Soft, buttery cut-out cookies perfect for decorating
Classic Sugar Cookies
Prep Time
20 min
Cook Time
10 min
Total Time
1 hr
Servings
36
36 cookies
Difficulty
Easy
Cost
Budget
$
Classic Sugar Cookies
Soft, buttery cut-out cookies perfect for decorating
★4.2(15)
Soft, buttery sugar cookies that hold their shape beautifully when baked. Perfect for rolling, cutting, and decorating with royal icing.
20m
Prep Time
10m
Cook Time
60m
Total Time
36
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Sugar cookies are the canvas of the cookie world — beautifully shaped, endlessly decoratable, and delicious in their simplest form. This recipe produces cookies that are soft in the center with just a hint of crispness at the edges, and they hold their shape perfectly during baking so your stars look like stars and your hearts look like hearts.
The dough is easy to work with, rolls out smoothly, and does not require chilling for hours (though a brief 30-minute chill helps). Cream cheese is the secret weapon — it keeps the cookies incredibly soft while adding a subtle tang that balances the sweetness.
Whether you decorate them with royal icing for holidays or eat them plain dusted with sugar, these are the sugar cookies everyone wants the recipe for.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 oz cream cheese, softened
- 1 cup powdered sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
Instructions
- 1
Whisk flour, baking powder, and salt together in a bowl.
- 2
Beat butter, cream cheese, and powdered sugar on medium-high until light and fluffy, about 3 minutes.
- 3
Beat in egg, vanilla, and almond extract until combined.
- 4
Add flour mixture gradually, mixing on low until just incorporated.
- 5
Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for 30 minutes.
- 6
Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thickness on a floured surface. Cut into shapes and place on parchment-lined baking sheets.
- 7
Bake for 9-11 minutes, until the edges are just barely set but not browned.
- 8
Cool on baking sheet for 5 minutes, then transfer to a wire rack. Decorate with royal icing once completely cool.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Cream cheeseOmit and add 2 extra tablespoons butter
Cookies will spread slightly more but still taste great
Almond extractOmit entirely
Fine to leave out if you prefer pure vanilla flavor or have nut allergies
Powdered sugarGranulated sugar
Cookies will have a slightly different texture, more crisp than tender
Tips & Storage
Pro Tips
Do not overbake — cookies should look slightly underdone when removed from the oven.
Chill cut-out cookies on the baking sheet for 10 minutes before baking for the sharpest edges.
Re-roll scraps only once to avoid tough cookies.
For a simple finish, sprinkle with sanding sugar before baking.
Storage
Store undecorated cookies in an airtight container for up to 1 week. Decorated cookies with royal icing keep for 2 weeks.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 cookie) · 36 servings
Calories90
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates11g
Fat5g
Fiber0g
Sugar5g
Sodium40mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my cookies spread?
- The dough may not have been chilled enough, or the butter was too soft. Ensure a 30-minute chill minimum.
- Can I freeze cookie dough?
- Yes. Freeze cut-out shapes on a sheet, then store in bags for up to 3 months. Bake from frozen, adding 1-2 minutes.
- What is the best royal icing recipe?
- Whisk 2 cups powdered sugar, 1 1/2 tablespoons meringue powder, and 3-4 tablespoons water until thick and smooth.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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