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Sugar Cookie Recipe for Cookie Cutters

Sugar Cookie Recipe for Cookie Cutters

Here's my favorite, easy sugar cookie recipe for cookie cutters. This is the most popular recipe on our website, thousands of people around the world make this recipe every year!

Baking Sugar Cookie FAQ

How many cut out cookies can I make from one batch?

Yield will greatly depend on the size of the cookies you are making - but you will get about 3 dozen 3" cookies. You can halve this recipe for a smaller batch.

How do I keep cut out cookies from burning?

Use Mesh Cookie Baking Mats (link) or parchment on your baking sheets to keep your cookies from burning and spreading.

How long do I bake cut out cookies for?

Bake at 350 degrees for 10-15 minutes, until cookies have just started to turn golden brown around the edges. For best results bake similar sized cookies on the same cookie sheet.

If I have 2 cookie sheets in the oven at once, I like to swap them halfway through, so they cook more evenly.

Should I turn on convection to bake my cookies?

I don't use my oven on convection as I find it cooks my cookies too fast and sometimes burns them. You may need to experiment with your oven for best results.

Where can I buy unique cookie cutters?

The Cookie Countess online store sells over 200 styles of cookie cutters for Christmas, Halloween, birthdays, baby showers, and more!

How do you store the cookies until you are ready to decorate them?

If you're only storing them for a day or two, an airtight container in the fridge will be fine. Any longer, and I'd recommend freezing them. You can read our blog article about How To Freeze & Defrost Sugar Cookies here. 

NEXT: Royal Icing Recipe

 

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Comments

Deeda - March 18, 2024

Omg these are amazing. I’ve tried so many recipes that said they don’t spread but ugh. There are perfect. They even taste good. My 15 yo son and I are learning to decorate cookies. He needs to learn focus and improve dexterity in his hands. He loves to decorate cookies with me but ours always look like a serial killer did them lol. But with good shaped cookies this is a good start! Thank you!

Heidi Valine - February 26, 2024

Hi,
Are there recommendations for high altitude adjustments? Specially 6,000 ft?
Thanks,
Heidi
———
The Cookie Countess replied:
Hi Heidi. We always recommend trying a recipe as-is before deciding if it needs to be adjusted for your altitude—you never know, it may bake up perfectly fine without any unnecessary fiddling. If you find that your cookies bake up dry, however, you can increase your oven temp and lower your bake time, and if necessary, you can add a little more liquid to your dough (maybe an extra large egg instead of a large one). Good luck!

Pat - February 26, 2024

Can I use this recipe to make the bunny house?
———
The Cookie Countess replied:
Absolutely! Just make sure the cookies aren’t underbaked, so they’ll be able to support the weight of standing on edge. Have fun!

Sam - February 26, 2024

Hi! I made your cookies using this recipe last week and they were AMAZING! They were so amazing that I decided to make them again this week, but this time the texture was super off (very heavy and dense) and there was no taste. I followed the recipe exactly the same way with drastically different results. Do you have any idea where I could have gone wrong? Thanks so much!
———
The Cookie Countess replied:
Hi Sam! Is it possible the ingredients used were different brands or from different containers than the batch you made previously? Some cookiers find better results with one butter brand than another, for example. If not, feel free to reach out to us directly at support@thecookiecountess.com<mailto:support@thecookiecountess.com> for more one-on-one troubleshooting. -Sarah

The Cookie Countess - February 12, 2024

Bubbles in dough are typically the result of overworking the dough. If you find that the cookies you roll out the first time don’t bubble, but the ones that you roll out with that same dough on the fourth or fifth time do, that could be your answer. In the meantime, you can use a flat spatula or the flat bottom of a large measuring cup to gently press down the bubbles on your cookies that are fresh from the oven.

Caleen - February 9, 2024

I’m thinking of trying these for Valentine’s as a treat for my family and 2 little ones I babysit. Could I add a couple of drops of red food coloring to make them pinkish/red without changing the texture?
———
The Cookie Countess replied:
Absolutely!

Noemí Smith - February 5, 2024

Can’t wait to try this recipe 💓

ZuZu - December 23, 2023

I’m not a baker, however this has been the best sugar cookie recipe to make and eat! I don’t bake much and have always been on the search for something easy and tasteful and I believe I found it. I must share. Thank you!

Leslie - December 19, 2023

Can you use lemon flavoring instead of zest if you’re in a pinch & thats all that you have on hand?
———
The Cookie Countess replied:
Sure!

Autumn - December 18, 2023

I made yet another 5 batches of these. I always add the lemon zest and a splash of almond extract. They taste so good you don’t really need icing because they’re so flavorful, already! My family absolutely loves these cookies.
Merry Christmas ❤️🫶

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