Sugar Cookie Recipe for Cookie Cutters

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Sugar Cookie Recipe for Cookie Cutters

Sugar Cookie Recipe for Cookie Cutters

Here's my favorite, easy sugar cookie recipe for cookie cutters. This is the most popular recipe on our website, thousands of people around the world make this recipe every year!

Baking Sugar Cookie FAQ

How many cut out cookies can I make from one batch?

Yield will greatly depend on the size of the cookies you are making - but you will get about 3 dozen 3" cookies. You can halve this recipe for a smaller batch.

How do I keep cut out cookies from burning?

Use Mesh Cookie Baking Mats (link) or parchment on your baking sheets to keep your cookies from burning and spreading.

How long do I bake cut out cookies for?

Bake at 350 degrees for 10-15 minutes, until cookies have just started to turn golden brown around the edges. For best results bake similar sized cookies on the same cookie sheet.

If I have 2 cookie sheets in the oven at once, I like to swap them halfway through, so they cook more evenly.

Should I turn on convection to bake my cookies?

I don't use my oven on convection as I find it cooks my cookies too fast and sometimes burns them. You may need to experiment with your oven for best results.

Where can I buy unique cookie cutters?

The Cookie Countess online store sells over 200 styles of cookie cutters for Christmas, Halloween, birthdays, baby showers, and more!

NEXT: Royal Icing Recipe

Sugar Cookie Recipe for Cookie Cutters

Rated 4.0 stars by 124 users

Category

Cookies

Servings

3 dozen 3" cookies

Prep Time

30 minutes

Cook Time

10 minutes

Calories

145

Author:

Hillary Ramos

How to make sugar cookies. This is my tried-and-true sugar cookie recipe, used by thousands of bakers around the globe!

Image of Sugar Cookie Recipe for Cookie Cutters

Ingredients

2 cups granulated sugar
2 cups (4 sticks) salted butter, softened
2 large eggs
2 teaspoons vanilla
6 cups white all-purpose flour (see note below)
Optional: A dash of lemon zest, I personally find the lemon becomes a background note and cuts the sweetness of the cookie.

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Directions

Using a stand mixer with the paddle attachment, cream together butter and sugar until just incorporated.
Add eggs, vanilla, and lemon zest (if using). Mix at low speed until fully blended.
Then add flour, 2 cups at a time, starting on low speed and then increasing if necessary.
You will know your dough has been mixed enough after all the flour has been added, when it pulls away from the sides of your bowl and clumps around the mixing paddle.
Roll out to 1/4" thickness. You do not need to chill this recipe. Unless you prefer to use chilled dough, so that it is easier to handle when you are cutting it and moving it to your cookie sheet.
Bake at 350 degrees for 10-15 minutes, until cookies have just started to turn golden brown around the edges. For best results bake similar sized cookies on the same cookie sheet.
If I have 2 cookie sheets in the oven at once, I like to swap them halfway through, so they cook more evenly.
Remove pans from the oven, and let the cookies rest on the pan for 2 minutes before transferring to a cooling rack.

HOT TIP: If you don't have a cooling rack, the rack from your toaster oven makes a great substitute! If you are not going to use all racks from your oven to bake, remove one before starting the recipe to use as a cooling rack.

Recipe Note

What flour should I use for cut out cookies?

Do not use self-raising flour, because it will make your cookies expand and not hold their shape. We recommend a white all-purpose flour like King Arthur, Gold Medal, White Lily, Pillsbury, or Bob's Red Mill.

Filed in: Cookie

Previous article Lemon Cutout Cookie Recipe for Cookie Cutters

Next article What is a Cookie Cube?

Comments

Sam - January 17, 2023
Can the recipe be reduced by half? I’m hoping to have a quick small batch.
———
The Cookie Countess replied:
Yes, you should be able to half this recipe with no issues!

Kim - January 18, 2023
Can I use lemon extract instead of zest for same effect? If so how much would you recommend?
———
The Cookie Countess replied:
Yes, you can definitely add lemon extract instead. Start with 1tsp, and if you want it to be more lemon-y, add another as needed.

Sophia Martinez - December 21, 2022
Hello, can the cookie recipe be doubled .
Also , I cannot find my whisk attachment for the royal icing. Would there be a problem in using the paddle attachment through the process?
Thank you 😊
SophiA
———
The Cookie Countess replied:
Yes, you can double the recipe! The only portion of the royal icing recipe that really should be whisked is the water and meringue powder, which you could definitely just use a handheld whisk for and use the paddle attatchment for the rest 😊

Recie Haley - December 20, 2022
Great recipe! Could I add orange zest, orange flavoring and dried cranberries to this recipe without altering any other ingredients?
———
The Cookie Countess replied:
We haven’t tried that with this recipe, but that sounds like a delicious idea!

Michelle - December 20, 2022
Will it make a difference to use unsalted butter?
———
The Cookie Countess replied:
If you’re using unsalted butter, just add a pinch of salt to compensate and you should be okay!

Ginny - January 12, 2023
How many times can I reroll the scraps of dough?
———
The Cookie Countess replied:
Theoretically, as many as you need. The baked cookie will look a little flakier the more times the dough has been re rolled, but this should not affect the taste.

Katherine - December 15, 2022
Will this dough hold the shape/lines of a cookie stamp? I have a character cookie cutter that has a separate face that is stamped on. I need the lines for icing guides.
———
The Cookie Countess replied:
Yes, but I would say to pop it in the fridge for 10-15 minutes before baking to make sure it’s extra cold!

Eneida - December 14, 2022
Hi! Thank you for sharing so many useful information.
When I bake my cookies, they shrink a little bit. How can I avoid that?
Thanks!
Eneida
———
The Cookie Countess replied:
Hi Eneida! Shrinking is typically due to overworked dough. I would recommend trying to avoid overmixing, and also chilling the dough in the fridge before you bake it may help!

Debe Friedman - December 12, 2022
Hi I was wondering. Do you measure the flour after or before sifting….or do you even have to sift ????.thanx so much for sharing !!!!!
———
The Cookie Countess replied:
We don’t typically sift our flour for this recipe 😊

Stephanie - December 12, 2022
Can I use gluten free flour to make these? My hubby is celiac.
———
The Cookie Countess replied:
Hi Stephanie! Yes, we use Bobs Red Mill 1:1 Gluten Free Flour as a gluten free substitute for this recipe.

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