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+ servings
Christmas tree shaped cookies on a white plate with a red napkin

Cut Out Sugar Cookie Recipe

Course Dessert
Cuisine American
A delicious, homemade roll out, cut out sugar cookie recipe. This recipe does not require chilling of the dough. Whip up a batch of these delicious, easy to decorate sugar cookies today!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 18 3" Sugar Cookies


  • Cookie Cutters
  • Rolling Pin


  • 1 cup butter, softened
  • 1 cup granulated white sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 cups all-purpose flour measured correctly*


  • Preheat oven to 350 degrees F.
  • in a large bowl, or bowl of a stand mixer, cream together butter and sugar until very light and fluffy, approxiately 3-4 minutes. Add egg and vanilla and mix until well combined.
  • Add one cup of properly measured flour*, along with the baking powder and salt, to the mixture. Stir well to combine. Add one additional cup of flour and stir to combine. Add final cup of flour and stir to combine. This dough can be very thick, dry and hard to mix, but the dry texture is what helps prevent the cookies from spreading. If the dough seems too dry, sprinkle a few drops of water on it, but remember, it should be a dry dough.
  • Prepare a clean surface, making sure it's fully dry. Sprinkle with additional flour. Roll dough to approximately 1/4" thick. If you have cracks, you can dip your finger into water and then smooth them out. Once rolled out, cut with cookie cutter. Transfer to a baking sheet, leaving approximately 1" space around each cookie as to not overcrowd them.
  • Bake for approximately 8-10 minute, until edges start to lightly brown. For soft cookies, make sure to not overbake, pulling them from the oven as soon as those edges start browning. Let cookies cool on baking sheet for five minutes, then carefully transfer with a spatula to a wire cooling rack. Allow cookies to cool completely prior to decorating.



*It is critical that you measure your flour correctly. To do so, give it a stir, then spoon it into the measuring cup, and level off. Do not scoop your flour with the measuring cup. This will compact it, which will result in your having too much flour in the recipe, and dry cookies will result. 
**This is not a moist cookie dough, it's fairly dry. This allows you to skip chilling and prevents the cookies from spreading. If it seems to dry to work with, sprinkle a bit of water onto your hands and work it onto the dough. But again, you want the dough to be on the dry side. The cookies will not be dry, they won't spread and you don't have to chill the dough. 


Calories: 214kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 159mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 328IU | Calcium: 27mg | Iron: 1mg
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