The Best Cutout Sugar Cookies {My Favorite Recipe!}
This is easily the best recipe for cutout sugar cookies! They are soft and tender but hold their shape very well during baking.
I’ve been making this cutout sugar cookie recipe for over fifteen years, and it is truly the best of the best. For the perfect sugar cookies, make sure to follow all the tips in the recipe!
The Best Sugar Cookie Dough
This cutout sugar cookie dough is pretty straight forward. What makes it a little bit unique (and extra yummy) is the addition of fresh lemon zest to the batter.
That subtle hint of lemon flavor is absolutely phenomenal and may change your sugar cookie game forever.
However, if you don’t have a fresh lemon hanging around, you can leave it out. (Just promise me you’ll try it eventually!)
The cookie dough also calls for granulated sugar AND powdered sugar. This helps make the cookies incredibly soft and perfectly sweet.
To Chill or Not to Chill
This sugar cookie dough benefits from a few hours of chilling in the refrigerator. Not only will it be infinitely easier to roll out and cut into shapes, but the flavor of the cookies will taste better, too.
However, you can roll and cut the sugar cookies right away. The dough will be sticky, so make sure the counter and rolling pin are adequately floured so the dough doesn’t stick.
The Key to Perfect Sugar Cookies
For the best sugar cookies ever, roll the dough at least 1/4-inch thick (slightly thicker is even better).
If the dough is rolled too thin, the cookies can easily over bake in the oven, which means they’ll be dry-tasting and kind of crispy.
And while I firmly subscribe to the “you do you” belief, I’m going to have to put my foot down when it comes to sugar cookies. We want buttery soft, fluffy, ultra-tender sugar cookies.
For that reason, err on the side of rolling the dough thicker than you think you should.
Trust the Baking Temperature
You may notice that the baking temperature in this recipe is much higher than most “normal” cookie recipes.
I promise that there is a method to this madness! Because sugar cookies already go into the oven much thinner than, say, a ball of chocolate chip cookie dough, they benefit from a shorter baking time.
Using a high temperature perfectly bakes the outside of the cookies quickly and leaves the inside of the cookies super super soft. Pull the cookies out of the oven before you think you should. A slightly underdone middle is just fine. The cookies will set up as they cool.
Frosting for Sugar Cookies
These cookies work very well frosted with:
- royal frosting
- other types of hard-drying, stackable icings
- buttercream frosting
- whipped frosting
When this recipe was originally published, I included a recipe for the most amazing whipped cream cheese frosting. It’s the ultimate in super soft, easily spreadable cookie frostings.
If you are looking for that frosting recipe, it’s in a recipe box all its own below the sugar cookie recipe…so keep scrolling and you’ll find it. 🙂
A Favorite of Many
This cutout sugar cookie recipe is beloved by many! With over 300 5-star reviews, it is a tried-and-true favorite.
Ashley says: I have been using this sugar cookie recipe for years and years! It is seriously the best. I omit the almond extract but I love using the lemon zest. It is my kids favorite recipe. They are soft but not doughy at all.
Tracy Ellen says: My favorite, go to sugar cookie recipe.
Jen M says: I don’t know how I’ve never made these before. They are SO good and the dough is a dream to work with. I rolled it out with powdered sugar as suggested and it is so much better than using flour! I’ve made them twice in the past couple weeks. I was worried the lemon and almond would be too strong, but they are just the perfect amount of flavor so the cookies aren’t bland. You won’t regret making these.
PJ says: I’ve been looking for this recipe for a couple decades now. I personally testify that these are the best butter sugar cookies ever! They are so good I’ll eat a plain one while decorating the others.
My Favorite Sugar Cookies
Ingredients
Sugar Cookies:
- 1 ½ cups (340 g) butter, softened to cool room temperature
- 1 ½ cups (318 g) granulated sugar
- ½ cup (57 g) powdered sugar
- 4 large eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract, optional
- 1 tablespoon lemon zest, from about 1 lemon
- 5 cups (710 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- In a large bowl, cream together the butter, granulated sugar and powdered sugar for 3-4 minutes, until the mixture is light and fluffy.
- Add the eggs, vanilla extract, almond extract (if using) and lemon zest; mix until thoroughly combined, scraping down the sides of the bowl as needed.
- Add the flour, baking powder and salt. Mix just until flour is incorporated and the dough is smooth and soft.
- Press the dough into a thick disc on a sheet of plastic wrap. Wrap until fully covered and refrigerate for several hours (or up to 2 days). *The dough can be rolled out right away; however the cookies won't hold their shape quite as well in the oven – if doing so, you'll need to use quite a bit more flour on the counter to make sure the dough doesn't stick.*
- When ready to bake, preheat the oven to 400 degrees F. If your oven bakes hot, reduce the temperature to 375 degrees F.
- Lightly dust a counter with powdered sugar or flour and roll the dough to 1/4-inch or slightly thicker. If the dough has been chilled longer than a few hours, let it rest at room temperature for 10-15 minutes to soften enough to roll out.
- Cut the dough into shapes. Place the cookies several inches apart on parchment-lined baking sheets.
- Bake for 7-8 minutes. DO NOT OVER BAKE! There should be no browning on the edges or the bottom of the cookies and the center of the cookies may look just slightly underdone.
- Let the cookies rest on the baking pans for 2 to 3 minutes before removing them to a wire rack to cool completely.
- Frost and sprinkle as desired.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Recipe originally published October 2010; updated February 2024 with new photos, recipe notes, etc
Whipped Cream Cheese Frosting for Sugar Cookies
Ingredients
- 8-ounce (227 g) package cream cheese, softened
- 1 ½ cups (171 g) powdered sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
Instructions
- In a large bowl with a handheld electric mixer or in an electric stand mixer fitted with the paddle attachment, add the softened cream cheese, powdered sugar, salt and vanilla.
- Mix until very smooth and light and no lumps remain, scraping down the sides of the bowl as needed.
- In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.
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Hi! I plan to use this frosting recipe with the white velvet cookie recipe and I am so excited. I am curious to know #1 does this icing crust so it is safe foe stacking and #2 do cookies with this frosting need to be refrigerated (i really really hope not!!) Thanks so much!!
No, the frosting stays soft, so you probably don’t want to stack the cookies. As long as the cookies stay at cool room temp they probably don’t need to be frosted (but any longer than 12 hours, and yes, they should be refrigerated).
Love this recipe! Have been making it for ten years on the holidays! Perfected it!
Just to confirm, the frosting does not have butter? It seems similar to cream cheese frosting but usually has butter, so I just wanted to be sure! Thanks!!
The recipe is written correctly and does not have butter. 🙂
Just wanted to check before I make these cookies. One and 1/2 cups of heavy whipping cream for frosting seem like a lot of liquid. Is this the correct amount?
It makes a very soft frosting so you can cut that down if you want the frosting a sturdier consistency.
Can this sugar cookie dough be colored
Different colors?
I think so! It might make the cookies not quite as soft and tender (more tough if the dough is overmixed) but worth a try!
I made these and the cookie dough was too wet . I added flour.the result was not enough sugar taste/needed more sugar.
I’ve used this recipe so many times and now I’ve adapted it to make it my own, and man, these are the best cookies ever!!! Definitely let the dough chill in the fridge for at least 24 hours. Don’t use flour to roll out, use powdered sugar! Much tastier!
I was just comparing this to my all time favorite recipe from my mom, and it is nearly identical except I have always used orange zest instead of lemon zest. So anyone who doesn’t have a lemon, you could try an orange. I think it’s the zest that makes the recipe!
I’m planning on making the dough tonight for a kids cookie bake & take tomorrow. Haven’t tried the recipe & trusting the ratings on ur blog Question….can I leave out the lemon or will it alter the recipe. And also, you mention any frosting so it’s ok to do royal icing? Thanks. I will take pics n tag u
Yes you can leave out the lemon and royal icing works fine to frost these cookies with.
The cookies just fall apart when I take them off the cookie sheet. I followed the directions and even chilled them. I’m bummed because I do like the flavor.
Hi Mel,
I refrigerated the cookie dough over night and then took it out and let rest on counter before rolling. I’m notice that my dough is falling part an not holding shape. Am I doing something wrong or should I refrigerate again?
Is the texture overly soft or overly crumbly?
I love these cookies. I usually go without the lemon zest and almond extract (too many scary nut allergies everywhere), but they’re great either way!
Mel, could these be baked as a bar in a cookie sheet? If so, how thick would you press it into the pan and how long would you bake it?
I haven’t tried that but I think others have…have you seen this sugar cookie bar recipe? https://www.melskitchencafe.com/sugar-cookie-bars/
Would these cook well if I roll them to 1/2 inch for a thick cookie?
Yes, I think so!
I was disappointed. 5 star rating convinced me to make these. The cookies need more sugar. All 5 members of my family disliked the lemon zest twist. I guess they are not used to sugar cookies having a hint of lemon. I wish they had more of a buttery flavor. The icing was too high in whipped cream content and also not sweet enough. My family chose Pilsburry frosting over this homemade one.
This past week was my first time making sugar cookies, and I made them with a friend who has been making sugar cookies for over 50 years. We made them for the 11 year olds at our church and they turned out absolutely delicious! My friend even told me she was going to throw out her recipe and start making yours. I think the lemon is what makes these different from others that I’ve had. The frosting is great too! I’ve got some left over in my fridge and I’m trying to decide if I should make more cookies or just go by graham crackers this week to finish it off.
Either way, I’m glad I finally stepped into the world of sugar cookies, because I’ll definitely be making both of these again!
That’s awesome! Thanks for letting me know these cookies were such a hit (and converted your friend to a new recipe!).
This is by far my favorite sugar cookie recipe (and I’ve tried a few). Thanks again, Mel, for a winner.
I think this is exactly the recipe I’m looking for. But I have a question before I make them…What kind of food coloring do you use? I’m trying to find one that won’t make my baked goods taste artificial.
I like using gel food coloring.
Do you think this dough could be rolled in balls and baked?
I don’t think they’d flatten very well – I AM posting a recipe for drop sugar cookies like that (soft and chewy)!
I made these cookies tonight. They were perfect. Cut out beautifully and hold well under decorating with no breaking. However, the frosting is not to my liking. It is not very sweet. The whipped cream and cream cheese are all I taste. I prefer a buttercream.
Cookies are a 5 star. I won’t make this frosting again.
Mel … The frosting, Can is sit out on the counter ect .. once the cookies have been frosted ? Thanks : )
Hey Lindsey – as long as it is cool room temp, the frosting will be fine for a few hours.
Ok at 57, I have tried my share of sugar cookie recipes…. OMG this one is different, chewy, soft, a hint of lemon like the ones you buy at the bakery… YUM! This is the best one ever! Mel you need to re name this to THE BEST SUGAR COOKIE YOU WILL EVER MAKE.. Don’t save this for Christmas, no way my friends, make these cookies every week!!
Delicious, perfect, and self-professed, not-a-good-baker proof! Came out perfect! Thank you!!!
How do I frost and freeze these without them sticking?
You’d probably need to use a frosting that hardens, like royal icing.
I am a long time disciple of your site. Back in 2008 I started making sugar cookies every year with my friends’ daughters. They were 2 at the time. Now they are 11 and my kids are 7 and 4. For years I used a Martha recipe from a cookbook. Last year we switched to these and they are so much better. They roll out much more consistent (always an issue in So Cal, we had to run the AC today while making cookies) and taste amazing with or without the lemon zest. It feels strange to pull the cookies when they are so light in color, but it works. We use vanilla buttercream or just sprinkles. Thanks for upgrading our tradition.
Hey Erica! I’m so happy you love this recipe! They are consistently my favorite sugar cookie year after year! 🙂
I have a question about the butter. It says 1 1/2 cups, which is 3 sticks. But you have 3 sticks 12 oz. Which is correct?
Yes, three sticks of butter weighs 12 ounces (and is also 1 1/2 cups for a volume measurement)
Thank you for your recipe! These are the best sugar cookies I have ever made! This will be my new go to recipe!
Love these!! The almond and lemon are quite subtle but add a lovely freshness. Chilled for one hour and they rolled out like a dream on parchment paper….the only way I can successfully roll out pretty much anything. Thanks so much for the recipe!
I’ve been making these for a few years. I will never make a different sugar cookie. I, like many have said, am not huge on sugar cookies. But these, with vanilla butter cream frosting, are unreal and addicting! The lemon zest is just brilliant and is, in my opinion, what makes this cookie. They come out perfect every time. People rave about these every time we make them!
I’m so glad you love these; they are my favorites, too!
Just after posting, I saw your white velvet sugar cookies you reposted. So for Valentines, I made both:) I made my extended family all try both. Everyone seemed split on which they liked better, about 50/50. I REALLY LOVE both kinds! So, now I have 2 favorite sugar cookies:) Thanks again!! (Oh, and I make all your cookies with all white wheat so I went crazy & did the sugar cookies with half wheat; no one was the wiser!)
That’s so awesome about using the white wheat in the sugar cookies…and I’m SUCH a sucker for side-by-side taste tests like that! I love the result (kind of how I feel about those two recipes!).
Can I cut out cookies, freeze or refrigerate, and bake later? If so any “stacking advice” for storing the fridge? Wax paper has stuck at times.
I think so! I would stack them between lightly floured sheets of parchment.
Can I make the dough ahead of time and freeze it for a week? Will they still turn out ok?
Yes, I’ve frozen this dough and it works great.
Have you ever substituted lime zest for the lemon? I don’t have lemons, but I have an overabundance of limes . . .
I haven’t…but I think it sounds yummy (or you can definitely leave the lemon zest out).
One slightly huge problem with these cookies. The dough is so dang good that they may never make it to their baked cookie form! Haha! Thank you so much for yet another INCREDIBLE recipe. You are the best of the best and your recipes and tips are fantastic!
I am a sugar cookie snob too, and frosting. So I will have to try this one and see what I think! Love your site ❤️
No doubt about it! It’s a sugar cookie and I can’t wait to try your recipe!
Hi!
You had mentioned that you baked these cookies with the vinegar+baking soda+water egg substitute. I would like to use that substitute. Could you tell me at what stage of the recipe should I add the mix specifically? I usually chill the dough for a couple of hours before baking the cookies. Is it ok to do that even with this substitute in the dough?
Made these at Christmas with a crusting buttercream so they could be stacked. Mel, they were perfection!! Shapes were sharp, cookies soft and delicious. My 16 year old begged me to make cut outs, and I cringed. So much work in such a busy season…but I did it and we set them out with frosting and sprinkles on Christmas Eve and created a new tradition! Everyone helped decorate … which was great for me because I could continue cooking our meal! On this subject, my Christmas menus were all mostly Mel! Fruit soup…yowza! And the fluffy cranberry salad…divine! I just find your recipes to be perfect for serving family and guests alike. And your blogging style just works for me. So uncluttered and substantive. Thank you for blogging and for making an often grueling chore more pleasant. Yours is the only blog I read regularly and the only one to which I subscribe! Oh, and I do share with all who will listen. Best to you and your darling family!!
You are so sweet; thank you, Aimee!
Can I get the recipe for the crusting buttercream??
Hey this is my go to sugar cookie recipe now for a couple of years. I’m going out on a limb here… but have you ever experimented with subsituting some of the sugar for Jello packets? My mom has this tradition that I loved growing up of making pink jello heart shaped sugar cookies for vday…it’s not vday without those little babies! I like her recipe and all but it calls for shortening so I’m trying to find an alternative. I know you aren’t a huge jello fan, I just thought I’d ask you because everytime I make something that isn’t one of your recipes my husband complains.
I haven’t ever tried that, Rachel – sorry I’m not more help!
No problem! Thanks 🙂
I’ve been making this recipe for 4 years now, I love it!!!
I really wanted these to work, but they were just not firm enough. I tried being heavy-handed with the flour and made sure to put in the fridge over night. At first I thought they might work, but after rolling out just one batch the dough was getting soft. They held their shape well enough that I think I can still give them out to the teachers (made them to go with teacher gifts), but they most definitely spread while baking. I was able to roll and cut about 4 before i had to put the dough back in the fridge.
I loved the lemon and almond flavoring in the cookies. However, the frosting was too “whippy” for me. I like a good sweet frosting on my cookies and the frosting I made seemed better suited for a pie. It was honestly the first recipe of yours that I’ve tried and didn’t like.
I am glad I came across this wonderful blog and thanks to you. I do have a question about the amount of flour for this recipe. It says 5 cups (25 ounces) all-purpose flour but shouldn’t 5 cups be 36 ounces since 1 cup=8 ounces? I tend to go for weighing the ingredients and got a little confused. Thanks.
I measure 5 ounces per cup of flour so the total is 25 ounces of flour. The eight ounces you are thinking of is fluid ounces (1 cup = 8 fluid ounces). Does that help?
I live at an elevation of 7200 feet. Do I need to make any adjustments? Thanks!!!!
Hi Sheri – you might try googling high altitude adjustments for baking. Sometimes adding extra flour helps.
I made these for my daughter’s birthday party yesterday- and the frosting too. OH MY HEAVENS. My long search for the best sugar cookie recipe and frosting is over. These are hands down THE BEST. Thank you!!!! Delicious! We can’t stop eating them….
Oh- and i”m glad I made these in October, because I get to look forward to having a reason to make them AGAIN in December!!
Okay one more- I had frozen bunch of the cookies to use at Christmas time, but we will have them finished off by this afternoon. There’s no keeping these for later. Sincerely, a sugar cookie and Mel’s Kitchen addict
These cookies taste great but the dough was way to sticky to do cut outs. 🙁
You might try adding a little more flour, Lynn. I’ve made these countless times (it’s my go-to rolled sugar cookie recipe) and they aren’t too sticky but it might be a difference in how we measure flour.
So I tried your recipe, I did everything step by step, I didn’t miss a single thing!!!! Honestly!!! But mine look NOTHING like your cookies in the pictures; the dough was too sticky to roll out and cut shapes from it, I ended up having to do drop cookies and spreading the dough out a little to give them shape. They came out puffy like biscuits, BUT they were delicious and super soft almost like the sponge cake of cookies, they were soft and chewy and puffy, not flat hahaha.
These turns out well for me and held their shape; I think the key here is to not overly soften the butter (it needs to be just ever so slightly firm), and also making the cookies small (about 2 or 2.5 inches in diameter) helps cook them quickly so that they don’t spread. Also, I chilled the dough while the oven preheated and in between batches. I wish I could post a picture, they look so nice and are super soft when cooked for only 5 min in my oven.
Hi! I love your site!! I was wondering if I used a scoop like normal cookies, instead of rolling them out into shapes, would they cook through? Would you recommend lowering the temp? TIA!
Great question, Leslie – unfortunately I’ve never tried doing that with these cookies but the dough is on the softer end so it probably could be scooped and baked. I would probably lower the temp to the classic 350 and see how it goes.
The dough turned out too sticky, but I’m afraid of adding more dough because I don’t want it to be chalky. It’s currently in the fridge, what do you think I should do?
The dough will probably be less sticky after refrigerating. Otherwise, try adding just 1/2 cup or so flour and see if that helps.
thanks for another wonderful recipe, mel! i made 200+ heart-shaped cookies for a valentine’s day party i hosted, and they were perfect. i’d never tried using powdered sugar to powder the rolling surface, and i really liked that tip. i had a lot of success popping dough in the freezer for 10 minutes before rolling the dough out each time. i used a classic buttercream frosting with these, and the combination was delicious! just so you know, if you were to write a book, i would buy copies for everyone in my family–thanks for what you do.
Help! My dough was soooo sticky I couldn’t roll or peel it off the powdered surface. Ideas? Could my butter have been too warm? Thanks
Can you try refrigerating the dough to see if that will help?
Mel, I’m a die hard fan! Love all your stuff and you are my go to gal for any type of recipe!! Im from Utah, and you strike me as a good person thats possibly LDS?? I say that because you just seem like a really good, kind, christian woman. 🙂
Anyways, I enjoy your writing and your recipes even more! I also love your sugar cookies, but I also wanted to share a variation of sugar cookie with you!! It has almond extract in the dough and frosting and its oh so good! Its a fun change up from the original. Here’s the link: http://www.tasteofhome.com/recipes/thick-sugar-cookies.
Keep up the good work! Thanks for finding yummy recipes for all of us!
Shana Mortenson
Shanalynn84@gmail.com
First off, I’m a big fan. Ive tried lots of your recipes with complete success and satisfaction. I tried this recipe the other day, as I wanted to inaugurate my new Kitchenaid mixer and make sugar cookies with my young daughter. I didn’t want to make a big batch, so I halved the recipe. I still measured carefully and only left out the almond extract as i didnt have any. Like other comments, I found this recipe was far too difficult to work with. I chilled my dough, then rolled it out thick. But the dough was so sticky I couldn’t use my cute cutters. It was a mess. I was adding flour as I worked the dough, flouring the cutters, etc. Nothing worked. I ended up doing most of it myself because it wasn’t firm enough. Didnt even make it to the frosting step. Do you think halving the recipe could’ve been the difference? I may try again if you think that was my blunder. It’s saving grace is that the cookies do taste great. Didn’t hold their shape as much as I’d like, but softer than most sugar cookies. Considering going back to my grandma’s recipe, but would love to hear your thoughts.
I’m not sure, Carrie, to be honest. It’s a little baffling to me that the dough is hard to work with for people because I make this recipe monthly, at least, and it’s never given me problems. I suppose halving the dough could make a difference. It’s on my to-do list to add weight measurements to the recipe so it’s more exact – I’ll try to do that soon.
I have a dumb question.
I’m reading your recipe on sugar cookie frosting. The one with cream cheese and whipped cream in it. Do the cookies have to be refrigerated after using the cream cheese and whipped cream in the frosting? Can they be stored on the counter?
I usually make a big batch and freeze them for later. I don’t like to use the frosting with lard, that’s way to unhealthy.
Hi Jerry – I store these in the refrigerator if I’m not serving them right away but if they are going to be served within 4-8 hours and your kitchen is at a pretty cool temp (not overly hot), they’ll be fine out on the counter. Hope that helps!