Best Cut-Out Sugar Cookies

4.81 from 31 votes

The Best Cut-Out Sugar Cookies take me back to my childhood. Made with simple ingredients and topped with a delicious frosting, you'll come back to them again and again!

Course Dessert

Cuisine American

Keyword cut out sugar cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 280kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

1 cup unsalted butter - softened to room temperature
1 1/4 cup granulated sugar
3 large eggs - at room temp
1 teaspoon vanilla
3 1/2 cups all-purpose flour - 420 grams
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

For the icing:

1/4 cup unsalted butter - melted
1/2 cup half and half
1 Tablespoon vanilla
6 cups powdered sugar - or to right of consistency

Other:

food coloring
sprinkles, chocolate chips, etc.

Instructions

For the cookies:

In a standing mixer, cream butter and sugar together. Add eggs and vanilla and mix well.
1 cup unsalted butter, 1 1/4 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla
In a separate bowl, combine the dry ingredients - the flour, cream of tartar, baking soda, and salt. Pour into mixer and combine with wet ingredients, mixing until just combined. Don't over-mix.
3 1/2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt
Scoop dough into an airtight container and store in the refrigerator overnight, or for at least several hours.
Preheat oven to 350 degrees. Prepare baking sheets with parchment paper.
Form the dough into a ball and place on floured surface. Using a rolling pin, roll dough out into thin layer, about 1/4 of an inch.
Take cookie cutter, and cut shapes out of dough. Lift gently onto prepared baking sheets.
Bake for approximately 10-11 minutes. Remove to cooling racks.

For the icing:

Mix the icing ingredients together and stir until well combined. If the frosting is too wet, add more powdered sugar. If it is too dry, add some half and half (slowly - about 1 teaspoon at a time)
1/4 cup unsalted butter, 1/2 cup half and half, 1 Tablespoon vanilla, 6 cups powdered sugar
When the consistency is correct, separate into several bowls and add food coloring, depending on what you are making. Decorate.
food coloring, sprinkles, chocolate chips, etc.

Notes

Other tips:

Make the dough the day before (or several hours) baking the cookies. Chill in the refrigerator.
Use plenty of flour on the surface before rolling the dough out. This will ensure it doesn't stick.
Be careful to not OVER-roll. You want the cookies to be about 1/4 inch before baking. If you roll too much, the cookies will be too flat and not as tasty.
After cutting the shapes out, take all the scraps (left around the shapes) and roll out again to make additional cookies.
To freeze cookies, place in single layer on baking sheet. Then place in freezer for 45 minutes to quick freeze. Repeat until all cookies are frozen. Stack cookies in airtight container and store in freezer for up to two months.

Nutrition