Easy Cut-Out Sugar Cookies
Quick Info
Prep: 1h | Cook: 10m | Servings: ~40 cookies
🛒 Ingredients
Sugar Cookies:
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 4 tbsp (1/4 cup) brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (315g) all-purpose flour
- 3/4 tsp baking powder
- Pinch of salt
Sugar Cookie Frosting:
- 3 cups (375g) powdered sugar, sifted
- 3-4 tbsp milk
- 2 tbsp light corn syrup
- 1/2 tsp vanilla extract
- Gel food coloring (optional)
🍳 Equipment
- Stand mixer or electric hand mixer
- Plastic cling wrap
- Rolling pin
- Cookie cutters
- Baking sheets & parchment paper
- Piping bag or zip-top bag
📋 Instructions
Cookies:
- In a stand mixer bowl, beat softened butter and sugars until creamy and well combined.
- Add egg and vanilla extract; beat until completely incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until a smooth, slightly sticky dough forms.
- Divide dough into two portions, wrap each in plastic cling wrap, shape into flat disks, and chill in the refrigerator for at least 2–3 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Generously flour a clean surface. Roll out dough to 1/8” (for crispy cookies) or 1/4” (for thick, soft cookies).
- Cut out shapes with cookie cutters and transfer to prepared baking sheets with a spatula.
- Bake at 350°F (175°C) for 9–10 minutes, or until edges just begin to turn lightly golden. Cool completely before icing.
Frosting & Decorating:
- Whisk together powdered sugar, 2 tbsp milk, corn syrup, and vanilla extract. Add additional milk 1 tsp at a time until thick but pipeable.
- Divide into small bowls to tint with gel food colorings if desired.
- Pipe onto cooled cookies and let set completely at room temperature before storing.
💡 Notes & Variations
- Chilling the dough thoroughly prevents the cookies from spreading and losing their shapes in the oven.