Old-fashioned sugar cookies made for cutters, just like grandma used to make. These keep their shape and are easy to decorate.
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Cut-Out Sugar Cookies
When it comes to sugar cookies, you’ll find two main types: doughs that hold their shape when cut and doughs that spread and soften. Both are delicious, but if your goal is a cookie you can cut into shapes and decorate, this recipe is ideal. These cut-out sugar cookies are a classic, simple, reliable recipe that works for holidays, school events, birthdays, or any occasion that calls for decorated cookies.
The method is straightforward and only requires one bowl. Start by creaming together shortening and sugar, then add the eggs, vanilla, and a splash of milk until the mixture is smooth.
Next stir in the dry ingredients: salt, baking powder, and flour. Mix until a soft dough forms, then shape it into a ball, wrap it, and chill in the refrigerator for at least one hour or up to overnight. Chilling firms the dough, making it easier to roll and ensuring the cookies keep their shape while baking.
When you’re ready, preheat the oven to 375°F and line baking sheets with parchment. On a lightly floured surface roll the dough to your desired thickness, cut into shapes with cookie cutters, and place the cutouts at least one inch apart on the prepared sheets. Bake for about 7–8 minutes, or until the very edges of the cookies just begin to take on a light golden color.
Allow cookies to rest on the baking sheet for about a minute, then transfer them to a wire rack to cool completely before decorating. These cookies work beautifully with royal icing that dries hard, but you can also sprinkle coarse or colored sugar on top before baking for a quick finished look.
Because the dough is simple and dependable, it’s perfect for baking with kids, prepping batches ahead of an event, or creating themed cookie assortments. The recipe yields about 30 cookies depending on cutter size and thickness, and the flavor is that comforting, buttery, sweet classic that pairs well with any decoration.
Cutout Sugar Cookies
Old-fashioned sugar cookies perfect for cookie cutters—simple and timeless.
20 minutes
7 minutes
1 hour
1 hour 27 minutes
Ingredients
- 1/2 cup shortening
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 1/4 cups all-purpose flour
Instructions
- In a large bowl, beat shortening and sugar until creamy. Add eggs, vanilla, and milk; mix until smooth.
- Stir in salt and baking powder, then add flour and mix until a soft dough forms.
- Form dough into a ball, wrap, and refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to desired thickness and cut into shapes. Re-roll scraps as needed.
- Place cutouts 1 inch apart on prepared sheets and bake 7–8 minutes, until the edges are just turning light golden brown.
- Let cookies rest on the sheet for 1 minute, then transfer to a wire rack to cool completely before decorating.
Nutrition Information:
Yield:
30
Serving Size:
1 cookie
Amount Per Serving:
Calories: 96Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 55mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g
Nutritional data is automated; final values depend on ingredients and any adjustments you make.
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Peace & Love
Lauren, The Schmidty Wife
P.S. Want more cookie ideas? Try Chocolate Peppermint Crinkle Cookies or Grandma’s Oatmeal Triblys for other favorites to bake and share.
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