Create fun memories and yummy treats all year round with this easy cut-out sugar cookie recipe. You’ll totally be the “fun mom” (or grandma)!
WAAAAY back before we had kids… when Dave was coaching 3 sports and I had endless hours to spend in the kitchen, I made sport-themed cut-out sugar cookies with marshmallow fondant frosting for every player on every team, every season.
Aren’t they cute!
Since then, I’ve made and re-made this simple recipe dozens of times… they are just perfect for so many occasions!
- school birthday treats
- cookie decorating parties
- teacher gifts
- various holidays throughout the year
- just because we want something to do on a Saturday!
They are always a hit.
These cookies hold their cut-out shape REALLY well after baking… and they taste equally as delicious no matter how fancy (or not fancy) the frosting and decoration are!
In my opinion (which is biased) this recipe is the best cut-out sugar cookie recipe I’ve found. Although if I’m honest, I stopped looking once I found this recipe back in 2008.
I guess I just figure “if it ain’t broke, don’t fix it”… right?
FUN STORY: I was given this recipe from 2 ladies who took my very first organizing class, offered through our local community ed program (thanks Bonnie and Cathy!)
If you’re looking for a fairly simple, extremely delicious recipe for cut-out sugar cookies that works for any occasion, any time of year, THIS is your recipe!
Gather your decorating supplies, round up a few of your favorite people, print the recipe below, and get to work making delicious cookies and happy memories together at home.
Easy Cut-Out Sugar Cookies
My favorite cut-out sugar cookie recipe of all time! They turn out amazingly well every time -- and they actually hold their shape after baking.
Ingredients
- 1½ c. butter (3 sticks)
- 1½ c. sugar
- 2 eggs
- 2 t. vanilla
- 2 t. almond extract
- ½ t. salt
- ½ t. baking soda
- 4½ c. all-purpose flour (don't try it with whole grain!)
Instructions
TO MAKE THE DOUGH:
1. In a stand mixer, combine butter & sugar and beat until well blended.
2. Add eggs, vanilla extract, and almond extract. Mix well.
3. Add salt, soda, and half the flour -- mix on low speed until blended.
4. Add remaining flour and mix well. NOTE: If dough is sticky to the touch, add a ¼ cup of flour at a time until it is smooth & not sticky.
5. Cover dough in mixing bowl and refrigerate for 1 hour (or longer if you want to do make it the day before)
WHEN READY TO BAKE:
1. Preheat oven to 350 degrees.
2. Roll out to about ¼ inch thick. I roll it out on a silicone mat so it won't stick or slip.
3. Cut cookies out and place on parchment-lined cookie sheets.
4. Bake for 10-12 minutes, or until set and edges are slightly brown.
5. As soon as cookies are removed from the oven, gently rub them back and forth with a spatula to flatten the decorating surface.
6. Slide parchment paper off cookies sheet and let the cookies cool on the counter
NOTE: If frosting with fondant frosting, you'll want to do that while the cookies are still warm.
Notes
These cookies will firm up nicely when cooled, so they are excellent for frosting and decorating.
They also freeze REALLY well (before and after decorating) so they are great to make ahead.
This is my favorite marshmallow fondant frosting recipe.
Here's a good buttercream frosting recipe.
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Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 195Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgSodium 138mgCarbohydrates 24gFiber 1gSugar 10gProtein 2g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
More Cookie Recipes:
I’ve got a slew of delicious cookie recipes here on the blog… find them all right here!
Do you have a favorite cookie recipe? Share it in the comments.
Visit my virtual recipe box for more simple, delicious, family-friendly, recipes!
Melissa Q says
Conversation with my husband as I am trying desperately to frost these cookies (with your delicious buttercream frosting) before he eats them all:
Him: These cookies are way better than that last batch you made.
Me: That’s because it’s a different recipe.
Him: Well, I like this one way better. This recipe is worthy. You can throw that other one away.
Ha! (But he’s right….)
Andrea says
awww… thanks so much for sharing 🙂
I love that your hubby loved my recipe!!!
Chris says
These apricot crescents are a little time consuming but they are delicious. https://www.tasteofhome.com/recipes/apricot-crescents/
Bonnie Cummings says
I’m so excited you still use this recipe! Cathy & I made 12 dozen of these for her son’s wedding way back then. It was so much fun working together on these. They also survived being shipped to Colorado where the wedding took place. (with much bubble wrap!) I still make these cookies, but not as much as I used to. Thanks for bringing up a great memory of being in your class, and I use your tips everyday. I’m also excited that you have evolved into an internet sensation, and I’m proud to say “I knew her when.” Blessings to you and your family.
Bonnie
Andrea says
Hi Bonnie!
yes, I still use the recipe (and get SOOOOOO many emails from people who also use and love it). I’m happy to give you and Cathy credit 🙂
Believe it or not, earlier this year Dave and I talked about bringing back some of my in-person organizing classes and workshops (hosting them in our outbuilding). Then corona hit… obviously, that plan didn’t pan out 🙂
Maybe in the coming years I’ll be able to figure something out.
In the meantime, there’s always virtual cookie exchanges.
Have a great Christmas.
Kristen @ Joyfully Thriving says
That is pretty similar to my no spread sugar cookies that I share on my blog! Mom cooks think alike! 🙂 Candy cane cookies are one of our favorite Christmas cookies. It’s taken me years to roll them as nicely as my Dad did, but they always taste good! They also have the almond and vanilla combo that your sugar cookies have – not peppermint. I love that flavor combo! https://www.joyfullythriving.com/candy-cane-cookies/
Andrea says
I remember when you posted this on your blog. SO pretty! Thanks for sharing the link here!
Jeanine says
These cookies look delicious! I’ll have to try rolling them out on a silicone mat. I have tried rolling mine out on a piece of parchment paper, which I taped to the counter, and that worked pretty well. Then, I cut out the shapes right on the parchment and removed the excess dough from around the shapes, placed the parchment on a cookie sheet, and they’re ready to bake!
Our favorite cookie recipe, which my husband has made every Christmas for at least 30 years, is Maple Meltaway Cookies.
Preheat oven to 350 degrees.
Mix 2 cups flour, 1 cup butter (softened), 3/4 cup sugar, 1 1/2 tsp. maple flavored extract, and 1/4 tsp. salt in stand mixer at low speed until well blended, scraping bowl often.
Increase to medium speed, and beat until fluffy.
Drop by teaspoonful on cookie sheet or parchment paper and gently press 1 pecan half on top (you’ll need 3/4 cup pecan halves for this recipe).
Bake for 10 to 12 minutes. Let cool slightly before removing from pan. Enjoy!
Andrea says
that’s a great idea to cut the right on the parchment paper! I might have to try that now 🙂
Thanks for sharing your cookie recipe too!
Carrie says
Thanks for another delicious recipe, Andrea! Another fun and beautiful option for the glaze is to pour the glaze in a shallow bowl (a pie plate works well), add a few drops of food coloring, swirl with a toothpick then dip in the cookies. Set on lined cookie sheet and let dry. Kids love this activity!
Andrea says
oh wow — that sounds fun. I’m sure Nora would get a kick out of that!
Sandy says
Merry Christmas Andrea and family! This isn’t a “cookie” but, I think this will be a keeper! If I’m allowed I have 2 favorite recipes? …
#1 – Martha’s Peanut Butter Bars
Cream together1/3 c. Shortening; 2 Tb. Light corn syrup; 1/2 c. Peanut butter;1/4 c. Packed Brown Sugar;1c. Granulated Sugar;1tsp. Vanilla;2Eggs. Mix altogether until light and fluffy. Mix together 1c. Floor; 1tsp. Baking powder; 1/4 tsp. Salt. Fold dry ingredients into wet ingredients until thoroughly blended but not over mixed. Spread evenly in a greased 13x9in. dish. Bake at 350 F. apps. 20-22 min. or until golden brown. Remove from oven. Sprinkle semi sweet or milk chocolate chips over the top let stand until melted. Spread out. Cool. Cut into bars. Makes appx. 36 bars
#2 – Taste of Home Easy Gingerbread Cutouts
1 Spice cake mix; 3/4 c. unbleached flour; 2 eggs; 1/3 c. Canola Oil; 1/3 c. Molasses; 2tsp. Ground Ginger. Combine cake mix, flour, eggs, oil, molasses and ginger until well blended. Refrigerate for 30 minutes or until easy to handle. On a floured surface roll out though to 1/8 inch thick. Caught using flowered cookie cutters. Place 3 inches. apart on ungreased baking sheets. Bake at 375 F for 7 to 10 minutes or edges are firm and bottom slightly brown. Cool. Decorate with cream cheese frosting. Makes appx. 2 1/2 dozen cookies. Enjoy! These are the best!
Andrea says
YUM! Thanks for 2 delicious-sounding recipes. I know Dave would be a HUGE fan of the peanut butter bars 🙂
Margo says
These cookies aren’t the prettiest but what they lack in looks, they make up for with taste! They go wonderfully with your morning coffee or tea, and are a favorite in my family. Cinnamon Stick Cookies – https://joyfulhomemaking.com/2011/12/crunchy-and-chewy-cinnamon-stick-cookies.html
Andrea says
haha — who cares what they look like if they taste good… right ?!?!
Jennifer says
I love your virtual cookie exchange idea and can’t wait to see which recipes you share. We are making sugar cookies on Thursday (my kids 1st day of Christmas break). They have been counting down the days and are already looking for their favorite cookie cutters.
Andrea says
have fun — we have school all week, but I have “cookie decorating” on the schedule for next week!
Dayna Hamm says
We did a quick cookie exchange yesterday with my Bible study small group. We met in my garage. Masks on. The garage door half way open. Space heaters on. The whole thing lasted about 15 minutes but it was still fun.
Andrea says
that does sound fun (cold but fun!)
next year, we’ll hopefully have one again!
Leanne says
I LOVE these…and your house smells AMAZING… when you make them…we had trouble finding molasses this year, so you can sub maple syrup… and you can use pumpkin pie spice in a pinch for the cloves… I never get 4 dozen, because I like them bigger 😉 but it does make 4 dozen!!
GINGERSNAPS:
1 cup packed brown sugar
3/4 cup oil
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt
mix ingredients from brown sugar to egg together. beat well. then, mix flour to salt in a separate bowl. gradually blend flour mixture into molasses mixture – by hand. using about 1 T for each, form into 1 1/4″ balls. roll in granulated sugar (you could skip this step). place 2″ apart on a greased cookie sheet. bake at 375 degrees for 10-12 minutes. makes 4 dozen, depending on their size.
Andrea says
Thanks for this recipe Leanne! I just updated the title 🙂
Can’t wait to try them soon!
Ann says
Question: I don’t want to make fondant frosting but would the glaze work directly on a cold cookie to decorate? (Similar to teh Christmas tree in your first picture?)
Andrea says
Hi Ann,
You could definitely just use the glaze to decorate cookies, but I’d probably frost them first. The glaze is thinner and not really like a good “butter cream”.
If you don’t want to use the Fondant frosting, you can make a simple powdered sugar/buttercream frosting using any of your favorite recipes.
I did just add my recipe to the post under “notes” but here it is again:
– 1/3 cup butter softened
– 4 1/2 cups powdered sugar
– 1/4 cup milk
– 1/2 tsp vanilla
– 1/2 tsp almond extract
– food coloring
Ann says
Thanks! I was hoping for something that looked smoother than frosting.
Andrea says
That’s why I like using fondant frosting — it’s perfectly smooth!
The glaze would probably be smoother than buttercream frosting, but it’s also a lot sweeter too, so frosting an entire cookie with just the glaze would be too sweet in my opinion. But you can always try it and see if you like it!
Sue says
Do you have an icing recipe to go with these cookies?
Andrea says
I just added my buttercream frosting recipe to the end of the recipe under the “notes” section.
But here it is again:
– 1/3 cup butter softened
– 4 1/2 cups powdered sugar
– 1/4 cup milk
– 1/2 tsp vanilla
– 1/2 tsp almond extract
– food coloring
melissa says
Do you freeze the cookies before or after you decorate them? Also how long can they keep in the freezer?
Ellie says
melissa
Se Andreas reply May 12th, 2011
Ellen says
I just made these yesterday. I was low on time so knew I could not make the great looking icing. Then I discovered that I did not have almond extract. I substituted orange extract for almond and added some orange zest and craisins to the dough. Bc I was short on time I formed the dough into “logs” put them in the frig and before cooking sliced them into cookie size. They were yummy! Thanks for the inspiration!
Andrea says
Sounds delicious Ellen! You’ll notice that many of the recipes on my site can easily be changed, altered, and adapted to fit the ingredients you have on hand!
Cassie says
So, I made these last night (for the 2nd time) and my husband claims I have to make them atleast once a week or he doesn’t know how he will survive! Lol, we love them! They are delicious!! 🙂
Andrea says
Thanks Cassie!! Glad you guys like them so much — they ARE delicious aren’t they!
Just an F.Y.I — I make several dozen at a time and freeze them for months {fully frosted and everything}. They taste just as good as fresh and then I don’t have to make them so often.
Cassie says
When you refrigerate the dough, do you leave it in the mixing bowl or transfer it to something else? (i’m making these this weekend.) 🙂
Andrea says
You can do either. I transfer the dough to another bowl and then make the fondant frosting in the same mixing bowl. But if your frosting is already made, I would just keep the dough in the bowl and cover with plastic wrap.
Good luck with the cookies!
Cassie says
Thank you very much. I am so excited to try both this recipe and the fondant recipe! 🙂
Cassie says
Oh my gosh! Those are soooo cute. Way to go! They look delicious too. I’m going to have to try this recipe. 🙂
Tiffany @ Home Grown Families says
These are GREAT!! About a week late for me. I tried to make a backboard and basketball cake for The Princesses end of season party. The backboard crumbled and the balls were hard. I think it’s because it took longer for them to cook in a bowl. So I bought some cookies, covered them with cake icing and decorated those. I could have used this recipe!!
Is the marshmallow fondant better then plain fondant that you buy? No one really likes that fondant…
Tiffany
Andrea says
Well, there’s always next year Tiffany!!
megan @ whatmegansmaking says
I just made basketball cookies last weekend as well! And baseball and football 🙂 Yours turned out great! I’ve never used fondant – I always use a glaze icing. Can’t wait to see your recipe for the icing 🙂
Andrea says
Thanks megan — I bet your cookies looked amazing too!! I didn’t see them on your blog yet… 🙂
Ann says
What is this glaze icing?
Andrea says
Here’s Megan’s recipe for Glaze Icing — it might get you that really smooth finish without the fondant.