Description
Classic Cut Out Sugar Cookies are a timeless treat featuring a tender, buttery cookie base perfect for cutting into festive shapes. This recipe includes detailed instructions for making the cookies and offers two delicious frosting options: royal icing for a crisp, hard finish ideal for stacking and intricate designs, and a creamy buttercream for a soft, spreadable topping. Perfect for holiday baking and decorating with sprinkles and vibrant colors.
Ingredients
Scale
For the Sugar Cookies
- 2 3/4 cups (350g) all purpose flour, spooned and leveled
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup (220g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp almond extract
For the Royal Icing
- 4 cups powdered sugar
- 3 tbsp meringue powder
- 5–6 tbsp water
- Gel food coloring
- Sprinkles
For the Buttercream Frosting
- 1 cup (220g) unsalted butter, room temperature
- 4 cups powdered sugar
- 3–4 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
- Gel food coloring
- Sprinkles
Instructions
- Prepare Dry Ingredients: In a separate bowl from your mixer, whisk together the flour, baking soda, cream of tartar, and salt. Set aside to be incorporated later.
- Cream Butter and Sugar: Using a hand or stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed for 2-3 minutes until the mixture is pale and fluffy.
- Add Egg and Extracts: Scrape down the bowl, then add the egg, vanilla extract, and almond extract. Mix thoroughly until fully combined and smooth.
- Combine Dry and Wet Ingredients: Mix in half of the dry ingredients, then the remainder. Some flour may remain at the bottom; use a rubber spatula to fold in completely ensuring a uniform dough.
- Shape and Chill Dough: Form the dough into one large mass, cut in half, and roll each half between two sheets of parchment paper to about 1/4 inch thickness, lightly dusting with flour to prevent sticking. Place one sheet on a baking tray, dust lightly, stack the second sheet on top, wrap with plastic wrap, and chill for at least 2 hours or overnight.
- Cut Cookies: Remove the top parchment sheet carefully. Using cookie cutters, cut out shapes on the chilled dough still on the parchment paper. Transfer cut cookies onto a tray lined with parchment paper, stacking if necessary. Collect the scraps for re-rolling.
- Repeat and Chill: Repeat with the second sheet. Combine scraps, reroll to 1/4 inch thickness, chill if too soft, and cut additional cookies. Chill all cut cookies on a tray for 20-30 minutes while preheating the oven to 350°F (175°C).
- Bake Cookies: Arrange cookies on a lined baking sheet about 1 1/2 inches apart. Bake each batch for 10-12 minutes, watching carefully to avoid browning on the edges.
- Cool Cookies: Transfer baked cookies to a cooling rack and allow them to cool completely before decorating.
- Prepare Royal Icing (Option 1): In a large bowl, whisk powdered sugar and meringue powder. Add water gradually, one tablespoon at a time, until the icing has a consistency just thinner than glue. Divide into bowls and tint with gel food coloring. Pipe borders and flood with icing, smoothing with a toothpick. Add sprinkles while wet and let dry for about 1 hour until hardened.
- Prepare Buttercream Frosting (Option 2): Using a mixer with the whisk attachment, beat butter with 1 cup powdered sugar until smooth. Alternate adding remaining powdered sugar and milk (1 cup sugar and 1 tablespoon milk at a time) until frosting is spreadable. Add vanilla extract and a pinch of salt. Tint with food coloring as desired, adding more powdered sugar if frosting becomes too thin. Spread on cooled cookies and add sprinkles. This frosting will remain soft, so cookies should not be stacked for storage.
Notes
- Ensure dough is thoroughly chilled before cutting and baking to prevent spreading.
- Use parchment paper and light flour dusting to avoid sticking when rolling and transferring dough.
- The royal icing hardens to allow stacking of decorated cookies; buttercream remains soft and cookies should be stored separately.
- If you want softer cookies, slightly reduce baking time but avoid browning edges.
- Food coloring can be toned down by adding a tiny amount of brown food coloring or cocoa powder if colors appear too vibrant.
- Buttercream frosting can be adjusted in thickness by adding powdered sugar or milk as needed.
- You can store baked cookies without frosting in an airtight container for up to a week.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes per batch; total approx. 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookies, cut out cookies, royal icing, buttercream frosting, holiday cookies, classic cookie recipe, easy sugar cookies
