The BEST Sugar Cookie Recipe For Cut-Out Cookies (2024)

FAQs

What is the secret to cut-out cookies? ›

Pull off the top sheet of parchment, then slide the sheet of dough onto a baking sheet, then pop it in the freezer. (You can stack as many sheets of dough onto one baking sheet as you'd like.) Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze!

(In general, you're looking for a smooth dough that can be rolled thin, cuts cleanly and contains little or no baking powder.) If the dough gets too warm, refrigerate or freeze it until it becomes firm again. Your leaf shapes should do just fine.

Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 11 minutes or until edges are light golden brown.

Chill your dough before rolling out, as this will help prevent warping of the shape when transferring to your baking sheet. Once on the sheet, freeze for 10 mins before baking. Bake your cookies at at least 190C.

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

Once it has been rolled to the thickness you're going for, chill the dough for the requisite time. Once the dough has chilled, peel off the top layer of parchment and cut the cookies out of the rolled sheet. But instead of removing the cut-out cookies, simply remove the scraps from around the cut-outs.

To prevent over-spreading, make sure you chill the cookie dough balls for at least 2 hours before baking. We all know and love sugar cookies. Rolling pin, cookie cutters, decorating galore. It's all so much fun, especially around the holidays.

Never work on a warm countertop (e.g. next to an oven). Be careful not to add too much flour to your surface or your cookies will become tough. How thick should I roll the dough? Roll your dough about 1/8-inch thick—unless otherwise noted in the recipe—for even baking and crisp, firm cookies.

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

What is the trick to sugar cookies? ›

Oven Temperature

If you still notice that your cookies are spreading, another thing you can do to help cookies keep their shape, is increase the heat 10-25 degrees higher than the suggested temperature on the recipe. Every oven is different, so you may need to try this for yours.

Rather than roll dough on a floured surface, roll it between sheets of non-stick parchment or waxed paper. Adding extra flour to the dough while rolling can make cookies tough. And cutout cookies release easily from paper when you move them to the baking sheet, preserving their shape.

In general, metal cookie cutters are sharper than plastic and will give you better results. Whichever type of cookie cutter you choose, flour it and then set it on the rolled-out dough and press straight down. Try not to jiggle or twist the cookie cutter as you use it.