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! For our full online class on making this sugar cookie recipe, rolling and cutting out dough and baking cookies click here. 

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

Sugar Cookie Recipe for Cookie Cutters

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Category

Cookies

Servings

3 dozen 3" cookies

Prep Time

30 minutes

Cook Time

10 minutes

Calories

145

How to make sugar cookies. This is my tried-and-true sugar cookie recipe, used by thousands of bakers around the globe!

Author:

Hillary Ramos

Ingredients

• 2 cups granulated sugar

• 2 cups (4 sticks) salted butter, softened

• 2 large eggs

• 2 teaspoons vanilla

• 6 cups white all-purpose flour (see note below)

• Optional: A dash of lemon zest, I personally find the lemon becomes a background note and cuts the sweetness of the cookie.

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Directions

1. Using a stand mixer with the paddle attachment, cream together butter and sugar until just incorporated.

2. Add eggs, vanilla, and lemon zest (if using). Mix at low speed until fully blended.

3. Then add flour, 2 cups at a time, starting on low speed and then increasing if necessary.

4. You will know your dough has been mixed enough after all the flour has been added, when it pulls away from the sides of your bowl and clumps around the mixing paddle.

5. Roll out to 1/4" thickness. You do not need to chill this recipe. Unless you prefer to use chilled dough, so that it is easier to handle when you are cutting it and moving it to your cookie sheet.

6. 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.

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

8. Remove pans from the oven, and let the cookies rest on the pan for 2 minutes before transferring to a cooling rack.
   
   HOT TIP: If you don't have a cooling rack, the rack from your toaster oven makes a great substitute! If you are not going to use all racks from your oven to bake, remove one before starting the recipe to use as a cooling rack.

Recipe Note

What flour should I use for cut out cookies?

Do not use self-raising flour, because it will make your cookies expand and not hold their shape. We recommend a white all-purpose flour like King Arthur, Gold Medal, White Lily, Pillsbury, or Bob's Red Mill.