The BEST Cut Out Sugar Cookie Recipe (2024)

This cut out sugar cookie recipe turns out perfect every time with no chill time needed. Sweet, buttery, and laced with almond extract, you won't find a better sugar cookie to use for all your holiday cookie decorating.

Substitutions and Variations

• Flavors – Vanilla extract is the standard flavoring in most sugar cookies. We use almond extract in this recipe (my mom’s recipe) and the flavor is a million times better, in my opinion. You can certainly use vanilla instead or in addition to the almond extract. Also try this imitation vanilla, butter, and nut flavoring – it’s rich and delicious.
• Colors – Add red or green gel-based food coloring to your dough.
• Roll dough into a log, chill for 30 minutes, then slice into even ½″ slices and place on cookie sheet for quick round cookies.

Step 1: In the bowl of a stand mixer or a large bowl using a hand mixer, cream together the butter and sugar.

Step 2: Then, add the egg and almond extract and continue beating.

Step 3: In a separate bowl, sift together the flour, salt, and baking soda.

Step 4:With the mixer on low speed, carefully add the dry ingredients (flour mixture)to the dough mixture. Mixing on low keeps the mess at bay. Don’t overmix though. Just mix until the dry ingredients are incorporated.

Step 6:Grab two sheets of parchment, waxpaper, or plastic wrap. Place the dough in between the sheets and roll out the dough until about ¼″ – ½″ thick. The important part is that all cookies baked on the same sheet are the same thickness!

Step 7: Using your favorite cookie cutters, cut out as many shapes as your dough provides.

Step 8: Transfer cut out shapes to the prepared baking sheet. The cookies do not spread much, but you do want to give them an inch or so between cookies.

Step 9:Bake cookies until the bottom of the cookies are just slightly golden brown –so slight you can just barely see the browning, but it’s there. Watch your baking time, these don’t take very long so don’t stray too far once they are in the oven. 8 minutes is usually the perfect amount in MY oven, but your oven may be slightly different. They won’t be soft and chewy if you overcook them and you certainly don’t want them to burn!

Step 10:Scoop up the remaining dough, form it into a ball, and re-roll it to get even more cookies. The more you work the dough, the warmer it will become. The shapes may be more difficult to transfer to the cookie sheets. The dough also becomes tough the more you sprinkle with flour and roll it around. I try not to re-roll the scraps more than once. Continue baking cookies.

Step 11:Once completely cooled on a cooling rack, have so much fun decorating them. Make sure you grab one before they’re gone!

Icing cookies is a ton of fun and with a simple sugar cookie icing, it’s easier than you might think. I even found these tubes of pre-colored frosting and my simple cake decorating tips screw right onto the tubes! It does not get easier than that!

Recipe Tips for this Cut-Out Sugar Cookies No Chill Recipe

• This creaming process of fat and sugar is the foundation for many baked goods. It helps beat and hold the air into the mixture which gives way to a wonderful texture. You can’t beat cold butter so this is why it’s important to get everything to room temperature.
• The best part is there is no chill time needed so you’ll be able to whip up a batch of soft cut out sugar cookies in a pinch.
• I like to divide my dough into two sections. Then I can work on one section at a time for rolling out and cutting shapes. Plan your shapes to maximize the number of cuts on one sheet of dough, then re-roll the scraps. You’ll then have a second fresh chunk of dough to cut out the remaining cookies. Remember that over working the dough leads to tough and dry cookies. It also warms the dough unnecessarily, which can turn your detailed cut out shapes into blobs.
• If using very detailed cookie cutters or shapes with small and intricate corners, flour the cookie cutter well, make sure the dough is rolled on the thicker side ⅜″, and sprinkle the top of the dough lightly with flour. Be sure the dough is fairly cold.
• The dough freezes well, which comes in handy when you have unexpected company at your door, or when it’s 10 o’clock at night and your kid tells you they need a dozen cookies for school by the next morning.
• You will need a rolling pin – I’m always collecting vintage rolling pins because I just can’t resist a cute red handle. Any smooth rolling pin will do! Dust the rolling pin with flour to prevent it from sticking to your dough!
• COOKIE CUTTERS come in every shape and size imaginable! I had a lot of fun with my newest set of Christmas cookie cutters (ref) and they arrived on my porch in a day! Everyone loves a simple round cookie though and you can even just use the top of a glass or mason jar to cut out perfectly shaped round cookies!

How can I add color to my dough?

For a fun and festive idea, add some gel food coloring to your recipe for extra flare. Add it in to the butter/sugar mixture just before adding the flour.

Where do I find fun cookie cutters?

I love checking kitchen stores and cute new shops when I travel. And, of course, I’m always on the hunt at antique stores for a fantastic vintage cookie cutter. BUT, you can find cookie cutters almost anywhere. In fact, I picked up this multi-pack of Christmas cookie cutters on Amazon. (referral link)

Can I make the sugar cookie cut out dough ahead of time?

Yes, you definitely can make the dough in advance. Wrap tightly in plastic wrap or place in a freezer ziploc bag and refrigerate for 3-5 days or freeze for up to 3 months! The dough, even frozen, thaws enough to roll out in a matter of minutes!

Can I freeze the cookies?

Yes you can freeze your finished cookies! I love to make a big batch of cut out cookies early in December and then we can pull out whatever we need when the girls have friends over and want to do some cookie decorating or when it’s time to pick some special cookies for Santa! Just store in an airtight container in the freezer.

Do these sugar cookies hold their shape?

This recipe is excellent for cutting out shapes because it has no eggs and very little baking soda in the recipe. Therefore, the dough does not puff or spread much at all. Unlike some recipes that have no baking soda or baking powder, this one does puff just ever so slightly – this makes it my absolute favorite because the finished cookie has a nice soft, slightly chewy texture that you can sink your teeth into. Chill your cutouts right before baking for the least amount of puff, though it’s not necessary.