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)!
WAAAAAAAAAAY 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. I’m almost certain they still read my blog all these years later (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.
- 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!)
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.
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.
Here's a good buttercream frosting recipe.
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Amount 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.