Sugar Cookie Cut Outs


Perfect, no-spread, sugar cookie cut outs EVERY time?

Yes Please!


I have been using this recipe for a couple years now, and it is hands down, by far, THE BEST recipe I have ever used for sugar cookie cut outs.

I know that every recipe you look up either online or in your trusty ol’ cookbook at home will boast that “this is the best recipe” but please trust me when I say that THESE. ARE. AWESOME! I wouldn’t share it with you if I didn’t put my full confidence behind them.

I have made these sugar cookies for several events for friends and family and they have yet to let me down. They taste great, are soft and buttery, yet sturdy enough to handle a good amount of decorating- both royal icing and buttercream!


What You Will Need For The Sugar Cookies:

  • All Purpose Flour
  • Unsalted Butter
  • Granulated Sugar
  • Eggs
  • Vanilla Extract (or whatever flavoring you prefer)

What You Will Need For The Royal Icing:

  • Powdered Sugar
  • Meringue Powder (You can find this at any hobby store with cake decorating supplies)
  • Water
  • Vanilla Extract (or whatever flavoring you prefer)
  • Food Coloring

Sugar Cookie Cut Outs

Course Dessert


Sugar Cookies

  • 3 1/2 Cups All Purpose Flour
  • 8 oz (2 sticks) Unslated Butter Softened
  • 1 1/2 Cups Granulated Sugar
  • 2 Large Eggs
  • 2 tsp Vanilla Extract (or flavor of your choosing)

Royal Icing

  • 2 lb Powdered Sugar
  • 5 Tbsp Meringue Powder
  • 1 Cup Water (cool)
  • 1 tsp Vanilla Extract (or flavoring of choice)
  • Food Coloring (to preference)


For the Sugar Cookies

  • Preheat your oven to 350 degrees Fahrenheit. Line a couple of baking sheets with silicone baking mats.
  • In the bowl of your stand mixer with the paddle attachment, or with a hand mixer in a large bowl, beat your butter and sugar together until pale, light and fluffy.
  • Add in your eggs, one at a time, making sure to scrape down the sides of the bowl between additions. Add in your flavoring and mix to combine.
  • Add in your flour in three additions until just mixed. Bring the dough together with your hands then separate into two discs, wrap in plastic, and chill for two hours or overnight.
  • Once chilled, flour a large, flat surface and using a rolling pin that is also floured, roll out your cookies to about 1/4 inch thick and cut with desired cookie cutters.
  • Place your cookies 1/2 an inch apart on the prepared baking sheets, and bake at 350 degrees Fahrenheit for 9-11 minutes.
  • Let cool prior to decorating.

For the Royal Icing

  • In the bowl of your stand mixer with the whisk attachment, or using a hand mixer in a large bowl, slowly whisk together the powdered sugar and meringue powder. Slowly add in your water until the desired consistency is reached. Use more water for a runny icing, or more powdered sugar for a pipping/harder consistency. You can always add more water or powdered sugar as you go! Add in flavoring and coloring.
  • Decorate cookies, let harden for an hour or so, enjoy!
Keyword Cookie, Decorated, Icing, Royal, Sugar

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