The Ultimate Guide to Soft Cut Out Sugar Cookies: A No-Spread Recipe for Perfect Holiday Baking
Welcome to the definitive guide for making the BEST cut out sugar cookies you will ever experience! This recipe is celebrated for its incredible ease, delightful flavor, and consistently soft texture. Forget about cookies that spread or lose their intricate shapes; with these simple steps, you’ll achieve perfectly formed, tender sugar cookies every single time, ideal for any occasion from festive holidays to everyday treats.
*Post & pictures updated December 2020*
For years, this remarkable cut out sugar cookie recipe has been a staple in countless homes, particularly shining during the holiday season. Its popularity inspired me to provide an even more comprehensive guide, complete with updated step-by-step photos and invaluable tips. My goal is to empower every baker, from novice to experienced, to create these flawless, soft sugar cookies with absolute confidence.
One of the most appealing aspects of this cookie dough is its effortless preparation. You can typically whip up the dough in just about 10 minutes, making it perfect for busy schedules. These cookies consistently bake to perfection, retaining their exact cut-out shapes without any unwanted spreading. The result is a batch of uniformly beautiful and irresistibly soft sugar cookies that are a joy to decorate and devour.
If the thought of creating intricately shaped, picture-perfect cookies has ever seemed daunting, prepare to have your mind changed! This easy cut out sugar cookie recipe is designed for success, eliminating common baking frustrations and delivering a truly delightful experience.
Why This Is The Best Cut Out Sugar Cookie Recipe
What makes this recipe truly stand out among the rest? It boils down to a few key characteristics that every baker desires in a cut out cookie:
- No Spreading: The most common frustration with cut out cookies is when they lose their shape in the oven. This recipe is specifically formulated to prevent spreading, ensuring your meticulously cut stars, trees, or intricate designs remain perfectly intact.
- Holds Shape Beautifully: Thanks to the precise balance of ingredients, these cookies maintain sharp, defined edges from the moment they enter the oven until they emerge perfectly baked. This is crucial for achieving those professional-looking decorated cookies.
- Incredibly Soft Texture: Unlike some cut out cookies that can turn out hard or brittle, these sugar cookies are wonderfully soft and tender with every bite. The secret lies in the careful ratios of fat and liquids, creating a melt-in-your-mouth experience.
- Easy to Make: Despite the impressive results, the process itself is straightforward and quick. The dough comes together in minutes, and there’s no mandatory chilling time before rolling (though a brief chill can be helpful for very intricate shapes, as we’ll discuss).
- Versatile for Decorating: The firm, flat surface of these baked cookies provides the perfect canvas for decorating. Whether you prefer simple glazes, classic buttercream, or elaborate royal icing, these cookies are sturdy enough to handle any decorative touch.
Essential Ingredients for Perfect Sugar Cookies
Creating these delightful cut out sugar cookies begins with selecting and properly measuring your ingredients. Let’s explore each component and its vital role in achieving that perfect texture and shape:
- All-Purpose Flour: This is the backbone of your cookies, providing the necessary structure to ensure they hold their shape. The method of measuring flour is critical; always use the spoon and level method. Scooping directly from the bag can compact the flour, resulting in too much flour, which leads to a dry, crumbly dough that’s difficult to roll out and produces tough cookies.
- Baking Powder & Salt: Baking powder acts as a leavening agent, providing a slight lift to the cookies, giving them a tender crumb without making them puffy or cakey. Salt is crucial for balancing the sweetness and enhancing all the delicious flavors within the dough.
- Shortening: This is arguably the hero ingredient for perfectly shaped, no-spread sugar cookies. Unlike butter, shortening has a higher melting point and 100% fat content, which prevents the cookies from spreading excessively in the oven, even without chilling the dough. I highly recommend Crisco All-Vegetable Shortening for its neutral flavor profile. If you prefer a hint of buttery taste, Crisco’s butter-flavored version is also an option. Ensure your shortening is at room temperature to cream smoothly with the sugar.
- Granulated Sugar: While many cookie recipes benefit from brown sugar, we stick to granulated sugar here. This ensures a crisp edge (which helps maintain shape) and a clean, classic sugar cookie flavor that pairs wonderfully with various icings.
- Vanilla Extract & Egg: Pure vanilla extract infuses the dough with its signature warm, sweet aroma and flavor. The egg serves as a binder, holding all the ingredients together and adding richness. It’s essential to use a room temperature egg, as it emulsifies more effectively with the shortening and sugar, creating a smoother, more uniform dough texture. To quickly bring an egg to room temperature, place it in a bowl of warm water for 5-10 minutes.
- Milk: This dough is designed to be on the thicker side, so a touch of milk adds just the right amount of moisture to bring everything together and create a pliable consistency. Whole milk is typically my go-to, but feel free to use any milk you have on hand – 2%, 1%, skim, or even a non-dairy option like almond milk will work perfectly.
How To Bake Perfect Cut Out Sugar Cookies: Step-by-Step Guide
Follow these detailed steps to ensure your sugar cookies are nothing short of perfection:
- Prepare Dry Ingredients: Begin by combining your dry ingredients. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until they are thoroughly combined. This crucial step ensures that the leavening agent and salt are evenly distributed throughout the dough, guaranteeing consistent texture and flavor in every cookie. Set this mixture aside.
- Cream Shortening and Sugar: In a large mixing bowl, preferably using an electric mixer, cream together the room temperature shortening and granulated sugar. Mix on medium speed for 1 to 2 minutes, or until the mixture is light, fluffy, and well combined. This process incorporates air, which contributes to the cookies’ soft texture.
- Incorporate Wet Ingredients: Next, add the room temperature egg, milk, and pure vanilla extract to the creamed shortening and sugar. Continue mixing until all ingredients are fully incorporated and the mixture appears smooth and creamy, much like the picture above on the right. During this stage, remember to pause and scrape down the sides of your bowl with a spatula as needed to ensure everything is evenly mixed.
- Add Dry Ingredients and Form Dough: Gradually add the whisked dry ingredients to the wet mixture. Mix on low speed until just combined. Be aware that the mixture will appear a little crumbly at first; this is normal. Continue mixing, and it will eventually come together to form a cohesive dough. Once the dough has mostly come together, I find it helpful to stop the mixer and gently work the dough with my hands to form it into a smooth ball. This prevents overmixing and ensures a tender cookie.
- Divide and Roll Out the Dough: This recipe yields a generous amount of dough, so it’s best to divide it in half for easier handling. For the smoothest rolling experience, place each half of the dough between two pieces of parchment paper. Lightly flour the parchment paper before placing the dough, and add a sprinkle of flour on top of the dough before covering it with the second sheet. Roll the dough out to a uniform 1/4-inch thickness; this is the ideal thickness for these soft and sturdy cookies.
- Cut Shapes and Bake: This particular dough is fantastic because it generally doesn’t require chilling before cutting, allowing you to bake faster! However, if you are working with very intricate cookie cutters or find the dough a bit sticky, a quick chill (see tips below) can make it easier to handle. Flour your cookie cutters lightly to prevent sticking. Using 2.5 to 3-inch cookie cutters, cut out your desired shapes and carefully transfer them to baking sheets lined with parchment paper or silicone mats, leaving a little space between each cookie. Re-roll any dough scraps between parchment paper to cut out more shapes, minimizing waste. Bake in a preheated oven at 350°F (177°C) for approximately 9 to 12 minutes. Baking time will vary slightly based on the size of your cookies and your oven; cookies are done when the tops are set and the bottom edges are lightly golden.
- Cool and Ice: Allow the baked cookies to cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. Once fully cooled, they are ready for decorating! For beautiful and delicious results, I love using my easy sugar cookie icing or a more professional royal icing.
Expert Tips for Rolling & Cutting Cookie Dough Flawlessly
Over the years, many home bakers have shared their challenges with rolling, cutting, and transferring cookie dough. Here are my tried-and-true tips to streamline this process and guarantee stunning results:
- Roll Between Parchment Paper: This technique is a game-changer! Rolling the dough between two sheets of parchment paper creates a non-stick surface, preventing the dough from sticking to your rolling pin and your countertop. This eliminates the need for excessive flour, which can dry out your dough and alter the final texture of your cookies. Lightly flour the bottom parchment paper, place the dough, add a sprinkle of flour on top, then cover with the second sheet.
- Utilize Dowel Rods for Even Thickness: For perfectly uniform cookies that bake evenly, I highly recommend using 1/4-inch dowel rods. Simply place a dowel rod on each side of your dough, under the top layer of parchment paper, and roll until your rolling pin rests evenly on both rods. This ensures your dough is consistently 1/4-inch thick across the entire surface.
- Optional Dough Chilling: While this recipe is famously “no-chill,” a short stint in the refrigerator can significantly assist with very delicate or intricate cookie cutter shapes. After rolling each half of the dough between parchment paper, stack them on top of each other (still between the parchment paper!), place them on a baking sheet, and chill for 30 minutes to 1 hour. This firms up the dough, making it less prone to tearing and easier to transfer.
- Flour Your Cookie Cutters: To prevent dough from sticking inside your cookie cutters, lightly dip them in flour between each cut. This simple step ensures clean, sharp edges every time.
- Use a Thin Spatula for Transfer: Transferring cut-out shapes can be tricky. A thin, offset spatula is your best friend here. Lightly flour the spatula, gently slide it under the cut cookie dough, and then carefully transfer it to your prepared baking sheet. The floured spatula helps the dough slide off easily and minimizes distortion of your cookie shapes. Keep re-flouring the spatula as needed.
Storage & Freezing Instructions for Lasting Freshness
Whether you’re making these cookies ahead of time or simply have leftovers, proper storage ensures they remain delicious:
Once your cookies have cooled completely, you can stack them and store them in an airtight container at room temperature for up to one week. If you plan to ice the cookies, be absolutely sure to let the icing harden completely before stacking them to prevent sticking and smudging. This usually takes several hours or even overnight, depending on the type of icing used.
To Freeze the Cookie Dough:
Preparing cookie dough in advance is a fantastic time-saver! Divide the prepared dough in two, flatten each portion into discs approximately ½-inch thick. Wrap each disc tightly with plastic wrap, then place them in a freezer-safe storage container or a heavy-duty freezer bag. The dough can be frozen for up to 3 months.
When you’re ready to bake, transfer the frozen dough discs to the refrigerator and allow them to thaw overnight. Once thawed, remove them from the refrigerator and let them sit at room temperature for about 30 to 45 minutes to soften slightly. Then, proceed with rolling out each disc between two pieces of parchment paper, cutting out shapes with cookie cutters, and baking as directed in the recipe.
To Freeze Baked Sugar Cookies:
Freezing baked cookies is a wonderful way to enjoy them weeks or months later. Once your cookies have cooled completely, arrange them in a single layer on a baking sheet and flash freeze for about 30 minutes until firm. Then, transfer them to a freezer-friendly storage container or storage bag. I highly recommend placing layers of parchment paper between the cookies to prevent them from sticking together. If you are freezing iced cookies, ensure the icing is fully hardened before freezing. Baked cookies can be frozen for up to 3 months. When you’re ready to enjoy them, simply let them sit at room temperature for several hours to thaw completely before serving.
Additional Baking Success Tips
- Accurate Flour Measurement: Always measure your flour correctly. Instead of scooping flour directly from the container, which compacts it, stir the flour first, then spoon it into your measuring cup, and finally, level it off with the flat side of a knife. This prevents adding too much flour, which can lead to dry, crumbly dough.
- Shortening Measurement: For precise measurement of shortening, especially if using a block, use a Crisco baking stick for the exact amount. If measuring from a tub, make sure to fully pack the shortening into your measuring cup to get the correct volume. Room temperature shortening is key for smooth creaming.
- Dough Consistency: Don’t be alarmed if the dough initially appears crumbly when you add the dry ingredients. Continue mixing, and it will gradually come together into a cohesive dough. Once it’s mostly combined, feel free to use your hands to gently knead it into a uniform ball, ensuring no pockets of unmixed ingredients remain.
More Delicious Cookie Recipes To Try!
If you love baking, here are some other fantastic cookie recipes perfect for holidays or any time you need a sweet treat:
- Irresistible Chocolate Turtle Cookies
- Melt-in-Your-Mouth Snowball Cookies
- Perfectly Soft Molasses Cookies
- Classic Jam Thumbprint Cookies
- Timeless Peanut Butter Blossoms
The Best Cut Out Sugar Cookie Recipe
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Ingredients
For the Cut-Out Sugar Cookies:
- 3 cups (375 grams) all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (190 grams) shortening
- 1 cup (200 grams) granulated sugar
- 1 large egg room temperature
- 2 tablespoons (30ml) milk
- 2 teaspoons pure vanilla extract
- Optional: easy sugar cookie icing or royal icing
Instructions
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Preheat your oven to 350°F (177°C). Prepare two large baking sheets by lining them with parchment paper or silicone baking mats. Set aside.
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In a medium mixing bowl, whisk together the flour, baking powder, and salt until they are thoroughly combined. Set this dry mixture aside.
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In a large mixing bowl, using an electric mixer (either stand or hand-held), cream the shortening and granulated sugar together for 1 to 2 minutes, until the mixture is light, fluffy, and well combined. Next, mix in the room temperature egg, milk, and vanilla extract until all wet ingredients are fully combined. Remember to stop and scrape down the sides of your bowl with a spatula as needed to ensure everything is incorporated.
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Gradually add the reserved dry ingredients to the wet mixture. Mix on low speed until just combined. The mixture may appear a little crumbly initially, but continue mixing gently, and it will come together into a dough. Once it forms a cohesive mass, use your hands to gently gather and form the dough into a smooth ball.
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Divide the dough in half. Lightly flour a piece of parchment paper, place one half of the dough on it, then top with another piece of parchment paper. Roll the dough out evenly to ¼-inch thickness between the two sheets of parchment paper. Repeat this process with the second half of the dough. This dough is designed not to require chilling, but for extra ease with intricate shapes or in a warm kitchen, you can stack the rolled dough (still between parchment paper) on a baking sheet and refrigerate for 30 minutes to one hour until firm.
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Carefully peel off the top layer of parchment paper from one rolled dough portion. Using 2.5 to 3-inch cookie cutters (lightly flour them between cuts), cut the cookie dough into your desired shapes. Carefully transfer the cut cookies to your prepared baking sheets, leaving a small space between each cookie. If needed, use a lightly floured thin spatula to slide under and transfer the cut cookies. Gather any dough scraps, re-roll them between parchment paper, and continue cutting out shapes. Repeat with the other sheet of rolled cookie dough.
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Bake in the preheated oven for 9 to 12 minutes. The cookies are done when the tops are set, and the bottom edges are very lightly browned. Avoid overbaking to keep them soft.
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Allow the cookies to cool on the baking sheets for 5 to 10 minutes to firm up slightly, then carefully transfer them to a wire rack to cool completely before decorating.
Notes
Freezing Instructions (Dough): Divide dough into two, flatten into two ½-inch thick discs, wrap tightly with plastic wrap, and store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator, then let sit at room temperature for 30-45 minutes before rolling and baking as directed.
Freezing Instructions (Baked Cookies): Baked cookies freeze well for up to 3 months. Once completely cooled, place parchment paper between layers and store in an airtight, freezer-safe container. Thaw at room temperature before serving. If iced, ensure icing is fully hardened before freezing.
Flour Measurement Tip: To avoid dense cookies, always stir the flour, spoon it into your measuring cup, and then level it off with the back of a knife. Never scoop directly from the bag.
Shortening Preference: Crisco All-Vegetable Shortening is recommended for its neutral flavor and no-spread properties. The butter-flavored version can be used if preferred. Ensure it is at room temperature.
Room Temperature Egg: For quick room temperature eggs, place them in a bowl of warm water for 5 to 10 minutes.
Milk Options: While whole milk is typical, 2%, 1%, skim, or even almond milk will work perfectly in this recipe.