Soft Sugar Cookies Recipe (Perfect for Decorating)

This is my go-to easy sugar cookies recipe for holiday cut-outs. If you want a classic sugar cookie that holds its shape, bakes evenly, and tastes amazing with or without icing, this one checks every box.

This sugar cookie dough produces cookies that are soft in the center, slightly crisp at the edges, and bake up flat for decorating. With simple chilling steps, these easy sugar cookies keep cut-out shapes sharp with no spreading.

Some of my favorite easy holiday desserts include my Peppermint Rice Krispie Treats, Spiced Hot Chocolate Peppermint Cookies, and Peppermint Buttercream Chocolate Cookies

If you want to learn how to decorate Christmas cookies, try my Decorated Christmas Tree Cookies, and explore my Ultimate Decorated Christmas Cookies Guide for even more recipes, inspiration, and tips.

I’ll be honest, decorated and frosted desserts are a bit of a weakness for me. Because of this, I typically stick to simple cookies, pies, and non-decorated desserts. These fail-proof Christmas sugar cookies are so easy, even I was able to perfect them! These are guaranteed to work, whether you’re a baking pro or a novice. This post will help you create the perfect sugar cookie base for decorating.

Why You’ll Love This Sugar Cookies Cut Out Recipe

This dough also works as a base for easy sugar cookies cut out recipes, even if you aren’t decorating. You can roll it thicker for soft sugar cookies, thinner for crisp ones, or add almond extract or lemon for variations.

• Simple pantry ingredients: Just butter, sugar, egg, flour, and flavoring. No elaborate ingredients or complicated steps needed.
• Classic sugar cookie flavor: These have a classic vanilla-buttery sugar cookie that your guests will love
• Chewy texture: The ratios have been carefully tested to achieve cookies that are crisp on the edges and chewy in the center.
• Chilled dough: The dough is chilled before rolling, allowing the butter to firm up and the cookies to maintain their shape.
• Frozen cut-outs: A quick freeze right before baking keeps the edges sharp and prevents spreading while baking.
• Perfect for decorating: The surface bakes flat and even, so royal icing or buttercream sits beautifully on top.

How to Make Sugar Cookies

1. Place 1 cup of granulated sugar, ½ cup butter, and a pinch of salt in a stand or hand mixer with paddle attachment.
2. Mix on medium speed until pale and fluffy, about 1-2 minutes, scraping sides midway.
3. Add 1 large egg and ½ teaspoon vanilla extract, mix until combined.
4. Reduce the speed to low and slowly add 2 cups all-purpose flour until combined. The dough should be thick and start sticking to the paddle.
5. Place the dough over a layer of plastic wrap, flatten it into a disc about 1-inch thick, and seal with more wrap. Place in fridge for at least 1 hour to harden.
6. Remove plastic wrap and place dough on a flat, smooth, lightly floured surface. Top with a large piece of plastic wrap and roll until ¼-inch thick.
7. Discard the wrap and use the desired cookie-cutter shape to cut out cookies. If you don’t have a cookie cutter, you can use a glass or mug to cut out circles
8. Place cut-outs on a parchment or silicone-lined baking sheet about 1-inch apart. Repeat the process for leftover dough scraps.
9. Preheat oven to 350° F. Place cookies in freezer for 10 to 15 minutes until dough is firm. Transfer to the center of the oven and bake for 5 minutes, rotate the sheet, and bake 5-6 minutes more, just until the edges turn golden.
10. Remove from oven, let sit 1-2 minutes, then transfer the cookies to a wire rack until cool slightly before serving or decorating.

What Should Sugar Cookie Dough Look Like?

The dough should be soft, smooth, and slightly tacky, but not sticky. It will pull away from the bowl and form a cohesive ball. After chilling, it will become firm enough to roll without cracking.

This dough holds its shape because the butter is chilled twice (once before rolling, and once after cutting), which prevents spreading in the oven.

• Firmness of dough at each step is important: Follow the recipe steps and chill for the appropriate length of time at each step.
• Rolling: Use a very light coating of flour on the bottom and cover the top of the dough with plastic wrap. Too much flour will create tough cookies.
• If making a large batch: Work with only a portion of the dough at a time. Keep extras in fridge until ready to roll.
• Roll with plastic wrap, not flour: Rolling between plastic reduces the need for excess flour, keeps the dough moist, and helps create perfectly smooth cookie tops for decorating. It also makes clean-up much easier!
• Thickness: Roll dough to even thickness throughout; otherwise, some cookies will brown much faster than others. About 1/4-inch thick is best.
• Cutting cookies: Use the desired cookie cutter shape and start at the edge, then cut as close as possible to the previous cut-out for the rest of the dough. Re-roll remaining scraps and repeat the process.
• Removing: Carefully remove cut-outs with a thin spatula to prevent stretching or breaking
• Baking: Place in the center rack of a pre-heated oven on a parchment or silicone-lined baking sheet. Carefully watch and bake only until edges are lightly golden. Remove from oven, then cool cookies on a wire rack.
• Decorating: Cool to room temp before decorating. Use the desired icing and design.
• Storage: Sugar cookies are best fresh, but you can store in an airtight container up to a week or freeze cookies for longer storage.

Troubleshooting Sugar Cookies

• My cookies spread: Butter was too warm, or the dough wasn’t chilled long enough. Freeze cut-out shapes 10–15 minutes before baking.
• My cookies puff too much: Dough rolled too thick or oven too hot. Aim for a ¼-inch thickness and bake on the center rack only.
• I made dry or tough cookies: Too much flour during rolling or overbaking. Use plastic wrap on top and pull cookies when edges just turn golden.
• The dough cracked when rolling: The Dough is too cold. Let it rest 5 minutes at room temperature, then try again.
• The bottoms are pale: Use a light-colored baking sheet and bake on the center rack for even heat. Or you may need to increase the baking time slightly

Why Chilling Matters for Sugar Cookies

Chilling the dough is one of the most important steps in making classic sugar cookies that hold their shape. Chilling the dough firms up the butter, which prevents spreading and keeps the cut-out edges sharp.

It also relaxes the gluten, which helps the dough roll smoothly without cracking. If your dough ever feels soft or sticky while working with it, pop it back in the fridge for a few minutes to reset. Trust me, it makes all the difference.

Make-Ahead Tips for Sugar Cookies

• Dough can be chilled 2–3 days ahead.
• Cut-out dough freezes great.
• Baked cookies can be frozen up to 2 months.

Types of Frosting for Decorated Sugar Cookies

Decorating cookies and cakes can be done with various types of frosting, including royal icing, cream cheese-based frosting, or powdered sugar icing. Royal icing is most commonly used for holiday decorated cookies, as it goes on smoothly and dries hard.

A perfect icing for these homemade sugar cookies for decorating is royal icing, which is covered in my Decorated Christmas Tree Sugar Cookies recipe.

Frequently Asked Questions

Do You Need to Chill Sugar Cookie Dough Before Rolling?

Yes. Chilling is critical for consistent rolling and baking. The butter in the dough firms up in the fridge, which makes the dough easier to roll and helps the cookies hold their shape in the oven. If the dough feels sticky or too soft while you’re rolling, pop it back into the fridge for a few more minutes.

How Thick Should I Roll Sugar Cookies for Decorating?

About ¼ inch thick is ideal. Thinner cookies brown and crisp too quickly; thicker ones may puff and lose their shape.

How do I make my sugar cookies softer?

Use room-temperature butter, avoid overmixing, and do not overbake. Pull them when the edges look just set.

Why Freeze the Cut-Out Cookie Shapes Before Baking?

A short 10 to 15 minute freeze helps cut out sugar cookies and keep their delicate details while baking. Starting with very cold dough slows the spread and keeps clean edges instead of puffy, distorted shapes.

Why Did My Sugar Cookies Spread?

Butter that’s too warm is the most common cause. Freeze the cutout shapes for about 10 minutes before baking to keep their shape, especially if your kitchen is warm.

How Far in Advance Can I Make Sugar Cookie Dough?

You can make the dough up to 2–3 days in advance. Chill it in the fridge as a disc wrapped in plastic. If it firms up too much, let it sit at room temperature for 15–30 minutes until it’s soft enough to roll.

Can I Freeze Leftover Sugar Cookie Dough?

Yes. Wrap the dough disc tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge, then let it soften slightly at room temperature before rolling.

Can I Freeze Baked Sugar Cookies?

Absolutely. Let them cool completely, then freeze undecorated cookies in an airtight container for up to 2 months. Thaw at room temperature, then decorate.

What’s the best icing for decorating sugar cookies?

Royal icing creates detailed designs, while a simple powdered sugar glaze works for quick decorating.

How to Store Sugar Cookie Dough for Later

Sugar cookie dough stores exceptionally well, which makes it perfect for holiday prep or batching ahead:

• Refrigerator (2–3 days): Wrap the dough disc tightly in plastic wrap. If it becomes too firm, let it soften at room temperature for 15–30 minutes before rolling.
• Freezer – Dough Disc (up to 2 months): Freeze the wrapped dough flat. Thaw overnight in the fridge before using.
• Freezer – Cut-Out Shapes: Freeze shapes on a baking sheet until solid, then store in a bag or container. You can bake straight from frozen. Just add 1 to 2 minutes to the bake time.

Pro tip: Freezing the dough disc or the cut-out shapes saves time, gives the most consistent results, and saves a ton of freezer space compared to freezing full rolled sheets.

More Christmas Dessert Recipes

• Ultimate Decorated Christmas Cookies Guide
• Decorated Christmas Tree Cookies
• Peppermint Rice Krispie Treats
• Spiced Hot Chocolate Peppermint Cookies
• Peppermint Buttercream Chocolate Cookies

More Holiday-Themed Cookie Recipes

• Chewy Cashew Toffee Cookies
• Brown Sugar Caramel Pecan Cookie Cups
• Almond Tangerine Butter Cookies
• Pumpkin Spice Chocolate Cookies
• Chocolate Pecan Cookies