The Perfect Cut-Out Sugar Cookie Recipe
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: approximately 3 dozen
Do you know the hidden secrets to the perfect cut-out sugar cookies? Put your stand mixer to work and blend up this incredible sugar cookie dough. You will learn how to make rolling and cutting sugar cookies easier. These tricks yield cookies that stay soft- bookmark this perfect cut-out cookie recipe today!
  • 2½ cups all-purpose flour
  • ¾ cup superfine sugar (purchased or diy this flour with my instructions above)
  • ¼ teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, cut into ½″ pieces & softened
  • 2 tablespoons cream cheese, softened
  • 2 teaspoons vanilla extract
  • Rolling pin, cookie cutters, and sprinkles
  • Sugar Cookie Frosting:
  • ½ cup shortening
  • 4 cups confectioners sugar (powdered sugar)
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract
  • Food coloring
  1. Whisk the flour, sugar, & salt together in a large bowl.
  2. Beat the butter pieces (into the flour mixture) one piece at a time. I suggest using an electric mixer on medium-low speed, and beating until the mixture looks crumbly and slightly wet. This should take about 1 to 2 minutes.
  3. Beat in the cream cheese & vanilla until he dough just begins to form large clumps, about thirty seconds.
  4. Knead the dough in the large bowl by hand a few times until it forms a large, cohesive mass.
  5. Turn the dough out onto a clean counter, divide it in half, and apt into a two four inch disks.
  6. Wrap the disks tightly in plastic wrap and refrigerate until they begin to firm up, 20 to 30 minutes.
  7. Adjust an oven rack to the middle position and heat the oven to 375.
  8. Work with one disk at a time, roll out the dough to a ⅛″ thickness between two sheets of parchment paper.
  9. Slide the rolled dough and parchment onto a baking sheet & refrigerate again until firm.
  10. Working with one sheet of cookie dough at a time, cut out shapes using your cookie cutters.
  11. Next, lay them on two parchment-lined baking sheets, spaced about 1″ apart.
  12. Bake the cookies until light golden brown, about ten minutes, rotating the baking sheet halfway through baking.
  13. Let the cookies cool on the baking sheet for two minutes before transferring them to a wire rack.
  14. Be sure to allow them to cool completely (approximately 30 minutes)
  15. When cooled, the cookies can be decorated as desired.
  16. For frosting: In a large bowl, cream together confectioners sugar and shortening until smooth.
  17. Gradually mix in milk and vanilla with an electric mixer until smooth and stiff, about five minutes.
  18. Color with food coloring if desired.
Recipe by MomAdvice at