Easy Sugar Cookie Cutouts – No Chill, No Spread

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Classic Sugar Cookies Cutouts

There’s something timeless and magical about sugar cookie cutouts. The dough is simple. The shapes are fun. The decorating possibilities? Endless. Whether it’s snowflakes in December, hearts in February, or pumpkins in October, sugar cookie cutouts have become a must-have tradition in our kitchen.

But let’s be honest: not all sugar cookie experiences are Pinterest-perfect. Maybe you’ve tried making them before, only to end up with cookies that puffed up, lost their shape, or turned out dry and bland. We’ve all been there.

Good news: my fool-proof sugar cookie cutout recipe changes that!

Sugar Cookie Cutouts

This is the recipe that started it all! I started making these  cookies during the pandemic to bring some joy to a very strange holiday season. I remember telling Gene my idea, and hoping that I might sell 10 cookies kits that year. I ended up selling over 100!

Classic Sugar Cookie Cutouts

Since then, my little  cookie biz has only grown more. I’ve made over 8,000 of these cookies between cookie kits, private orders, school parties, and more. AND I’ve met so many fantastic people from my community, simply through cookie kits! I’ve loved seeing these cookies incorporated into your family traditions and getting to enjoy all your pictures of your families decorating cookies together.

BUT – no gate-keeping here! I’m ready to spill ALL my baking secrets (and the real secret is that these cookies are not difficult to make). I’m going to show you step-for-step how I’ve made every single one of those 8,000 cookies, and I hope you give it a go in your own kitchen!

And the instructions are correct – do not chill this dough!

Easy Sugar Cookie Cutouts – No Spread!

This recipe is SO reliable and turns out perfectly every time. My favorite part is that this dough never spreads. It doesn’t matter what shape you cut your dough into – you will have the same shape after baking!

Recipe Notes

• This recipe makes 36 large cookie cutouts. Feel free to cut this recipe in half if you need fewer cookies!
• I have made several variations of this recipe – including cookies for Christmas, Halloween, Easter, and even have added sprinkles – see my Sprinkle Sugar Cookie Recipe!
• You can make other variations by playing with food coloring and various extracts. Check out this Strawberry Sugar Cookie Cutout version too!

Essential Tips for Perfect Christmas Sugar Cookies

1. Use Room Temperature Ingredients

For a smooth dough that’s easy to work with, always use room-temperature butter and eggs. Cold butter can cause the dough to be crumbly and hard to roll out.

2. Don’t Overmix the Dough

When combining the wet and dry ingredients, mix until just combined. Overworking the dough will result in tough cookies.

3. Flour Your Work Surface (But Don’t Overdo It)

While rolling out the dough, make sure to lightly flour your work surface, rolling pin, and cookie cutters. However, too much flour can dry out the dough and make the cookies too tough. Keep it light and dust off any excess.

4. Almond Emulsion

One really important note – if all you have is almond extract then that will work just fine. But let me tell you – LorAnn almond emulsion takes these cookies to the next level! This baker emulsion is truly the best – it has such a delicious, rich almond flavor. LorAnn bakery emulsions and extracts are one of my kitchen staples.

Ingredients

1. 2 cups unsalted butter, room temperature
2. 2 cups granulated sugar
3. 2 eggs
4. 1 Tbsp almond emulsion (or your extract of choice)
5. 4 tsp baking powder
6. 6 cups all purpose flour

Instructions

1. Preheat oven to 350 degrees.
2. Start by creaming together your butter and sugar in your electric mixer with the paddle attachment.
3. Once butter and sugar is light and fluffy, add in eggs and almond emulsion, mix until combined.
4. Add in your baking powder, then add flour 2 cups at a time. Mix well each time you add flour.
5. When you’ve added your last 2 cups of flour, the dough may be stiff. You may need to take it out of your bowl and mix by hand.
6. Once dough is completely combined, lightly dust a clean work surface with flour and roll out your dough. I like to work with about 1/4 of the dough at a time. If you work with too much at one time it will be difficult to roll out.
7. Roll dough to about 1/4-1/2 inch thickness and cut with desired cookie cutters
8. Transfer to baking sheet, and bake for 6-7 minutes, depending on oven and preference. I never bake mine longer than 7 minutes. If the edges are starting to turn golden brown you’ve baked a little too long!
9. Cool completely before decorating.

As always, let me know if you give these a try! I would love to hear your feedback!

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