Easiest Cut Out Sugar Cookies
These roll-out sugar cookies are soft, buttery, and perfect for decorating! No chilling required, and they never spread—making them the easiest sugar cookies you’ll ever bake. Great for holidays, parties, or everyday fun!
Servings: 24 depending on size and shape
Calories: 148kcal
Equipment
- XL sheet pan this size can hold 20 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
- 4 Tablespoons butter
- 6 Tablespoons evaporated milk
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 3-4 cups Powdered Sugar* see note
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. Pour into a mixing bowl, then add powder sugar starting with 2 cups and mixing until desired consistency. If the icing can slowly stream off a spoon, this is a great consistency for a squeeze bottle. Separate into individual bowls and color as desire. 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 milk until it is pourable. It just takes a a little practice to get the consistency. See notes for more tips!
Notes
Cookie Tips:
When rolling I have found I like ⅜" thick...but that is totally your preference.
Do not wait for a golden edge. Once the cookies have lost their shine on top they are ready. Mine take right at 7 minutes
Icing Tips:
I like to use half vanilla and half almond extract, but you can use all almond or all vanilla.
If you are adding the icing to the squeeze bottles you want a thick pourable consistency.
I usually use 3 ½ cups of powdered sugar.
Sometimes once I get the icing 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.
Nutrition
Calories: 148kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 110mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
