Name: Easy Cut-Out Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 cup unsalted butter (room temperature); ½ cup granulated sugar; ½ cup powdered sugar; 1 large egg (room temperature); 1 teaspoon vanilla extract; 2½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon cream of tartar; ½ teaspoon salt; 3 cups powdered sugar; 2-3 Tablespoons milk; ½ teaspoon vanilla extract; Food coloring (optional); Sprinkles (optional)

This post may contain affiliate links. Please read our full disclosure policy.

Jump to Recipe Jump to Comments

Cut-Out Sugar Cookies are one of those classic recipes that sound fun… until you’re scraping sticky dough off the counter and re-rolling scraps for the third time. I’ve been there more times than I can count.

This version solves that problem with one simple change. Instead of chilling a big ball of dough and cutting later, I roll the dough first, freeze it flat, then cut. It’s faster, cleaner, and produces sharp-edged cookies that hold their shape.

If you’re putting together a few homemade treats to gift, these cookies pair perfectly with sweet, shareable recipes like my Saltine Cracker Toffee or Strawberry Cheesecake Bites. All three are easy to make ahead and feel special without being complicated.

Cut-out sugar cookies on a white plate that have been decorated for Valentine's day.

I’ve been making cut-out sugar cookies for years for Christmas, Valentine’s Day, classroom parties, and cookie decorating afternoons at home. After plenty of trial and error, this roll-first, freeze-first method is the one I keep coming back to. It takes less time, uses less flour, and makes decorating way more enjoyable.

If you’ve ever loved the idea of decorating cookies more than the process, this one’s for you.

Why You’ll Love These Cut-Out Sugar Cookies

No sticky dough – Freezing the dough flat makes it easy to handle and cut.
Cookies don’t spread – Cold dough equals clean edges every time.
Perfect for decorating – Thick enough for icing, but still soft.
Faster overall – Rolling before chilling saves time and frustration.
Great for any occasion – Holidays, birthdays, or just because.

Ingredients

Sugar Cookies

Unsalted butter – Room temperature helps the dough mix smoothly.
Granulated sugar + powdered sugar – This combo keeps the cookies soft while holding their shape.
Egg – Room temperature works best.
Vanilla extract – Almond extract can be swapped if you prefer.
Cream of tartar – Helps create a soft, tender cookie.
All-purpose flour – Measure carefully; adding too much will dry out the dough.

Icing

Powdered sugar
Milk – Add gradually to control consistency.
Vanilla extract
Food coloring & sprinkles – Optional, but fun.

How to Make Easy Cut-Out Sugar Cookies

Butter and powdered sugar in a glass bowl ready to be mixed for cut out sugar cookie dough.

Step 1: Cream the butter and sugars together until light and fluffy, about 2 minutes.

Egg and vanilla added to creamed butter and sugar while making cut out sugar cookie dough.

Step 2: Add the egg and vanilla extract to the creamed butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.

Dry ingredients added to sugar cookie dough before mixing to form cut out cookie dough.

Step 3: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. The dough should be soft but not sticky.

Sugar cookie dough rolled between parchment paper for cut out sugar cookies.

Step 4: Divide the dough into two equal portions. Place each portion between two sheets of parchment paper and roll to about ¼-inch thickness. Flip the parchment once or twice while rolling to keep the thickness even.

Step 5: Transfer the rolled dough, still between parchment paper, to a baking sheet. Place in the freezer for 20 minutes, or until the dough is firm but not frozen solid.

Cutting chilled dough with cookie cutters for clean cut out sugar cookies.

Step 6: Preheat the oven to 350°F. Remove the dough from the freezer and peel away the parchment paper. Lightly flour the surface and cut the dough into shapes using cookie cutters. Gather scraps, re-roll, and cut again. If the dough softens, return it to the freezer for 10–15 minutes.

Baked cut-out sugar cookies on parchment paper and a baking sheet.

Step 7: Place the cut cookies on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake for 8–11 minutes, just until the edges look set and barely begin to turn golden. Cool completely and decorate.

I keep the decorating easy around here. This icing is smooth and spreadable, perfect for using a butter knife or small spatula. No piping bags or fancy techniques required.

Mix powdered sugar, milk, and vanilla until smooth. Adjust with a little more milk as needed to reach your preferred consistency. Add food coloring if desired.

Icing for cut-out sugar cookies in a clear bowl with a spatula.

Spread icing over cooled cookies and decorate with sprinkles while the icing is still wet.

Decorated cut out sugar cookies with pink and white icing and sprinkles on a baking sheet.

If decorating cookies brings you joy, have fun with it. If not, these cookies are just as delicious, plain or lightly dusted with powdered sugar.

Storage & Make-Ahead Tips

Room temperature: Store baked cookies in an airtight container for 3–4 days.
Freezer: Plain or iced cookies can be frozen for up to 3 months. If freezing iced cookies, be sure the icing is fully set and separate layers with parchment paper.
I often bake the cookies ahead of time and decorate them later when I have more time.

Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!

Easy Cut-Out Sugar Cookies