Introduction

These cut out sugar cookies are delightfully simple to make and perfect for decorating. With a tender texture and subtle sweetness, they hold their shape beautifully and are great for any occasion.

A group of plain, light golden sugar cookies shaped like stars, hearts, and squares is stacked neatly on a white marble surface. The star-shaped cookies form a small, slightly uneven tower in the center, while square cookies are piled in the background, and heart-shaped cookies lie flat in the front. The cookies have a smooth texture with slightly rounded edges and a soft matte finish. The background is soft and blurry with warm tones blending into the white marbled surface, creating a calm and cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g (½ cup) unsalted butter, softened
80 g (⅔ cup) powdered sugar (confectioners’ sugar)
1 large egg, at room temperature
½ tsp vanilla extract
200 g (1½ cups) all-purpose flour
1 pinch of salt
½ tsp baking powder (optional, for a softer texture)

Instructions

Step 1: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and powdered sugar on medium speed for 1–2 minutes until smooth and creamy.
Step 2: Add the egg and vanilla extract, then mix again until fully incorporated and the dough looks smooth.
Step 3: Add the flour, salt, and baking powder if using. Mix on low speed just until the dough comes together—stop as soon as it looks uniform to avoid overmixing.
Step 4: Gather the dough into a ball with your hands and wrap it tightly in plastic wrap.
Step 5: Chill the dough in the refrigerator for at least 30 minutes to firm up and prevent spreading during baking.
Step 6: Roll the chilled dough on a lightly floured surface or between parchment sheets to about ⅛ inch (3 mm) thick.
Step 7: Place the rolled dough in the freezer for 10 minutes to firm it up before cutting shapes.
Step 8: Use cookie cutters to cut out shapes, then transfer the cookies to a baking sheet lined with parchment or a silicone mat, spacing them about 2 inches (5 cm) apart.
Step 9: Freeze the cut-out cookies again for 15–30 minutes before baking; this helps them keep sharp edges.
Step 10: Preheat the oven to 340°F (170°C) and bake the cookies for 8–10 minutes, until the edges turn golden but the centers remain soft.
Step 11: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Step 12: Once cooled, decorate as desired with royal icing, powdered sugar icing, melted chocolate, or marzipan.

Tips & Variations

To get perfectly sharp shapes, keep your dough cold at all times before baking.
Substitute almond extract for vanilla for a different flavor twist.
For softer cookies, include the baking powder; omit it for crisper results.
Use parchment paper when rolling out dough for easier handling and cleanup.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze fully cooled cookies in a sealed container for up to three months. To reheat, warm gently in a low oven for a few minutes to refresh texture.

How to Serve

The image shows a stack of ten round, pale beige cookies with a slightly rough surface on the left side. Next to the stack on the right side is a single large heart-shaped cookie in the same pale beige color and texture. Both the cookies have a soft matte finish. The background is soft with warm and blurry light spots creating a cozy atmosphere, placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter is preferred for flavor and texture, but you can use margarine if necessary. Note that the flavor and crispness may differ slightly.

Why should I chill the dough before baking?

Chilling firms up the dough, which helps cookies hold their shape during baking and prevents spreading, resulting in better-defined cut-outs.