Cut Out Vanilla Sugar Cookies are the perfect canvas for all kinds of cookie decorating. This no spread recipe makes cookies with crisp edges, using chilled or no chill dough.
Why you'll love this recipe
- These old fashioned rolled cookies are no spread sugar cookies, great for using with all of your favorite cookie cutters.
- Just change one ingredient to make this a no chill recipe you bake right away.
- This basic vanilla cookie recipe can be customized with your choice of extracts or flavorings.
Cut out cookies are a year round favorite made in different shapes for holidays, seasons or themes.
This versatile sugar cookie recipe gives you the option of chilling the dough for up to three days before baking or follow the no chill instructions to make the dough and bake right away.
Either way, you will have delicious, firm cookies that keep their shape without spreading while baking.
For a chocolate version of these cut out cookies try our Chocolate Sugar Cookies recipe.
Ingredients
- Butter flavor emulsion gives cut out cookies an extra rich, buttery flavor. Baking emulsions can be found at craft or baking supply stores or online. My preferred brand is Lorann Oils. However, if butter flavor emulsion isn't available, additional vanilla extract can be used instead.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Combine the ingredients to form the cookie dough.
- To chill the dough, divide into two discs and wrap in plastic wrap.
- Bring the dough to room temperature. Roll out to ¼" thickness. Cut out shapes.
- Transfer the cut out cookies to a lined baking sheet. Bake cookies about 10 minutes or until the bottom edges beging to turn golden.
How to make No Chill Cut Out Sugar Cookies
To bake no chill cut out sugar cookies, make the dough using 4 ½ cups of flour, rather than 4 cups. Extra flour is needed in no chill dough so that the dough won't be sticky. During chilling, flour absorbs extra moisture from the dough, so less flour is needed.
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Storage
- Plain cutout cookies without icing can be stored at room temperature in an airtight container for up to one week.
- Icing or coating the tops of cutout cookies extends the shelf life to two weeks.
- For longer storage, freezing is recommended. Wrap stacks of cut out sugar cookies in plastic wrap. Freeze stacking inside a plastic storage container or freezer weight ziplock bag.
Tips
- Be careful to mix the butter and sugar just until combined. Overmixing the butter and sugar causes too much air to be incorporated into the dough which can cause the cookies to rise and spread.
- To avoid tough cookies, mix the dough minimally and roll out the dough a minimal number of times.
- Using a rolling pin with thickness rings or rolling guides is essential to ensure even thickness of the cookies for even baking.
- For best results transferring cookies with delicate shapes, either freeze the shapes before transferring or remove the extra dough around cut out shapes and transfer the entire parchment sheet with the cookies to a cookie sheet for baking.
- Don't overbake the cookies. The tops and sides of the completely baked cookies should still be pale in color with no browning.
Frequently asked questions
Chilling cookie dough helps to minimize spreading while baking and allows time for the flavors to develop. Chilling also improves the texture of the dough as liquids are absorbed by the flour and gluton bonds are formed.
¼" is standard for cut out sugar cookies. That thickness bakes quickly without becoming crunchy and keeps it's shape when transferred to the baking sheet. Thinner or thicker cutouts require adjusted baking time.
Sugar cookies can be a good choice for care packages, because they stay fresh for at least on week and much longer when iced and/or sealed in cookie bags.
Delicate cutout shapes, with thin details (like legs or antlers) are not recommended as they can break easily in transit.
Weather temperatures need to be considered when choosing icing or other decorations.
Related Recipes
Birthday Cake Cookies are stacked cut-out sugar cookies that look like little cakes, complete with icing and a birthday candle.
Balloon Sugar Cookies have a simple icing design that will add color and cheer to any celebration.
Minion Sugar Cookies have such funny expressions you can't help smiling.
May Flower Sugar Cookies are a show stopper cookie for any spring time occasion.
Valentine Envelope Sugar Cookies are much tastier than a paper valentine!
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Vanilla Sugar Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 teaspoon butter flavor baking emulsion or another teaspoon of vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- 4 or 4 ½ cups all purpose flour
Instructions
- In the bowl of a stand mixer, cream butter and sugar just until combined.
- Mix in the eggs, vanilla and butter flavor emulsion. Then mix in the baking powder and salt.
- Gradually add flour, 1 cup at a time. NOTE: If making the cookies right away, use 4 ½ cups of flour. If refrigerating the dough for use in several hours or several days, use only 4 cups of flour.
- To chill the dough: Form the dough into 2 disc shapes, wrap each disc with plastic wrap and refrigerate several hours or up to 3 days.
- When ready to bake, pre heat oven to 350℉. Line a baking sheet with parchment paper.
- Bring the dough to room temperature, then roll out one portion of the dough between two sheets of parchment paper to ¼” thick.
- Cut out cookie shapes as close together as possible. Scraps can be re rolled and more cookies cut out.
- Transfer cutout shapes to a prepared baking sheet, about 1 inch apart. See notes for tips for tranferring intricate shapes.
- Bake for 8-12 minutes. Time varies depending on the size and thickness of the cookies. Bake until bottom and bottom edge of cookies just begins to turn golden brown.
- Cool on the baking sheet for 5-10 minutes then transfer cookies to a wire rack to cool completely before icing or storing.
- Plain cut out cookies without icing can be stored at room temperature in an airtight container for up to one week. Icing or coating the tops of cut out cookies extends the shelf life to two weeks.
Notes
- Be careful to mix the butter and sugar just until combined. Overmixing the butter and sugar causes too much air to be incorporated into the dough which can cause the cookies to rise and spread.
- To avoid tough cookies, mix the dough minimally and roll out the dough a minimal number of times.
- Using a rolling pin with thickness rings or rolling guides is essential to ensure even thickness of the cookies for even baking.
- For best results transferring cookies with delicate shapes, either freeze the shapes before transferring or remove the extra dough around cut out shapes and transfer the entire parchment sheet with the cookies to a cookie sheet for baking.
- Don't overbake the cookies. The tops and sides of the completely baked cookies should still be pale in color with no browning.
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