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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!

How do you store the cookies until you are ready to decorate them?

If you're only storing them for a day or two, an airtight container in the fridge will be fine. Any longer, and I'd recommend freezing them. You can read our blog article about How To Freeze & Defrost Sugar Cookies here. 

NEXT: Royal Icing Recipe


Previous article How to Make Stained Glass Cookies


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?
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.

Lisa - December 1, 2022

When I make the dough, it still seems a bit “wet”. It clumps and comes from edges but still quite soft and malleable. Is this normal?
The Cookie Countess replied:
Lisa, the first thing I would suggest checking is the softness of your butter. Sometimes when my butter has been sitting out for too long, the dough will be much wetter than normal. If you use colder butter and nothing changes, I would suggest adding more flour in small increments until the dough isn’t so sticky.

McKenzie - November 21, 2022

If we fully bake the cookies one day and are not decorating them with icing until the next day, how do you suggest we store the cookies overnight? Do they need to be covered or stored in an airtight container or can they be left out?
The Cookie Countess replied:
Yes, store them in an airtight container overnight and they should be just fine! If you don’t think you’ll get to them for a few days, you can also always pop them in the freezer to keep them extra fresh.

Joy Charlson - December 1, 2022

Hi, I noticed other recipes include baking powder. Why don’t you use/need baking powder in this recipe?
The Cookie Countess replied:
There’s no one specific reason, we just opted not to for this recipe 😊

Lauren - November 14, 2022

Didn’t this recipe used to have butter flavoring? Was it 1 tsp?
The Cookie Countess replied:
Yes, it did! We adjusted the recipe while Buttery Goodness is out of stock, but the recipe previously listed ¼ – 1 TSP of buttery flavoring as an optional add on.

Joanna - November 14, 2022

Hi, I saw that you said this dough is ok in the fridge for 2-3 days. Is there a certain reason why that amount of time? I made some dough a couple days ago and thought I’d be able to bake it sooner, but it will be 4-5 days before I can get it baked. Thanks.
The Cookie Countess replied:
Hi Joanna! The reason we say 2-3 days in the fridge is because of the eggs in the dough – if you’re not sure if you’ll get to it within 3 days, it’s always best to just put it in the freezer instead! It will be good for quite a while in there.

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