The Only Cut Out Sugar Cookie Recipe You’ll Ever Need (Crisp Edges, No Spread, Unreal Flavor)

You don’t need another “meh” cookie that loses its shape and tastes like sweet drywall. You want a cookie that snaps at the edges, stays soft in the middle, and makes your frosting look like art—not a crime scene. This cut out sugar cookie recipe is engineered for clean shapes, buttery flavor, and zero spread.

Use it for holidays, birthdays, or “because Tuesday.” And yes, your future self will brag about these.

What Makes This Special

No spread, no drama. Cold dough + the right flour-to-fat ratio = cookies that hold sharp edges like a boss. Your stars will look like stars, not amoebas.

Flavor that’s actually worth eating plain. A mix of vanilla and almond extracts (plus a hint of salt) turns a basic sugar cookie into something craveable, even before icing.

Texture dialed in. Tender centers, crisp edges. We use powdered sugar for part of the sweetness for melt-in-your-mouth vibes and minimal gluten development.

Make-ahead friendly. The dough chills like a champ, freezes perfectly, and bakes up reliably whenever you’re ready.

What Goes Into This Recipe – Ingredients

2 3/4 cups (345g) all-purpose flour – spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup (150g) granulated sugar
1/2 cup (60g) powdered sugar – for tenderness
1 cup (226g) unsalted butter, softened – cool room temp
1 large egg – room temp
1 large egg yolk – extra richness and structure
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract – optional but recommended
1–2 tablespoons milk or cream – only if needed to bring dough together
For rolling: extra flour, plus two sheets of parchment
Optional icing: royal icing or a simple glaze (powdered sugar + milk + vanilla)

The Method – Instructions

Prep your station. Line two baking sheets with parchment.
Set butter out 30–45 minutes so it’s pliable but still cool. Preheat oven to 350°F (177°C) once the dough is almost chilled and ready.
Whisk dry ingredients. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
Cream like you mean it. In a stand mixer (paddle) or with a hand mixer, beat butter, granulated sugar, and powdered sugar on medium for 2–3 minutes until light and fluffy.
Don’t skimp—this traps air for better texture.
Add eggs and flavor. Beat in the egg and yolk until fully combined. Mix in vanilla and almond extract. Scrape the bowl.
If it looks broken, keep mixing—emulsification is your friend.
Bring the dough together. Add dry ingredients in two additions on low speed. Mix just until clumps form and the dough holds when pressed. If it’s too crumbly, add milk/cream 1 teaspoon at a time.
Stop as soon as it forms a cohesive ball.
Divide and chill flat. Split dough in half. Press each half between parchment into 1/4-inch thick slabs. Chill 45–60 minutes, or 20 minutes in the freezer.
Cold dough = sharp edges and no spread.
Roll and cut. Work with one slab at a time on lightly floured parchment. Roll to 1/4 inch for classic cookies, 3/8 inch for extra soft centers. Dip cutters in flour and cut shapes close together.
Transfer with a thin spatula to lined sheets.
Re-chill the cut-outs. Slide sheets into the fridge for 10–15 minutes before baking. This step is clutch for clean shapes, FYI.
Bake to perfection. Bake 9–12 minutes, depending on size. Edges should look set with the faintest golden hint; centers should not brown.
Rotate pans halfway for even baking.
Cool smart. Let cookies cool on the sheet 5 minutes, then move to a rack. Cool completely before icing or stacking.
Decorate (optional, but fun). Use royal icing for crisp lines and stacking, or a simple glaze for quick shine. Add sprinkles before icing dries because gravity is undefeated.

Preservation Guide

Room temperature: Store baked cookies in an airtight tin up to 5–7 days.
Layer with parchment to avoid sticking.
Freezer (baked): Freeze undecorated cookies up to 2 months. Thaw in the container to prevent condensation from ruining texture.
Freezer (dough): Freeze rolled slabs or discs, well-wrapped, up to 3 months. Thaw in the fridge overnight, then cut and bake.
Iced cookies: Once icing is fully dry, store at room temp for 3–5 days or freeze with parchment between layers.

Health Benefits

Look, it’s a cookie, not a kale salad.

But there are a few wins here. Butter provides fat-soluble vitamins and satiety; you’ll likely feel satisfied with fewer cookies compared to ultra-processed sweets. Baking at home means no weird additives or artificial flavors—just real ingredients.

Making treats intentionally can also support a healthier relationship with food.

When you plan dessert and enjoy it mindfully (with coffee? yes), you often avoid the “graze-all-day” trap. IMO, that’s a net positive.

Common Mistakes to Avoid

Overmixing after adding flour. This toughens cookies. Stop as soon as the dough comes together.
Skipping the chill. Warm dough spreads and blurs shapes.
Chill before and after cutting for razor edges.
Overbaking. Pale is perfect. Wait for set edges with minimal browning; they’ll firm up as they cool.
Too much flour when rolling. Excess flour dries the dough. Roll between parchment and dust lightly.
Hot pans. Putting dough on warm sheets kickstarts spreading.
Use fully cooled sheets between batches.

Recipe Variations

Lemon Zest Glow-Up: Add 1 tablespoon fresh lemon zest and swap almond extract for 1/4 teaspoon lemon extract. Finish with a lemon glaze.
Brown Sugar Twist: Replace 1/4 cup granulated sugar with light brown sugar for a hint of caramel depth.
Spiced Holiday: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. A pinch of cardamom?
Chef’s kiss.
Chocolate Cut-Outs: Replace 1/2 cup (60g) flour with Dutch-process cocoa. Increase vanilla to 2 teaspoons.
Gluten-Free Swap: Use a 1:1 gluten-free baking blend with xanthan gum. Chill a bit longer; dough will be softer.
Confetti Party: Fold in 1/4 cup rainbow nonpareils before rolling.
Funfetti energy, activated.

FAQ

How do I keep sugar cookies from spreading?

Chill the dough before rolling, chill again after cutting, and bake on cool pans. Also, measure flour accurately and avoid too much leavening—this recipe’s ratios are designed to hold shape.

Can I make the dough ahead of time?

Yes. Store in the fridge up to 3 days or freeze up to 3 months.

If frozen, thaw overnight in the fridge and let sit 5–10 minutes to become rollable.

What thickness is best for cut-out cookies?

Classic is 1/4 inch for clean shapes and balanced texture. For softer cookies, go 3/8 inch and add 1–2 minutes to bake time.

Do I need parchment paper?

Highly recommended. It prevents sticking and promotes even browning.

It also makes transfer and cleanup easier—zero regrets.

Can I skip the almond extract?

Totally. Use all vanilla, or try vanilla + lemon, or vanilla + orange extract. The almond just adds a bakery-style aroma.

How long should I bake them?

Typically 9–12 minutes at 350°F (177°C) depending on size and thickness.

Watch the edges: set and barely golden is your cue.

What icing works best for decorating?

Royal icing for crisp lines and stackable cookies. For quick shine, a simple powdered sugar glaze does the trick and dries faster than you’d think.

The Bottom Line

This cut out sugar cookie recipe was built for clean edges, real flavor, and repeatable success. Follow the chill-then-bake blueprint, and you’ll get cookies that look pro and taste like nostalgia’s cooler cousin.

Make a batch, stash some dough in the freezer, and become the person everyone “just happens” to invite to every party. Coincidence? Not even a little.