Perfect Cut Out Sugar Cookies

Cut Out Sugar Cookies that are perfect for holidays, parties, gift boxes, or every day! They are soft-baked, melt-in-your-mouth cookies that can be decorated and customized however you want

I have a confession to make. I have kind of a love/hate relationship with decorated sugar cookies. When I worked in professional bakeries, I made 1 million decorated cookies year round. They are SO cute, and they make every person smile.

On the other hand, they CAN be a little tedious, so I like to keep it simple. Basically, when I make these Perfect cut-out sugar cookies, I need them to be delicious, adorable, and almost perfect.

Love these Cut out Cookies? Check out more cookie recipes here:

Sandwich Cookies with Nutella

The Best Brown Butter Chocolate Chip Cookies with Toffee

Orange Cinnamon Roll Cookies

Vegan Molasses Ginger Cookies

Pink Lemonade Thumbprint Cookies

how to make the best Cut out sugar cookies

• In a medium bowl, combine the flour, almond flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugars until pale and fluffy, about 3-4 minutes.
• Add in the lemon zest and eggs, one at a time, beating after each. Then add the almond and vanilla extracts.
• Add the dry ingredients to the butter mixture, mixing until blended. Be sure to scrape down the sides of the bowl with a rubber spatula, so that all of the ingredients are thoroughly combined. Refrigerate dough for about 20 minutes, while you preheat the oven and make the icing.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat and set aside. Working with half of the dough at a time, roll it out on a lightly floured surface to 1/2-inch thick. Cut out your shapes and then transfer to a baking sheet, 1-inch apart.
• Re-roll scraps and dust with a bit more flour to prevent sticking. Bake until just barely golden brown on the bottom, about 10-11 minutes.
• Allow to cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.

How to Decorate Cut out Sugar Cookies

Let me start by saying that there is no right or wrong way to decorate sugar cookies. It’s a fun activity that you do from the heart. You can turn it into a great creative activity for birthday or holiday parties, and everyone can participate, big and small!

That being said, here’s how to decorate like a professional, if you feel so inclined (no pressure!)

When I worked at the bakery, we made millions of decorated cookies, year-round, and my piping skills got pretty serious. You don’t need to be a professional to make really great-looking sugar cookies though.

You only need to know one small trick: the OUTLINE. The trick is to make your icing, then place about 1/4 of it in a small bowl, and add more powdered sugar to it to thicken it up, about 3 tablespoons.

You pipe the outline around the perimeter of these perfect cut out sugar cookies using the thick royal icing. Let the icing dry for about 20 minutes. This creates a wall, and you fill in the outline with the thinner icing, and it makes a seamless, smooth finish.

Ingredients for the best Cut out Sugar Cookies

unbleached all purpose flour – I use unbleached all purpose flour in all of my bakes. My favorite brand is King Arthur Flour for their quality of products, employee owned company, and consistent results.

almond flour – this recipe calls for more than a cup of almond flour, and it adds so much flavor and gorgeous texture to the crumb of these cookies. They’re soft and crumbly, but also so easily to roll out. 

kosher salt – I love a sugar cookie that can stand on its own, apart from the icing, and that’s what salt does. the kosher salt is a key element in this recipe for the cookies. It provides the balance in flavor that you need, and enhances the flavors even more. 

salted butter – I like to use salted butter for these cookies, which might seem unusual. Just trust me, the cookies don’t taste salty, they taste balanced and delicious.

large organic eggs – organic eggs make a huge difference in all of my bakes. The quality of the eggs adds to the richness and flavor of the cookies, and are totally worth it.

granulated and powdered sugar – You might be wondering why the recipe calls for both? The powdered sugar has a small amount of cornstarch added in that makes the texture of the cookies very soft and melt-in-your-mouth.

lemon zest – this is a secret ingredient that we used to add to holiday cookies in the bakeries where I worked. Citrus zest is on elf my favorite ingredients to add to my bakes. It adds brightness and SO much flavor. The cookies don’t taste lemon-y, they taste like a real bakery cookie!

almond extract – another secret ingredient that you’re going to love! Almond extract adds so much flavor and it makes them sweeter without adding extra sugar.

Secret bakery recipe for cookie Icing:

Whisk together the powdered sugar, 1/3 cup milk, vanilla, almond extract, salt, and a few drops of food coloring (if using) until smooth. The icing should be just thin enough that when you lift up your spoon it falls off in smooth ribbons.

Remove 1/4 of the icing in a smaller bowl and add 1/3-1/2 c more powdered sugar, so that the mixture is thickened up.

Place the thickened icing in a piping bag and snip off 1/4″ tip. Pipe around the perimeter of your cookies to make an outline. Let dry for 15-20 minutes (while you pipe the rest of the outlines).

Use the remaining thinner icing to fill in the outlines with a spoon, knife or offset spatula, and top with sprinkles immediately before the glaze dries. Let dry completely, and store in an airtight container for up to 3 days.

Tools I use to make great Sugar Cookies (all links are shop-able!)

airbake cookie sheets – my family has been using these cookie sheets for 30+ years. The air cushion ensures that your cookies will never burn, and will bake evenly. 10/10 recommend

KitchenAid Stand Mixer – I’ve said this 1 million times, but a KitchenAid is your best friend when it comes to making cookies. I’ve had mine for over 10 years, and it is still a total work horse in my kitchen.

Parchment paper sheets – I love baking on parchment because it ensures that your gorgeous cookies will never stick to the baking sheet. I also use in between layers of iced cookies.

Disposable piping bags – Piping bags are a must for making beautiful decorated cookies at home.

How to store leftover cookies

Once these Perfect Cut Out Sugar Cookies set up, store them in single layers separated by parchment paper in an airtight bag or container. I find that they taste even better the next day because the icing has softened the cookies even more. 

They are perfect for holiday tins or gift bags, party favors, or any time!

SHARE YOUR BAKE!

If you do make these Perfect Cut Out Sugar Cookies (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making!

Let’s stay in touch! Sign up for my Newsletter here, don’t worry – I’m not spammy, I promise!

xo LeAnne

5 from 1 vote

Print

Perfect Cut Out Sugar Cookies

soft baked sugar cookies that are perfect for decorating

Course Dessert

Cuisine American

Keyword butter cookies, Cookies, cut out cookies

Prep Time 1 hour

Cook Time 20 minutes

Servings 24 cookies

Author LeAnne

Ingredients

• 3 1/2 cups unbleached all purpose flour 420 g
• 1 1/3 cups finely ground almond flour 130 g
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup salted butter 16 tablespoons, 226 g
• 2/3 cup granulated sugar 132 g
• 2/3 cup powdered sugar 80 g
• 2 teaspoons lemon zest
• 2 eggs, organic
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract

Sugar Cookie Icing

• 4 cups powdered sugar 480 g
• 1/3 cup milk or nut milk 75 g
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, combine the flour, almond flour, baking powder, and salt and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugars until pale and fluffy, about 3-4 minutes.

3. Add in the lemon zest and eggs, one at a time, beating after each. Then add the almond and vanilla extracts.
4. Add the dry ingredients to the butter mixture, mixing until blended. Be sure to scrape down the sides of the bowl with a rubber spatula, so that all of the ingredients are thoroughly combined. Refrigerate dough for about 20 minutes, while you preheat the oven and make the icing.

5. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat and set aside.

6. Working with half of the dough at a time, roll it out on a lightly floured surface to 1/2-inch thick. Cut out your shapes and then transfer to a baking sheet, 1-inch apart.

7. Re-roll scraps and dust with a bit more flour to prevent sticking. Bake until just barely golden brown on the bottom, about 10-11 minutes.
8. Allow to cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.

Make the Cookie Icing

1. Whisk together the powdered sugar, milk, vanilla, almond extract, salt, and a few drops of food coloring (if desired) until smooth. The icing should be just thin enough that when you lift up your spoon it falls off in smooth ribbons. Remove 1/4 of the icing in a smaller bowl and add 1/3-1/2 c more powdered sugar, so that the mixture is thickened up. Place the thickened icing in a piping bag and snip off 1/4″ tip. Pipe around the perimeter of your cookies to make an outline. Let dry for 15-20 minutes (while you pipe the rest of the outlines). Use the remaining thinner icing to fill in the outlines with a spoon, knife or offset spatula, and top with sprinkles immediately before the glaze dries. Let dry completely, and store in an airtight container for up to 3 days.

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