If you’ve been searching for the easiest cut out sugar cookies recipe, you’re in the right place! These cookies are always soft, never spread, and—best of all—there’s no chilling required. That means you can go from mixing to baking in no time, making them perfect for busy holidays, last-minute baking, or fun cookie decorating with the kids. I love how quick and dependable this recipe is, and once you try it, I think you’ll feel the same. These sugar cookies hold their shape beautifully and have that buttery, soft texture we all crave. Give them a try and let me know your favorite shapes to make! Keep reading for some tips!
If you are looking for more sugar cookie recipes try these Buttery Soft Sugar Cookies!
Ingredients
- butter
- sugar
- egg
- vanilla
- flour
- baking powder
- salt
- butter
- evaporated milk
- almond extract
- powdered sugar
See exact quantities in recipe card
Instructions
To begin, preheat your oven to 375°F. In a large mixing bowl, cream together the first four ingredients until smooth. Next, add the dry ingredients and mix well until a dough forms. Roll out to the desired thickness. I personally like cookies to be ⅜". Then, press the cookie dough into your desired shapes and place them on an un-greased cookie sheet. Bake for 6–8 minutes, being careful not to over bake. You’ll know the cookies are done once the edges are set and the tops are no longer shiny.
For the icing, start by melting the butter and evaporated milk together in the microwave. After that, stir in the extract. Finally, gradually add powdered sugar until the icing reaches your desired consistency—it may take the entire bag.
FAQs
YES! I actually like to use half and half sometimes!
I love mine to be ⅜" thickness. And I use the adjustable rolling pin so everything is the same!
I love to use squeeze bottles. You can find them in the baking supply aisle and the plastics area for condiments! You can also get them HERE.
You are baking to long! Once these loose their shine they are ready. Do not wait for a golden edge. Mine are usually done at 7 minutes.
Holiday Cookies
Celebrating the first day of fall with the cutest pumpkin-shaped cut-out sugar cookies! Aren’t they adorable? I absolutely love this easy sugar cookie recipe—it comes together so quickly, and best of all, the cookies never spread. One of my favorite tools for making them perfect every time is my trusty rolling pin, which helps keep every cookie the same thickness. Total win-win! I’m linking the rolling pin below so you can check it out too!
Equipment
Get those ADJUSTABLE ROLLING PINS now before the holiday festivities!!! Use it for ALL KINDS OF DOUGH!
Here is a link all my favorite baking supplies! Click Here.
Storage
These store so very well! Place in an airtight container for a week! If they last that long!
Icing Tip
The icing is super easy to pull together. Start by melting the butter and evaporated milk together in the microwave. After that, stir in the extract. I like to use half vanilla and half almond. Finally, gradually add powdered sugar until the icing reaches your desired consistency—it may take the entire bag. If you are adding the icing to the squeeze bottles you want a thick pourable consistency. Sometimes once I get them in the bottles I add a little more milk and stir with a knife or chopstick so that I can get the perfect consistency. It dries firm, but not crisp or hard.
Cookies to Try
- Chocolate Chocolate Chip Cookies
- Fudge Crinkle Cookies
- Chewy Peanut Butter Chocolate Chip Cookies
- Chewiest Thinnest Oatmeal Cookies!
- Pumpkin Snickerdoodles
Cookie Recipes
- Peanut Butter Reese's Christmas Tree Cookies
- Santa's Favorite Cookies
- Halloween Reeses Cookies
- Copycat Swig Cookies
Easiest Cut Out Sugar Cookies
Ingredients
Cookies
- 1 cup butter softened
- ¾ cup sugar
- 1 egg room temperature
- 1 teaspoon vanilla
- 2 ½ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Icing
- ½ stick butter
- 6 Tablespoons evaporated milk
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- Powdered Sugar up to 1 pound bag
Instructions
Cookies
- Preheat oven to 375℉. Cream together first 4 ingredients. Add dry Ingredients. Mix well. Place dough on a floured surface and roll out to desired thickness. Press cookies into desired shape. Bake for 6-8 min on ungreased cookie sheet or parchment lined pan. Do not over bake! Once edges are set and the cookies are no longer shiny they are done. Do not wait for golden edges... when the edges are set and there is no shine on top, pull them out because they are done. Let them cool on the baking sheet 3-4 minutes then gently remove with a thin spatula to a cooling rack.
Icing
- Melt butter and evaporated milk together in microwave. Add extract. Then add powder sugar to desired consistency. May take entire bag. If I can hold up a spoon with the icing and it slowly streams off, I go ahead and color it. Because I want it to pour out of a squeeze bottle. Pour into squeezable bottles and squeeze out icing. If you get it into the squeeze bottle and it is to thick it is ok, just add a little bit of the evaporated mill until it is pourable. It just takes a a little practice to get the consistency. Happy Baking!
Stephanie says
This was a great sugar cookie recipe. It didn't spread after I cut out the shape, which is always difficult to find in a sugar cookie.
Misty Tannery says
So glad you liked it so much!
Risa says
These sugar cookies look so good! Saving this recipe for Christmas to make with my kids.
Misty Tannery says
I hope they love them! Merry Christmas!
Bonnie Hackett says
can you oput icing a a pastry bag and get the same effect.
Misty Tannery says
This is more of a flooding or pourable icing. For a piping bag I would use a buttercream. I have a great vanilla buttercream here on my blog as well. https://learneditfrommymom.com/easy-vanilla-buttercream-frosting/