Written by greta andersen


Posted on March 09 2014

This is hands down our favorite cutout sugar cookie recipe, and we think it will be yours too! It tastes buttery and delicious, and works well for thin or thickly rolled cookies.  Its best feature is that it holds its shape perfectly through baking.  Have you ever made cutout cookies and your Christmas tree cookies end up looking like funny clouds because they spread so much during baking?  That won’t happen with this recipe.


Cream butter and sugar. Add egg and blend well. Mix in vanilla and flavoring oil. Almond is our go to flavoring oil for this recipe, but we have tried so many and they are all delicious.  Mix in flour and salt. Cover dough with plastic wrap and chill dough for about 30 minutes. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. Cut out shapes. Bake cut out cookies on parchment lined cookie sheets at 375 for 8-14 minutes, depending on size of cookies. They are done baking when you begin to see the tiniest hint of browning on the edges. Let cool for a few minutes then transfer to a wire rack to finish cooling. Cookies keep nicely in a sealed container for a few days and also can be frozen for later use.

You can also freeze the dough. After mixing, put dough in a freezer safe Ziploc bag and freeze. Thaw overnight or for at least a few hours in the refrigerator before using. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it's workable.

When it comes to decorating your perfect cutout sugar cookies the options are endless! Frost your cookies with one of our favorite cookie icing recipes, hard royal icing, soft royal icing, decorator frosting or poured cookie icing. Sprinkle your cookies with colorful sprinkles, did you know we have hundreds to choose from? Accent your pretty cookies with edible glitters and dusts or sugar decorations

Enjoy sharing your delicious cookies with friends and family, and prepare to share the recipe over and over. They are sure to ask!

 Happy Baking!



  • Comment author

    Hi Shelia, oops! It’s 2-1/2 cups of flour. We corrected the post!

    Posted by Layer Cake Shop | August 07, 2015
  • Comment author

    Hi I wanted to try this recipe for the perfect sugar cookie. I am not the best baker, but I was wondering which is correct the 21/2 cups flour or the 2 3/4 cups flour. thank you so much Sheila

    Posted by Sheila | August 04, 2015
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