Every December, my kitchen transforms into a cookie decorating studio filled with flour dust, colorful icing, and my kids’ laughter. Cut-Out Sugar Cookies have been our holiday tradition for years now — soft, buttery cookies that hold their shape perfectly and become edible canvases for creativity. I remember the first time I made these with my daughter; she was three, covered head to toe in sprinkles, and absolutely beaming with pride over her wobbly star-shaped cookies.

What makes this recipe so special is its reliability. The dough rolls out beautifully without sticking, the cookies don’t spread or puff up in the oven, and the simple buttercream icing is forgiving enough for little hands to decorate. Whether you’re making Christmas trees, hearts for Valentine’s Day, or spooky shapes for Halloween, these cookies deliver perfect results every single time. They’re not just treats — they’re memories in the making. Let’s get started!

Why You’ll Love This Recipe

Foolproof dough that’s easy to roll — doesn’t stick or tear when you’re cutting shapes
Holds shape perfectly — cookies come out exactly as you cut them with no spreading
Soft and tender texture — not too crispy, not too cake-like, just right
Simple buttercream icing — easy to make and customize with any color you want
Perfect for decorating — smooth surface accepts icing, sprinkles, and edible decorations beautifully

Ingredients You’ll Need

For the Cookies

1⅓ cups butter shortening (Crisco) or real butter — shortening helps cookies hold their shape better, but butter gives richer flavor
1½ cups granulated sugar — sweetens and helps create that tender crumb
4 tablespoons milk — adds moisture without making the dough too wet
1 teaspoon vanilla extract — provides classic vanilla flavor
2 large eggs — binds everything together and adds richness
4 cups all-purpose flour — the structure of your cookies
3 teaspoons baking powder — gives a slight lift for tender texture
½ teaspoon salt — balances sweetness and enhances flavors

For the Icing

1 tablespoon softened butter — makes the icing creamy and smooth
1 cup powdered sugar — creates the sweet glaze
2 tablespoons milk — thins the icing to spreadable consistency
1 teaspoon clear vanilla extract — keeps icing white for pure colors
Food coloring — customize to match any theme or occasion

Pro tip: Using shortening instead of all butter helps cookies maintain their shape better, but if you prefer buttery flavor, go ahead and use all butter — just expect slightly more spread.

Step-by-Step Instructions

Making the Cookies

Cream the wet ingredients. In a large bowl with an electric mixer, beat together the shortening, sugar, milk, and vanilla until smooth and creamy (about 2 minutes). Add the eggs and mix until well combined.
Prepare the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt with a fork until evenly distributed.
Combine wet and dry. Gradually add the flour mixture to the shortening mixture, a little at a time, mixing on low speed just until combined. Don’t overmix or cookies will be tough.
Chill the dough. Divide dough in half, wrap each portion tightly in plastic wrap, and refrigerate for at least 1 hour. This makes rolling much easier.
Preheat and prep. When ready to bake, preheat your oven to 375°F and line baking sheets with parchment paper or spray with nonstick spray.
Roll out the dough. Flour your counter generously. Working with one dough ball at a time (keep the other chilled), flour the dough surface and your rolling pin. Roll to about ¼-inch thickness — not too thin or cookies will break.
Cut shapes. Use cookie cutters to cut shapes as close together as possible to maximize dough use. Gather scraps, re-roll once, and cut again. After the second roll, the dough won’t work as well.
Bake. Place cookies 1-2 inches apart on prepared baking sheets. Bake for 6-8 minutes until edges are just set but cookies are still pale. Don’t overbake — they’ll firm up as they cool.
Cool completely. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before icing.

Making the Icing

Mix the icing. Whisk together softened butter, powdered sugar, milk, and clear vanilla until smooth. Adjust consistency by adding more powdered sugar (to thicken) or milk (to thin).
Color it. Divide icing into bowls and add food coloring to create your desired colors. I usually quadruple this recipe and make four different colors.
Decorate and dry. Ice cooled cookies and add sprinkles while icing is still wet. Let icing set for 2 hours before stacking or storing.

Serving Suggestions

Cookie decorating party — set out bowls of colored icing, sprinkles, and edible decorations for guests to customize their own
Holiday gift boxes — package decorated cookies in clear cellophane bags tied with ribbon for thoughtful homemade gifts
Dessert table centerpiece — arrange cookies on a tiered stand for birthdays, showers, or holiday gatherings
With hot chocolate — serve alongside mugs of cocoa for a cozy winter treat

Make It Yours (Variations)

Almond flavor — replace vanilla with almond extract for a more sophisticated taste
Lemon cookies — add 1 tablespoon lemon zest and replace vanilla with lemon extract
Chocolate version — substitute ½ cup flour with cocoa powder for chocolate sugar cookies
Royal icing instead — use royal icing if you want a harder, glossier finish that dries completely
Gluten-free option — use a 1:1 gluten-free flour blend (results may be slightly more crumbly)

Selena trump’s Tips for Success

Don’t skip chilling the dough — I learned this the hard way when I rushed it once. Warm dough sticks to everything and tears easily. Give it the full hour.
Use parchment paper — cookies lift off cleanly without breaking, and cleanup is a breeze
Roll evenly — use rolling pin rings or wooden dowels on either side to ensure uniform thickness so all cookies bake evenly
Watch the baking time closely — these cookies can go from perfect to overdone in 60 seconds. Set a timer and check at 6 minutes.
Common mistake — over-rolling the dough scraps. After two roll-outs, the dough gets tough from too much flour being worked in. It’s okay to have some waste.

Storage and Make-Ahead Tips

At room temperature: Store decorated cookies in an airtight container with parchment paper between layers for up to 5 days.

In the freezer: Freeze undecorated baked cookies for up to 3 months in a freezer-safe container. Thaw at room temperature before decorating.

Make-ahead dough: The wrapped dough can be refrigerated for up to 3 days or frozen for up to 2 months. Thaw frozen dough overnight in the fridge before rolling.

Decorated cookies: Once icing is fully set (overnight is best), you can freeze decorated cookies for up to a month. Layer with parchment paper to prevent sticking.

More Recipes from mateorecipes.blog

If you loved the decorating aspect of these cookies, try Royal Icing Sugar Cookies for an even smoother, more professional finish that hardens beautifully. They’re perfect when you want to stack cookies or ship them as gifts.

For something quicker without all the rolling and cutting, check out Classic Chocolate Chip Cookies — same homemade goodness with way less prep time. Perfect for weeknight baking sessions.

And if you want to keep the holiday spirit going, Gingerbread Cookies are another fun shape-and-decorate option with warm spices that make your house smell incredible.

Frequently Asked Questions

Why is my dough too sticky to roll?
The dough likely didn’t chill long enough, or your kitchen is very warm. Pop it back in the fridge for another 15-30 minutes, and make sure to flour your work surface generously.

Can I use all butter instead of shortening?
Yes! Your cookies will have richer flavor but may spread slightly more. Some bakers use half butter, half shortening for the best of both worlds — great taste and perfect shape retention.

How do I prevent my cookies from spreading?
Make sure your dough is well-chilled, don’t roll it too thin, and avoid overbaking. Also, don’t skip the baking powder — it helps them rise up instead of out.

What’s the difference between clear and regular vanilla?
Clear vanilla keeps your icing pure white, which is ideal for pastel colors. Regular vanilla (which is brown) will tint white icing slightly beige. Either works, but clear is prettier for decorating.

Can I freeze the dough?
Absolutely! Wrap it tightly in plastic wrap, then place in a freezer bag. It keeps for 2-3 months. Thaw overnight in the fridge before rolling.

How long does the icing take to dry?
This buttercream-style icing sets in about 2 hours but may not fully harden. For a harder finish that’s stackable and shippable, use royal icing instead.

Final Word

These Cut-Out Sugar Cookies are more than just a recipe to me — they’re an invitation to slow down, get messy, and create something beautiful together. Every year when I pull out the cookie cutters, I’m reminded that the best memories aren’t perfect. They’re flour-covered countertops, lopsided stars, and kids proudly presenting cookies covered in way too many sprinkles.

I hope this recipe brings as much joy to your kitchen as it has to mine. Share your decorated creations with me — I love seeing your unique designs!