eggsbakedamerican
Lightly Crisp Cut-Out Sugar Cookies
Buttery cut-out sugar cookies with a delicate, lightly crisp texture that hold their shape well and are ideal for decorating.
From YouTube · Dec 5, 2025
Buttery cut-out sugar cookies with a delicate, lightly crisp texture that hold their shape well and are ideal for decorating.
30 min
Prep time
14 min, per batch
Cook time
1 hr 45 min, including chilling
Total time
Approximately 36 cookies using a 6 cm cutter
Yield
Ingredients
7 ingredients- 150 g powdered sugar (1 1/4 cups)
- 226 g unsalted butter (1 cup), softened at room temperature
- 1 large egg (approximately 50 g)
- 1 teaspoon vanilla extract
- 360 g all-purpose flour (3 cups)
- 1/2 teaspoon table salt
- 1 teaspoon baking powder, optional, for a slightly lighter texture
Method
14 steps- Place the powdered sugar and softened butter in the bowl of a stand mixer fitted with the paddle attachment.
- Beat until evenly combined. Continue beating for a few minutes if a slightly lighter texture is preferred.
- Add the egg and vanilla extract. Beat on medium-high speed until combined, scraping the sides and bottom of the bowl as necessary.
- Add the flour, salt and optional baking powder.
- Mix initially on low speed to prevent the flour scattering, then gradually increase the speed. Scrape the bowl and mix only until an even dough forms.
- Divide the dough in half. Place each portion between two sheets of parchment paper and roll approximately 1/4 inch thick.
- Refrigerate the rolled dough for at least 1 hour, until completely firm.
- Preheat the oven to 350°F (176°C) and line baking sheets with parchment paper.
- Peel away the top parchment sheet and cut the chilled dough into shapes. Keep the cuts close together to minimise scraps.
- Collect and reroll the scraps between parchment paper, chill again if soft, and cut additional cookies.
- Transfer the cookies to the lined baking sheets.
- Chill the cut cookies in the refrigerator or freezer until firm to help preserve their shape.
- Bake for 12 to 14 minutes, until the edges are just beginning to turn golden.
- Cool briefly on the baking sheet, then transfer to a wire rack and cool completely before decorating or storing.
Recipe notes
Helpful tips
- Use weighed measurements for the most consistent dough.
- The butter should be softened but not melted.
- Roll the dough between parchment sheets to avoid adding excess flour.
- Cut the cookies while the dough is cold for sharper edges.
- Chill the cut shapes before baking to reduce spreading.
- Bake only until the edges are lightly golden for a delicate, lightly crisp texture.
- Cool the cookies completely before applying icing.
Equipment
- Stand mixer with paddle attachment or electric hand mixer
- Rubber spatula
- Digital kitchen scale
- Parchment paper
- Rolling pin
- 6 cm cookie cutter or cutters of choice
- Baking sheets
- Wire cooling rack
Storage
Separate decorated cookies with parchment paper after the icing has fully dried. For the best flavour and texture, consume within 1 to 2 days.
Additional tips
- Contains wheat, gluten, egg and milk. Do not consume the raw dough because it contains uncooked flour and egg. Ensure cookies are completely cool before decorating.
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