There’s nothing quite like the joy of baking cut out cookies at home! Whether you’re decorating them for the holidays, a special occasion, or just because, this easy cut out cookie recipe is absolutely foolproof and will have you creating bakery-quality treats in no time. I’ve been making these cookies for years, and I’ve perfected the recipe to ensure they turn out perfectly every single time.
The secret to great cut out cookies is all about the dough. You want it to be tender and buttery, but sturdy enough to hold its shape when you cut it out. This recipe uses a combination of butter and a touch of sour cream to create that perfect texture. The dough is also flavored with vanilla and a hint of almond extract, which gives these cookies a subtle, sophisticated flavor that pairs beautifully with any frosting.
What I love most about this recipe is how forgiving it is. Even if you’re a beginner baker, you’ll have success with these cookies. The dough comes together quickly, chills beautifully, and cuts out like a dream. Plus, the baking time is short, so you’ll have fresh cookies ready to decorate in about 30 minutes from start to finish.
If you’re looking for other delicious baked goods to make, you might also enjoy my best heavy cream alfredo sauce recipe or my delicious heavy cream pasta recipe. And if you want to pair these cookies with a savory side, check out my easy chicken alfredo recipe or my best chickpea salad recipe.
These cookies are perfect for decorating with royal icing, buttercream, or even melted chocolate. You can get as creative as you want with sprinkles, edible glitter, and food coloring. The possibilities are truly endless! Whether you’re making them for Christmas, Valentine’s Day, Easter, or any other celebration, this cut out cookie recipe will become your go-to favorite. Once you make them, you’ll understand why they’re such a beloved classic in baking. Let’s get started!
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Additional flour for rolling out dough
Instructions
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg until well combined, then add the sour cream, vanilla extract, and almond extract.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Remove one portion of dough from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
- Using your favorite cookie cutters, cut out shapes and place them 2 inches apart on the prepared baking sheets.
- Re-roll any dough scraps and repeat the cutting process until all dough is used.
- Bake for 8-10 minutes, until the edges are just lightly golden. The centers should still be slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Repeat with the second portion of dough.
- Once cooled, decorate with royal icing, buttercream, or your favorite frosting and toppings.
Pro Tips
Don’t skip the chilling time! This allows the gluten to relax and prevents the dough from shrinking during baking.
If your dough becomes too soft while rolling, pop it back in the freezer for 10 minutes to firm up.
For perfectly uniform cookies, use a cookie scoop to portion the dough before rolling.
These cookies freeze beautifully. You can freeze the unbaked cut-out cookies on a baking sheet, then transfer to a freezer bag and bake directly from frozen, adding 1-2 minutes to the baking time.
For a shortbread texture, reduce the sour cream to 2 tablespoons and omit the baking powder.
These cookies are perfect for decorating with royal icing. For a professional look, practice your piping skills or use a turntable while decorating.
Store decorated cookies in an airtight container at room temperature for up to 5 days.
If you want thicker, chewier cookies, roll the dough to 3/8 inch thickness instead of 1/4 inch, and add 1-2 minutes to the baking time.
The almond extract is optional but adds a lovely subtle flavor that makes these cookies taste extra special and homemade.