Cutout Sugar Cookies are a classic, butter and sugar-based cookie dough recipe that can be used for cutout Holiday cookies, to make a Sugar Cookie Candy House, or as a base for other classic cookie recipes. These cookies are perfect for decorating with Royal Icing! Makes about 5 dozen cookies.
Estimated reading time: 5 minutes
Cutout Sugar Cookies
Hi Everyone, is it cookie season where you are? Truthfully, every day of the year is cookie season!
This cookie recipe is a classic, Cutout Sugar Cookies recipe to make for the Christmas and Winter holidays, Valentine’s Day, Birthdays, and any occasion that you need a large batch of sugar cookie dough.
It also makes a great dough to make a Sugar Cookie Candy House – the same idea as a Gingerbread House – just made out of Sugar Cookie!
These cookies can be baked to be softer (when made thicker at 1/4″ thick) or thin and crisp (1/8″ thick).
These sugar cookies are perfect to be decorated with my classic Royal Icing recipe.
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Recipe Attribution
These cookies take inspiration from my Gingerbread Cutout Cookies and The Best Rolled Sugar Cookies from allrecipes.com.
Web Story
If you make these Cutout Sugar Cookies and like them, please give the recipe a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
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Cutout Sugar Cookies
Cutout Sugar Cookies are a classic, butter and sugar-based cookie dough recipe that can be used for cutout Holiday cookies, to make a Sugar Cookie Candy House, or as a base for other classic cookie recipes. These cookies are perfect for decorating with Royal Icing! Makes about 5 dozen cookies.
Ingredients
- 1 1/2 cups unsalted butter
- 2 cups granulated white sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1 recipe Royal Icing
Instructions
- Make the Sugar Cookie Dough: In a large mixing bowl add the flour, baking powder, and Kosher salt and whisk to combine, set aside. In the bowl of a stand mixer on low-medium speed, add the unsalted butter and sugar and cream the ingredients together until smooth and even. Gradually add the flour mixture to the butter-sugar mixture and stir until combined. Wrap the dough up and chill in the refrigerator for 1 hour or overnight.
- Make the Cookie Cutouts: Preheat your oven to 400°F (200°C). Divide the dough into quarters, and work with 1/4 at a time; Refrigerate the rest of the dough until you are ready to use it. On a floured surface, like a pastry mat, roll out the dough with a floured rolling pin. (You can also use a chilled ceramic or metal rolling pin to keep the dough cold). Make the cookie cutouts and lay them on the prepared baking sheet(s).
- Bake the Cookies: Bake the cookies in a preheated oven, for 6-8 minutes until the edges are slightly golden. When they are done allow them to cool for 5 minutes on the baking sheet before transferring them to a wire baking rack to cool completely. Enjoy the cookies as is or decorate with Royal Icing.
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Nutrition Information:
Yield: 60 Serving Size: 1Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 58mgCarbohydrates: 15gFiber: 0gSugar: 7gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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