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Easy Cut Out Sugar Cookies Recipe

These no chill Cut Out Sugar Cookies are our family recipe that we make each Christmas and throughout the year.
5 from 19 votes
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Course: Dessert
Cuisine: American
Keyword: cut out cookies, cut out sugar cookies, sugar cookies
Prep Time: 20 minutes
Servings: 20 cookies
Author: Rachel Quenzer

Equipment

  • Stand mixer

Ingredients

Cut Out Sugar Cookie Ingredients

  • 3 cups flour
  • 2 sticks unsalted butter at room temperature It MUST be at room temperature.
  • 1 cup sugar
  • 1 large egg
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder

Icing Ingredients

  • 2 cups confectioners sugar
  • 2 Tbsp. melted butter
  • 3-4 Tbsp. of milk Start with 3 and add the 4th if you feel it is too thick.
  • 1 tsp. vanilla extract
  • Optional: Food coloring

Instructions

  • Preheat oven to 375 degrees. 
  • In a mixer, cream together the butter and sugar for about 5 minutes. You might need to scrape the bowl a few times to get the butter off the sides. 
  • Separately, mix or sift your other dry ingredients together. 
  • Then, mix together the egg and vanilla in another bowl. 
  • Once the butter and sugar are well combined, begin gradually adding the in the egg and vanilla mixture. Continue to mix for about 2 minutes. 
  • Once that’s combined, turn your mixer on low and gradually add your flour in. I add in about half a cup to ¾ a cup at a time. You might need to scrape the sides a time or two. 
  • Roll your dough out onto parchment paper and work it into two sections. Set one aside so you can work on smaller batches. This is helpful for smaller kitchens. 
  • Begin rolling out your dough. I like to roll mine to about ¼ inch. If your dough feels sticky, you can roll it between two pieces of parchment paper. But, this dough shouldn’t be sticky. 
  • Cut out sugar cookie shapes and add them to a cookie sheet with parchment paper. Give them enough space to cook, but they won’t spread much on you. NOTE: If you don’t use parchment paper the bottoms of your cookies will brown too fast. 
  • Bake for 9/10 minutes. Keep an eye on them, a minute can be the difference between a cookie that’s the right color and one that is a little too brown on the edges. 
  • Remove them from the oven when they’re done and let them cool for about 5 minutes on the cookie sheet. Then remove them to complete cooling on a cooling rack. Let cool completely before icing. 
  • While the cookies are cooling, mix your icing ingredients together and then let sit for about 5-10 minutes until the mixture starts to stiffen.
  • Add icing to the cookie with a knife, by drizzling it on or by using a piping bag. Let harden before serving.