really good sugar cookie is, for many, very elusive. Not only should it be somewhat easy to bake, a great sugar cookie should indeed keep their shape.
You really don’t want sugar cookies to puff up and crash into their neighboring cookies.. after all, one huge, conjoined, puffy sugar cookie won’t do well for that work bake-off.
Best Cut-Out Sugar Cookies (that hold their shape!)
After having gone through (what seems like) 50,000 sugar cookie tests and trials, this sugar cookie recipe is indeed a winner. This recipe is that “one” that outshines others. It’s not only easy to mix up, the cookies are super simple to roll out.
During their time in the oven, they keep their shape perfectly. So much in fact, you’ll never go back to any other sugar cookie recipe ever again (I promise!)
Mix, Roll and Cut
The first step to making these the best sugar cookies is starting with cold butter, cut into small pieces. Combine the butter with the sugar, egg, and vanilla extract. Cream those ingredients until well blended, 2-3 minutes. Once blended, flip that mixer on high and continue to cream until the mixture is a creamy yellow.
Add the flour, baking powder and salt and slowly combine. Cookie dough will be slightly crumbly but that’s ok! Mold it into a ball with your hands and it will stick just fine. If it doesn’t come together with your hands, add a tsp of water at a time until the mixture comes together.
Dust a flat surface (counter) and separate the balls into two. On a floured surface, roll out one of the dough balls to your desired thickness level. The dough will not rise much!
Cut out shapes and place on parchment paper or baking sheet lined with a baking mat. Re-roll the scraps into a ball and roll back out to cut the remaining cookies.
Bake the Cookies
Place the cookie sheet in the freezer for 10 minutes. Then remove from freezer and bake 10-11 minutes or until the edges start to turn brown.
Remove from the oven and allow the cookies to cool before frosting. Or, opt to go without frosting and enjoy as-is. These cookies aren’t overly sweet sugar cookies, but perfect when combined with a light layer of frosting or eaten as-is.
I hope you enjoy these cookies as much as we do!
Cut Out Sugar Cookies (That Hold Their Shape)
Ingredients
Cookies:
- 1 C butter chilled, cut into small pieces
- 1 C granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 3 C all purpose flour plus more for dusting and rolling
- 1.5 tsp baking powder
- 1/4 tsp salt
Optional:
- 1 Tbsp water
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of your stand mixer, cream the sugar, butter, egg and vanilla for 2-3 minutes. The ingredients should be mixed together very well with no visible lumps of butter remaining.
- Then scrape down the sides of the bowl and and beat again for an additional 2 minutes until the mixture is a creamy, yellow color.
- Add the flour, baking powder and salt and slowly combine. Cookie dough will be slightly crumbly but that's ok! Mold it into a ball with your hands and it will stick just fine. If it doesn't come together with your hands, add a tsp of water at a time until the mixture comes together.
- Dust a flat surface (counter) and separate the balls into two. On a floured surface, roll out one of the dough balls to your desired thickness level. The dough will not rise much!
- Cut out shapes and place on parchment paper or baking sheet lined with a baking mat. Re-roll the scraps into a ball and roll back out to cut the remaining cookies.
- Place the cookie sheet in the freezer for 10 minutes. Then remove from freezer and bake 10-11 minutes or until the edges start to turn brown.
- Remove from the oven and allow to cool before frosting and decorating. Or enjoy without frosting.
If you try this recipe and love it, make sure to rate the recipe and tag us on Facebook to let us know how it turned out!
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