Irresistible Sugar Cookies Cutouts That Hold Perfect Shape

There’s something magical about rolling out sugar cookies at holiday time, isn’t there? I still remember standing on a step stool next to my mom’s flour-dusted countertop, carefully pressing cookie cutters into the soft dough. The scent of vanilla and butter would fill our kitchen while Christmas carols played in the background. Those crisp edges and sweet, tender centers became our family’s edible canvas – just waiting for colorful icing and sprinkles. Now I make these same cutout sugar cookies with my own kids, passing down those cozy baking traditions. This easy recipe is my go-to because it holds its shape beautifully, tastes amazing, and makes everyone feel like a kid again when the decorating begins.

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Why You’ll Love These Sugar Cookies (Cutouts)

These aren’t just any sugar cookies – they’re the kind that make holiday baking feel effortless and magical. Here’s why they’ve become my absolute favorite:

• They come together in minutes with ingredients you probably already have in your pantry
• The dough rolls like a dream without sticking to everything (including little hands)
• They bake up with crisp edges but stay soft in the center – perfect for decorating

Simple Ingredients

No fancy ingredients here. Just good old butter, sugar, flour, and vanilla – the kind of staples I always have on hand. When cookie inspiration strikes (usually when the kids start begging), I can whip up a batch without a special grocery run.

Perfect for Holiday Cutouts

What makes these truly special is how well they hold their shape. Snowflakes stay snowflakes, stars stay stars – no puddling into blobs in the oven. The dough is sturdy enough for intricate cookie cutter designs but still bakes up tender.

Kid-Friendly Fun

This recipe has survived countless baking sessions with my nieces, nephews, and now my own kids. The dough is forgiving when little hands get over-enthusiastic with the rolling pin, and decorating these blank cookie canvases sparks so much creativity. Warning: Expect floury fingerprints everywhere and lots of “Can I lick the bowl?” pleas.

Ingredients for Sugar Cookies (Cutout)

My grandmother’ sugar cookie recipe uses ingredients you likely have in your pantry. This recipe is tough enough to roll out without crumbling but soft enough to stay tender after baking. Here’t forget to measure everything exact, too – precision is key here.

• • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup unsalted butter, softened at room temperature
  • 1 1/4 cups white sugar
  • 1 egg
  • 1 tsp vanilla extract

Storage and Freezing Instructions

Store cooled cookies in an airtight container for up to 7 days. Freeze baked cookies for up to 3 months in the freezer. If you’re freezing dough, wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in fridge before using.

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**Cookie cutouts** are a simple way to make delicious cookies for your family. You can easily make them at home with a few simple ingredients. You can use a cookie cutter to cut out the cookies. The recipe is easy to follow and easy to make.
**You can make them at home with a few simple ingredients**

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for these sugar cookies. My must-haves are:

• • • A trusty rolling pin (I still use my grandma’s wooden one)
    • Cookie cutters (holiday shapes make it extra festive)
    • Parchment paper (lifesaver for easy cleanup)
    • Mixing bowls and a sturdy wooden spoon

That’s it, Though I won’t stop you if you want to add festive sprinkles and icing bags to the mix.

How to Make Sugar Cookies (Cutouts)

Alright, let’s get to the fun part. Making these sugar cookies is easier than you think, and I’ll walk you through each step just like I’m right there in the kitchen with you.

Mixing the Dough

First things first – preheat that oven to 375°F (190°C). Trust me, you’ll want it nice and hot when your cookies are ready to bake. Now grab that softened butter (it should dent easily when you press it) and cream it with the sugar until it’s light and fluffy. I use a wooden spoon and go at it for a good 2-3 minutes – it makes all the difference in texture.

Beat in the egg and vanilla next, then comes the flour mixture. Here’s my secret: add the dry ingredients in three batches, mixing just until combined each time. Too much stirring makes tough cookies, and we want these babies tender.

Rolling and Cutting Shapes

Lightly flour your counter (a pastry cloth works wonders too). Take about a quarter of the dough and roll it to 1/4-inch thickness – any thinner and they might burn, any thicker and they won’t crisp up nicely. Dip your cookie cutters in flour before each press to prevent sticking.

Pro tip from my grandma: roll the dough between two sheets of parchment paper. No sticking, no extra flour needed, and you can lift the whole sheet right onto the baking tray.

Baking and Cooling

Space those cutouts about 2 inches apart on parchment-lined baking sheets. Into the oven they go for 8-10 minutes – you’re looking for just the slightest golden tinge around the edges. They’ll keep cooking a bit as they cool, so don’t wait for them to brown.

Let them rest on the baking sheet for 2 minutes before transferring to a cooling rack. I know it’s tempting, but resist decorating until they’re completely cool – icing melts right off warm cookies (learned that the messy way).

Tips for Perfect Sugar Cookies (Cutouts)

After years of baking (and a few hilarious cookie fails), I’ve picked up some foolproof tricks for sugar cookie success:

• • • Chill the dough for 20-30 minutes if it gets too sticky – it makes rolling so much easier. I sometimes make the dough ahead and refrigerate overnight when baking with kids.
    • Watch the oven like a hawk – these cookies go from perfect to overbaked in seconds. Pull them when the edges just barely start turning golden.
    • Parchment paper is your best friend – no more scraping cookies off the pan. It also helps them bake evenly.
    • Flour your rolling pin lightly, but don’t go overboard – too much extra flour makes dry cookies.
    • Let them cool completely before decorating, unless you want icing that slides right off (been there).

Trust me, these little tweaks make all the difference between good cookies and “wow, these are amazing” cookies.

Decorating Your Sugar Cookies (Cutouts)

Now comes the best part – turning those blank cookie canvases into edible art. My kids and I keep it simple with a basic powdered sugar glaze (just mix 1 cup powdered sugar with 1-2 tbsp milk until smooth). Dip cookies or drizzle with a spoon. Pro tip: Add food coloring to small batches for variety. Sprinkles are mandatory in our house – we go wild with holiday colors while the icing’s still wet. For fancy piping, use a ziplock bag with a tiny corner snipped off. No rules here – just sweet, messy fun.

Storage and Freezing Instructions

Here’s the good news – these sugar cookies stay fresh for days. Just pop them in an airtight container at room temperature (layered with parchment paper) for up to a week. Want to get ahead? Freeze baked cookies for 3 months – they thaw perfectly in about an hour. The dough freezes beautifully too – wrap it tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before rolling out. Easy peasy.

Nutritional Information

Here’s the scoop on what’s in each of these sweet treats (because we all peek at the numbers sometimes): One cookie contains about 120 calories, 5g fat, and 8g sugar. Remember, these values are estimates and may vary slightly depending on your ingredient brands. But let’s be real – holiday cookies are about joy, not numbers. Just enjoy every delicious bite.

Common Questions About Sugar Cookies (Cutouts)

Share Your Holiday Creations

I’d absolutely love to see your cookie masterpieces. Snap a photo of your decorated sugar cookies and share them – your creativity might inspire someone else’s holiday baking. Did you try any fun variations? Leave a rating below and tell me all about your cookie adventures.

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