Nothing captures the magic of the holiday season quite like decorating sugar cookie cut-outs. There’s just something so festive and fun about rolling out the dough, cutting into cheerful shapes, and transforming plain cookies into edible works of art.

But achieving the perfect sugar cookie cut-outs isn’t always as easy as it seems. Too often, the cookies spread in the oven, lose their shape, or end up dry and crumbly.

Luckily, with a few simple tips and the right recipe, you can master the art of sugar cookie cut-outs. This foolproof formula yields cookies with crisp edges, tender middles, and just the right amount of sweetness to serve as a blank canvas for all your decorating dreams.

1. Perfect Sugar Cookie Recipe


For the Cookies

  • 2 3/4 cups (344g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract

For the Royal Icing

  • 4 cups (500g) confectioners’ sugar, sifted
  • 3 tbsp meringue powder
  • 5-6 tbsp water
  • Food coloring (optional)


For the Cookies

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla until combined.

Gradually mix the dry ingredients into the wet ingredients until a dough forms. The dough will be thick.

Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.

When ready to bake, preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.

Working with one portion of dough at a time, roll out the dough to 1/4-inch thickness on a lightly floured surface.

Use cookie cutters to cut out shapes and transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.

Bake for 8-10 minutes, until the edges just begin to lightly brown.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

For the Royal Icing

In a large bowl, beat the confectioners’ sugar and meringue powder together.

Gradually add the water and beat on high speed until the icing is smooth and spreadable, about 5 minutes. The consistency should be thick enough to hold its shape but still be pipeable.

Divide the icing into separate bowls and tint with food coloring as desired. Then add the icing to a piping bag or ziplock bag and snip a corner off so you can easily ice your cookies to create a heart shape.

Allow the icing to fully set before serving, about 2 hours.

With this foolproof recipe and a bit of creativity, you’ll be whipping up professional-looking sugar cookie cut-outs that are sure to wow family and friends. So grab your favorite cookie cutters and get ready for a deliciously festive baking session!

Discover mouthwatering recipes, how to cook basic, and knowledge to know when cooking with Jarrett Stieber on the website Eat Me Speak Me.

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