This recipe changed how I feel about traditional Cut Out Sugar Cookies — they’re simple to make, soft and tender, hold their shape well, and most importantly, taste great. We prefer them with a spreadable frosting that adds a subtle tang and is easy to work with, making decorating quick and enjoyable.
Sugar cookies you can actually enjoy making.
I used to dread making cut out cookies with the kids. It wasn’t the steps themselves — I enjoy multi-step baking projects — but the unpredictable results: sticky dough, cookies that lost their shape, or cut-outs that looked nice but tasted mediocre. That frustration made the whole process feel like too much work for too little reward.
If you’ve had the same experience, give this recipe a try. The cookie dough is reliable, and the frosting is the other crucial element: simple to prepare, easy to spread, pretty when finished, and genuinely tasty.
This batch was made for Valentine’s Day, but these cookies work for any occasion. With the right cutter and sprinkles, they’re versatile and fun.
A few years ago I developed soft frosted sugar cookie rounds that are sort of like a better Lofthouse cookie — they taste great but puff a bit, which I don’t love for cut-outs. For this recipe (lightly adapted from Joy Food Sunshine) we use a butter cookie dough that holds shape, and the frosting incorporates a little cream cheese for a balanced, light tang that complements the cookie’s sweetness.
Top Tips for Recipe Success
- The dough should not be sticky. After mixing, the dough should be soft but manageable and not cling to your hands. If it is sticky, your eggs may have been large and added extra moisture; add 1–2 tablespoons of flour and mix before chilling.
- If the dough is sticky after chilling, generously flour your work surface and incorporate extra flour while rolling to make it easier to handle.
- Keep the dough cold. Roll and cut one chilled disc at a time, and return scraps to the fridge while you work the other disc. If cut shapes begin to warm, chill them for 10–15 minutes before baking; you can refrigerate the baking sheet or move the cookies to a plate.
Pro Tip
Check your oven temperature. Oven thermostats vary and the display isn’t always accurate. An inexpensive oven thermometer will confirm whether your oven is at 350°F. If it runs hot, cookies may brown at the edges; if cool, they can spread and lose their shape.
Can you freeze baked sugar cookies?
Yes. Bake the cookies completely, cool to room temperature, and stack them in airtight, freezer-safe containers with wax or parchment paper between layers. When you’re ready to decorate, allow about 12 hours for cookies to thaw at room temperature. Freezing baked cookies is very convenient for holiday prep or classroom parties.
Can you freeze the dough?
Yes. Wrap the prepared dough discs tightly in plastic wrap, double-wrapping to prevent exposure, then place in a freezer-safe bag or container with excess air removed. Thaw in the refrigerator for about 18 hours before rolling and baking as usual.
Spreadable Sugar Cookie Frosting: Tips and Tricks
Traditional royal icing can be fussy, time-consuming, and often doesn’t taste great despite looking professional. A spreadable frosting is simpler and tastier for everyday cookies. After testing variations, this frosting proved ideal: slightly tangy from cream cheese, creamy, and able to develop a light crust while remaining soft underneath. It’s easy to make in large or small batches and colors well with gel food coloring.
Storage Tips
This frosting forms a light crust but won’t harden fully unless you add a lot more powdered sugar. You can usually stack frosted cookies, though the bottom of the top layer may get a slight smudge. For perfect presentation, store cookies in a single layer or separate layers with parchment paper. Cookies keep well at room temperature or refrigerated for up to five days.
Can cream cheese frosting be kept out of the refrigerator?
When cream cheese is stabilized by a high sugar ratio, it is less prone to spoilage. This frosting contains 3 cups of powdered sugar and only 2 ounces of cream cheese, which falls within conservative stabilizing ratios. Still, follow your comfort level: refrigerating the cookies is perfectly fine and safe.
Related Recipes
If you love cookies, you might also enjoy some favorites from this collection:
- Ultimate Chocolate Chip Cookies (that stay soft for days)
- Chocolate Chip M&M Pudding Cookies
- Lemon Sugar Cookies
- Blueberry Oatmeal Cookies
- Crisp Oatmeal Cookies
- Amish Sugar Cookies
If you try these Cut Out Sugar Cookies with Spreadable Frosting, please rate the recipe and leave a comment to share how they turned out. I love hearing from readers and it helps others find reliable results.
Best Cut Out Sugar Cookies with Spreadable Frosting
Ingredients
For the Cookies:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or an extra teaspoon vanilla)
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon table salt
For the Frosting:
- 6 Tablespoons butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons milk (any kind)
- Pinch of salt
- Gel food coloring (optional)
Instructions
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To make the cookie dough, cream together the butter and sugar in a large bowl with an electric mixer. Add the eggs, vanilla, and almond extract; beat on medium-high until combined, scraping down the bowl as needed.
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Add the flour, baking powder, and salt. Beat on medium speed until a uniform dough forms.
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Divide the dough into two portions, shape each into a disc, and wrap tightly in plastic. Chill in the refrigerator for at least 90 minutes or overnight.
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When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper or silicone liners. Work with one chilled disc at a time.
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Roll the dough on a well-floured surface to 1/4″–1/2″ thick (thicker dough yields softer cookies). Use cutters to cut shapes and place them about 1″ apart on prepared sheets. Re-roll scraps as needed, keeping dough cold between rolls.
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Bake for 9–10 minutes, until just set and very lightly golden at the bottoms. Let cool on the sheet 5–10 minutes, then transfer to a wire rack to cool completely.
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To make the frosting, beat the butter and cream cheese together with an electric mixer. Add 2 cups of the powdered sugar, then the vanilla, milk, and a pinch of salt, beating after each addition.
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Add the final cup of powdered sugar and beat on medium-high until light and fluffy. Adjust consistency with a few drops of milk to thin or a little more powdered sugar to thicken.
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If coloring, divide frosting into bowls and add gel coloring a drop at a time until the desired shade is reached.
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Spread frosting on cooled cookies with a knife or offset spatula, add sprinkles if desired, and store the finished cookies at room temperature or refrigerated, tightly wrapped, for up to five days.
Notes
- Storing/Stacking: The frosting forms a light crust but won’t fully harden. You can mostly stack frosted cookies, though a small smudge may occur; separate layers with parchment paper for presentation.
- Recipe: Cookie dough adapted lightly from Joy Food Sunshine; frosting is original.