20 Delicious Easy Cut Out Sugar Cookies Recipes Amazing

Dive into the sweet world of baking with our roundup of 20 Delicious Easy Cut Out Sugar Cookies Recipes! Perfect for home cooks looking to whip up something special without the fuss, these recipes promise fun, flavor, and a sprinkle of creativity. Whether it’s for holidays, parties, or just because, get ready to roll, cut, and decorate your way to cookie perfection. Let’s get baking!

Classic Vanilla Cut Out Sugar Cookies

Mastering the art of the perfect Classic Vanilla Cut Out Sugar Cookies begins with understanding the balance between simplicity and flavor. These cookies, with their crisp edges and tender centers, are a canvas for creativity, whether you’re decorating for holidays or simply indulging in a sweet treat.

Ingredients

• 2 1/4 cups all-purpose flour (I always sift mine for that extra lightness)
• 1/2 tsp baking powder (a pinch more can make them extra fluffy)
• 1/4 tsp salt (I prefer fine sea salt for its subtle brininess)
• 3/4 cup unsalted butter, room temperature (softened just right for creaming)
• 3/4 cup granulated sugar (for that classic sweet taste)
• 1 large egg, room temperature (it blends smoother when not cold)
• 2 tsp pure vanilla extract (the real deal makes all the difference)

Instructions

1. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined. This ensures your cookies have an even texture.
2. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. This step is crucial for creating the perfect cookie texture.
3. Add the room temperature egg and vanilla extract to the butter mixture, beating until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Divide the dough in half, flatten into discs, wrap in plastic, and chill in the refrigerator for at least 1 hour. Chilling the dough prevents spreading and makes it easier to roll out.
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Rolling the dough to 1/4-inch thickness on a lightly floured surface ensures even baking.
7. Cut out shapes with your favorite cookie cutters, placing them 1 inch apart on the prepared sheets. Bake for 8-10 minutes, until the edges are just beginning to turn golden.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking.

Yield to the delight of biting into these cookies, where the vanilla’s warmth meets the butter’s richness, creating a symphony of flavors. Serve them alongside a cup of tea for an afternoon treat or decorate them with royal icing for special occasions.

Lemon Glazed Cut Out Sugar Cookies

Lemon glazed cut out sugar cookies are the epitome of summer sweetness, combining the zesty tang of fresh lemon with the buttery richness of classic sugar cookies. These delightful treats are not only a joy to bake but also a feast for the eyes, perfect for any occasion that calls for a touch of elegance.

Ingredients

• 2 1/2 cups all-purpose flour (I always sift mine for that extra light texture)
• 1 cup unsalted butter, softened (room temperature is key for a smooth dough)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 tsp baking powder (helps them rise just right)
• 1/4 tsp salt (to balance the flavors)
• 2 tbsp fresh lemon juice (the zestier, the better)
• 1 tbsp lemon zest (for that vibrant lemon flavor)
• 1 1/2 cups powdered sugar (for the glaze, sifted to avoid lumps)
• 2-3 tbsp milk (adjust for your desired glaze consistency)

Instructions

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
2. Beat in the egg and vanilla extract until fully incorporated.
3. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies.
4. Stir in the lemon juice and zest until evenly distributed throughout the dough.
5. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour. Tip: Chilling the dough makes it easier to roll out and cut.
6. Preheat your oven to 350°F and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Use cookie cutters to cut out shapes, transferring them to the prepared baking sheets.
8. Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar and milk until smooth. Drizzle or spread over the cooled cookies. Allow the glaze to set before serving.

Buttery and tender with a crisp edge, these lemon glazed cut out sugar cookies are a delightful contrast of textures. The bright lemon flavor shines through, making them a refreshing choice for summer picnics or as a sophisticated addition to your dessert table.

Chocolate Dipped Cut Out Sugar Cookies

Nothing heralds the festive season quite like the sight of Chocolate Dipped Cut Out Sugar Cookies, their edges crisp and golden, their surfaces a canvas for rich, velvety chocolate. These treats are a delightful blend of buttery sweetness and deep cocoa, perfect for gifting or savoring with a cup of tea.

Ingredients

• 2 1/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 tsp baking powder (aluminum-free gives a cleaner taste)
• 1/4 tsp salt (a pinch of sea salt elevates the flavors)
• 3/4 cup unsalted butter, room temperature (softened to the touch but not melty)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 large egg, room temperature (helps the dough come together smoothly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 8 oz semi-sweet chocolate, chopped (a high-quality brand like Ghirardelli melts like a dream)
• 1 tbsp coconut oil (for a glossy chocolate finish)

Instructions

1. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
2. In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.
3. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
4. Gradually add the dry ingredients to the wet, mixing on low until the dough just comes together.
5. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour (this prevents spreading).
6. Preheat the oven to 350°F and line baking sheets with parchment paper.
7. Roll out one disc of dough on a floured surface to 1/4-inch thickness and cut into desired shapes.
8. Bake for 8-10 minutes, until the edges are just golden (watch closely to avoid overbaking).
9. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Melt the chocolate and coconut oil together in a double boiler, stirring until smooth.
11. Dip each cookie halfway into the chocolate, allowing excess to drip off, then place on parchment to set.

Yield: These cookies boast a tender crumb beneath their crisp exterior, with the chocolate adding a luxurious contrast. Serve them stacked on a vintage plate for a touch of nostalgia, or package them in clear bags tied with ribbon for heartfelt gifts.

Almond Flavored Cut Out Sugar Cookies

Amidst the bustling rhythm of daily life, there’s something profoundly comforting about the delicate crunch and subtle sweetness of almond-flavored cut-out sugar cookies. These timeless treats, with their elegant simplicity and versatile canvas for decoration, invite both novice bakers and seasoned pastry chefs to indulge in the art of cookie making.

Ingredients

• 2 1/2 cups all-purpose flour (I always sift mine for that extra lightness)
• 1 cup unsalted butter, softened (room temperature is key for the perfect creaming)
• 3/4 cup granulated sugar (for that just-right sweetness)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp almond extract (the star flavor that makes these cookies unforgettable)
• 1/2 tsp baking powder (for a slight lift)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
2. Beat in the egg and almond extract until fully incorporated. The mixture should look smooth and slightly glossy.
3. Whisk together the sifted flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour. This step is crucial for easy rolling.
5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Cut into desired shapes with cookie cutters. Tip: Dip the cutters in flour to prevent sticking.
7. Place cookies on prepared sheets, spacing them about 1 inch apart. Bake for 8-10 minutes, until the edges are just beginning to turn golden.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Delightfully crisp yet tender, these almond-flavored cut-out sugar cookies carry a whisper of nuttiness that pairs beautifully with a cup of tea or as a base for royal icing decorations. For an extra touch of elegance, a light dusting of powdered sugar or a drizzle of dark chocolate elevates them to holiday-worthy status.

Cinnamon Spiced Cut Out Sugar Cookies

Heralding the warmth of home baking, these Cinnamon Spiced Cut Out Sugar Cookies blend the comforting aroma of cinnamon with the delicate sweetness of sugar cookies, creating a festive treat that’s as delightful to make as it is to devour.

Ingredients

• 2 3/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tsp baking powder (aluminum-free gives a cleaner taste)
• 1/2 tsp salt (fine sea salt dissolves evenly)
• 1 cup unsalted butter, room temperature (softened butter creams beautifully)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 1 large egg, room temperature (helps ingredients blend smoothly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1 tsp ground cinnamon (Saigon cinnamon offers a deeper flavor)

Instructions

1. In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp ground cinnamon until well combined. Tip: Sifting the dry ingredients ensures a finer cookie texture.
2. In a large bowl, cream 1 cup unsalted butter and 1 1/2 cups granulated sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Beat in 1 large egg and 1 tsp pure vanilla extract until fully incorporated. Tip: Adding the egg one at a time prevents the mixture from curdling.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to tough cookies.
5. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour. Chilling firms up the dough for easier rolling.
6. Preheat oven to 350°F and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Use cookie cutters to cut out shapes, transferring them to the prepared baking sheets.
8. Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Tip: Rotate the baking sheets halfway through for even browning.
9. Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Out of the oven, these cookies boast a tender crumb with a crisp edge, the cinnamon lending a subtle warmth that elevates the classic sugar cookie. Serve them stacked high on a vintage cake stand for a charming dessert table centerpiece, or package them in clear bags tied with ribbon for heartfelt homemade gifts.

Peppermint Frosted Cut Out Sugar Cookies

Few treats evoke the festive spirit quite like these peppermint frosted cut out sugar cookies, a delightful blend of buttery sweetness and cool mint that’s perfect for holiday gatherings or a cozy winter afternoon.

Ingredients

• 2 1/2 cups all-purpose flour (I always sift mine for that extra light texture)
• 1 cup unsalted butter, softened (room temperature is key for the perfect creaminess)
• 1 cup granulated sugar (for that just-right sweetness)
• 1 large egg (I find room temp eggs blend more smoothly)
• 1 tsp pure vanilla extract (the good stuff makes all the difference)
• 1/2 tsp peppermint extract (for that refreshing kick)
• 3 cups powdered sugar (sifted to avoid lumps in your frosting)
• 2-3 tbsp milk (whole milk gives the frosting a luxurious richness)
• Red food coloring (a few drops to achieve that classic peppermint stripe)

Instructions

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
2. Beat in the egg, vanilla extract, and peppermint extract until fully incorporated.
3. Gradually add the sifted flour to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour is absorbed.
4. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour. This makes rolling out much easier.
5. Preheat your oven to 350°F and line baking sheets with parchment paper.
6. On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Cut into desired shapes with cookie cutters.
7. Place cookies on prepared baking sheets, spacing them about 1 inch apart. Bake for 8-10 minutes, just until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even browning.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, whisk together powdered sugar and milk until smooth. Stir in red food coloring until desired shade is reached.
10. Frost cooled cookies, adding stripes or designs as you like. Allow frosting to set before serving.

Absolutely divine, these cookies boast a tender crumb and a frosting that’s sweet with a hint of peppermint zing. Serve them stacked on a vintage cake stand for a touch of whimsy at your next gathering.

Orange Zest Cut Out Sugar Cookies

Just imagine the delicate aroma of orange zest mingling with the sweet, buttery scent of sugar cookies baking in your oven—these Orange Zest Cut Out Sugar Cookies are a delightful twist on a classic favorite, perfect for adding a touch of elegance to any occasion.

Ingredients

• 2 1/4 cups all-purpose flour (I always sift mine for that extra light texture)
• 1/2 tsp baking powder (a little lift goes a long way)
• 1/4 tsp salt (I prefer fine sea salt for its subtle brininess)
• 3/4 cup unsalted butter, room temperature (softened to the perfect consistency for creaming)
• 3/4 cup granulated sugar (the fine crystals dissolve beautifully)
• 1 large egg, room temperature (for a smoother dough)
• 2 tsp pure vanilla extract (the good stuff makes all the difference)
• 1 tbsp orange zest (freshly grated for the brightest flavor)

Instructions

1. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined. Set aside.
2. In a large bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
3. Beat in the room temperature egg, vanilla extract, and orange zest until fully incorporated. Tip: The zest releases oils as it mixes, so don’t skip this step for maximum flavor.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Divide the dough in half, shape each into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour. This makes rolling out much easier.
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Use cookie cutters to cut out shapes, transferring them to the prepared baking sheets.
8. Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

Yield cookies that are crisp around the edges with a tender, melt-in-your-mouth center, bursting with citrusy brightness. Serve them stacked high on a vintage cake stand for an eye-catching dessert table centerpiece.

Maple Glazed Cut Out Sugar Cookies

Kneading the dough for these Maple Glazed Cut Out Sugar Cookies is the first step to creating a dessert that’s as delightful to make as it is to eat. With a rich maple glaze that adds a touch of autumnal warmth, these cookies are perfect for any season, offering a sweet, buttery base that’s irresistibly tender.

Ingredients

• 2 1/2 cups all-purpose flour (I always sift mine for that extra lightness)
• 1 cup unsalted butter, softened (room temperature is key for a smooth dough)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temperature blends better)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1/2 cup pure maple syrup (grade A for its superior flavor)
• 1 cup powdered sugar (for the glaze, sifted to avoid lumps)
• 2 tbsp milk (whole milk gives the glaze a creamy richness)

Instructions

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
2. Beat in the egg and vanilla extract until fully incorporated.
3. Gradually add the sifted flour, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
4. Divide the dough in half, wrap each portion in plastic wrap, and chill for at least 1 hour. This makes rolling out the dough much easier.
5. Preheat your oven to 350°F and line baking sheets with parchment paper.
6. On a lightly floured surface, roll out one portion of dough to 1/4-inch thickness. Cut out shapes with your favorite cookie cutters.
7. Place the cutouts on the prepared baking sheets, about 1 inch apart, and bake for 8-10 minutes, until the edges are just golden. Tip: Rotate the baking sheet halfway through for even baking.
8. While the cookies cool, whisk together the maple syrup, powdered sugar, and milk until smooth. Drizzle or spread the glaze over the cooled cookies.

Glazing these cookies not only adds a layer of flavor but also gives them a beautiful sheen. The texture is perfectly crisp on the edges with a soft center, making them a hit at any gathering. For an extra touch, sprinkle with sea salt or edible glitter before the glaze sets.

Cherry Flavored Cut Out Sugar Cookies

These cherry-flavored cut-out sugar cookies are a delightful twist on the classic, offering a burst of fruity flavor that perfectly complements their buttery, tender crumb. The vibrant hue and sweet aroma make them as appealing to the eye as they are to the palate, ideal for festive occasions or a sophisticated afternoon treat.

Ingredients

• 2 1/4 cups all-purpose flour (I always sift mine for that extra-light texture)
• 1/2 tsp baking powder (a pinch more can make them even fluffier)
• 1/4 tsp salt (I use fine sea salt for a cleaner taste)
• 3/4 cup unsalted butter, softened (room temperature is key for easy creaming)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temperature blends smoother)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 tsp almond extract (for a subtle depth of flavor)
• 1 tbsp cherry juice (reduced from fresh cherries for intense flavor)
• Red food coloring (a few drops to achieve that dreamy pink shade)

Instructions

1. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
2. In a large bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
3. Beat in the egg, vanilla extract, almond extract, and cherry juice until fully incorporated.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
5. Add a few drops of red food coloring, mixing until the dough reaches a uniform pink hue.
6. Divide the dough in half, shape each into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour to firm up.
7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
8. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
9. Use cookie cutters to cut out shapes, transferring them to the prepared baking sheets with a spatula.
10. Bake for 8-10 minutes, or until the edges are just beginning to turn golden.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Buttery and crisp with a hint of almond, these cookies melt in your mouth, leaving a lingering cherry sweetness. For an extra touch, drizzle with white chocolate or sandwich with cherry jam for a decadent twist.

Coconut Topped Cut Out Sugar Cookies

Zesty and inviting, these Coconut Topped Cut Out Sugar Cookies are a delightful twist on the classic, offering a tropical flair that’s perfect for any occasion. With their buttery base and sweet coconut topping, they’re a guaranteed crowd-pleaser that balances simplicity with elegance.

Ingredients

• 2 1/4 cups all-purpose flour (I always sift mine for that extra lightness)
• 1/2 tsp baking powder (a little goes a long way in ensuring the perfect rise)
• 1/4 tsp salt (I prefer fine sea salt for its subtle flavor)
• 3/4 cup unsalted butter, softened (room temperature is key for a smooth dough)
• 3/4 cup granulated sugar (for that just-right sweetness)
• 1 large egg (room temperature eggs blend more seamlessly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup sweetened shredded coconut (for that irresistible tropical topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients on low speed until the dough comes together, being careful not to overmix.
6. Roll out the dough on a lightly floured surface to about 1/4-inch thickness and cut into desired shapes.
7. Place the cutouts on the prepared baking sheets, sprinkle generously with shredded coconut, and gently press it into the dough.
8. Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Flaky, buttery, and with a hint of tropical sweetness, these cookies are a textural dream. Serve them alongside a cup of tea for an afternoon treat or as part of a dessert platter for your next gathering.

Pumpkin Spice Cut Out Sugar Cookies

Whisking together the warmth of autumn spices with the sweet, buttery embrace of sugar cookies, this recipe transforms the humble cut-out into a celebration of flavor and texture. Perfect for crisp fall evenings or as a festive holiday treat, these Pumpkin Spice Cut Out Sugar Cookies are a delightful twist on a classic.

Ingredients

• 2 3/4 cups all-purpose flour (I always sift mine for that extra light texture)
• 1 tsp baking powder (aluminum-free gives a cleaner taste)
• 1/2 tsp salt (fine sea salt blends more evenly)
• 1 cup unsalted butter, softened (room temp is key for creamy blending)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 1 large egg (room temp eggs incorporate better)
• 2 tsp vanilla extract (pure extract makes all the difference)
• 1 tbsp pumpkin pie spice (homemade blend preferred for depth)

Instructions

1. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined. Set aside.
2. In a large bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Beat in the egg and vanilla extract until fully incorporated, then mix in the pumpkin pie spice.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Divide the dough in half, flatten into discs, wrap in plastic, and chill in the refrigerator for at least 1 hour. Tip: Chilling the dough makes it easier to roll and cut.
6. Preheat the oven to 350°F and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Cut into desired shapes with cookie cutters.
8. Place the cutouts on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Just out of the oven, these cookies boast a tender crumb and a fragrant spice profile that’s irresistibly cozy. For an extra touch, drizzle with a simple vanilla glaze or sandwich with cream cheese frosting for a decadent twist.

Raspberry Jam Filled Cut Out Sugar Cookies

Elegantly combining the buttery richness of sugar cookies with the vibrant tang of raspberry jam, these cut-out delights are a testament to the beauty of simple ingredients coming together in perfect harmony. Each bite offers a delightful contrast between the crisp exterior and the soft, jam-filled center, making them an irresistible treat for any occasion.

Ingredients

• 2 1/2 cups all-purpose flour (I always sift mine for that extra lightness)
• 1 cup unsalted butter, softened (room temperature is key for that perfect creaminess)
• 3/4 cup granulated sugar (for just the right sweetness)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1/2 cup raspberry jam (I adore the seedless variety for a smoother filling)

Instructions

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
2. Beat in the egg and vanilla extract until fully incorporated, ensuring the mixture is homogenous.
3. Gradually add the sifted flour to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
4. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour. This step is crucial for easy rolling.
5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Roll out one disc of dough on a lightly floured surface to about 1/4-inch thickness. Cut out shapes with your favorite cookie cutters.
7. Place half of the cut-outs on the prepared baking sheets. Spoon about 1/2 tsp of raspberry jam onto each, leaving a small border around the edges.
8. Use a smaller cutter or a knife to create a window in the remaining cut-outs, then place these over the jam-covered bases, pressing the edges gently to seal. Tip: A fork works wonders for crimping the edges decoratively.
9. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Let cool on the sheets for 5 minutes before transferring to a wire rack.

Buttery and crisp with a heart of sweet-tart raspberry, these cookies are a delightful play of textures and flavors. Serve them at your next tea party or package them prettily as a heartfelt homemade gift.

Brown Sugar Cut Out Sugar Cookies

Gracefully blending the warmth of brown sugar with the classic charm of cut-out cookies, this recipe offers a delightful twist on a timeless treat. Perfect for any occasion, these cookies boast a rich, caramel-like depth that elevates the simple pleasure of sugar cookies to something truly special.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just slightly cooler than room temp makes for the perfect dough consistency)
• 1 1/2 cups packed light brown sugar (the key to that deep, molasses flavor)
• 2 large eggs (room temperature eggs blend more smoothly into the batter)
• 1 teaspoon pure vanilla extract (a splash of the good stuff makes all the difference)
• 3 1/2 cups all-purpose flour (sifted to ensure a light, tender cookie)
• 1 teaspoon baking powder (for just the right amount of lift)
• 1/2 teaspoon salt (to balance the sweetness)

Instructions

1. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes on medium speed. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
2. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time prevents the batter from separating.
3. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
4. Divide the dough in half, wrap each portion in plastic wrap, and chill for at least 1 hour. This makes the dough easier to handle and helps maintain the cookies’ shapes during baking.
5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness. Cut into desired shapes with cookie cutters, transferring to the prepared baking sheets.
7. Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Nowhere does the comfort of homemade cookies shine brighter than in these brown sugar cut-outs, with their crisp edges and chewy centers. For an extra touch of elegance, drizzle with a simple glaze or sprinkle with coarse sugar before baking.

Gingerbread Cut Out Sugar Cookies

Kneading the dough for these Gingerbread Cut Out Sugar Cookies is the first step to creating a holiday classic that’s as delightful to make as it is to eat. With a rich blend of spices and a tender, buttery texture, these cookies are a festive favorite that brings warmth and joy to any gathering.

Ingredients

• 3 cups all-purpose flour (I always sift mine for extra lightness)
• 1 tsp baking soda (freshness is key for the perfect rise)
• 1/2 tsp baking powder (just a pinch to lift the dough)
• 1 tbsp ground ginger (the star of the show, so don’t skimp)
• 1 tbsp ground cinnamon (for that quintessential warmth)
• 1/2 tsp ground cloves (a little goes a long way)
• 1/2 tsp salt (I prefer fine sea salt for even distribution)
• 3/4 cup unsalted butter, room temperature (softened to the perfect consistency)
• 3/4 cup brown sugar (packed tightly for that molasses richness)
• 1 large egg (room temperature blends more smoothly)
• 1/2 cup molasses (the darker, the better for depth of flavor)
• 1 tsp pure vanilla extract (a splash of quality makes all the difference)

Instructions

1. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt until well combined.
2. In a large bowl, cream the butter and brown sugar together on medium speed until light and fluffy, about 3 minutes.
3. Beat in the egg, molasses, and vanilla extract until the mixture is smooth and homogenous.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
5. Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 2 hours, or until firm. This step is crucial for easy rolling.
6. Preheat your oven to 350°F and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one portion of the dough to 1/4-inch thickness. Use cookie cutters to cut out shapes, re-rolling scraps as needed.
8. Place the cutouts on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are just set but the centers are still soft. They’ll firm up as they cool.
10. Transfer the cookies to a wire rack to cool completely before decorating, if desired.

Out of the oven, these cookies boast a crisp edge with a chewy center, a perfect canvas for your creative icing designs. Serve them stacked on a vintage plate for a charming holiday display, or package them in clear bags tied with ribbon for heartfelt homemade gifts.

Strawberry Frosted Cut Out Sugar Cookies

Gracefully blending the sweetness of ripe strawberries with the buttery richness of sugar cookies, this recipe offers a delightful twist on a classic treat. Perfect for afternoon tea or a festive gathering, these cookies are as pleasing to the eye as they are to the palate.

Ingredients

• 1 cup unsalted butter, softened (I find that European-style butter elevates the flavor)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large eggs, room temperature (they blend more smoothly into the dough)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 3 cups all-purpose flour (sifted for lightness)
• 1/2 tsp baking powder (to give the cookies a slight lift)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup strawberry jam (homemade or a high-quality store brand for the frosting)
• 2 cups powdered sugar (for a smooth, glossy frosting)
• 1-2 tbsp milk (adjust for desired frosting consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies.
5. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into desired shapes with cookie cutters.
6. Place the cutouts on the prepared baking sheets, leaving about 1 inch between them. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheets halfway through for even baking.
7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. For the frosting, whisk together the strawberry jam, powdered sugar, and milk until smooth. Adjust the milk as needed to reach your preferred consistency.
9. Once the cookies are completely cool, spread or pipe the strawberry frosting onto each cookie.

Soft yet slightly crisp, these cookies boast a melt-in-your-mouth texture with a vibrant strawberry flavor that’s irresistibly fresh. Serve them stacked on a vintage cake stand for a charming presentation that’s sure to impress.

Blueberry Lemon Cut Out Sugar Cookies

Amidst the warmth of summer, these Blueberry Lemon Cut Out Sugar Cookies emerge as a delightful fusion of tart and sweet, perfectly capturing the essence of the season in every bite.

Ingredients

• 2 1/4 cups all-purpose flour (I always sift mine for that extra lightness)
• 1/2 teaspoon baking powder (a pinch more can make them fluffier)
• 1/4 teaspoon salt (sea salt adds a nice depth)
• 3/4 cup unsalted butter, room temperature (softened to the perfect spreadable consistency)
• 3/4 cup granulated sugar (for that ideal sweetness)
• 1 large egg, room temperature (helps with a smoother dough)
• 1 teaspoon vanilla extract (pure extract makes all the difference)
• 1 tablespoon lemon zest (freshly grated for the brightest flavor)
• 1/2 cup dried blueberries (soaked in warm water for 10 minutes to plump up)

Instructions

1. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
2. In a large bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
3. Beat in the room temperature egg and vanilla extract until fully incorporated, scraping down the sides as needed.
4. Gently fold in the lemon zest and plumped dried blueberries, ensuring they’re evenly distributed throughout the dough.
5. Divide the dough in half, shape into discs, wrap in plastic, and chill in the refrigerator for at least 1 hour to firm up.
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness and cut into desired shapes.
8. Place the cutouts on the prepared baking sheets, spacing them about 2 inches apart, and bake for 10-12 minutes, or until the edges are just starting to turn golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Kneading the dough gently ensures these cookies remain tender, while the lemon zest and blueberries offer a vibrant contrast. Serve them at your next garden party, or package them beautifully as a heartfelt homemade gift.

Peanut Butter Cut Out Sugar Cookies

Perfectly blending the rich, nutty essence of peanut butter with the classic sweetness of sugar cookies, this recipe offers a delightful twist on a beloved treat. These Peanut Butter Cut Out Sugar Cookies are not only a joy to make but also a feast for the eyes, with their intricate shapes and golden edges.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural, no-stir kind for a smoother dough)
• 1 cup unsalted butter, softened (room temperature is key for easy mixing)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temperature blends better)
• 2 teaspoons pure vanilla extract (the real deal makes all the difference)
• 3 cups all-purpose flour (sifted to avoid lumps)
• 1 teaspoon baking powder (for a slight lift)
• 1/2 teaspoon salt (to balance the sweetness)

Instructions

1. In a large bowl, cream together the peanut butter, softened butter, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
2. Beat in the egg and vanilla extract until fully incorporated.
3. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Divide the dough into two equal parts, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour. This makes the dough easier to handle.
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes, transferring them to the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheets halfway through for even baking.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Marvel at the delicate balance of flavors and textures in these cookies—crisp edges giving way to a tender, peanut buttery center. Serve them stacked high on a vintage plate for a charming dessert table centerpiece, or package them in clear bags tied with ribbon for heartfelt homemade gifts.

Caramel Drizzled Cut Out Sugar Cookies

Lusciously tender and perfectly sweet, these caramel drizzled cut out sugar cookies are a delightful twist on a classic favorite, offering a buttery base with a luxurious caramel finish that’s sure to impress at any gathering.

Ingredients

• 2 1/4 cups all-purpose flour (I always sift mine for that extra lightness)
• 1/2 tsp baking powder (a pinch more can make them extra fluffy)
• 1/4 tsp salt (sea salt adds a nice depth)
• 3/4 cup unsalted butter, room temperature (softened to the touch for perfect creaming)
• 3/4 cup granulated sugar (for that classic sweetness)
• 1 large egg, room temperature (helps with a smooth dough)
• 2 tsp pure vanilla extract (the real deal makes all the difference)
• 1/2 cup caramel sauce, for drizzling (homemade or store-bought, warmed slightly for easy pouring)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
4. Beat in the room temperature egg and vanilla extract until fully incorporated, about 1 minute.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough out on a lightly floured surface to about 1/4-inch thickness and cut into desired shapes using cookie cutters.
7. Place the cutouts onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Tip: Rotate the baking sheets halfway through baking for even browning.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Once cooled, drizzle the warmed caramel sauce over the cookies in a zigzag pattern for that elegant finish.

Just out of the oven, these cookies boast a delicate crispness that gives way to a soft, buttery interior, with the caramel adding a gooey, rich contrast. Serve them stacked high on a vintage cake stand for a touch of whimsy at your next tea party.

White Chocolate Cut Out Sugar Cookies

Whispering the secrets of holiday magic into every bite, these White Chocolate Cut Out Sugar Cookies are a delightful twist on the classic, blending the rich, creamy notes of white chocolate with the buttery crispness of sugar cookies. Perfect for any festive occasion, they promise to be the star of your dessert table.

Ingredients

• 2 1/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 teaspoon baking powder (aluminum-free gives a cleaner taste)
• 1/4 teaspoon salt (a pinch of sea salt enhances the flavors beautifully)
• 3/4 cup unsalted butter, room temperature (softened to the perfect consistency for creaming)
• 3/4 cup granulated sugar (for that just-right sweetness)
• 1 large egg, room temperature (helps the dough come together smoothly)
• 1 teaspoon pure vanilla extract (the real deal makes all the difference)
• 1 cup white chocolate chips (melted gently for a luxurious drizzle)

Instructions

1. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
2. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
3. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour. This makes rolling out much easier.
6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Cut into desired shapes with cookie cutters.
8. Place the cutouts on the prepared baking sheets, spacing them about 1 inch apart. Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Tip: Rotate the baking sheet halfway through for even browning.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled cookies and let set before serving.

Kaleidoscopic in their appeal, these cookies boast a tender crumb that melts in your mouth, with the white chocolate adding a velvety contrast to the crisp edges. Serve them stacked high on a vintage cake stand for a touch of whimsy, or package them in clear cellophane bags tied with ribbon for heartfelt gifts.

Mocha Flavored Cut Out Sugar Cookies

Few treats marry the rich depth of coffee with the sweet allure of chocolate quite like these mocha-flavored cut-out sugar cookies. Perfect for those who appreciate a sophisticated twist on a classic, these cookies are as delightful to make as they are to devour.

Ingredients

• 2 1/4 cups all-purpose flour (I always sift mine for that extra lightness)
• 1/2 cup unsweetened cocoa powder (a high-quality brand makes all the difference)
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, room temperature (softened to just the right consistency)
• 1 cup granulated sugar
• 1 large egg (room temperature blends more smoothly)
• 2 tsp vanilla extract
• 1 tbsp instant espresso powder (dissolved in 1 tbsp hot water for that intense mocha kick)

Instructions

1. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt until well combined.
2. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
3. Add the room temperature egg, vanilla extract, and dissolved espresso mixture to the butter mixture, beating until fully incorporated.
4. Gradually mix in the dry ingredients on low speed until just combined, being careful not to overmix.
5. Divide the dough in half, shape each into a disk, wrap in plastic, and chill for at least 1 hour (up to 2 days) for easier handling.
6. Preheat your oven to 350°F and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness and cut into desired shapes.
8. Transfer the cut-outs to the prepared baking sheets, spacing them about 1 inch apart, and bake for 8-10 minutes, until the edges are set.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

With their crisp edges and tender centers, these mocha cookies offer a delightful contrast in textures. The bold espresso flavor paired with the deep cocoa creates a sophisticated treat that’s perfect alongside your afternoon coffee or as an elegant dessert plate garnish.

Conclusion

We hope this roundup of 20 Delicious Easy Cut Out Sugar Cookies Recipes has inspired your next baking adventure! Each recipe is a testament to the joy of homemade treats, perfect for any occasion. Don’t forget to try them out, share your favorites in the comments, and pin your must-bakes on Pinterest. Happy baking, friends!