Cut-Out Sugar Cookies
Cut-out sugar cookies are a buttery vanilla dough made for cookie cutters and icing. Only 1/2 tsp baking powder goes in, so stars and trees keep their shape, and rolling the dough between sheets of parchment before it chills means no extra flour and no sticking. The royal icing uses meringue powder instead of raw egg white, so there is no raw egg in it, and it dries firm enough to stack the cookies.
Published
- Prep Time
- 1 hr 15 mins
- Cook Time
- 22 mins
- Chill and cool
- 1 hr 30 mins
- Total Time
- 3 hrs 7 mins
- Servings
- about 24 cookies
How do you make Cut-Out Sugar Cookies?
To make cut-out sugar cookies, beat 225 g butter with 200 g sugar, add an egg and vanilla, then mix in 340 g flour, baking powder and salt. Roll the dough 6 mm (1/4 inch) thick between parchment, chill for 1 hour, cut shapes and bake at 180°C (350°F) for 9-11 minutes. Cool completely, decorate with meringue-powder royal icing and let it dry for 6-8 hours before stacking.
- Total time
- 3 hrs 7 mins
- Calories
- 215 per serving
- Protein
- 2 g
- Yield
- about 24 cookies
- Difficulty
- Medium
- Method
- Baking
Ingredients
Cookies
Royal icing
Equipment
2 baking sheets · Parchment paper · Rolling pin · 7.5-9 cm (3-3 1/2 inch) cookie cutters · Stand or hand mixer · Piping bags or zip-top bags · Small bowls for tinting icing
Quick Directions
Make the dough
Whisk the flour, baking powder and salt in a bowl.
Roll and chill
Divide the dough in half.
Cut the shapes
Heat the oven to 180°C (350°F) with a rack in the centre and line two baking sheets with parchment.
Bake
Bake one sheet at a time at 180°C (350°F) for 9-11 minutes, until the edges are set.
Make the royal icing
Beat the icing sugar, meringue powder, 60 ml (4 tbsp) of the water and the clear vanilla, if using, on low speed until combined, then on medium-high for 4-5 minutes, until glossy and thick enough to hold a stiff peak.
Decorate and dry
Pipe an outline around each cookie with the thick icing, then fill the centre with flood icing and nudge it into the corners with a toothpick.
Step-by-Step Instructions
Every step for making cut-out sugar cookies, written out in full.
Make the dough
Whisk the flour, baking powder and salt in a bowl. In a large bowl, beat the butter and sugar with a mixer on medium speed for 2-3 minutes, until pale and creamy. Beat in the egg, vanilla and almond extract, if using. On low speed, add the flour mixture in two additions and mix just until the dough comes together.
Roll and chill
Divide the dough in half. Roll each half between two sheets of parchment to an even 6 mm (1/4 inch) thick. Stack the sheets on a tray and refrigerate for at least 1 hour, or up to 2 days, until firm.
Cut the shapes
Heat the oven to 180°C (350°F) with a rack in the centre and line two baking sheets with parchment. Peel the top parchment off one sheet of dough, cut out shapes with cutters dipped in flour and space them 2.5 cm (1 inch) apart on the baking sheets. Press the scraps together, roll them between parchment again and chill for 10 minutes before cutting.
Bake
Bake one sheet at a time for 9-11 minutes, until the edges are set and just turning light golden underneath; the tops should stay pale. Cool on the sheet for 5 minutes, then move the cookies to a rack and let them cool completely, about 30 minutes, before icing.
Make the royal icing
Beat the icing sugar, meringue powder, 60 ml (4 tbsp) of the water and the clear vanilla, if using, on low speed until combined, then on medium-high for 4-5 minutes, until glossy and thick enough to hold a stiff peak. Use this thick icing for outlines. For flooding, stir water into a portion a few drops at a time until a ribbon drizzled over the surface disappears in about 10-15 seconds. Tint with gel colouring and cover the bowls with a damp cloth, because the icing crusts quickly.
Decorate and dry
Pipe an outline around each cookie with the thick icing, then fill the centre with flood icing and nudge it into the corners with a toothpick. Add sprinkles or sugar pearls while the icing is wet. Leave the cookies flat at room temperature for 6-8 hours, or overnight, until the icing is hard, before stacking or packing them.
Recipe Tips
- Do not use raw egg whites for royal icing, because the icing is never cooked. Meringue powder, or 2 pasteurized egg whites (60 ml / 1/4 cup) in place of the meringue powder and half the water, makes it suitable for young children, pregnant people, older adults and anyone with a weakened immune system.
- Rolling the dough before chilling it means the sheets can be cut straight from the fridge, with no flour worked in to toughen the cookies.
- If the cut shapes soften before baking, chill the tray for 10 minutes so the edges stay sharp.
- Use gel food colouring. Liquid colouring thins the icing and can stop it from setting hard.
Variations
- Lemon sugar cookies: leave out the almond extract and beat 1 tbsp finely grated lemon zest into the butter and sugar.
- Simple glaze: instead of royal icing, stir 240 g (2 cups) icing sugar with 2-3 tbsp milk and 1/2 tsp vanilla. It sets softer, so don't stack the cookies.
- Sprinkle the cut shapes with coloured sanding sugar before baking and skip the icing.
- For other holidays, change the cutters and colours: hearts in red, pink and white for Valentine's Day, or eggs and bunnies in pastels for Easter.
Nutrition (per serving)
| Calories | 215 |
|---|---|
| Protein | 2 g |
| Carbs | 34 g |
| Fat | 8 g |
| Saturated fat | 5 g |
| Fibre | 0.5 g |
| Sugar | 23 g |
| Sodium | 65 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Once the icing is completely dry, keep the cookies in an airtight tin at room temperature for up to 1 week, in single layers or separated by parchment. They do not need to be refrigerated.
- Freezer
- Freeze baked, un-iced cookies, or the rolled dough sheets wrapped well, for up to 3 months. Thaw cookies at room temperature before icing, and dough in the fridge before cutting.
Cut-Out Sugar Cookies FAQs
How do I keep sugar cookies from spreading?
Use softened butter, not melted, weigh the flour, and chill the rolled dough for at least 1 hour. Cut shapes from cold dough, and if they soften on the tray, chill them for 10 minutes before baking.
Is royal icing safe to eat?
Yes, when it is made with meringue powder or pasteurized egg whites. Royal icing is never cooked, so raw egg whites are a risk for young children, pregnant people, older adults and anyone with a weakened immune system. This recipe uses meringue powder for that reason.
How long does royal icing take to dry?
A thin outline dries in about 1 hour. Flooded icing needs 6-8 hours, or overnight, at room temperature before the cookies can be stacked or packed. It takes longer in a humid kitchen.
Can I make sugar cookie dough ahead?
Yes. The rolled dough sheets keep in the fridge for up to 2 days, or well wrapped in the freezer for up to 3 months. Thaw frozen dough in the fridge overnight before cutting.
How thick should I roll sugar cookies?
Roll them 6 mm (1/4 inch) thick for sturdy cookies with soft centres that hold icing well. Thinner cookies bake crisper and need 1-2 minutes less in the oven.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
