This is easily the best cut sugar cookie recipe! They are soft and tender but hold their shape very well during baking.

I’ve been making this cutout sugar cookie recipe for over fifteen years. And it is truly the best formula. To get the perfect sugar cookies Be sure to follow all instructions in the recipe!

The Best Sugar Cookie Dough

This cutout sugar cookie dough is pretty straightforward. What makes it a little unique? Another (and especially delicious) option is adding fresh lemon zest to the batter.

The subtle lemon flavor is absolutely magical and may change your sugar cookie game forever.

However, if you don’t have fresh lemons handy, You can leave it on. (Just promise me you’ll try it eventually!)

Cookie dough also requires granulated sugar and powdered sugar. This helps make the cookies incredibly soft and sweet.

To chill or not to chill?

This sugar cookie dough benefits from a few hours of chilling in the refrigerator. Not only is it infinitely easier to roll and cut into shapes, But the taste of the cookies will also taste better.

However you can Immediately roll and cut sugar cookies. The dough will be sticky, so make sure there’s enough flour on the counter and rolling pin so the dough doesn’t stick.

The key to the perfect sugar cookie

To get the best sugar cookies Roll the dough out to at least 1/4 inch thick (a little thicker is better).

If the dough is rolled out too thin Cookies can also be easily baked in the oven. This means that the cookies will taste dry and crisp.

And while I strongly subscribe to the “you do you” belief, But I’m going to have to put my foot down when it comes to sugar cookies. We want super soft, smooth, and soft sugar cookies.

For this reason, you should roll out the dough thicker than you think.

Trust the baking temperature.

You may notice that the baking temperature in this recipe is much higher than most “regular” cookie recipes.

I promise there is a solution to this madness! This is because sugar cookies go into the oven much thinner than chocolate chip cookie dough. Therefore, it benefits from a shorter baking time.

Using a high temperature will cause the outside of the cookie to bake perfectly quickly and to peel away from the inside of the cookie. Awesome! Soft. Take the cookies out of the oven before you think they should. A slightly inferior middle is fine. Cookies will set as they cool.

Frosting for sugar cookies

These cookies work very well with:

When this recipe was first published I’ve also included a recipe for the most amazing whipped cream cheese frosting. It’s the ultimate cookie frosting that’s super soft and easy to spread.

If you are looking for that frosting recipe. It’s in the recipe box under the sugar cookie recipe…so keep scrolling and you’ll find it 🙂

Many people’s favorites

My Favorite Sugar Cookies

product: 24 -36 cookies

Preparation time: 1 hour watch 25 minute minute

Cooking time: 8 minute minute

Total time: 1 hour watch 33 minute minute

Sugar Cookies:

• 1 and a half bowl (340 g) butter, Softens to cold room temperature.
• 1 and a half bowl (318 g) granulated sugar
• ½ bowl (57 g) sugar powder
• 4 big egg
• 1 teaspoon Vanilla
• ½ teaspoon almond extract, unnecessary
• 1 tablespoon Lemon zest, From about 1 lemon
• 5 bowl (710 g) All purpose flour
• 2 teaspoon baking powder
• 1 teaspoon salt

• In a large bowl, mix together the butter, granulated sugar, and powdered sugar for 3-4 minutes until the mixture is light and fluffy.

• Add eggs, vanilla extract, almond extract (if using) and lemon zest; Mix until well combined. Scrape down the sides of the bowl as needed.

• Add the flour, baking powder and salt and mix until the flour comes together and the dough is smooth and soft.

• Press the dough into a thick disk on a sheet of plastic wrap. Wrap until covered and refrigerate for several hours (or up to 2 days). *flour can will be immediately ironed out However, cookies do not hold their shape very well in the oven. If you do that You’ll need to use a little extra flour on the counter to make sure it doesn’t stick*.

• When ready to bake Preheat the oven to 400 degrees F. If your oven bakes hot, Reduce the temperature to 375 degrees F.

• Dust the counter lightly with powdered sugar or flour and roll out the dough to 1/4 inch or slightly thicker.

• Cut the dough into shapes. Place cookies several inches apart on a baking sheet lined with parchment paper.

• Bake for 7-8 minutes. Don’t overbake! The edges or bottom of the cookies should not be brown. And the center of the cookie might look a little unfinished.

• Let the cookies rest on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely.

• Frost and sprinkle as desired.

Baking temperature: : The baking temperature for this recipe may seem high. But I believe this is one of the keys to success. The cookies remain soft and light because they are baked for a shorter time. (And it holds its shape really well!) If your oven is hot. Reduce oven temperature to 375 degrees F.

Provides services: 1 cookie, calorie: 267kilocalories, carbohydrate: 35g, protein: 4g, fat: 13g, Saturated fat: 8g, cholesterol: 62M.G., sodium: 236M.G., fiber: 1g, sugar: 15g

follow @MelsKitchenCafe on Instagram and show me the recipe you are making from my blog using the hashtag #melskitchencafeI like seeing good things. that you cook up in your kitchen!

Recipe source: From Mel’s Kitchen Cafe
Recipe first published October 2010; Updated February 2024 with new photos. Record food recipes, etc.

Whipped Cream Cheese Frosting for Sugar Cookies

• 8 ounces (227 g) Package of softened cream cheese
• 1 and a half bowl (171 g) sugar powder
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract
• 1 and a half bowl Heavy whipping cream

• In a large bowl with a handheld electric mixer. or in an electric mixer fitted with a paddle attachment. Add softened cream cheese, powdered sugar, salt, and vanilla.

• Blend until very smooth and light and no lumps remain. Scrape down the sides of the bowl as needed.

• In another bowl, beat the cream until stiff peaks form. Add the whipping cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to a week.

follow @MelsKitchenCafe on Instagram and show me the recipe you are making from my blog using the hashtag #melskitchencafeI like seeing good things. that you cook up in your kitchen!