Perfect 150-calorie sugar cookie holds shape

Oh, friends, let’s talk cookies! There is nothing in this world quite like biting into a perfect sugar cookie—soft, chewy inside, with just enough buttery flavor to make you close your eyes. For years, I played around trying to find that holy grail: a cookie that stays lovely and soft but still holds its shape perfectly when you cut out stars and gingerbread men. My grandma, bless her heart, had a basic recipe, but it spread like crazy! After countless hours testing in my own home kitchen, I finally perfected this recipe. Trust me, this blend results in the best sugar cookie recipe because it’s soft, it keeps its shape for decorating, and it’s incredibly easy even for beginner cookie baking.

I’ve tweaked and tested this dough until it’s foolproof. If you want perfectly shaped sugar cookies with icing that don’t turn into sad puddles in the oven, you need this recipe saved right now. It’s my absolute go-to for Christmas cookie baking ideas and every celebration in between!

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Why This is the Best Sugar Cookie Recipe Ever

If you’ve ever wanted that one recipe that just *works*, this is it. I guarantee this batch of easy sugar cookies will be the most reliable you’ve ever made. Forget the frustration; these are straightforward, comforting, and absolutely delicious!

Why do I call it the best? Because it checks every box:

• They stay delightfully soft sugar cookies, not brittle snaps.
• They hold their precise shape, making them ideal for cutting out shapes.
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• That rich, buttery cookie recipe flavor comes through beautifully.
• Honestly, they are incredibly forgiving for beginners who are new to holiday cookie recipes.

When you’re ready to decorate these beauties, make sure you check out my guide on making simple royal icing!

Achieving Soft Sugar Cookies Texture

The softness comes down to two things: the right amount of leavening and, honestly, *not over-mixing*. When you add the flour, you must stop mixing almost as soon as you don’t see dry streaks anymore. Over-combining develops gluten, and gluten is what makes bread chewy, but it makes cookies tough and crisp instead of beautifully soft. We want that melt-in-your-mouth quality that makes you reach for a second one.

Secrets to No Spread Sugar Cookies

This is the most critical part, especially if you are cutting out tiny shapes! The absolute secret to no spread sugar cookies is making sure your dough gets properly chilled—at least two hours, minimum. Chilling solidifies that butter we creamed earlier. When the cold, solid fat hits the hot oven air, it melts slowly, giving the cookie time to set before it can spread out wide. This ensures those crisp edges and perfect shapes stay exactly where you cut them.

Gathering Ingredients for Perfect Sugar Cookie Dough

Getting ready for this batch of classic sugar cookies is half the fun! Since the goal here is a truly buttery cookie recipe, quality ingredients matter more than you might think. Don’t stress too much—I use standard pantry staples, but the way we handle them makes all the difference.

Here is what you’ll need to snag before we start mixing:

• 1 cup unsalted butter, softened (This is non-negotiable, people!)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

When you gather your butter, make sure it’s properly softened—you know, soft enough to leave an indent, but not greasy or melted at all. That cold butter is what helps these stay perfectly shaped!

Ingredient Notes and Substitutions for Your Sugar Cookie

Let’s talk specifics, because these little details really nail that roll out sugar cookies perfection. First, the butter HAS to be unsalted so we can control the saltiness, and it needs to be at room temperature. If you forget to pull it out early, you can try cutting it into small cubes and letting it sit on the counter for about 20 minutes. It works like a charm!

For the flour, please, please do not scoop the measuring cup straight into the bag. That compacts it, and you end up with way too much, which leads to dry cookies. You gently spoon the flour into your measuring cup and then level it off. That’s my #1 tip for anything baked!

If you ever run out of baking powder, you can use baking soda, but you need to balance it with an acid (like a tiny splash of cream of tartar). For this recipe, though, just stick to the baking powder; it’s designed to give us that slight lift without affecting the flavor or spread too much.

Step-by-Step Instructions to Make Soft Sugar Cookies

Alright, time to get those hands dusty! Making these soft sugar cookies is a process, but every step is worth it for that perfect final product. Follow this order, and you’ll have beautiful, decorator-ready dough in no time. Don’t rush the chilling, though—that’s the secret handshake for making them work!

First things first: get your oven ready and your baking sheets lined with parchment paper. You want everything ready to go once the dough hits the chiller. You can find loads of other great recipes over on my main blog page if you’re looking for more inspiration!

Creaming and Mixing the Sugar Cookie Base

This is where the texture magic starts, so give it your full attention! You need to cream the softened butter and the sugar together until it’s genuinely light and fluffy. I mean pale yellow, almost cloud-like! Then, pop those two eggs in one at a time, followed by that vanilla. Just mix until they’re incorporated—don’t whip it into oblivion! Once you add the flour mixture, switch the mixer speed way down low. Mix only until the last streak of flour disappears. Stop right there. Seriously, stop! Overmixing turns your wonderful dough into something closer to the texture of library paste.

The Essential Chilling Time for Roll Out Sugar Cookies

I know, I know, waiting is the hardest part of baking, especially when you have cutters ready to go! But for these roll out sugar cookies to behave in the oven, you must chill the dough for a minimum of two hours. Believe me, skipping this step turns a perfect shape into a shapeless blob. If you want guaranteed results, here’s an extra nudge: after you roll out your dough (about 1/4 inch thick), slide the entire piece of parchment paper with the cut-out shapes onto a baking sheet and chill *that* pan for another 10 minutes before it even sees the oven. Cold dough is happy dough!

Once they come out of the oven, let them sit on the hot baking sheet for about five minutes. This lets them firm up just enough so they won’t break when you move them to the cooling rack. Easy peasy!

Baking Tips for Flawless Cut Out Cookies Recipe Results

Okay, the dough is chilled, the shapes are cut—now comes the moment of truth! Don’t walk away from the oven; these cookies go from perfect to crispy faster than you think. We need that sweet spot where they are nicely set but still gloriously soft inside. Make sure your oven is fully preheated to 375°F (190°C). That initial blast of heat helps set the edges right away, which is essential for a great cut out cookies recipe.

Bake them for 8 to 10 minutes. You are looking for visual cues, not just relying strictly on the timer. The edges should look just barely set—maybe a tiny hint of golden color, but the centers should still look slightly pale and puffy. If they look fully golden brown, you’ve gone too far and you’ll lose that softness we worked so hard for!

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When you pull the sheet out, leave the cookies right there on the hot pan for about five minutes. They are too delicate to move when first pulled out. This short rest allows them to firm up just enough so you can carefully slide them onto a wire rack to cool completely. Don’t try to frost warm cookies, or you’ll end up with a beautiful, buttery, sticky mess!

Decorating Your Classic Sugar Cookies

This part is seriously the payoff, isn’t it? You went through the chilling, the careful rolling, and the perfect bake—now we get to make these beautiful classic sugar cookies gorgeous! My number one, non-negotiable rule here is patience: they must be stone cold before any icing touches them.

If you try to put icing on a slightly warm cookie, you end up with a runny mess that slides right off. Wait until they hit room temperature, or even better, pop them on the counter for an extra 30 minutes after they’ve finished cooling. If you’re using a sugary glaze or my favorite royal icing—which you can find the secrets to here: my perfect icing recipe links here—a cool cookie base is essential for crisp edges and vibrant colors. Have fun with sprinkles; you’ve earned it!

Storage and Reheating Instructions for Your Sugar Cookie Batch

We baked perfection, so let’s keep them perfect! If you were super disciplined (which I rarely am!), store your undecorated cookies in an airtight container at room temperature. They stay wonderfully fresh for about a week. If you put them in there sooner, they actually seem to get even softer after a day or two—bonus!

If they are already decorated with royal icing, layer them carefully between sheets of parchment paper inside that airtight container. Never stack decorated cookies directly on top of each other, or you’ll trade cookies for decorated smudges! For longer storage, these freeze beautifully. Wrap the cookie stack tightly in plastic wrap, then slide them into a freezer bag. They are great frozen for up to three months. When you want one, just let them thaw on the counter for an hour; they taste like they were baked that morning!

Variations on the Basic Sugar Cookie Recipe

Part of the fun of making a classic sugar cookie is knowing how easy it is to switch things up! While I love this vanilla base, sometimes you want a little extra pop for a party or a change of pace. These tweaks are super simple and won’t mess up the science of our no spread sugar cookies.

My favorite little trick for a deeper flavor is swapping half of the granulated sugar for packed light brown sugar. This leans into that chewy sugar cookies texture we love, giving it a hint of molasses flavor that is just divine.

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If you want a brighter taste, especially for spring or summer holidays, try substituting half the vanilla extract with almond extract. That little hint of almond makes these cookies taste almost gourmet! Or, for a wonderful aroma, add the zest of one large lemon or orange directly into the creaming stage with the butter and sugar. It really wakes up the whole batch!

Frequently Asked Questions About Making Sugar Cookies

I know we covered a lot, but sometimes you just need a quick answer for that one thing nagging at you! Because I want everyone to succeed with these easy sugar cookies, here are the questions I get asked most often after people try this recipe.

Why did my sugar cookies spread really badly in the oven?

This almost always comes down to one of two things: either your butter was too warm when you creamed it, or you skipped the chilling time! If the butter is too soft or melted, the structure collapses right away in the oven, causing the spread. If you want true no spread sugar cookies, that dough needs to be refrigerator cold when it goes in. It’s just the law of baking, I’m afraid!

Can I use melted butter instead of softened butter?

Oh, sweetie, please don’t! Melted butter ruins the creaming stage, which is essential for whisking air into the dough to give it that light, soft texture. Melted butter just coats the flour differently, leading to greasy, flat cookies that definitely spread. Softened, room-temperature butter is the gold standard here for a reason!

Do I really need to chill the dough for two whole hours?

Yes! I promise I wouldn’t make you wait if it wasn’t necessary. If you are in a huge rush, you can try putting the dough disk in the freezer for 30 to 40 minutes instead of the fridge, but two hours in the fridge is the most reliable way to ensure your cut out cookies recipe actually produces recognizable shapes. It’s the difference between a beautiful star and a blobby puddle!

Can I substitute vanilla extract for almond extract?

Absolutely, you can! I used vanilla in the main recipe because it’s what most people have on hand for simple homemade cookies. If you use almond, just remember it’s much stronger. I’d suggest starting with 3/4 teaspoon of almond extract instead of the full teaspoon of vanilla, just so the flavor doesn’t overpower the lovely buttery base.

Nutritional Estimate for This Sugar Cookie Recipe

Now, I really try not to look at the nutrition label too closely because these are treats we make for happiness, not for calorie counting! But for those of you who like to keep track, here’s a general idea of what’s in one of these beautiful, soft sugar cookies. Remember, this is just an estimate; if you use extra butter or different sugar, things will shift a little!

Based on my recipe estimates for a standard batch:

• Serving Size: 1 cookie
• Calories: 150
• Fat: 7g
• Carbohydrates: 20g
• Protein: 2g

This is just a quick benchmark, so if you’re looking at precise counts, you might need to plug your exact brand measurements into a calculator. But honestly, 150 calories for this much joy seems like a steal to me!

Soft Cut-Out Sugar Cookies That Hold Their Shape for Decorating

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This is my go-to recipe for the best sugar cookies that stay soft and chewy while holding their shape perfectly after baking. You can easily cut out shapes for holiday decorating.

• Author: Carla Davis
• Prep Time: 30 min
• Cook Time: 10 min
• Total Time: 160 min
• Yield: 3 dozen cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is important for texture.
2. Beat in the eggs one at a time, then mix in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours. Chilling prevents spreading.
6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Cut out your desired shapes using cookie cutters.
8. Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch between them.
9. Bake for 8 to 10 minutes, or until the edges are just set. For soft cookies, do not overbake.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.

Notes

• For the best results when cutting shapes, chill the rolled-out dough on the baking sheet for 10 minutes before placing it in the oven.
• If you plan to use royal icing, wait until the cookies are completely cool.
• This recipe makes classic sugar cookies perfect for holiday baking.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 12g
• Sodium: 75mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 35mg