These thick, bakery-style, soft cut out sugar cookies are a fun and festive addition to your Christmas cookie tray! Every mom (or grandma) should have an easy sugar cookie recipe that she can whip up in minutes.
If you love holiday baking, try a batch of soft gingerbread man cookies, chewy molasses cookies, or soft peanut butter blossoms next. You’ll also find more ideas in my Easy Christmas Desserts collection.
These were the best sugar cookies I’ve ever tasted! The almond extract really adds flavor and the cookies stayed in shape perfectly while also being soft! I’ll use this recipe from now on.
– Jessica
How to Make this Cut Out Sugar Cookie Recipe | 2-Minute Video
Why This Is the Best Sugar Cookie Recipe
For years, I searched for an easy sugar cookie recipe that would yield perfectly thick, soft cut-out cookies that don’t spread in the oven. Ultimately, I adapted a recipe that I found in Country Woman magazine to create these bakery-style treats that are absolutely the best!
What makes these cookies soft and tender instead of dry or crispy? It comes down to a few key things: room temperature butter creamed with sugar creates a tender crumb, just enough flour keeps the dough stable without making it tough, and chilling the rolled dough before baking prevents spreading so the cookies hold their shape perfectly.
These cookies are easy to make ahead, perfect for sharing with friends and neighbors, and always a hit with kids. My boys love decorating these fun holiday shapes, largely because they’re a vehicle to pile on as much icing, sprinkles, and candy as possible. It’s a holiday tradition that you’ll want to save and enjoy for years to come!
Before You Get Started
A few key steps will set you up for soft, perfectly shaped cookies every time:
- Roll the dough before you chill it. This is the secret to easy rolling and no-spread cookies. Roll while the dough is still soft, then chill the flat discs until firm. The cookies go into the oven cold, which helps them hold their shape beautifully.
- Use room temperature butter (not warm). Butter that’s too soft or melted will make the dough sticky and cause spreading. It should be soft enough to indent with your finger but still hold its shape.
- Roll to ¼-inch thickness for soft, bakery-style results. This is thicker than many recipes call for, but it’s the key to that puffy, tender texture. Thinner cookies will bake up crispier.
- Don’t overbake. Remove the cookies when the edges are just starting to turn golden but the centers still look slightly underdone. They’ll firm up as they cool, and you’ll get that perfect soft, chewy bite.
** A note on batch size: This recipe yields a small batch (up to 36 small cookies, depending on cutter size and how you re-roll scraps). If you’re baking for a crowd or a cookie decorating party, I recommend doubling the ingredients.
** And about the almond extract: I borrowed this trick from my friend Kelly, a professional sugar cookie baker. A touch of almond extract gives these cookies a delicious, slightly unique flavor. I use ½ teaspoon, but you can cut it back to ¼ teaspoon for something more subtle, or swap it out for extra vanilla if you prefer.
How to Keep Sugar Cookies from Spreading in the Oven
Here are a few of my best tips to prevent the cookies from spreading:
- Roll First, Then Chill. I learned this process from America’s Test Kitchen, and it’s genius! Roll out the cookie dough before chilling, while it’s still soft. After the discs of dough have hardened and chilled, you can cut out the cookie shapes and bake them immediately. Rolling the soft dough is much easier than rolling a hard ball of chilled dough, and the cookies go into the oven while they’re still very cold and firm (thus preventing spreading).
- Chill the dough for at least 1-2 hours. It’s very important that you chill the rolled dough before cutting. If you re-roll the scraps and cut out additional cookies, chill again just before baking to make sure that the dough is nice and cool.
- Use enough flour. The total amount of flour required for this dough can vary (often by the humidity in the house, the season, and the way that you scoop and measure the flour). If you don’t have enough flour in your dough, the cookies are more likely to spread. While rolling, add small amounts of additional flour as necessary to make sure that your dough doesn’t stick to your hands, parchment paper, or rolling pin.
- Don’t overmix. Whipping the wet ingredients too much or overmixing can add excessive air to the dough, causing the cookies to collapse and spread in the oven.
- Line the baking sheets. Spraying the baking sheets with cooking spray or greasing with butter creates a slippery surface that causes cookies to spread. Instead, line the baking sheets with parchment paper or silicone mats for “grip.”
- Use cool baking sheets. Never place cookie dough on warm baking sheets.
How to Make Cutout Sugar Cookies
This easy and delicious cookie dough comes together in just minutes! You’ll need to be patient while it chills in the fridge, but the end result is well worth the wait. Find the detailed directions in the recipe card below, but here’s a quick overview:
Step 1: Mix the Dough
Cream together the butter and sugar with a stand mixer or hand mixer until light and fluffy. Add the eggs, vanilla, and almond extract and mix until combined. Finally, mix in the dry ingredients until a soft dough forms. The texture should be very similar to Play-Doh!
Step 2: Roll It Out
Divide the dough into 2 equal portions. Place each portion on a piece of lightly floured parchment paper or on a silicone mat, then roll to ¼-inch thickness.
Step 3: Chill Until Firm
Stack the discs of dough on a baking sheet (separated by parchment), cover tightly with plastic wrap, and chill for at least 1 hour or until firm.
Step 4: Cut Out the Shapes
Once the discs of rolled out dough are nice and cold, use your favorite cookie cutters to create the desired shapes. Transfer the shapes onto lined baking sheets.
Step 5: Bake at 375°F for 8-10 Minutes
The cookies are done when the edges are just starting to brown, but they’re still fairly soft in the center. They will firm up as they cool, so be careful not to overbake them or the cookies will become hard. Cool completely on a cooling rack before decorating (see my decorating tips at the bottom of this post).
Serve and Enjoy!
How to Decorate Sugar Cookies
Decorating sugar cookies is half the fun, especially during the holidays. I include a simple powdered sugar icing made with confectioners’ sugar, milk, vanilla, and a little corn syrup for shine. It sets in about 30 minutes, can be tinted with food coloring, and works well in piping bags or zip-top bags with the corner snipped.
For more detail, use royal icing; for a thicker frosting, try a vanilla buttercream frosting; or keep it easy with tubes of store-bought Betty Crocker cookie icing (a great mess-free option for kids).
More Fun Decorations
- Red, white and green sprinkles are always an easy, festive touch and will stick nicely to your icing before it sets.
- Red hot cinnamon candies make great buttons, ornaments, holly berries, or reindeer noses.
- Mini chocolate chips create perfect little eyeballs on reindeer, Santa shapes, or gingerbread men.
- Candy eyeballs are also a cute way to create a face.
- Cut them into hearts, add red, pink, and white sprinkles, and offer them for Valentine’s Day.
Preparation and Storage Tips
Storage: Store the cut out sugar cookies in an airtight container at room temperature for up to 1 week.
Make Ahead: Prepare the dough up to 1 day ahead, roll out the discs, and chill in the refrigerator overnight. Alternatively, you can freeze the dough discs for up to 1 month. Thaw the dough in the refrigerator overnight and then proceed with cutting and baking.
To bake the cookies in advance, allow them to cool completely, wrap tightly, and freeze for up to 2 months. Thaw on the counter at room temperature before decorating.
Freezing decorated cookies: You can freeze the cookies after icing and decorating, too. Be aware, though, that the quality of the icing or decorations may not be quite as good when thawed. It can run, thin, or get smooshed.
I’ve looked for years and tried many recipes.These are the best and easiest I’ve ever made. They really do stay soft inside.
– b. scofield
Frequently Asked Questions
How thick should I roll sugar cookie dough?
For soft, bakery-style cookies, roll the dough to about ¼-inch thickness. This is thicker than many recipes call for, but it’s the key to getting that puffy, tender texture instead of thin, crispy cookies.
How do I keep sugar cookies from spreading?
The most important step is chilling the dough after rolling. Cold dough holds its shape much better in the oven. Also make sure your butter isn’t too warm, use enough flour, and always bake on parchment-lined (not greased) baking sheets.
What does the almond extract do?
It adds a subtle, slightly sweet flavor that makes these cookies taste more like bakery-style treats. You can reduce it to ¼ teaspoon for a milder taste, or substitute with extra vanilla extract if you prefer.
More Holiday Cookies to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Soft Cutout Sugar Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup salted butter, softened at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (or reduce to ¼ teaspoon for a more subtle flavor)
Icing (Optional)
- 3 cups powdered sugar, sifted
- 3-4 tablespoons milk
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring, optional
Instructions
- Whisk together flour, baking powder, and salt in a large bowl. Set aside. In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated. Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms.
- Divide the dough into 2 equal portions. Place each portion on a piece of lightly-floured parchment paper or a lightly-floured silicone mat. With a lightly-floured rolling pin, roll the dough to about ¼ -inch thickness. Use more flour if the dough seems sticky.
- Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight).
- Preheat oven to 375°F. Line 2-3 large baking sheets with parchment paper or silicone mats. Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes.
- Arrange the shapes about 2-3 inches apart on the prepared baking sheets. You can re-roll the dough scraps to cut out additional cookies, but you will need to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking. This will give the dough a chance to firm up again so that the cookies don’t spread in the oven. Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
To Prepare Icing (Optional):
- Combine confectioners sugar, 2 tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If icing is too thick, add more milk, about a teaspoon at a time, until the icing is thick but spreadable. If it’s too thin, gradually add more powdered sugar until it reaches the desired consistency. Use gel food coloring to tint the frosting, if desired. Pipe or spread onto the cooled cookies and then allow the icing to firm up and set before packaging (this may take a couple of hours).
Notes
- Roll to ¼-inch thickness for soft, puffy cookies. Thinner dough will bake up crispier.
- Chill rolled dough for at least 1-2 hours before cutting. If you re-roll scraps, chill again before baking.
- Don’t overbake. Remove cookies when edges are just starting to turn golden but centers still look slightly soft. They’ll firm up as they cool.
- Store the cookies in an airtight container at room temperature for up to 1 week.
- To make ahead: Prepare the dough up to 1 day ahead, roll out the discs, and chill in the refrigerator overnight. Alternatively, you can freeze the dough discs for up to 1 month. Thaw the dough in the refrigerator overnight and then proceed with cutting and baking.
- To freeze baked cookies: Allow them to cool completely, wrap tightly, and freeze for up to 2 months. Thaw on the counter at room temperature before decorating.
Nutrition
Originally published in November, 2020, this post was updated in December, 2025.
We’re sorry they didn’t turn out for you! The most common reason for them to turn out hard is overbaking. We’re happy to help troubleshoot if you ever want to try them out again!
I have finally found my go to sugar cookie recipe! This was perfect and everyone loved them for the cookie decorating party I had a couple weeks ago! Icing was delicious as well. For the cookies, I did not add any salt. That was before reading some of the comments, I just do not like adding salt to my cookies as I can always taste it in the dough. Thank you for the best recipe!
Thank you, Barbara! We’re so glad you enjoyed them!
Great ery easy
Thank you, William!
One of the best sugar cookie recipes I have tried!
Thank you, Hailey!
I always like to make sugar cookies since it’s tradition for my family, but don’t usually love eating them. This is the best recipe I’ve tried so far and I’ll be doing them again next year! We didn’t have salted butter so I used unsalted instead and just did a smidge more salt than the recipe called for. They were easy to roll and I refrigerated the dough overnight – they were perfect to cut out the next morning.
We’re so glad you enjoyed them, Megan! Thank you for taking the time to leave your feedback.
Turned out great! Made with gluten free flour! Thanks! Loved the icing recipe too!
We’re so glad you enjoyed it, Morgan!
I have made these twice and I cannot stop eating them they are so good!
Thank you, Mara! We have to agree they are pretty addicting.
I want to frost with my grandkids who live an hour away. How long ahead can I make this frosting and does it need to be refrigerated. Thank you!
You should be able to store it in an airtight container for up to 3 days! You’ll just need to warm it up for a few seconds in the microwave as it tends to harden. You could also just use a store-bought icing! We hope you enjoy.
I made some heart shaped sugar cookies for Valentine’s Day coming up and the kids loved them!
That sounds perfect, Elizabeth. Glad that the kiddos approved!
This is my go to recipe for iced sugar cookies!!! It is a dream dough. I have to omit the almond for the first time since someone I’m gifting to is allergic. Will 1.5 tsp of vanilla bean paste be overpowering or is it okay to have the extra paste in lieu of the almond?
We’re so happy to hear this, Kathleen! We recommend swapping the almond extract 1:1 with vanilla extract or omitting it completely. Hope this helps!
I’ve had a family recipe for most of my life but was never very thrilled with it. I found this one in searching in 2023 and I love it! I’m not an almond fan so I do leave that out (I will try it with, next time, just to compare.). I do use homemade vanilla and these are awesome! Soft, chewy and delicious. My husband likes a crisper cookie so I just roll some dough thinner for him. He really likes these too! Big hit and this recipe has become the new “family” recipe. Baking cookies with my mom is one of my fondest memories and makes me feel close to her. Try this recipe and you won’t be disappointed.
Thank you for such a kind review, Rita! We’re so glad you found the recipe and are able to make it work for your preferences. We can’t wait to hear what you think of it with almonds!
If I made this recipe and made it as a log and rolled it in sprinkles and then cut the cookies about a 1/4 of an inch thick, how would you suggest I change the baking time/temperature?
Hi Sadie! The baking temp shouldn’t change as we bake the cookies at 1/4 inch thickness already. Of course, keep a close eye on them, and adjust as needed!
I really wanted these cookies to turn out well because they taste really good but it didn’t hold its shape well. I’ve tried chilling the dough overnight then cutting out my shapes then chilling for another 30 minutes and still didn’t hold its shape.
Hi Emily! We’re sorry to hear this. Common reasons can be using too much sugar or fat and overmixing the dough. We recommend using a food scale whenever possible and mixing just until combined. We’re happy to help troubleshoot if you try them again!
I was looking forward to trying this recipe but noticed you don’t have gram measurements for flour. Flour is a tricky one bcz it often can be the wrong amount depending how it is scooped. I typically use 120g flour/ cup unless the recipe states otherwise. Some bakers use up to 150g/cup. What gram amounts do you use so I can ensure a good outcome?
Thanks.
Hi, Jody! I typically use 120 grams per cup as well; although, for this recipe I’ve always just spooned and leveled the flour. Let me know if you give it a try!
These came out perfect! Will definitely be using this recipe from now on!
Awesome! Thanks, Marcy!
Made the dough, rolled into logs and froze them along with a chocolate version and chocolate chip cookie dough. This was part of an Xmas gifts for colleagues who have small kids. This way they can do easy Christmas baking with them over the holidays. Thanks for the recipe! Very well received!
That’s amazing, Kerri. What a great gift for parents with young kids! Thanks for your note, and happy holidays!
Turned out perfectly.
That’s great, Suzanne! Thank you for letting me know!
Hi, Blair. I accidentally added an extra 1/4 cup butter to your recipe. Can I fix this by adding more flour?
Hi Kristi,
We can’t say for sure but think it should work. We’d love to know how your cookies turn out!
I just made these and they are delicious!!
I did find a great tip somewhere on Pinterest is to take a small piece of the dough and bake it with the cookies so you can check that to see if there done so you don’t disturb the shape of the cutouts. It worked like a charm!
Thanks for the recipe, I love it!
That’s a great tip, Beth. Thank you!
I tried this sugar cookie recipe and made a batch for my coworkers at our Secret Santa Christmas party and they were a hit!!! This recipe was easy to follow and the results were delicious! I am so happy I found your site not only did I subscribe but this cookie took me back to the days of helping my grandma make her famous sugar cookies and how much fun it was to decorate them but the joy of smelling grandma’s cookies baking was almost torture we could hardly wait for them to come out of the oven!! These cookies are so much like the ones she made for us during the holidays and now I can make people smile and give something yummy to enjoy and not just for Christmas!! I intend on using this recipe for Valentine’s Day , Easter,Halloween and Thanksgiving!!! Thank You ever so much for the happiness you have given me! Merry Christmas!!!!!
This warms my heart, Debra. I’m so glad that the cookies remind you of your grandmother’s. Those are always the best recipes! Thanks for taking the time to leave a note, too. Happy holidays!
I enjoy reading your insights and research to making additions and changes to recipes.
Thanks, Jolene. So glad that’s helpful!