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Cut-Out Sugar Cookies

5 from 12 votes
Prep Time 15 mins
Cook Time 10 mins
Chill Time 2 hrs
Course Dessert
Servings 32 3 ½ in cookies


For the Sugar Cookies

  • 1 cup granulated sugar 200 g
  • 1 cup unsalted butter, softened 227 g
  • 1 egg, at room temperature
  • 1 teaspoon vanilla
  • 2 ¾ cups all purpose flour, spooned and leveled (please see notes) 344 g
  • ¾ teaspoon salt
  • ½ teaspoon baking powder

For the Icing

  • 4-5 tablespoon milk 60-75 ml
  • 3 cups powdered sugar 390 g
  • Sprinkles for decorating


For the Sugar Cookies

  • Add butter and granulated sugar to a large bowl. Cream together until fluffy, 1-2 minutes.
  • Add in the egg and vanilla and mix until pale in color and fluffy, 1-2 minutes.
  • Then add in the flour, salt and baking powder. Mix until combined.
  • Form the dough into a disk and wrap it tightly in plastic wrap. Chill the dough in the fridge for 1 hour.
  • Line a baking sheet with parchment paper.
  • On a well floured surface roll the dough out until it's ¼ inch thick. (If the dough is too cold and difficult to work with, let it sit for 10-20 minutes then roll it out.)
  • Cut out cookies using cookie cutters.
  • Transfer the cut cookies to the parchment paper lined baking sheet. Chill the cut cookies for at least 1 hour, or until ready to bake. (You can chill the cookies together on one or two baking sheets, and then separate them out when ready to bake.)
  • When ready to bake the cookies, preheat the oven to 350 degrees. (Line another baking sheet with parchment paper if the cookies are together on one sheet.)
  • Arrange the chilled cookie cutouts about 2 inches apart from each other.
  • Bake regular sized cookies, that are roughly 3 ½ inches for 10-12 minutes. Bake mini cookies, that are roughly 2 inches for 6-8 minutes. Watch them closely to make sure the edges don't get too browned. They should be a light golden color.

For the Icing

  • Sift the powdered sugar into a large bowl.
  • Add in 4 tablespoon of milk and combine. If the icing is too thick add in the remaining tablespoon of milk.
  • Add icing to a piping bag fitted with a very small circular tip, or just cut a tiny bit off the end of the piping bag.
  • Decorate the cookies as you wish. Let the icing dry, then serve!
  • Store leftovers in an airtight container for up to four days for the best taste.


Yields roughly 32 3 ½-4 inch cookies or 64 2 inch cookies.
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
*Store left overs in an air tight container for up to four days.
Keyword chewy cookies, Christmas cookies, Cookies, sugar cookies
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